Veal Cutlet Recipe
Breaded Thin Pounded Veal - Pan-Fried to a Crispy Golden Brown
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cutlets
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. Season both sides with salt, black pepper, and garlic powder.
- 2
Set Up Breading Station
Place the flour in one shallow dish, beat the eggs in a second shallow dish, and place the breadcrumbs in a third shallow dish.
- 3
Bread the Cutlets
Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.
- 4
Pan-Fry the Cutlets
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded cutlets in batches, frying for 3-4 minutes on each side or until golden brown and cooked through.
- 5
