Veal Cutlets

Veal cutlets are a delightful dish that brings a touch of elegance to any meal. With their tender texture and rich flavor, they can elevate a simple dinner into a memorable occasion. Coated in a crispy breadcrumb crust and infused with fresh herbs, these cutlets are perfect for both family gatherings and casual weeknight dinners. Whether served with a side of creamy mashed potatoes or a vibrant salad, veal cutlets are sure to impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

This recipe for veal cutlets is not only straightforward but also incredibly rewarding. The combination of fresh thyme and parsley gives the dish a refreshing aroma, while the crispy panko breadcrumbs add a delightful crunch. Plus, they cook quickly, making them ideal for busy weeknights. Each bite is bursting with flavor, and they pair wonderfully with a variety of sides. You’ll love how easy it is to whip up a restaurant-quality meal right in your own kitchen!

What You’ll Need

• 1 1/4 pounds veal cutlets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh thyme, finely chopped
• 2 tablespoons parsley, finely chopped
• 1/2 cup all-purpose flour
• 3 large eggs
• 1 1/4 cups panko breadcrumbs or Italian breadcrumbs
• 1/3 cup Parmesan cheese, freshly grated
• 1/2 cup canola oil

What You’ll Need (Gear)

• Meat mallet for tenderizing
• Shallow dishes for breading setup
• Skillet for frying
• Spatula for flipping
• Paper towels for draining

Veal Cutlets: How It’s Done

Step 1: Prepare the Cutlets

Start by placing the veal cutlets between two pieces of plastic wrap. Using a meat mallet, gently pound the cutlets until they are about 1/2 inch thick. This helps to tenderize the meat and ensure even cooking. Season both sides of the cutlets with salt and pepper.

Step 2: Create the Breading Station

In three shallow dishes, set up your breading station. In the first dish, place the flour. In the second dish, beat the eggs until well combined. In the third dish, mix together the panko breadcrumbs and the freshly grated Parmesan cheese. Add the chopped thyme and parsley to the breadcrumbs for added flavor.

Step 3: Bread the Cutlets

Take each cutlet and first coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it is well coated. Repeat this process for all the cutlets.

Step 4: Fry the Cutlets

In a large skillet, heat the canola oil over medium-high heat. Once the oil is hot, carefully place the breaded cutlets in the skillet, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until they are golden brown and cooked through. Use a spatula to flip them gently.

Step 5: Drain and Serve

Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite sides. Consider pairing them with a refreshing salad or a side of Creamy Parmesan Garlic Beef Bowtie Pasta for a complete meal that’s sure to please everyone at the table.

Swap Guide

• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes for a similar crunch.
• For a different flavor, try using different herbs like oregano or basil in the breadcrumb mixture.
• If you prefer, you can use olive oil instead of canola oil for frying for a richer flavor.

Avoid These Mistakes

• Don’t skip the pounding step! This is crucial for tenderizing the meat.
• Be sure to heat the oil adequately before adding the cutlets; otherwise, they may absorb too much oil and become greasy.
• Don’t overcrowd the skillet; this can lead to uneven cooking and soggy breadcrumbs.
• Allow the cutlets to rest on paper towels after frying to remove excess oil, ensuring a crispy texture.

Keep It Fresh: Storage Guide

If you have leftover veal cutlets, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness. For longer storage, you can freeze the cutlets for up to 2 months. Freeze them in a single layer, then transfer to a freezer bag or container. Reheat directly from frozen in the oven for the best results.

Popular Questions

Can I use frozen veal cutlets?

Yes, you can use frozen veal cutlets. Just make sure to thaw them completely in the refrigerator before pounding and breading them.

What should I serve with veal cutlets?

Veal cutlets pair wonderfully with a variety of sides such as mashed potatoes, roasted vegetables, or a fresh salad. You could also serve them alongside Garlic Butter Steak Pasta for a comforting meal.

How do I know when the cutlets are done?

The cutlets are done when they reach an internal temperature of 145°F (63°C) and are golden brown on the outside. You can also cut one open to check that the meat is no longer pink.

Can I make the cutlets ahead of time?

Yes, you can bread the cutlets ahead of time and store them in the refrigerator for a few hours before frying. This can save you time during dinner prep!

More Recipes You’ll Love

• Beef And Spinach Stuffed Manicotti
• Garlic Butter Steak Pasta
• Creamy Parmesan Garlic Beef Bowtie Pasta

Ready to Cook?

Now that you have all the steps and tips to make the perfect veal cutlets, it’s time to get into the kitchen and start cooking! This dish is sure to impress, and with the right sides, it will create a meal that everyone will remember. Enjoy the process, savor the flavors, and most importantly, have fun!