There really is nothing fancy to my recipe for Classic Breaded Veal Cutlets. A simple batter made from dipping veal cutlets into salted flour, whisked eggs and breadcrumbs, ideally panko works the best. Once coated, fry them in some oil to get extra crispy and serve with some oven baked French fries and ketchup for dipping sauce. A good and staple, kid-friendly recipe, just for you!
To make Classic Breaded Veal Cutlets, you will need the following ingredients:
In a shallow dish, combine flour and salt.
In a medium bowl, whisk eggs with about 1 tablespoon water.
In a third dish, place breadcrumbs for dipping and coating.
Working one by one, or in batches, carefully dip the veal cutlets into the prepared dishes. First, coat in flour, then shake off any excess. Next, dip in the egg and allow excess to drip back into the bowl. Finally, coat in breadcrumbs evenly and gently press crumbs into the surface of the meat. Transfer to a baking sheet until ready to cook.
In a wide, high-sided frying pan over high heat, heat oil. Working in batches again, add a single layer of cutlets to the hot oil and cook for about 4-5 minutes on each side until golden brown and crispy. Repeat with remaining cutlets.
Transfer cooked cutlets to a plate lined with kitchen towel to drain off excess oil.
Sprinkle some lemon juice from the wedges, garnish with remaining wedges and serve!
This Classic Breaded Veal Cutlets recipe can be adapted to any protein of your choice and even used to coat giant vegetables. This really is a standard classic recipe that can be used in so many different varieties. If you try this process with something other than veal, let us know and and tag #cookmerecipes online to share your ideas.
Thank you! Approved!
