1 pound veal cutlets
½ cup all purpose flour
2–3 large eggs, whisked
¼–½ cup grated Romano cheese
2 cups breadcrumbs of choice
½ cup-1 cup Olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper
Prep your veal cutlets by tenderizing with a mallet/removing bones if necessary. Pat dry and set off to the side.
Begin to prep your breading stations by thoroughly seasoning egg wash, flour, and breadcrumbs with salt, pepper, and crushed red pepper. Add parmesan cheese to the breadcrumbs. Put in three separate bowls and set off to the side.
Using a fork or tongs, dredge each cutlet in flour, followed by egg wash and then breadcrumbs. Repeat until each cutlet is thoroughly coated.
Heat up a shallow layer of olive oil in a frying pan over medium heat.
Begin to fry each cutlet until golden brown, about 2-3 minutes on each side.
Once fried, place on a paper towel lined dish and set off to the side.
Serve with tomato sauce and cheese, on a bed of greens with lemon slices, or solo.
- Prep Time: 10
- Cook Time: 10
- Category: Meat courses
- Cuisine: Italian
Keywords: breaded veal cutlets, veal cutlets recipes