World's Best Veal Cutlet from Milan | Cooking Italian with Joe

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken is leaner and more affordable than veal.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

Welcome to the kitchen; introduce the dish and its significance.

Prepare 4 veal cutlets with the bone, about 0.5 inches thick.

Melt 0.5 pound of butter in a medium saucepan to clarify it, ensuring it doesn't brown.

Prepare a marinade with olive oil, black pepper, salt, clove, rosemary, oregano, and thyme, mixing well.

Season the veal cutlets with the marinade and let them sit at room temperature.

Tenderize the veal cutlets to about 0.25 inches thick using a meat mallet.

In a shallow dish, place 1.5 cups of all-purpose flour for dredging.

In another shallow dish, combine 1.5 cups of breadcrumbs and 1.5 cups of panko breadcrumbs, adding optional cornmeal for extra crunch.

In a separate bowl, beat 2 whole eggs and season with salt and black pepper.

Dredge each cutlet in the seasoned flour, shaking off excess flour.

Dip the floured cutlet into the beaten eggs, ensuring an even coating.

Press the cutlet into the breadcrumb mixture, ensuring a thorough coating.

Heat clarified butter in a cast iron skillet over medium heat until hot.

Add the breaded cutlets to the skillet, cooking until golden brown, about 3-4 minutes per side.

Transfer cooked cutlets to a serving dish and let them rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens