Desired Info Revealed On How To Cook Veal Cutlets

What is a Veal Cutlet? 

Today we will learn how to cook veal cutlets using different recipes. A veal cutlet is a thin, boneless portion of meat taken from the thigh of a calf. This meat cooks very quickly and is mainly pan-fried. Cutlets also come from chicken, pork, or lamb.

Ready to get cooking? Here are our best Italian veal cutlet recipes you can try.

Veal cutlet

Classic Breaded Veal Cutlets With Parmesan Cream

A traditional and mouth-watering method of cooking veal is breading and pan-frying the cutlets. You can easily make well-coated, browned, and tender veal cutlets with a simple three-step procedure.

All you have to do is dip the veal into flour, egg, and breadcrumbs to give it a crispy coating. You will then shallow fry the cutlets in oil until tender on the inside and golden on the outside.

They taste better with a simple arugula salad. However, you can pair them with almost anything. Most people pair breaded veal cutlets with a few pieces of lemon wedges on the side. Many people have renounced veal in recent years because of concerns about animal cruelty. However, there are still a few farmers who rear young calves without confinement or cages.

The resulting meat is “vitello” or “red veal.” These names help differentiate such vile from the white-colored veal obtained from caged calves. Breaded veal patties are delicious and quite easy to prepare! There are many Italian veal cutlet recipes on how to prepare this delicacy. Here’s a simple one that you can use when cooking veal cutlets.

Classic Breaded Veal Cutlets With Parmesan Cream

Time: 30 minutes

Serving size: 5 servings

Prep time: 20 minutes

Cook time: 10 minutes



Nutritional Analysis Per Serving

Calories: 193

Fats: 0.35 ounces (10 grams)

Saturated Fats: 0.17 ounces (5 grams)

Carbohydrates: 0.95 ounces (26.93 grams)

Dietary Fiber: 0.04 ounces (1 gram) 

Sugar: 0.08 ounces (2 grams)

Protein: 0.35 ounces (10 grams)

Cholesterol: 0.0029 ounces (0.085 grams)

Sodium: 0.007 ounces ( 0.200 grams)

Vitamin C: 0.003 ounces (0.089 grams)

Calcium: 0.0082 ounces ( 0.234 grams)

Iron: 0.0002 ounces (0.008 grams)          

Potassium: 0.0222 ounces (0.629 grams)

Equipment Needed

  1. Two shallow plates
  2. One shallow bowl
  3. Whisk
  4. Pan
  5. One large bowl
  6. Pan
  7. Non-stick turner


  • 4 veal cutlets (about 2.5 ounces (70.8 grams) per piece), patted dry
  • ½ a cup wheat flour for dredging
  • 2 large eggs
  • ½  teaspoon sea salt
  • 3 lemon wedges
  • 2 cups panko or breadcrumbs
  • Oil for shallow frying
  • 2 teaspoons of water


  1. Gather the ingredients.
  2. Pat dry the veal cutlets and place them aside.
  3. On a shallow plate, mix the flour and salt.
  4. In the other shallow bowl, beat the eggs, and whisk well with the water.
  5. Put the panko or breadcrumbs on another plate.
  6. Line the bowl and plates from left to right (or vice versa if you are left-handed): flour, egg, breadcrumbs. Have a baking tray or platter at the end of the line, right after the breadcrumbs.
  7. Dredge the cutlet in the flour (on both sides) to coat it thoroughly, shaking off the excess.
  8. Dip it in the egg completely and lift it out, allowing the excess egg to drip off.
  9. Place each cutlet in the breadcrumbs, coat evenly on all sides, and gently press the crumbs onto the cutlet.
  10. Set the veal cutlet on a baking platter or baking sheet and repeat the process with the remaining cutlets. Place them in one layer, ensuring they do not touch.
  11. Heat a shallow layer of vegetable oil in a wide frying pan over medium-high heat. Add as many pieces as fit in one layer. If the pieces get too dark, reduce the heat as needed.
  12. Fry the veal cutlets for (2 to 3 minutes) until they turn golden brown on the first side.
  13. Turn them over and cook until they are cooked and golden brown on the other side. The maximum cooking time here is 4 to 6 minutes. Don’t overcook.
  14. Repeat with all other remaining cutlets.
  15. Place the cooked cutlets into a paper towel-lined plate or platter.
  16. Enjoy your veal cutlets with lemon wedges.
Cooking Tips

When making this meal, breading the veal cutters can be quite a messy process. To make it less messy, consider using one hand to handle the veal pieces when wet and the other when they are dry. Use the wet hand when picking and setting the cutlets into the flour.

