Veal Cutlet Recipe
Make Veal Cutlet Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Veal & Prep
Cooking Fats & Finishing
Method
Veal & Prep
Prepare the cutlets
Pat the veal cutlets dry with paper towels. If any cutlets are thicker than 1/4 inch, place between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness. Season both sides lightly and evenly with the kosher salt and freshly ground black pepper.
Set up breading station
Place the flour in a shallow dish and spread into an even layer. In a second shallow bowl, whisk together the eggs and whole milk until smooth. In a third shallow dish, combine the breadcrumbs, grated Parmesan (if using), and chopped parsley; mix thoroughly.
Bread the cutlets
Dredge each seasoned cutlet first in flour, shaking off excess, then dip into the egg-milk mixture, allowing excess to drip off. Press the cutlet into the breadcrumb mixture on both sides, coating evenly and pressing gently so the crumbs adhere. Transfer breaded cutlets to a wire rack and let rest for 10 minutes to help the crust set.
Cooking Fats & Finishing
Heat the pan
In a large skillet (preferably stainless steel or cast iron) heat the oil and 2 tablespoons of the butter over medium-high heat. The fat should shimmer but not smoke; adjust heat if it begins to brown too quickly.
Fry the cutlets
Working in a single layer (cook in two batches if needed), add the breaded veal cutlets to the hot pan. Fry until the underside is golden brown, about 2 to 3 minutes. Flip and cook the second side until golden and the internal temperature reaches 145°F (about another 1.5 to 2 minutes). Maintain medium-high heat so you get a crisp, golden crust without overcooking the veal. Add more oil or butter between batches as needed.
Finish with butter and rest
When the second side is nearly done, add the remaining 1 tablespoon of butter to the pan and spoon the foaming butter over each cutlet for 15–30 seconds to baste and add flavor. Transfer cooked cutlets to a warm plate or rack and let rest for 3–4 minutes.