Veal Cutlet Recipe

Name: Station Pizza Parlours Veal Cutlet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal cutlets (thinly sliced); 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups plain dry breadcrumbs (preferably fresh or panko); 0.25 cups grated Parmesan cheese; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 2 tbs unsalted butter; 3 tbs neutral oil with high smoke point (vegetable or canola); 1 pieces fresh lemon; 2 tbs fresh parsley (chopped)

Inspired by Station Pizza Parlour

Time30m

Serves4

Make Veal Cutlet Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Veal and Breading

4 pieces veal cutlets (thinly sliced)

1 cups 00 bread flour

2 pieces Large eggs

2 tbs whole milk

1 1/2 cups plain dry breadcrumbs (preferably fresh or panko)

1/4 cups Grated Parmesan cheese

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

Cooking Fats & Finish

2 tbs Unsalted butter

3 tbs neutral oil with high smoke point (vegetable or canola)

1 pieces fresh lemon

2 tbs Fresh parsley (chopped)

Method

Veal and Breading

Prepare the veal

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 about 1/8–1/4 inch thickness for even cooking.

Season the veal

Season both sides of each cutlet with 1 tsp salt and 1/2 tsp black pepper (divide evenly across cutlets).

Set up breading stations

Place the flour in a shallow dish. In a second shallow dish, whisk together the 2 eggs and 2 tbs milk until homogeneous. In a third shallow dish, combine the breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, and a pinch (about 1/8 tsp) of additional salt and pepper; mix well.

Bread the cutlets

Working with one cutlet at a time: dredge in flour and shake off excess; dip into the egg wash, allowing excess to drip off; then press into the breadcrumb mixture, coating evenly and pressing gently so crumbs adhere. Place breaded cutlets on a wire rack (not a plate) to keep crust crisp. Repeat for all cutlets.

Cooking Fats & Finish

Heat the pan

In a large skillet over medium-high heat, combine 3 tbs neutral oil and 1 tbs butter. Heat until the butter foams and the oil shimmers but before it smokes (about 2–3 minutes).

Fry the cutlets

Carefully add 2 cutlets to the pan (do not overcrowd). Cook 2–3 minutes on the first side without moving, until the underside is golden brown. Flip and cook another 1.5–2 minutes until golden and cooked through. Transfer to a wire rack set over a baking sheet or to a plate lined with paper toweling. Add remaining 1 tbs butter and 1 tbs oil if needed and fry the remaining cutlets in the same way.

Finish and garnish

When all cutlets are cooked, squeeze the juice of the fresh lemon evenly over the hot cutlets (about half a lemon per two cutlets, adjust to taste). Sprinkle chopped parsley and an extra dusting of grated Parmesan if desired. Let rest 1 minute before serving so juices stabilize.