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.


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 white(s)

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.


Cook veal in a single layer in skillet. If your pan is too small, cook veal in two batches, using 1 tablespoon of oil per batch (over-crowding will cause the veal to steam and possibly, turn soggy).

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