Veal Cutlet Recipe

Prepare cutlets

Pat the veal cutlets dry with paper towels. If any pieces are thicker than ~1/4 inch, place between plastic wrap and pound gently with a meat mallet to an even thickness of about 1/4 inch. Season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 2 tablespoons milk until combined. In a third shallow dish, combine breadcrumbs, 1/4 cup grated Parmesan, 1/2 teaspoon garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press firmly into the breadcrumb mixture to coat evenly. Place breaded cutlets on a plate or tray and rest for 10 minutes to help coating adhere.

Fry the cutlets

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add cutlets in a single layer (work in batches if needed). Fry 2–3 minutes per side, or until golden brown and internal temperature reaches 145°F. Transfer to a paper-towel–lined plate to drain briefly.

Warm marinara

While frying the cutlets, warm the marinara in a small saucepan over low-medium heat until simmering gently, stirring occasionally (5–8 minutes). Taste and adjust salt if needed.

Assemble cutlets with sauce and cheese

Preheat broiler to high (or oven to 450°F). Place fried cutlets on a baking sheet. Spoon about 1/4 cup warm marinara over each cutlet, then top evenly with about 2 oz shredded or sliced mozzarella per cutlet. Place under broiler 1–3 minutes, watching closely, until cheese is melted and bubbly and edges are lightly browned.

Finish

Remove from oven and let rest 1 minute. Garnish with torn basil leaves if using.

Prepare rolls

Slice hero rolls lengthwise. Optional: lightly butter cut sides and toast under broiler or in a skillet until golden, about 1–2 minutes per side.

Build sandwiches

Place each topped veal cutlet on the bottom half of a toasted roll, spoon any remaining warmed marinara over the cutlet if desired, then cap with the top roll. Serve immediately with chosen side salad.

Caesar salad

If serving Caesar: toss 6 cups chopped romaine with 1/2 cup Caesar dressing and 2 tablespoons grated Parmesan. Adjust seasoning and serve chilled alongside the sandwich.

Mixed green salad

If serving mixed greens: combine 6 cups mixed greens and 1 cup halved cherry tomatoes. Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss with greens and top with 2 tablespoons grated Parmesan. Serve alongside the sandwich.