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Fabio Viviani's Fried Veal Cutlets

Fried Veal Cutlets Fabio Viviani
Panko-Encrusted Veal Cutlets
skill level
Easy
time
1-30min
servings
6
cost
$$
Contributed by :
Fried Veal Cutlets Recipe: Coated in panko and Parmesan, these crisp cutlets make for a satisfying meal when served with fresh greens.
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ingredients
  • 6 Veal Cutlets (4 ounces each)
  • Salt and Pepper (to taste)
  • 1 1/2 cups Flour
  • 3 Eggs
  • 2 tablespoons Water
  • 2 cups Panko Breadcrumbs
  • 1/2 cup Parmesan Cheese (grated)
  • 6 tablespoons Olive Oil plus 3 tablespoons additional for the salad
  • 1 Lemon (for garnish)
  • 1 pint Cherry Tomatoes (halved)
  • 1 bunch  Arugula (trimmed)
  • 1/4 cup Basil (loosely packed; torn)
  • 1/4 cup Mint (loosely packed; torn)
  • 2 tablespoons Red Wine Vinegar
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 Veal Cutlets (4 ounces each)
    Salt and Pepper (to taste)
    Place the meat between 2 sheets of plastic wrap and pound it with the pitted side of the meat mallet until it is about 1/2 inch thick. Season each cutlet generously on both sides with salt and pepper.
  • 2
    1 1/2 cups Flour
    3 Eggs
    2 tablespoons Water
    2 cups Panko Breadcrumbs
    1/2 cup Parmesan Cheese (grated)
    Place the flour in a low open container. Beat the eggs with the water and put them in a similar open container. Then mix the bread crumbs and the Parmesan and place them in a third container.
  • 3
     
    Coat both sides of each cutlet in flour, then egg, and finally bread crumbs.  (While dredging in the crumbs, feel free to press a bit with the palm of your hand in order to make the crumbs stick better to the meat.) Set aside.  
  • 4
    6 tablespoons Olive Oil plus 3 tablespoons additional for the salad
    Heat the olive oil in a saute pan over medium high heat and cook each cutlet for 2 to 3 minutes per side or until the outside is golden brown. As the cutlets are cooked, place them on a paper towel to absorb the oil. NOTE: If using a larger piece of veal finish by cooking for a few minutes in a 350 degree F oven.
  • 5
    2 tablespoons Red Wine Vinegar
    1 bunch Arugula (trimmed) 
    1 pint Cherry Tomatoes (halved)
    1/4 cup Basil (loosely packed; torn)
    1/4 cup Mint (loosely packed; torn) 
    1 Lemon (for garnish)
    In a large bowl, combine red wine vinegar and whisk in the 3 tablespoons olive oil and a pinch of salt. Add the arugula, tomatoes, basil and mint. Garnish with grated parmesan. Season the cutlets again if necessary and serve with lemon slices.

    Helpful Tips:
    1. Season both sides of the cutlet with salt and pepper.
    2. Prep your breading station ahead of time.
 
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