Photo of Breaded Veal Cutlet by WW

Breaded Veal Cutlet

Points® value
Total Time
24 min
12 min
12 min
We gave our veal a fast, flavourful crust and then pan-fried it for a crispy texture.


Seasoned breadcrumbs

¼ cup(s)

Fresh basil

1 tbsp(s), fresh, finely minced (or 1 tsp dried basil)

Fresh parsley

1 tbsp(s), fresh, finely minced (or 1 tsp dried parsley)


1 tbsp(s), fresh, finely minced (or 1 tsp dried rosemary)

Uncooked lean veal cutlet

1 pound(s), four 4 oz pieces, lightly pounded

Table salt

½ tsp(s), or to taste

Black pepper

½ pinch(es), freshly ground, or to taste

Honey mustard

2 tbsp(s)

Egg whites

1 serving(s)

Olive oil cooking spray

2 spray(s)

Olive oil

2 tbsp(s)

Canned beef broth

¼ cup(s), or water


  1. In a shallow dish, combine bread crumbs, basil, parsley and rosemary; mix well and set aside.
  2. Place veal on a plate and season all over with salt and pepper; spread mustard on both sides of cutlets and then dip into egg white. Dust veal with bread crumb mixture, turning to coat the whole surface.
  3. Coat a large nonstick skillet with cooking spray and place over medium to medium-high heat; heat oil until shimmering. Cook veal 4 to 5 minutes on one side; flip and cook until done, about 4 to 5 minutes more on other side. Remove veal to a serving plate and deglaze pan with broth; pour over veal. Yields1 cutlet per serving.


Cook veal in a single layer in skillet. If your pan is too small, cook in two batches, using 1 tablespoon of oil per batch.