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Golden brown and crispy breaded veal cutlets are delicious, easy to make, and always impressive! My favorite part is just how quickly they cook up.
Looking for more veal recipes? Try braised veal shanks, veal Milanese, and veal scallopini.
This recipe for veal cutlets yields delicious results with just a handful of ingredients and no complicated steps. It takes super tender veal cutlets, covers them in breadcrumbs, and fries them to golden perfection. I typically serve them as a delicious protein for busy weeknights (the family loves them) or pair them with pasta for our Sunday night dinner.
Table of Contents
Why I love this recipe
- Easy. Veal may seem a little intimidating if you haven’t cooked with it before, but I promise it’s just as easy to work with as turkey or chicken (hello, turkey cutlets and chicken cutlets). I guide you through the simple recipe steps, so you end up with a perfect veal dinner in just 10 minutes.
- Savory and satisfying. What makes veal so special is its beautifully tender and delicate texture. It only gets better when it’s breaded and fried (although veal chops are equally delicious!).
- Versatile. Pan-fry, air fry, or bake the veal cutlets. It’s up to you! I’ve tested them using ALL three methods.
Ingredients needed
- Veal cutlets. This thin and boneless cut of veal is perfect for breading and frying. Use fresh or frozen veal cutlets (just remember to thaw the frozen veal first).
- Seasonings. I seasoned the veal with a simple blend of salt, black pepper, parsley, and thyme. This is quite the blank slate, but the addition of parmesan cheese adds plenty of punch.
- Eggs + Flour. The veal is coated in all-purpose flour, so the egg wash and breading have something to stick to.
- Breadcrumbs. Panko breadcrumbs are my favorite for crispy breaded meats because they’re so light and flaky. If you don’t have them on hand, Italian breadcrumbs work well, too.
- Parmesan cheese. For a delicious cheesy flavor in the breading. Shred the cheese from the block yourself for the best flavors.
- Oil. Any oil with a high smoke point to fry the cutlets. I typically use canola oil or peanut oil.
How to cook veal cutlets
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the veal. Season each cutlet with salt, pepper, parsley, and thyme.
Step 2 – Prepare the dredging stations. Stir the flour and salt in a shallow bowl, beat the eggs in another dish, and in a third dish, stir the breadcrumbs with the parmesan cheese.
Step 3 – Bread the veal. Coat the seasoned cutlets in the flour, then the beaten eggs, and lastly, the breadcrumbs.
Step 4 – Pan fry. Heat some vegetable oil in a large frying pan over medium-high heat. Once shimmering and hot, add the breaded veal cutlets and fry until crispy on both sides. Serve with lemon wedges on the side and enjoy!
What to serve with this
Pair your crispy veal cutlets with veggie-forward sides, like roasted potatoes and carrots, arugula salad, cauliflower mashed potatoes, or a healthy pasta salad. You can also serve the cutlets over a plate of pasta, similar to veal parmesan. My favorites are spaghetti and alfredo!
Alternative cooking methods
As mentioned earlier, I tested this recipe using the air fryer and oven because they are two ways to lighten this dish up without sacrificing the crispy exterior!
Air fryer method: Bread the veal cutlets as normal, then place them in an even layer in the air fryer basket. Spray the tops with cooking spray and air fry at 400ºF for 7 to 8 minutes.
Oven-baked method: Lay the breaded veal cutlets on a baking sheet and bake at 400ºF for about 20 minutes.
Tips to make the best recipe
- Always preheat the oil. My #1 tip when deep frying or frying. Give the oil time to get nice and hot before frying the breaded cutlets. This prevents them from soaking up too much oil and being overly greasy (we’ve all been there before!). You can test the oil temperature by sprinkling in some breadcrumbs; if they sizzle, the oil is ready.
- Pat them dry. Use paper towels to pat the cutlets dry to help the seasonings stick. I know it sounds counterproductive when they’ll be drenched in an egg wash too, but it makes all the difference.
- Pound to an even thickness. Veal cutlets are pretty thin and tender as-is, but if the odd one is thicker than the others, definitely pound them down to be the same size using a meat mallet.
- Drain the excess oil. Immediately after cooking, transfer the fried cutlets to a wire rack so the excess oil can drain. Please do not use paper towels (I know it’s less mess!) as they will become soggy on one side!
- Change the seasonings. Some other flavors I’ve tried and loved include garlic powder, red pepper flakes, lemon zest, onion powder, paprika, and even chopped fresh mint. I sometimes like to add Italian seasoning to the breadcrumb mixture for a tastier breading.
- Cook in batches. If your skillet isn’t big enough to fry all of the cutlets at once without overlapping, fry them in multiple batches. It’s crucial for golden-brown veal!
How to store leftovers
To store: Allow the cutlets to fully cool, then wrap each one in aluminum foil and store them in an airtight container in the fridge for 2 to 3 days.
To freeze: The cooked cutlets also freeze well for up to 2 months. Let them thaw overnight in the fridge before reheating.
To reheat: Lay the leftover cutlets on a baking sheet and reheat them in a 350ºF oven until they’re warmed through and crisp again. You can also reheat them in a skillet on the stove or in the air fryer.
Frequently asked questions
Because veal is naturally lean, I recommend using a meat thermometer to check the doneness of the meat to prevent over-cooking. Fully cooked veal should always reach an internal temperature of 165F. No meat thermometer? Lightly touch the fried cutlets and if they feel springy yet them, they are tender and ready to eat.
To ensure the cutlets are golden brown when served, always reduce the heat once the veal touches the oil. Cook the cutlets for equal amounts of time on both sides and make sure the oil is always shimmering. If it isn’t, it means the oil temperature has dropped.
Veal Cutlets
Video
Ingredients
- 1 1/4 pounds veal cutlets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme finely chopped
- 2 tablespoons parsley finely chopped
- 1/2 cup all-purpose flour
- 3 large eggs
- 1/14 cups panko breadcrumbs or Italian breadcrumbs
- 1/3 cup parmesan cheese freshly grated
- 1/2 cup canola oil * See notes
Instructions
- Season veal with salt and pepper, then add the chopped thyme and parsley.
- Add flour with some salt to a shallow dish. Beat eggs in a separate dish and combine breadcrumbs with parmesan cheese in a third dish.
- Coat the veal with flour, then eggs, and finally the breadcrumbs, shaking off the excess.
- Heat the oil in a skillet over medium-high heat. Once hot and shimmering, cook the veal for 2-3 minutes per side.
- Serve the veal cutlets immediately.
