The Essential Guide to Cooking Tender Veal Cutlets

Cooking tender veal cutlets is a culinary art that involves careful preparation and cooking techniques. Veal, known for its delicate flavor and tender texture, requires attention to detail to ensure it remains moist and flavorful. Here’s an essential guide to cooking tender veal cutlets:


  • Veal cutlets (thinly sliced)
  • All-purpose flour
  • Eggs
  • Breadcrumbs (preferably fresh)
  • Salt and pepper
  • Olive oil or butter for cooking
  • Lemon wedges (for garnish)


1. Pound and Tenderize the Cutlets:

  • Place the veal cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or the flat side of a heavy knife. This helps even out the thickness and ensures they cook uniformly.

2. Set Up a Breading Station:

  • Create a breading station with three shallow dishes. In the first dish, place flour seasoned with salt and pepper. In the second dish, beat eggs. In the third dish, spread out the breadcrumbs.

3. Bread the Cutlets:

  • Dredge each veal cutlet in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in breadcrumbs, pressing the crumbs onto the meat to ensure an even coating.

4. Heat the Cooking Fat:

  • In a large skillet or frying pan, heat olive oil or butter over medium-high heat. You’ll need enough fat to generously cover the bottom of the pan.

5. Fry the Cutlets:

  • Carefully place the breaded veal cutlets into the hot oil or butter. Be cautious not to overcrowd the pan; cook them in batches if necessary. Fry for 2-3 minutes on each side or until they are golden brown and crispy. The exact cooking time may vary depending on the thickness of the cutlets.

6. Drain and Rest:

  • As you remove the cutlets from the pan, place them on a plate lined with paper towels to absorb excess oil or butter. Let the cooked cutlets rest for a few minutes before serving. Resting helps retain their juiciness.

7. Garnish and Serve:

  • Serve the veal cutlets hot, garnished with lemon wedges for a burst of freshness. The lemon can be squeezed over the cutlets just before eating to add a tangy flavor.

8. Optional Sauce:

  • You can serve veal cutlets with a sauce of your choice, such as a simple tomato sauce, mushroom cream sauce, or a lemon-butter sauce. Drizzle the sauce over the cutlets just before serving.


  • Avoid overcooking veal, as it can become tough and dry. Keep an eye on the cutlets and cook them until they are just done.
  • Choose high-quality veal from a reputable source to ensure the best flavor and tenderness.
  • To make the breading stick better, you can dip the cutlets in flour, then eggs, and back in flour before the final breadcrumb coating.
  • Experiment with different seasonings and herbs in the breadcrumbs or flour for added flavor.

Cooking tender veal cutlets can be a delightful experience, resulting in a delicious and elegant meal. Whether you serve them as a main course with a side of vegetables or in a sandwich with crusty bread, properly prepared veal cutlets are sure to impress your guests or satisfy your family’s taste buds.

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