Use the dry hand to pat off the excess flour from the cutlet and place it into the egg. Then have the wet hand lift it out and put it on the breadcrumbs. Use the dry hand to pat on the bread crumbs and transfer the cutlets into the baking tray.

If you do not have breadcrumbs, you can use white bread as an alternative in your breaded veal cutlet recipes. In this case, you will need eight pieces of bread and crusts removed. Use a food processor to pulse the bread into fine crumbs and transfer them to a shallow plate.

You can add more seasoning to make your cutlets taste better! You can add spices like rosemary, marjoram, oregano, and sage. Sherry, Mustard, and garlic work well, too.

Here are tips to avoid the breading from sticking to the pan:

  • Ensure you pat dry the cutlets using paper towels before placing them in the breading and eggs.
  • Press the veal cutlets firmly in the breadcrumbs; this ensures they stick well.
  • After breading the cutlets, put them in the fridge for about 15 to 20 minutes.
  • Ensure the oil is well heated when you place the cutlets.
  • Don’t flip the veal cutlets too soon.
Veal cutlet with fries

Pan-Seared (Non-Breaded) Veal Cutlet

As with everyone else, there are days that you may not have the energy or time to make an elaborate dinner. On such days, you can make thin veal cutlet recipes without breading. Many people prepare veal cutlets in a pan on the stove.

If you are using stored veal, fully defrost it before pan-searing it by removing it from the refrigerator overnight. You may also insert the package in cold water for several hours to defrost it. Change the water every half an hour to keep it cold.

Do not use the microwave to defrost, as it will start cooking and have a rubbery texture. Here’s our best recipe on how to cook veal cutlets without breading:

Pan-Seared (Non-Breaded) Veal Cutlet

Time: 1 hour 15 minutes

Serving size: 5 servings

Prep time: 5 minutes

Cook time: 5 minutes

Marinating: 1 hour



Nutritional Analysis Per Serving

Calories: 150

Fats: 0.176 ounces (5 grams)

Saturated Fats: 0.176 ounces (5 grams}

Carbohydrates: 0.17 ounces (5 grams)

Dietary Fiber: 0.035 ounces (1 gram)

Sugar: 0.035 ounces (1 gram)

Protein: 0.352 ounces (10 grams)

Cholesterol: 0.0029 ounces (0.085 grams)

Sodium: 0.007 ounces ( 0.200 grams)

Vitamin C: 0.003 ounces (0.089 grams)

Calcium: 0.0041 ounces ( 0.118 grams)

Iron: 0.0002 ounces (0.008 grams)           

Potassium: 0.011 ounces (0.315 grams)

Equipment Needed

  1. Two shallow plates
  2. Pan
  3. Non-stick turner
  4. Turning spatula


  • 4 veal cutlets (about 2.5 ounces (70.8 grams) per piece), patted dry
  • Oil for shallow frying (2 tablespoons of olive oil)
  • 3 cloves Garlic
  • 1/2 a cup of lemon juice
  • ½  teaspoon salt and pepper


  1. Smash the garlic cloves using the heel of your hand.
  2. Mix in salt, pepper, and all of the spices to a covered dish or ziplock bag and refrigerate for 1 hour or up to 1 day. Try chopped parsley and thyme on an excellent complement to veal.
  3. Put two tablespoons of olive oil into a medium skillet and spray with cooking spray. Heat the oil until its surface forms a shimmer. Cook the veal cutlets for at least 90 seconds per side until they are golden brown. Cook until the internal temperature hits 145 Fahrenheit (62.77 degrees Celsius) or thicker cutlets.
  4. Enjoy your veal cutlets!

Cooking Tips

Set the veal cutlets out for about 15 minutes before pan-searing to ensure that it cooks evenly. Pan-seared veal cutlets are delicious and easy to prepare.

Allow the veal cutlets to rest for two to three minutes before cutting them. As a result, the interior juices have time to settle and will not leak out when you cut them.

