Classic Italian Breaded Veal Cutlets

Ingredients

• 4 veal cutlets (150g each) 4 veal cutlets (150g each)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 6g
• Carbohydrates (total, sugars): 17g, 1g
• Protein: 34g
• Fiber: 1g
• Salt: 0.9g

Preparation

1. 1.
   Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   In a shallow dish, combine the breadcrumbs, Parmesan cheese, parsley, lemon zest, salt, and black pepper.
3. 3.
   Dip each veal cutlet into the beaten eggs, allowing any excess to drip off, then coat it thoroughly in the breadcrumb mixture.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the breaded veal cutlets and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
5. 5.
   Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
6. 6.
   Serve the Cotoletta alla Milanese hot, with lemon wedges on the side for squeezing over the cutlets.

Treat your ingredients with care...

• Veal cutlets — Pounding the veal cutlets ensures even cooking and tenderness. Be careful not to over-pound them, as they may become too thin and delicate.
• Breadcrumbs — For a more flavorful crust, use homemade breadcrumbs from day-old bread. You can also mix in some dried herbs like oregano or thyme for added aroma.

Tips & Tricks

• To ensure a crispy crust, press the breadcrumb mixture firmly onto the veal cutlets before frying.
• If you prefer a lighter version, you can use chicken cutlets instead of veal.
• Serve the Cotoletta alla Milanese with a side of arugula salad dressed with lemon vinaigrette for a refreshing contrast.

Serving advice

Serve the Cotoletta alla Milanese hot, accompanied by lemon wedges for squeezing over the cutlets. This dish pairs well with a side of roasted potatoes or a simple tomato and mozzarella salad.

Presentation advice

Arrange the golden-brown veal cutlets on a platter, garnished with fresh parsley. Place lemon wedges alongside the cutlets for an inviting presentation.