Photo of Breaded veal cutlet by WW

Breaded veal cutlet

Total Time
24 min
12 min
12 min
We gave our veal a fast, flavorful crust and then pan-fried it for a crispy texture that provides a nice contrast to the velvety tender meat. Cook veal in a single layer in skillet. If your pan is too small, cook the veal cutlets in two separate batches, using 1 tablespoon of oil per batch (over-crowding will cause the veal to steam and you may end up with soggy breading instead of crunchy crust). This is a company-worthy meal that comes together fast. Serve it with steamed green beans or asparagus in spring or baked sweet potatoes and wilted spinach dressed with a squeeze of fresh orange juice in the cooler months.


Seasoned breadcrumbs

¼ cup(s)


1 Tbsp, fresh, finely minced (or 1 tsp dried basil)

Fresh parsley

1 Tbsp, fresh, finely minced (or 1 tsp dried parsley)


1 Tbsp, 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, or to taste

Black pepper

½ tsp, freshly ground, or to taste

Honey mustard

2 Tbsp

Egg whites

1 large, whipped until stiff

Olive oil cooking spray

2 spray(s)

Olive oil

2 Tbsp

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. Yields 1 cutlet per serving.