Classic Breaded Veal Cutlets
Classic breaded veal cutlets, cooked to a golden brown tenderness, are quickly prepared using a simple three-step process.
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Instructions
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Pat dry 1 pound veal cutlets.
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On separate plates or bowls, prepare three stations: 1/2 cup flour mixed with 1/2 teaspoon salt, 2 whisked eggs with 1 tablespoon water, and 2 cups breadcrumbs.
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Dredge each cutlet in flour, then dip in egg, and finally coat thoroughly with breadcrumbs, pressing gently; place on a platter without overlapping.
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Heat a shallow layer of vegetable or canola oil in a pan over medium-high heat.
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Fry cutlets in a single layer for 2 to 3 minutes per side until golden brown and cooked through, ensuring a total cooking time of 4 to 6 minutes.
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Transfer cooked cutlets to a paper-towel-lined plate and serve with lemon wedges.