Viennese Veal Cutlet Recipe

Time30m

Serves4

Ricotta and spinach gnocchi, Caccio de Pepe

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Ingredients

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1
Prepare the Cutlets
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. Season both sides with salt and black pepper.
2
Breading Station
Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for bread crumbs.
3
Coat the Cutlets
Dredge each veal cutlet in flour, shaking off the excess. Dip into the beaten eggs, then coat with bread crumbs, pressing gently to adhere.
4
Cook the Cutlets
In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the breaded cutlets, cooking for 3-4 minutes on each side until golden brown and cooked through.
5
Drain and Serve
Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your choice of sides.