Tender Italian Veal Cutlets Recipe: Crispy, Juicy and Easy to Make
https://easyhomemaderecipes.caVeal 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.
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Equipment
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
Serving: 3Calories: 361kcalCarbohydrates: 30gProtein: 35gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 187mgSodium: 537mgPotassium: 543mgFiber: 2gSugar: 3gVitamin A: 284IUVitamin C: 1mgCalcium: 194mgIron: 3mg
Tried this recipe?Let us know how it was!
