Veal Cutlets Fried(Cotoletta Fritto)
Crispy veal cutlets coated in parsley‑infused breadcrumbs, pan‑fried to golden perfection—light, flavorful, and perfect for a quick weeknight dinner or elegant gathering.
Ingredients
Instructions
- Pat veal cutlets dry and season with salt and pepper.
- In a shallow dish whisk eggs and set aside.
- In another dish combine bread crumbs, chopped parsley, and crushed garlic.
- Dip each cutlet first in the beaten eggs, then dredge in the breadcrumb mixture until fully coated.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Fry the cutlets for about 3–4 minutes per side, or until golden brown and cooked through.
- Serve hot, optionally with a squeeze of lemon and a side of fresh salad or roasted vegetables.
Tips & Substitutions
For a crispier coating, consider using panko breadcrumbs instead of plain bread crumbs. Adding a pinch of grated Parmesan to the breadcrumb mixture can enhance flavor. If you want a lighter version, you can bake the cutlets in the oven at 400°F for 20-25 minutes instead of frying. Always ensure your oil is hot enough before frying to prevent the cutlets from absorbing too much oil.
Serving Suggestions
These veal cutlets are delicious when served hot with a squeeze of lemon. They pair beautifully with a fresh Antipasto Salad or roasted vegetables for a well-rounded meal. Consider serving them with a side of pasta, like Spaghetti Sauce(Large Recipe), for a complete Italian dinner experience.
Storage & Reheating
Leftover veal cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes. This will help maintain their crispiness. Avoid microwaving as it can make the cutlets chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Cutlets Fried(Cotoletta Fritto) contains roughly 970 calories, with 35g protein, 188g carbohydrates, and 16g fat. It is an excellent source of iron (211% of the Daily Value), vitamin C (125% of the Daily Value), and potassium (106% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken or pork instead of veal for this recipe?
Yes, you can substitute chicken or pork cutlets for veal. Adjust the cooking time as needed, as chicken may take a bit longer to cook through. Ensure the internal temperature reaches 165°F for safety.
How can I make the cutlets more flavorful?
Marinating the veal cutlets in olive oil, lemon juice, and herbs like rosemary or thyme for a few hours before cooking can add great flavor. You can also experiment with different spices in the breadcrumb mixture for added depth.
What oil is best for frying these cutlets?
Olive oil is traditional for frying veal cutlets, but you can also use vegetable oil or canola oil for a higher smoke point. Blending olive oil with another oil can help maintain flavor while ensuring the oil doesn't burn.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).