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Veal Cutlets

Thin veal cutlets are seasoned, breaded, and pan-fried until golden and crisp for a quick, elegant meal.
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Servings: 6 servings

Ingredients

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

Instructions

  • Pat the veal cutlets dry and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then sprinkle with the chopped thyme and parsley.
  • Place the flour in a shallow dish and season lightly if desired.
  • Beat the eggs in a second shallow dish until smooth.
  • In a third shallow dish, combine the panko (or Italian) breadcrumbs with the grated Parmesan.
  • Dredge each cutlet in the flour, shaking off excess, then dip into the beaten eggs, and press into the breadcrumb–Parmesan mixture to coat evenly.
  • Heat the canola oil in a large skillet over medium-high heat until hot and shimmering; you should have about 1/2 inch of oil in the pan.
  • Fry the cutlets 2–3 minutes per side, or until golden brown and cooked through, adjusting heat as needed to prevent burning.
  • Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil, then serve immediately.

Equipment

  • Large Skillet
  • three shallow dishes
  • tongs or fork
  • Paper Towels
  • Measuring cups and spoons

Notes

  • Use enough oil to fill about 1/2 inch of the skillet.
  • Let cutlets cool completely before refrigerating.
  • Cooked cutlets can be frozen for up to 2 months.
  • Thaw frozen cutlets overnight in the refrigerator before reheating.
  • Reheat in a 350°F oven until warmed and crisp, or reheat in a skillet or air fryer.