Easy Italian Veal Cutlets

5 from 1 vote

Straight out of Sicily, these Italian veal cutlets are also known as cotoletta de Vitello. They’re lightly seasoned with a crunchy texture perfect for dinner.

Course: Dinner

Cuisine: Italian

Keyword: Veal, Veal Cutlets

Servings: servings

Calories: 590kcal

Author: Alisa Infanti

Ingredients

32 oz white veal; thinly sliced
5 ½ oz bread crumbs
¼ cup grated parmesan cheese
¼ cup fresh mint finely chopped
1 ½ tsp seasoning salt
3 eggs
2 large lemons juiced
3 cups vegetable oil
lemon wedges optional

Instructions

In a deep sided pie plate or dish add the bread crumbs, parmesan cheese, mint and seasoning salt. Mix.
Add the eggs and lemon juice to a medium sized bowl and whisk.
Dip a single veal slice into the egg mixture and let the excess egg drip off. Then place the moistened veal slice in the bread crumbs covering or flipping to ensure both sides of the veal are breaded. Transfer to a large plate.
Repeat until all of the veal has been breaded.
In a large deep sided frying pan or sautee pan add the vegetable oil and heat to 350°F.
Add two or three of the veal slices cooking over medium heat for 1 1/2 minutes per side or until golden brown. Be sure not to crowd the veal. They can be touching but not overlapping.
Remove the cotoletta with tongs and let any excess oil drain off before transferring to the plate.
Remove the veal and set on a clean plate or serving platter lined with paper towels to dry any excess oil. Repeat until all fo the veal has been fried adding layers of paper towels between the veal cotolette.
Serve hot with lemon wedges.

Notes

When purchasing the meat, it will look like a lot! However, veal shrinks when fried so grab more than you initially think.

When cooking be sure not to crowd the veal in the pan. Let them touch but not overlap. Otherwise, you’ll have dry spots in your breading.

You need to get some of the grease off the cutlets from cooking. Once out of the pan lay them on a paper towel-lined plate to absorb it. Likewise, as you cook more batches, layer the paper towel over each before placing new chops on top.

You’ll know the oil is ready to cook the veal cutlets by doing a quick breadcrumb test:

Toss a pinch of breadcrumbs into the heated oil. It they bubble right up and start to fry; the oil is ready for cooking. If they sink or are lacking in bubbles, let it heat further.

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