How to make the "classic" Italian Veal Cutlet

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor.

veal cutlets

🥗Healthier: chicken cutlets

💰Cheaper: pork cutlets

Chicken and pork are generally less expensive than veal.

Set up the station with all purpose flour, one egg, and breadcrumbs.

Add 1 tablespoon of water to the egg to make an egg wash.

Season the veal cutlets with salt on one side only.

Dredge the cutlet in the all purpose flour, coating both sides and shaking off excess.

Dip the floured cutlet into the egg wash, coating both sides.

Coat the cutlet in breadcrumbs, pressing gently to adhere.

If the cutlet is too large, cut it in half using scissors for easier handling.

Repeat the coating process for additional cutlets, salting one side and dredging in flour, egg wash, and breadcrumbs.

Heat peanut oil in a skillet over high heat until it reaches around 350°F.

Reduce heat to medium-high and add the first cutlet to the oil.

Cook the cutlet for about 30 seconds to 1 minute on each side until golden brown.

Transfer the cooked cutlet to a paper towel-lined plate to drain excess oil.

Check the oil temperature and adjust if necessary before adding the next cutlet.

Repeat the cooking process for the remaining cutlets, ensuring they are cooked for about 2 minutes total.

Garnish the cutlets with freshly squeezed lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens