Veal Cutlet

January 20, 2010 | In: Main Course

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You can make this recipe with meat, pork or chicken. You can substitute for your favorite meat. This is perfect with a side of salad – romain lettuce, tomatoes, cucumber, oil and vinegar.

Serving: 4 people


4 Veal Cutlets (4-8 oz each)

2 Eggs

1 cup Bread Crumbs

Extra Virgin Olive Oil




Beat the eggs and set aside.

Take each piece of veal, wrap with plastic, and pound them with the meat tenderizer. Repeat the process for each piece of veal.

Add salt and pepper on both sides of each veal piece.

Add the veal slices in the beat eggs. Coat with the eggs well.

Now, place the bread crumbs in a place and move the veal pieces to the bread crumbs.

Make sure you remove excess bread crumb.

In a pan, add the extra virgin olive oil. When the oil is hot, place the veal cutlet to the pan.

Fry it for 5 minutes on each side or until golden brown.

Serve with a lemon wedge. It is best when serve while the veal is still hot.

Enjoy it!

Buon Appetito!

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