Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Breading
Sauce
Method
Preparation of Veal
- 1
Tenderize the Veal
Using a meat mallet, gently pound the veal cutlets to about 1/2 inch thickness.
- 2
Season the Veal
Sprinkle the cutlets with salt and black pepper on both sides.
Breading the Veal
- 3
Prepare Breading Stations
Set up three shallow bowls: one with flour, one with beaten eggs, and one with grated Parmesan cheese.
- 4
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat with Parmesan cheese. Ensure both sides are evenly coated.
Cooking the Veal
- 5
Heat Oil and Butter
In a large skillet, heat olive oil and butter over medium heat until hot.
- 6
Making the Sauce
- 7
Deglaze the Pan
In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- 8
Finish the Sauce
Let the sauce simmer for about 5 minutes until slightly thickened. Stir in chopped parsley.
Serving
- 9
Plate the Dish
Place the veal cutlets on a serving platter and drizzle the lemon sauce over the top. Garnish with additional parsley if desired.
- 10
Enjoy
Serve immediately with your choice of sides.
