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 and Breading
Cooking Fat & Finish
Method
Veal and Breading
- 1
Prepare veal
If cutlets are thicker than 1/4 inch, place between two sheets of plastic wrap or parchment and gently pound with a meat mallet to about 1/4 inch thickness. Trim any excess connective tissue. Pat the cutlets dry with paper towels. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper.
- 2
Set up breading station
On three shallow dishes or rimmed plates, place: (1) flour mixed with remaining 1/2 tsp salt and remaining 1/4 tsp black pepper, (2) beaten eggs whisked with 2 tablespoons milk until blended, (3) breadcrumbs combined with grated Parmesan and garlic powder. Mix the breadcrumb mixture well so the cheese is evenly distributed.
- 3
Bread the cutlets
Working with one cutlet at a time: dredge the veal first in the seasoned flour, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press into the breadcrumb-Parmesan mixture until evenly coated. Place breaded cutlets on a wire rack set over a sheet tray or on a plate. Let rest 10 minutes to help the coating adhere.
Cooking Fat & Finish
- 4
Heat the pan
In a large skillet (preferably stainless steel or cast-iron) heat 2 tablespoons oil and 1 tablespoon butter over medium-high heat until the butter foams and the fat is shimmering but not smoking. Tilt the pan to coat the surface.
- 5
Pan-fry cutlets
Add the breaded veal cutlets in a single layer without overcrowding (cook in two batches if necessary). Fry 2 to 3 minutes per side, until golden brown and an instant-read thermometer inserted into the center reads 145°F (63°C) for medium doneness, or until juices run clear and the cutlets are lightly firm. Adjust heat as needed to prevent burning; you want a deep golden crust. Add remaining 1 tablespoon butter to the pan during the last minute of cooking and spoon melted butter over the cutlets for flavor and gloss.
- 6
Rest and finish
Transfer cooked cutlets to a clean wire rack or paper towels to rest for 2–3 minutes. Squeeze fresh lemon juice over each cutlet (about 1/2 lemon per cutlet, or to taste) and sprinkle with chopped parsley. Serve immediately.