Italian · Dinner
Fried Breaded Veal Cutlet
A thin veal cutlet is pounded, dredged in flour, egg and breadcrumbs, then fried in butter and oil until golden and crisp. Known as cotoletta alla milanese, it stays juicy inside a shattering crust, seasoned simply with salt and finished with a lemon wedge for brightness.
$5
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.2gProtein
36.8gFat
26.1gCarbs
1.9gSugar
1.6gFiber
700mgSodium
423mgChol
14.9gSat Fat
520mgPotassium
85mgCalcium
3.4mgIron
2.1mcgVitamin B12
6mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pound the veal cutlet between plastic sheets with a meat mallet until 1/4 inch thick and even throughout.
2
Dredge
Season with salt, coat in flour, dip in beaten egg, and press into breadcrumbs until fully coated on both sides.
3
Fry
Heat butter and olive oil in a skillet over medium heat until foaming subsides, then fry the cutlet 3–4 minutes per side until deep golden brown and crisp.
4
Plate
Transfer to a plate and serve immediately with the lemon wedge for squeezing over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g veal cutlet, pounded thin
- 4 tbsp4 tbsp all-purpose flour
- 22 large eggs
- 2/3 cup70g dried breadcrumbs
- 3 tbsp42g butter
- 3 tbsp40g olive oil
- 1/4 tsp1/4 tsp salt
- 22 lemon wedge