Avoid using pointed tools like forks to turn the veals when cooking. Such devices can leave holes in the cutlets causing the juices to run out. Always use a non-stick turning spatula or meat tongs.

What Goes With Veal Cutlets?

If you’ve never cooked veal before, you might wonder what goes well with veal cutlets. The side dish you pick should complement the meat in terms of flavor and texture.

While it’s vital to plan out your main dish, you should also not forget about the side dish. Certain veggies and sides go well with this meal. Here are some great vegetables and sides that pair perfectly with Italian veal cutlets. 

Grilled Or Roasted Vegetables

Roasted or grilled vegetables are excellent sides for any veal recipe. The vegetables provide crispness to contrast with the veal, and their flavors go well together. Here are some vegetables that go well with veal cutlets:

  • Eggplants
  • Broccoli
  • Mushrooms
  • Spinach
  • Onions
  • Leeks
  • Kales
  • Tomatoes

Potato Dishes

We have categorized potatoes all by themselves because there are many ways of serving them with veal. You can add them to your baking sheet when roasting or grilling various vegetables, or you can make them on your own.

If you plan to feature potatoes as their own side dish, potato croquettes or mashed potatoes are excellent additions to complement veal cutlets. If you want the dish to be more flavorful and striking, consider adding butter, garlic, and chives. These seasonings and herbs pair perfectly with the meat.

Rice Pilaf

Rice pilaf is a great side dish to complement your veal cutlets as the main course. You can add various spices and seasonings to the rice pilaf dish to make it better. If you have used butter and garlic sauce on your veal, you may add them to the rice to create an even plate.

If you prefer the veal cutlets to stand out as they are, you may use fresh celery and parsley to make a refreshing rice pilaf to complement your veal.

Side Salad

Salads are very refreshing when it comes to dinner sides. The crispy and crunchy texture of the spinach leaves or lettuce contrasts nicely with the tenderness of the veal cutlets. Dressing your salad with a light vinaigrette is advisable to avoid overpowering the salad or the meat.

FAQs on Veal Cutlets

How Can I Keep Veal From Getting Tough?

Veal is a lean meat, so it quickly becomes tough and chewy if overcooked. The cardinal rule when making this meal is to avoid overcooking the cutlets. That’s because overcooking toughens and ruins the texture.

Ensure you only fry the cutlets until they are golden and crispy on both sides. You can check if it’s cooked using a meat thermometer. Ideally, it should read 155 – 160 Fahrenheit (68.33 to 71.11 degrees Celsius) for medium. If you do not own a thermometer, cut it into the center of one piece. A medium-cooked veal cutlet will be light pink.

If you are cooking your veal cutlets using a roast or any other large cut, let the meat rest for  20 minutes before carving and after to set the juices.

How Can I Keep the Breading From Burning?

To prevent the breading from burning, Use enough oil to completely cover the pan’s bottom and heat it to a temperature of around 350 Fahrenheit (176.0 degrees Celsius). If the breading begins to burn once you place the cutlets in the pan, reduce the heat to medium.

After 1 to 2 minutes, lift one cutlet with a fork to check the browning progress allowing the oil to distribute equally in the pan. Flip when the pieces are golden brown on the bottom.

What Is the Right Way of Storing Veal Cutlets?

Transfer any leftover pieces to a container, cover, and refrigerate within 2 hours. You can store them in the fridge for a maximum of 3 days.

If you want to freeze them, put the cutlets on a baking sheet and store them in the freezer. Once frozen solid, move the cutlets to zip-close freezer bags or wrap them well in plastic wrap and foil. Freeze the veal cutlets for a maximum of 3 months.

Veal cutlet grilled

That’s a Wrap

Veal is meat from a male calf between 15 to17 weeks old. Veal cutlets are tasty and perfect for weekends and special occasions. The process and ingredients required to prepare this meal are simple, but the results are delicious!

If you are yet to try this meal, our veal cutlet recipes above are detailed and easy to follow. Depending on your preference, ingredients available, and time, you can make pan-fried or veal cutlets with breadcrumbs.

Traditionally, Italians served veal cutlets with arugula salad and a squeeze of lemon. You can serve yours with rice, salad, or roasted potatoes on the side and wash it down with nicely chilled wine!

Buon appetito!