Veal Cutlets, or cotolette di vitello, are a cherished classic in Italian home cooking. Lightly breaded and quickly pan-friend, veal cutlets are crisp, golden, and irresistibly juicy.
Growing up mamma always made veal cutlets as a second plate and paired it with a leafy green like sauteed rapini.
Need more meaty ideas? Try my tender Italian Chicken Cutlets, my Italian Veal Piccata, or my Steak Pizzaiola for a little something different.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
Jump to:
- Here's Why You'll Love this Dish
- What cut of Meat do Veal Cutlets come from?
- Tidd Bit From Mamma and Me
- Perfect Side Dishes to go with Crispy Veal Cutlets
- Ingredients
- How to Make Crispy Veal Cutlets
- Top Tips
- Answers to Commonly Asked Questions
- Side Dishes to Make with Crispy Veal Cutlets
- Recipe Details
- Top Tips
- PIN it for later here
- Food Safety
- Comments
Here's Why You'll Love this Dish
Here are a few reasons why you'll love this recipe for crispy veal cutlets recipe:
- crispy texture on the outside and tender meat on the inside gives a comforting food feeling
- cheesy flavor from parmesan makes this dish appealing
- easy to make and ready in no time
- can be prepared in advance and cooked just before dinner
- mild, delicate flavor that will appeal to everyone, even children
If you like tomato sauce, then you'll love my Veal Parmigiana Recipe for the Perfect Veal Sandwich.
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What cut of Meat do Veal Cutlets come from?
Veal is beef, just a younger cow, but not a baby cow. Beef from baby cows is called white veal.
The best cut of meat for veal cutlets is the leg or top round because it is lean and tender. These cuts of meat are easy to pound thin and cook quickly while remaining juicy.
We usually don't pound our veal cutlets, as they are already tender.
Tidd Bit From Mamma and Me
These veal cutlets can be made and served immediately.
Alternatively, you could also prepare them the day before and refrigerate them in an airtight container. Fry them up just before dinner and serve with your favorite side dish.
My mom and I also love to let them keep warm in the oven or in a toaster oven. While keeping warm, they also dry up slightly and get a little more crispy.
Perfect Side Dishes to go with Crispy Veal Cutlets
This veal cutlets recipes pairs very well with:
- Peas and Mushrooms
- Sautéed Rapini
- Sautéed Kale and Potatoes
- Italian Style Fried Cauliflower
- Italian Arancini di Riso (Rice Balls)
Ingredients
To make this veal cutlets recipe you'll need: breadcrumbs, parmesan cheese, fresh parsley, eggs, veal cutlets, vegetable oil, salt and pepper and a clove of garlic.
For exact measurement details and directions see recipe card...
How to Make Crispy Veal Cutlets
Prepare a baking tray by lining it with parchment paper.
In a bowl lightly beat the eggs with a fork.
In a flat plate or container, combine the breadcrumbs, parsley, and cheese. Mix well.
Pat dry the the cutlets on both sides, season with salt and pepper and dip them in the egg wash, then transfer to the plate with the breadcrumbs and cover the top of the cutlet pressing the breadcrumbs into the meat.
Shake any excess breadcrumbs off and transfer to the baking sheet.
Repeat the process of breading the cutlets until you have finished.
On medium-high, heat up oil and garlic in a large skillet until the garlic is fragrant. Remove garlic. Make sure that there is enough oil in the pan so that the cutlets don't touch the bottom of the pan otherwise the breading will stick to the bottom.
Once the oil is hot enough, place cutlets in the pan, turn down the heat slightly and let them fry until you see that they are cooked along the perimeter. They should turn slightly lighter in color along the edges. Use tongs or a fork to turn to the other side and continue to fry until golden.
Remove from oil and place on a plate lined with a paper towel to absorb any excess oil.
Storage:
Veal cutlets store very well refrigerated in an airtight container for 3 to 4 days.
They can even be frozen for later use for up to two months. Just thaw out overnight in the refrigerator and warm up in the oven to keep them crispy.
Top Tips
Breadcrumbs - Remember to press the breadcrumbs into the cutlets and shake off any excess before frying.
Letting them rest on a parchment paper/baking sheet helps the breadcrumbs to dry out a little bit before frying and results in a crispier outer layer.
