Veal Cutlets
Breaded and pan-fried veal cutlets coated with thyme, parsley, breadcrumbs, and Parmesan.
Servings: 6 servings
Ingredients
Ingredients
- 1 1/4 poundsveal cutlets
- 1/2 teaspoonsalt
- 1/2 teaspoonpepper
- 1 tablespoonfresh thymefinely chopped
- 2 tablespoonsparsleyfinely chopped
- 1/2 cupall-purpose flour
- 3 largeeggs
- 1/14 cupspanko breadcrumbsor Italian breadcrumbs
- 1/3 cupparmesan cheesefreshly grated
- 1/2 cupcanola oil* See notes
Instructions
Instructions
- Pat the veal cutlets dry with paper towels. Season both sides evenly with the 1/2 teaspoon salt and 1/2 teaspoon pepper, then sprinkle the 1 tablespoon chopped fresh thyme and 2 tablespoons chopped parsley over both sides and press lightly to adhere.
- Set up three shallow dishes: place the 1/2 cup all-purpose flour in the first, beat the 3 large eggs in the second, and combine the panko or Italian breadcrumbs with the 1/3 cup freshly grated Parmesan cheese in the third.
- Working with one cutlet at a time, dredge each piece in the flour, shaking off any excess.
- Dip the floured cutlet into the beaten eggs, letting excess egg drip off.
- Press the cutlet into the breadcrumb-Parmesan mixture so the crumbs adhere evenly to both sides. Place coated cutlets on a plate and repeat with the remaining cutlets.
- Heat the 1/2 cup canola oil in a large skillet over medium-high heat until the oil is shimmering but not smoking.
- Working in a single layer (cook in batches if necessary to avoid crowding), fry the cutlets 2–3 minutes per side, until golden brown and cooked through. Adjust time slightly for thickness.
- Transfer cooked cutlets to a paper towel–lined plate to drain briefly, then serve immediately.
Equipment
- Large Skillet
- Three Shallow Dishes
- Paper Towels
- Plate
Notes
Notes
* You need enough oil to fill half an inch of the skillet.
To store
: Allow the cutlets to fully cool, then wrap each one in aluminum foil and store them in an airtight container in the fridge for 2 to 3 days.
To freeze
: The cooked cutlets also freeze well for up to 2 months. Let them thaw overnight in the fridge before reheating.
To reheat
: Lay the leftover cutlets on a baking sheet and reheat them in a 350ºF oven until they’re warmed through and crisp again. You can also reheat them in a skillet on the stove or in the air fryer.
* You need enough oil to fill half an inch of the skillet.
To store
: Allow the cutlets to fully cool, then wrap each one in aluminum foil and store them in an airtight container in the fridge for 2 to 3 days.
To freeze
: The cooked cutlets also freeze well for up to 2 months. Let them thaw overnight in the fridge before reheating.
To reheat
: Lay the leftover cutlets on a baking sheet and reheat them in a 350ºF oven until they’re warmed through and crisp again. You can also reheat them in a skillet on the stove or in the air fryer.