Veal Cutlet Recipe
Lightly breaded, served with pasta and tossed salad.
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Ingredients
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Veal Cutlet
Pasta
Tossed Salad
Method
Preparing the Veal Cutlet
- 1
Prepare the Breading Stations
Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- 2
Bread the Veal
Dredge each veal cutlet in flour, shaking off the excess. Dip into the beaten eggs, letting any excess drip off, then coat with breadcrumbs, pressing gently to adhere.
- 3
Cook the Veal Cutlets
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded veal cutlets and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Cooking the Pasta
- 4
- 5
Add Cheese
Mix in grated Parmesan cheese until melted and well combined.
Preparing the Tossed Salad
- 6
Prepare the Vegetables
Wash and chop the salad greens, slice the cucumber, and halve the cherry tomatoes.
- 7
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- 8
Assemble the Salad
In a large bowl, combine the salad greens, cucumber, and cherry tomatoes. Drizzle with dressing and toss gently to combine.
