Veal Cutlets
If you’re on the hunt for a dish that’s elegant yet simple enough for a weeknight dinner, look no further than veal cutlets. Tender, flavorful, and easy to prepare, these cutlets can elevate any meal into something truly special. With the right ingredients and a few simple steps, you can create a dish that’s sure to impress your family and friends. Let’s dive into the world of veal cutlets, where savory flavors meet a delightful crunch that makes every bite irresistible.
Why It’s My Go-To
Veal cutlets are my go-to for a variety of reasons. First and foremost, they cook quickly, making them perfect for busy weekday dinners. The mild flavor of veal pairs beautifully with fresh herbs and spices, allowing for versatility in seasonings and sides. Plus, they’re a fantastic way to introduce a little gourmet flair to your table without requiring hours in the kitchen. Whether served with a side of pasta, a fresh salad, or sautéed vegetables, veal cutlets are sure to be a hit.
Ingredient List
- 1 1/4 pounds veal cutlets – Tender and flavorful, the star of the show.
- 1/2 teaspoon salt – Enhances the natural flavors of the veal.
- 1/2 teaspoon pepper – Adds a touch of heat.
- 1 tablespoon fresh thyme, finely chopped – Brings a fresh, earthy aroma.
- 2 tablespoons parsley, finely chopped – For a pop of color and freshness.
- 1/2 cup all-purpose flour – The base for breading that creates a crispy crust.
- 3 large eggs – Binds the breadcrumbs to the cutlets.
- 1 1/4 cups panko breadcrumbs or Italian breadcrumbs – For that perfect crunch.
- 1/3 cup parmesan cheese, freshly grated – Adds a rich, nutty flavor.
- 1/2 cup canola oil – For frying, ensuring a golden crust.
Gear Up: What to Grab
- Large skillet – A non-stick or cast iron works best for frying.
- Meat mallet – To tenderize your cutlets before cooking.
- Three shallow bowls – For the flour, eggs, and breadcrumbs.
- Spatula – For flipping the cutlets without damaging the crust.
- Paper towels – To drain excess oil after frying.
Stepwise Method: Veal Cutlets
Step 1: Prepare the Cutlets
Begin by placing the veal cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the cutlets to about 1/4 inch thickness. This helps tenderize the meat and ensures even cooking.
Step 2: Season the Cutlets
In a small bowl, combine the salt, pepper, thyme, and parsley. Rub this seasoning mixture evenly over both sides of each cutlet.
Step 3: Set Up Breading Station
In the first shallow bowl, place the flour. In the second bowl, crack the eggs and whisk them until well combined. In the third bowl, mix the panko breadcrumbs with the grated parmesan cheese.
Step 4: Bread the Cutlets
Dredge each seasoned cutlet first in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the cutlet with the panko and parmesan mixture, pressing gently to adhere.
Step 5: Heat the Oil
In a large skillet, heat the canola oil over medium-high heat until shimmering. You can test if it’s ready by dropping a small piece of breadcrumb into the oil; if it sizzles, you’re good to go.
Step 6: Fry the Cutlets
Carefully place the breaded cutlets in the hot oil, making sure not to overcrowd the pan. Fry each cutlet for about 3-4 minutes on each side or until they are golden brown and cooked through.
Step 7: Drain and Serve
Once cooked, transfer the cutlets to a plate lined with paper towels to drain excess oil. Serve immediately with your favorite sides and enjoy the deliciousness of your homemade veal cutlets!
What to Use Instead
- Chicken or turkey cutlets – A great alternative if you prefer poultry.
- Gluten-free flour – For a gluten-free option, substitute the all-purpose flour.
- Almond flour – A nutty alternative that works well for breading.
- Vegetable oil – If canola oil isn’t on hand, vegetable oil can be used for frying.
Author’s Commentary
I love making veal cutlets because they’re not just delicious; they’re also incredibly versatile. You can serve them with a squeeze of lemon, a drizzle of balsamic reduction, or even a fresh tomato sauce. The possibilities are endless! Each time I make this dish, I find myself experimenting with different herbs and spices, and it always turns out amazing. Plus, they’re perfect for impressing guests without a lot of hassle.
Make Ahead Like a Pro
If you want to save time, you can prepare the cutlets ahead of time. Once breaded, place them on a baking sheet lined with parchment paper and refrigerate for up to 2 hours before frying. This helps the breading adhere better during cooking. You can also freeze the breaded cutlets for later use. Just be sure to separate them with parchment paper to prevent sticking. When you’re ready to cook, simply thaw and fry as directed!
Questions People Ask
Can I bake veal cutlets instead of frying them?
Yes, you can bake veal cutlets! Preheat your oven to 400°F (200°C), place the breaded cutlets on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.
What sides pair well with veal cutlets?
Veal cutlets pair wonderfully with a variety of sides such as creamy mashed potatoes, sautéed greens, or a fresh arugula salad. Pasta with a light sauce also makes a delightful accompaniment.
Can I use frozen veal cutlets?
Absolutely! Just make sure to thaw them completely in the refrigerator before cooking for even cooking and the best texture.
What is the best way to store leftover veal cutlets?
Store any leftover veal cutlets in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven to retain their crispiness or in a skillet over medium heat.
Wrap-Up
When it comes to veal cutlets, the combination of tender meat, a crunchy exterior, and the infusion of fresh herbs makes for a dish that’s hard to resist. Whether you’re serving it for a special occasion or just a cozy dinner at home, you’ll find that this recipe is not only straightforward but also incredibly satisfying. Don’t hesitate to put your spin on it, adding your favorite spices or sides to make it your own.
With a little preparation and the right ingredients, you can create a meal that’s both comforting and refined. So roll up your sleeves, gather your ingredients, and get ready to enjoy the delightful experience of making and savoring your own veal cutlets!
Veal Cutlets
Ingredients
Equipment
Method
- Begin by placing the veal cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the cutlets to about 1/4 inch thickness. This helps tenderize the meat and ensures even cooking.
- In a small bowl, combine the salt, pepper, thyme, and parsley. Rub this seasoning mixture evenly over both sides of each cutlet.
- In the first shallow bowl, place the flour. In the second bowl, crack the eggs and whisk them until well combined. In the third bowl, mix the panko breadcrumbs with the grated parmesan cheese.
- Dredge each seasoned cutlet first in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the cutlet with the panko and parmesan mixture, pressing gently to adhere.
- In a large skillet, heat the canola oil over medium-high heat until shimmering. You can test if it’s ready by dropping a small piece of breadcrumb into the oil; if it sizzles, you’re good to go.
- Carefully place the breaded cutlets in the hot oil, making sure not to overcrowd the pan. Fry each cutlet for about 3-4 minutes on each side or until they are golden brown and cooked through.
- Once cooked, transfer the cutlets to a plate lined with paper towels to drain excess oil. Serve immediately with your favorite sides and enjoy the deliciousness of your homemade veal cutlets!
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.
- Experiment with different herbs and spices for varied flavors.
- Store leftovers in an airtight container for up to 3 days.
