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Veal Cutlets


Veal Cutlets

Veal Cutlets

Photo © Molly Watson

Like many people interested in where their food comes from, I didn't eat veal for quite a long time. Then I found a farmers raising veal without cages and confinement, simply selling the meat that came from culling the herd of extra calves. The resulting "red veal" or "vitello" (two names I've seen such veal sold as in order to differentiate it from the white color of confinement veal) has terrific flavor and is still plenty tender. These cutlets are a classic (and delicious) way of preparing veal. I like them with a Simple Arugula Salad.

Want less bread? Try Veal Scallopini With Capers.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes 4 servings


  • 1 lb. veal cutlets
  • 1/2 cup flour
  • 1/2 tsp. fine sea salt
  • 2 eggs
  • 2 cups bread crumbs or panko
  • Vegetable or canola oil for frying
  • Lemon wedges


  1. Separate the cutlets and pat them dry. On a plate, combine the flour and salt. In a shallow bowl, whisk the eggs thoroughly with a tablespoon or so of water. Put the breadcrumbs or panko on a plate. Bread each cutlet as follows: dredge it on both sides in the flour to coat it thoroughly and shake off any excess, dip it in the egg so it is completely covered and lift it out so the excess egg can drip off, lay it in the bread crumbs and cover it on both sides. Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, laying them flat and untouching.
  2. Heat a shallow layer of oil in a wide high-sided frying pan or similar vessel over high heat. Fry the cutlets until they're golden brown on the first side, turn them over and cook them until they're golden brown on the other side and cooked through, 8 to 10 minutes total.
  3. Pat any excess oil off the cutlets, if necessary, and serve with lemon wedges for diners to squirt lemon juice on the cutlets as they please.
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