Recipes Veal Cutlets

1. Veal Scallopini Milanese Style
2. Veal Scallopini Alla Mushrooms
3. Minute Steak Series: Valerie's Famous Veal Scallopini
4. Veal Milanese In 30 Minutes {extra Crispy}
   1. Veal Cutlets With Champignon Mushrooms

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Breading and pan-frying veal cutlets is a classic and delicious way of preparing veal. The result is perfectly coated, browned, and tender veal cutlets that are easily made with a simple three-step process: The veal is dipped into flour, then egg, and finally breadcrumbs, assuring a crispy coating. The cutlets are then shallow-fried in oil until golden on the outside and tender on the inside. They are particularly winning with a simple arugula salad, but these veal cutlets can be paired with almost anything, especially with a few lemon wedges on the side.

Veal Scallopini Milanese Style

Many people have eschewed veal in recent years due to concerns of animal cruelty; however, there do exist farmers who raise young calves without cages or confinement. The resulting meat is called red veal or vitello, two names used to differentiate such veal from the white-colored veal from confined calves.

The cutlets were very good, and were done after about 2 minutes on each side. I used about 1/4 cup oil, or just enough to make a thin layer of oil in the pan. I used plain breadcrumbs, and following the instructions, they were perfectly breaded. They were excellent with a drizzle of lemon juice. —Diana Rattray

Breading the cutlets will be decidedly less messy if you use one hand to handle the cutlets when they're wet and the other to touch them when they're dry. Use one hand (this will be the wet hand) to pick up a cutlet and set it in the flour, and the other hand (the dry hand) to tap flour all over it and lift it out; use the same hand to place the veal into the egg. Transfer it back to the wet hand to move it around and lift it out of the egg before setting in on the breadcrumbs. Then use the dry hand to pat breadcrumbs on the cutlet and transfer it to the baking tray.

Veal Scallopini Alla Mushrooms

Veal is a lean type of meat, so it can easily become chewy and tough if overcooked. Make sure to only fry the cutlets until golden and crispy on each side. You can check the doneness with a meat thermometer; it should read 160 F for medium. If you don't have a thermometer, cut into the center of one piece—medium cooked veal will be light pink.

Use enough oil to cover the bottom of the pan, and heat it until it is shimmering, or about 350 F. When the cutlets go into the pan, lower the heat to medium if the breading starts to burn. After about 1 to 1 1/2 minutes, lift a cutlet with a fork to check for browning and to allow the oil to distribute evenly in the pan. Flip when the cutlet is golden brown on the bottom.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

Minute Steak Series: Valerie's Famous Veal Scallopini

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Perfect Veal Cutlet Milanese are thinly sliced veal cutlets for scallopini, coated with eggs, then with semolina bread crumbs, and lightly fried to a crispy crust. It’s always served with a chilled tomato salad on the side. Perfect Veal Cutlet Milanese recipe is a nice change from making the usual chicken cutlets. We love veal and especially veal cutlets that are super thin like these. They are so light, tender, and crunchy with every bite; they become addicting – so make extra! Serve with our tangy, juicy, Italian Tomato Salad and maybe our Cheesy Mini Biscuits(Jim n Nicks copycat) and you’ll have one delicious meal.

WHAT ARE SEMOLINA BREAD CRUMBS? Semolina bread crumbs are basically bread crumbs made from day-old baguettes of semolina bread. The old bread is then put through a grinder to grind it into fine bread crumbs. And, most Italian bakeries make their own bread crumbs, using their own bread and selling them in individual packages. They are better in quality simply because they’re all-natural breadcrumbs without any chemicals, fillers, or artificial additives. The bread crumbs are the game-changer, making these cutlets always turn out very light and delicious tasting!    CAN WE MAKE OUR OWN BREAD CRUMBS? Yes, indeed! Never waste any “day-old” baguette! If you have day-old bread, toss it into an oven at 400 degrees F, and toast the bread until it’s well toasted. Then use a good coffee or spice grinder to grind the crusty bread into bread crumbs. For one pound of veal cutlets, you will need about 1 cup of breadcrumbs, and that’s about 1/2 of a baguette. A QUICK TIP! …Make extra breadcrumbs and save the rest in a zip-lock bag and label the bag “bread crumbs.” They will stay fresh for months if kept in the refrigerator, or in the freezer.

This recipe calls for 2 pounds of veal cutlets and will feed a large family, or guests. You can certainly cut the recipe in half for fewer servings. Best of all, you’ll have one fast and delicious dinner, in under 30 minutes! Perfect for any weeknight meal! … and if you have any leftovers? Veal cutlets are great to use in a sandwich for lunch the next day (the Italian way!).

Veal Milanese In 30 Minutes {extra Crispy}

Perfect Veal Cutlet Milanese is a simple recipe that makes dinner a snap and one your wholefamily will love! A delicious meal, and one we highly recommend you try our recipe. It’s a classic Italian dish, typically known as “fried veal cutlets.” But over the years restaurants have changed the name to make it sound like an “upscale-gourmet” dish. Plus, it’s usually served with a chilled tomato salad on the side or on top. An exquisite dish to pair with a lovely Italian red wine, like a Chianti from the region of Tuscany. It will do wonders with this simple – yet perfect Veal Cutlet Milanese recipe! Cheers, and Enjoy! 😉

*Follow along below with our Step-by-Step directions, or jump down to the bottom for our full recipe card. Ingredients for Perfect Veal Cutlet Milanese:

1. Rinse parsley, chop it finely, and set aside. 2. In one bowl or in a breading tray, whisk together the eggs and milk. Set aside. 3. In a second bowl or tray, mix together bread crumbs, pecorino cheese, garlic powder, and parsley.

Herb Crumbed Veal Cutlets With Balsamic Tomatoes

Set the bowls or trays, side by side for easy prep. 4. One at a time, dip each veal cutlet into the egg mixture and coat both sides. Then dip into the breadcrumb mixture, and pat lightly to coat evenly on both sides.

5. Place each breaded veal cutlet onto a plate nearby, and continue the same until all the cutlets are done. Set aside. Then wash your hands. QUICK TIP TO MAKE-AHEAD!

6. Next, prepare a large plate covered with 2 sheets of paper towels, and set it nearby on the counter. 7. Meantime, in a deep frying pan, heat oil on high heat. When the oil is HOT, gently add veal cutlets. *Keep in mind, not to add too many cutlets, this will cool down the oil and make the cooking time longer. Therefore, it’s best for you to stay nearby the stove since these cutlets will fry up quickly.

Veal Cutlets With Champignon Mushrooms

Then fry the veal until golden brown on both sides, about 1 minute on each side. *Quick Note: Because the veal is so thin, they will shrink in size and will cook very quickly, no need to over-fry them. So keep an eye on them. 8. Remove from oil and drain onto paper towels. Continue until all cutlets are done. NOTE: If you need more oil for frying, you may add additional oil, about 1/4 cup. 9. Transfer cutlets onto a serving platter and serve warm. Serves 6 to 8 … Thanks for PINNING!

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