How to cook veal cutlets

You’ve Never Tasted Veal Cutlets Like These Before – A Juicy, Golden Delight You’ll Make Again and Again

Have you ever taken a bite of something so tender, so flavorful, that for a moment, everything else just fades into the background? That’s exactly what happened the first time we prepared these veal cutlets.

The golden crisp outside that shatters with the first bite, revealing velvety soft, melt-in-your-mouth veal inside – it’s a sensory experience that words can barely do justice.

When we served this dish at a family gathering last year, no one said a word for the first five minutes – everyone was too busy savoring every single bite. It’s not just food; it’s a memory, a moment, and a masterpiece all in one. And the best part? It’s surprisingly easy to make, with variations to suit any kitchen setup or dietary need.

Preparation Time

• Prep time: 20 minutes
• Cook time: 10–15 minutes (varies by method)
• Total time: 30–35 minutes
• Serves: 4 people
• Difficulty level: Medium

The necessary ingredients (possible in all kinds of variations)

Before we dive into the method, here are all the ingredients you’ll need to bring this beautiful recipe to life. This list is based on the classic version, but I’ll also suggest alternatives for dietary needs just after this section.

• 4 thin slices of veal cutlet (about 150g each), pounded to about ½ cm thickness
• 2 large eggs
• 1 cup breadcrumbs (Panko for extra crunch or traditional for a classic touch)
• ½ cup all-purpose flour
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp ground black pepper
• 1 tsp sea salt
• 1 tbsp Dijon mustard (optional, but adds depth to the egg wash)
• Zest of 1 lemon (trust me, this brightens the entire dish)
• Fresh parsley, chopped (for garnish)
• Neutral oil for frying (canola, sunflower, or avocado oil)
• Lemon wedges for serving

Optional add-ons:

• Grated Parmesan cheese (¼ cup added to breadcrumbs for extra flavor)
• A pinch of cayenne for a subtle kick

Gluten-Free Version: Use gluten-free breadcrumbs and a gluten-free flour blend.

Vegan Version: Swap veal for oyster mushrooms, egg for plant-based milk and cornstarch mix, and proceed as normal.

Low-Fat Version: Bake or air-fry instead of pan-frying. Use egg whites only or a light plant-based coating.

Now that our ingredients are ready, let’s get into how we make this dish sing.

The steps of preparation

This is where the magic happens. Whether you’re cooking on a stovetop or using your air fryer, I’ll walk you through every juicy detail.

1. Pat the veal cutlets dry with paper towels and season both sides with salt, pepper, and a light sprinkle of garlic powder and paprika.
2. Prepare three separate bowls: one with flour, one with beaten eggs mixed with Dijon mustard and lemon zest, and one with breadcrumbs (and Parmesan if using).
3. Dredge each veal slice first in the flour, tapping off the excess.
4. Dip into the egg mixture until fully coated.
5. Press into the breadcrumbs, making sure each side is completely covered – really press it in for that satisfying crunch.
6. Pan-fry method: Heat about 1 cm of oil in a large skillet over medium-high heat. Once shimmering, gently place cutlets in the pan (2 at a time). Fry for 2–3 minutes per side or until golden brown. Drain on paper towels.
7. Air fryer method: Spray both sides of the breaded cutlets with oil. Cook at 200°C (400°F) for 8–10 minutes, flipping halfway through.
8. Oven-baked method: Preheat oven to 220°C (425°F). Place breaded cutlets on a wire rack over a baking tray. Spray with oil and bake for 12–15 minutes, flipping once for even browning.
9. Grill method: Not typical, but possible. Wrap cutlets in foil to avoid burning the breading and grill over medium heat for 4–5 minutes per side.
10. Serve hot, garnished with fresh parsley and lemon wedges. We love ours with a side of roasted baby potatoes and a crisp fennel salad!

Nutritional Benefits

These veal cutlets don’t just taste incredible – they’re also packed with nutrients your body will thank you for.

• High-quality protein: Veal is a lean, high-protein source that supports muscle health and energy levels.
• Iron-rich: Helps maintain healthy red blood cells and prevent fatigue.
• Vitamin B12: Essential for nervous system function and brain health.
• Zinc: Boosts the immune system and supports wound healing.
• Low in fat (when baked or air-fried): A lighter option without sacrificing flavor.
• Lemon zest and parsley: Add vitamin C and antioxidants, enhancing immunity and reducing inflammation.
• Optional Parmesan cheese: Provides calcium and extra protein.

Possible additions or upgrades to the recipe

We’ve made this dish more times than I can count, and trust me – it’s endlessly adaptable. Here are some of our favorite ways to upgrade it:

• Add a creamy mushroom sauce or lemon-butter caper sauce over the top for restaurant-level richness.
• Top with arugula and shaved Parmesan for a fresh Italian twist.
• Serve with mashed potatoes and gravy for a hearty, comforting meal.
• For a Mediterranean version, add oregano to the breadcrumbs and serve with tzatziki.
• Want a spicy version? Add chili flakes or hot sauce to the egg wash.
• Make a veal cutlet sandwich: tuck the cutlet into ciabatta with garlic aioli and pickled red onions.
• For a full dinner party, pair it with a crisp white wine and roasted vegetables.

Now, let’s get into the nitty-gritty with everything you ever wanted to know about this recipe.

Frequently Asked Questions (Q&A)

Can I prepare the veal cutlets in advance?
Yes, you can bread the cutlets a few hours in advance and refrigerate them until ready to cook.

Can I freeze the breaded veal cutlets?
Absolutely! Lay them on a baking sheet to freeze individually, then store them in freezer bags. Cook from frozen in an oven or air fryer.

What cut of veal should I use?
Veal scallopini or top round, sliced thin, works best for this dish.

Is veal tender?
Yes, veal is naturally very tender, especially when thinly sliced and not overcooked.

What if I can’t find veal?
You can substitute with thin chicken or turkey cutlets for a similar experience.

Can I skip the eggs in the breading?
You can use a plant-based milk and cornstarch mixture or even just mayonnaise to help the breadcrumbs stick.

How do I make the cutlets extra crispy?
Use Panko breadcrumbs and double-dip: flour, egg, breadcrumbs, then egg and breadcrumbs again.

Can I add cheese inside the cutlets?
Yes! Try stuffing them with mozzarella or fontina before breading for a cheesy surprise.

What sides go best with veal cutlets?
Roasted potatoes, mashed sweet potatoes, green beans, or a bright citrus salad work beautifully.

What oil is best for frying cutlets?
Use a neutral oil with a high smoke point, like canola, sunflower, or avocado oil.

These veal cutlets have brought so much joy to our family dinners – they’ve become a tradition, a comfort, and an impressive go-to meal for guests. If you try this recipe, I’d love to hear about your experience. Did you use the air fryer? Add your own twist?

Please, share this recipe with your friends, post your photos on social media, and let’s spread the cutlet joy far and wide!