Oil Temperature - Place them in oil that is hot, otherwise the cutlets will sit in the oil and absorb the oil making them greasy tasting.
You'll know when the oil is ready when you see it start to bubble around the garlic. You can also test it by flicking some water in the oil. If the water evaporates quickly, it's ready!
Answers to Commonly Asked Questions
Yes. To bake the veal cutlets, preheat the oven to 400d F and place the breaded cutlets on a lightly oiled baking sheet and bake for about 15-20 minutes, turning once, until golden and cooked through.
Yes. Once cooked and cooled, veal cutlets can be frozen in an airtight container for up to two months. Reheat in the oven to maintain crispness.
Yes. You can bread the cutlets ahead of time and store them in the refrigerator for up to one day before cooking. This helps the breading adhere better and saves time when ready to cook.
Side Dishes to Make with Crispy Veal Cutlets
Looking for other recipes like this? Try these:
Recipe Details
Tender Italian Veal Cutlets Recipe: Crispy, Juicy and Easy to Make
https://easyhomemaderecipes.caEquipment
Ingredients
- 1½ cups breadcrumbs unseasoned (if using seasoned breadcrumbs, eliminate cheese, salt and parsley)
- ⅓ cup parmesan cheese grated
- 4 stems fresh parsley chopped, or 1 tbsp dried
- 2 large eggs
- 1 lb veal cutlets about 10 to 12 pieces (veal bottom round)
- vegetable oil enough for frying
- salt and pepper to taste
- 1 cloves garlic sliced in half
Instructions
- Prepare a baking tray by lining it with parchment paper.
- In a bowl lightly beat the eggs with a fork.2 large eggs
- In a flat plate or container, combine the breadcrumbs, parsley, and cheese. Mix well.1½ cups breadcrumbs, ⅓ cup parmesan cheese, 4 stems fresh parsley
- Pat dry the the cutlets on both sides, season with salt and pepper and dip them in the egg wash, then transfer to the plate with the breadcrumbs and cover the top of the cutlet pressing the breadcrumbs into the meat. Shake any excess breadcrumbs off and transfer to the baking sheet.1 lb veal cutlets, salt and pepper to taste
- Repeat the process of breading the cutlets until you have finished. Let the cutlets.
- On medium-high, heat up oil and garlic in a large skillet until the garlic is fragrant. Remove garlic. Make sure that there is enough oil in the pan so that the cutlets don't touch the bottom of the pan otherwise the breading will stick to the bottom and burn.vegetable oil, 1 cloves garlic
- Once the oil is hot enough, place cutlets in the pan, turn down the heat slightly and let them fry until you see that they are cooked along the perimeter. They should turn slightly lighter in color along the edges. Use tongs or a fork to turn to the other side and continue to fry until golden.
- Remove from oil and place on a plate lined with a paper towel to absorb any excess oil.
Notes
Top Tips
Breadcrumbs - Remember to press the breadcrumbs into the cutlets and shake off any excess before frying. Letting them rest on a parchment paper/baking sheet helps the breadcrumbs to dry out a little bit before frying and results in a crispier outer layer. Oil Temperature - Place them in oil that is hot, otherwise the cutlets will sit in the oil and absorb the oil making them greasy tasting. You'll know when the oil is ready when you see it start to bubble around the garlic. You can also test it by flicking some water in the oil. If the water evaporates quickly, it's ready!Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Tisha says
Simple recipe to follow, amazing flavor! All around a great recipe! Thanks for sharing!
AmyG says
Glad you liked it!
Swathi says
Tender Italian veal cutlets, crispy, juicy, so good, I have made it for our dinner, and my family enjoyed it.
AmyG says
So happy to hear that your family liked this recipe.
amy liu dong says
Seeing this dish makes my mouth water. It looks delicious, and it looks super easy to make.
AmyG says
Yes. Hope you give it a try soon!
Lisa says
I haven't made veal in forever but hubby brought some home from the store yesterday...this recipe came out absolutely perfect! Definitely trying it again.
AmyG says
Glad you and your hubby liked it!
Paula says
This was my first time making veal at home, so I wasn't sure what to expect, but your recipe made it so simple and achievable. Loved this recipe.
AmyG says
Glad you like it!