Breaded veal cutlet
6
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
0.25 cup(s)
Basil
1 Tbsp
Fresh parsley
1 Tbsp
Rosemary
1 Tbsp
Uncooked lean veal cutlet
1 pound(s)
Table salt
0.5 tsp
Black pepper
0.5 tsp
Honey mustard
2 Tbsp
Egg whites
1 large
Olive oil cooking spray
2 spray(s)
Olive oil
2 Tbsp
Canned beef broth
0.25 cup(s)
Instructions
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.
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