Classic Yet Easy Veal Cutlets That Are Tender and Crispy (2024)

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Molly Watson

Molly Watson

An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.

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Updated on 02/21/24

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Diana Rattray

Classic Yet Easy Veal Cutlets That Are Tender and Crispy (1)

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

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Classic Yet Easy Veal Cutlets That Are Tender and Crispy (2)

Breading and pan-frying veal cutlets is a classic and delicious way of preparing veal. The result is perfectly coated, browned, and tender veal cutlets that are easily made with a simple three-step process: The veal is dipped into flour, then egg, and finally breadcrumbs, assuring a crispy coating. The cutlets are then shallow-fried in oil until golden on the outside and tender on the inside. They are particularly winning with a simple arugula salad, but these veal cutlets can be paired with almost anything, especially with a few lemon wedges on the side.

Many people have eschewed veal in recent years due to concerns of animal cruelty; however, there do exist farmers who raise young calves without cages or confinement.The resulting meat is called "red veal" or "vitello," two names used to differentiate such veal from the white-colored veal from confined calves.

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What You'll Need to Make This Breaded Veal Cutlet Recipe

A Few Shallow Bowls
A Baking Sheet
A Heavy Frying Pan

"The cutlets were very good, and were done after about 2 minutes on each side. I used about 1/4 cup oil, or just enough to make a thin layer of oil in the pan. I used plain breadcrumbs, and following the instructions, they were perfectly breaded. They were excellent with a drizzle of lemon juice." —Diana Rattray

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A Note From Our Recipe Tester

Ingredients

  • 1 pound veal cutlets

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon fine sea salt

  • 2 large eggs

  • 1 tablespoon water

  • 2 cups breadcrumbs or panko

  • Vegetable orcanola oilfor frying (enough for a shallow layer)

  • Lemon wedges, garnish

Steps to Make It

  1. Gather the ingredients.

  2. Pat dry the cutlets and set them aside.

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  3. On a plate, combine the flour and salt.

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  4. In a shallow bowl, whisk the eggs thoroughly with the water.

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  5. Put the breadcrumbs or panko on another plate.

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  6. Line the plates and bowl in order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed). Set a platter or baking tray at the end of the line, after the breadcrumbs.

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  7. Dredge the cutlet on both sides in the flour to coat it thoroughly; shake off any excess.

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  8. Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.

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  9. Lay the cutlet in the breadcrumbs, covering it on both sides, gently pressingthe crumbs onto the surface of the cutlet.

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  10. Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, placing in one layer without touching.

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  11. Heat a shallow layer of oil in a wide, high-sided frying pan or similar vessel over medium-high heat. Add as many cutlets as fit in a single layer. If the cutlets get too dark, lower the heat as needed.

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  12. Fry the cutlets until they're golden brown on the first side for 2 to 3 minutes.

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  13. Turn them over and cook them until they're golden brown on the other side and cooked through. Cooking time should be 4 to 6 minutes total. Do not overcook.

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  14. Repeat with any remaining cutlets, if necessary.

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  15. Transfer to a paper-towel-lined plate or platter.

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  16. Serve with lemon wedges and enjoy.

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Breading Tips

Breading the cutlets will be decidedly less messy if you use one hand to handle the cutlets when they're wet and the other to touch them when they're dry. Use one hand (this will be the wet hand) to pick up a cutlet and set it in the flour, and the other hand (the dry hand) to tap flour all over it and lift it out; use the same hand to place the veal into the egg. Transfer it back to the wet hand to move it around and lift it out of the egg before setting in on the breadcrumbs. Then use the dry hand to pat breadcrumbs on the cutlet and transfer it to the baking tray.

Recipe Variation

Serve the veal with a simple lemon, herb, and butter sauce.

How to Store and Freeze

  • Transfer any leftover cutlets to shallow covered containers and refrigerate within 2 hours. Store in the refrigerator for up to 3 days.
  • To freeze, transfer the cooked breaded cutlets to a baking sheet and place it in the freezer. When frozen solid, transfer the cutlets to zip-close freezer bags or wrap tightly in plastic wrap and foil. Freeze the cutlets for up to 3 months.

How Do I Keep Veal From Getting Tough?

Veal is a lean type of meat, so it can easily become chewy and tough if overcooked. Make sure to only fry the cutlets until golden and crispy on each side. You can check the doneness with a meat thermometer; it should read 160 F for medium. If you don't have a thermometer, cut into the center of one piece—medium cooked veal will be light pink.

