Breaded veal cutlet
4
Points®
Total Time
24 min
Prep
12 min
Cook
12 min
Serves
4
Difficulty
Easy
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.
Ingredients
Seasoned breadcrumbs
¼ cup(s)
Fresh basil
1 Tbsp, fresh, finely minced (or 1 tsp dried basil)
Fresh parsley
1 Tbsp, fresh, finely minced (or 1 tsp dried parsley)
Rosemary
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
