Veal Cutlets - Breaded Recipe

Inspired by Crechale's

Time30m

Serves4

Succulent veal cutlets, lightly breaded and pan-fried to a golden perfection, served with a side of your choice.

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Ingredients

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1
Prepare the Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of bread crumbs, grated Parmesan cheese, salt, and black pepper.
2
Dredge the Veal Cutlets
Take each veal cutlet and dredge it in the flour, shaking off the excess. Then dip it into the beaten eggs, allowing excess to drip off, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
3
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until hot.
4
Cook the Cutlets
Carefully add the breaded veal cutlets to the skillet in batches, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
5
Drain and Serve
Once cooked, transfer the cutlets to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges on the side.