How Do You Keep the Breading From Burning?

Use enough oil to cover the bottom of the pan, and heat it until it is shimmering, or about 350 F. When the cutlets go into the pan, lower the heat to medium if the breading starts to burn. After about 1 to 1 1/2 minutes, lift a cutlet with a fork to check for browning and to allow the oil to distribute evenly in the pan. Flip when the cutlet is golden brown on the bottom.

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Nutrition Facts (per serving)
844Calories
35g Fat
101g Carbs
35g Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories844
% Daily Value*
Total Fat 35g45%
Saturated Fat 6g29%
Cholesterol 200mg67%
Sodium 1018mg44%
Total Carbohydrate 101g37%
Dietary Fiber 9g33%
Total Sugars 10g
Protein 35g
Vitamin C 89mg445%
Calcium 235mg18%
Iron 8mg43%
Potassium 630mg13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

  • veal
  • entree
  • american
  • fall

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Classic Yet Easy Veal Cutlets That Are Tender and Crispy (2024)

FAQs

How do you cook veal so it's tender? ›

Tender cuts including leg cutlets, veal patties, and rib or loin chops can be prepared by dry heating methods such as roasting, broiling, pan broiling, grilling or stir frying. Moist heat methods such as braising or simmering with a liquid can also be used with these cuts.

How do you make veal less tough? ›

For smaller pieces of veal, cover with liquid and slowly cook until tender in a closed container. You may coat veal lightly with seasoned flour, and brown veal slowly in oil in a heavy pan. Drain, and then cover meat with liquid. Simmer over low heat on stovetop or in the oven at 325º until tender.

Why are my veal cutlets tough? ›

Veal is a lean type of meat, so it can easily become chewy and tough if overcooked. Make sure to only fry the cutlets until golden and crispy on each side. You can check the doneness with a meat thermometer; it should read 160 F for medium.

Does soaking veal in milk make it tender? ›

Soak the chops in milk for an hour before cooking to soften the meat (this is optional).

What is a good seasoning for veal? ›

SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.

How long are you supposed to cook veal? ›

As a general rule, veal chops and burgers reach medium doneness after 12–14 minutes on the grill. To avoid overcooking, check the veal's temperature with a digital meat thermometer around 10-minute mark. The veal should each an internal temperature of around 155 °F (68 °C).

How is veal made so tender? ›

In order to keep their flesh pale and tender, the calves kept in crates are fed on an unhealthy diet of milk or milk replacer, usually without any solid food. Calves can become seriously anaemic due to the lack of iron and their rumen does not develop properly due to the lack of solid and fibrous food.

Should you pound veal cutlets? ›

Slicing / Tenderizing recommendations:

Place slices between 2 pieces of plastic wrap or parchment paper and lightly pound with the back side of a small omelet pan or the non-ridged side of a meat mallet. Using a blunt surface prevents tearing and permits the cutlet to hold its shape.

How do you know when veal cutlets are cooked? ›

Cooking Temperature

For optimal flavor, juiciness and tenderness, cook most veal cuts to medium (160 °F). Do not overcook. The most accurate way to determine doneness is with an instant-read thermometer. To judge doneness visually, make a small slit near the bone or near the center for boneless cuts.

How to keep veal tender? ›

Veal cutlets are usually best cooked using a dry cooking method, such as pan-frying or grilling. These methods allow for a crispy outer crust while keeping the meat tender and moist on the inside. However, you can also use a wet cooking method like braising if you prefer a more tender and flavorful result.

How do you get breading to stick to veal? ›

Make sure you pat dry the cutlets with some paper towels before placing them in the eggs and breading. Press the cutlets firmly in the breadcrumbs to ensure they stick well. After breading the cutlets, let them stay in the fridge for about 20-30 minutes. Make sure the oil is extra hot when you place the cutlets.

What makes veal tender? ›

Veal is just beef that's been processed before maturity—just like lamb is young sheep. It's very tender, because the animal's muscles are underdeveloped. (Although crating the calves contributes to tender meat, merely processing them before they grow up and work their muscles also contributes to unctuous meat.)

How is veal supposed to be cooked? ›

The recommended internal cooking temperature for veal are; 125°F (rare), 130°F (medium-rare), 140°F (medium), 150°F (medium-well), and 160°F (well-done). However, the USDA recommends a 145°F + 3 minutes rest. The two basic methods of cooking veal are moist or dry heat, depending on the type of meat or cuts.

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