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 Cutlets & Seasoning
Breading Station
For Frying
Optional Garnish / Serving
Method
Prepare Veal & Breading
Tenderize and season
Pat each veal cutlet dry with paper towels. If any cutlets are thicker than 1/4 inch, cover with plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness. Season both sides of each cutlet with kosher salt and freshly ground black pepper.
Set up breading station
Place the flour in a shallow plate and spread it evenly. In a second shallow bowl, whisk the eggs with the milk until smooth. In a third shallow plate, combine the breadcrumbs, grated Parmesan (if using), and dried oregano; mix well.
Bread the cutlets
Dredge each seasoned cutlet first in the flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly. Place breaded cutlets on a clean tray; let rest 5–10 minutes to help the coating adhere.
Cook
Heat the pan
In a large skillet (preferably stainless steel or cast iron), heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter foams and the fat is shimmering but not smoking.
Fry the cutlets
Working in a single layer (cook in two batches if necessary so you don't crowd the pan), add cutlets and cook for 2–3 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C). Adjust heat to maintain a steady sizzle; reduce heat slightly if coating browns too quickly.
Finish with butter
When the second side is nearly done, add the remaining 2 tablespoons of butter to the pan and spoon the melted butter over the cutlets for 15–30 seconds to baste and finish cooking. Transfer cooked cutlets to a wire rack set over a baking sheet (or a plate lined with paper towels) and tent loosely with foil to keep warm while you finish remaining cutlets.
Serve & Garnish
Arrange veal cutlets on a warmed platter. Sprinkle with chopped fresh parsley and capers if using. Serve immediately with lemon wedges for squeezing over the cutlets. Suggested accompaniments: simple arugula salad, roasted potatoes, or buttered pasta.