Indulge in our Cotoletta di Vitello alla Parmigiano, a tender veal cutlet breaded to perfection and sautéed until golden brown. Topped with a rich layer of aged Parmigiano cheese, this Italian classic is served with a side of zesty arugula salad, creating a delightful contrast of flavors. Each bite promises a symphony of savory goodness, making it a must-try for any discerning palate.

Season the veal cutlets with salt and black pepper on both sides.

Prepare the Veal

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with a mixture of breadcrumbs and grated Parmesan cheese.

Set Up Breading Station

Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, ensuring it is well-coated, then press into the breadcrumb and cheese mixture until fully covered.

Bread the Cutlets

In a large skillet, heat olive oil and butter over medium heat. Once hot, add the breaded cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook the Cutlets

Remove from the skillet and place on paper towels to drain excess oil. Serve hot with a side of your choice.

cotoletta di vitello alla parmigiano

Recipe information

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