Best Fried Veal Cutlet

Name: Best Fried Veal Cutlet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 tablespoons olive oil; 3 cloves garlic; 1 shallot; 6 anchovies; 1 Handful fresh basil leaves; 28- ounce can of whole tomatoes; 6 ounces tomato sauce; 1 lemon; salt and pepper; 4 veal cutlets; 2 eggs; 2 teaspoons kosher salt; ½ teaspoon black pepper; 1 cup all-purpose flour; 1 ½ cup Panko bread crumbs; ½ cup seasoned bread crumbs; 2-4 tablespoons unsalted butter; Parmigiano Reggiano cheese; fresh basil leaves

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
735 kcal
Course
Others

Best Fried Veal Cutlet

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Sauce

4 tablespoons olive oil
3 cloves garlic minced
1 shallot minced
6 anchovies packed in oil and smashed to a paste
1 Handful fresh basil leaves chopped
28- ounce can of whole tomatoes
6 ounces tomato sauce
1 lemon juiced
salt and pepper to taste

Veal Cutlets

4 veal cutlets pounded thin
2 eggs beaten
2 teaspoons kosher salt
½ teaspoon black pepper
1 cup all-purpose flour
1 ½ cup Panko bread crumbs
½ cup seasoned bread crumbs
2-4 tablespoons unsalted butter
Parmigiano Reggiano cheese for garnish
fresh basil leaves for garnish

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Instructions

All ingredients ready? Let's begin!

To make the sauce:

Add the olive oil, garlic, and shallots to a large saucepan. Saute for 1-2 minutes until the garlic and shallots soften.
Add the Italian seasoning and anchovies. Stir to mix everything together.
Pour the tomatoes into the pan and smash to break them in the pan. Add the tomato sauce and lemon juice and bring to a simmer.
Cover and turn to low heat and let the sauce simmer for 4-5 hours.

To fry the veal cutlets:

Make sure that the veal cutlets are pounded thin. This will ensure that they cook quickly and without burning the buttery breading.
Set up a dredging station in shallow containers. You will need three shallow bowls or containers.
Whisk the eggs with the salt and pepper in one container.
The flour goes into another container.
And finally mix the panko and the bread crumbs into the third container.
Working with one veal cutlet at a time, place the cutlet into the flour first.
Then dip into the egg and then into the bread crumb mixture. Set aside on a plate while you bread the other cutlets.
In a shallow frying pan (a cast-iron skillet works well for this) heat two tablespoons of butter.
Fry the veal cutlets 1-2 at a time, depending on the size of your pan. You also may need to melt more butter as you fry each cutlet. You can keep the other cutlets warm in the oven as you cook.
Ladle a generous amount of the tomato sauce onto each serving plate.
Place one veal cutlet on top of the sauce.
Using a cheese grater, grate Parmigiano Reggiano cheese over the sauce and the veal cutlet.
Garnish with fresh basil leaves.
Enjoy your Best Fried Veal Cutlet!

Nutrition Information

Show Details

Calories 735kcal (37%) Carbohydrates 65g (22%) Protein 51g (102%) Fat 30g (46%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 233mg (78%) Sodium 1887mg (79%) Potassium 1459mg (42%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 2176IU (44%) Vitamin C 46mg (51%) Calcium 146mg (15%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 735 kcal

% Daily Value*

Calories	735kcal	37%
Carbohydrates	65g	22%
Protein	51g	102%
Fat	30g	46%
Saturated Fat	9g	45%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	233mg	78%
Sodium	1887mg	79%
Potassium	1459mg	31%
Fiber	7g	28%
Sugar	10g	20%
Vitamin A	2176IU	44%
Vitamin C	46mg	51%
Calcium	146mg	15%
Iron	7mg	39%