Pan-Fried Breaded Veal Cutlets Recipe | D’Artagnan

Name: Pan-Fried Breaded Veal Cutlets Recipe | D’Artagnan
Ingredients: 4-6 medallions cut from Veal Top Round, about 1/2-inch thick; Kosher salt & freshly ground black pepper; 1 cup all-purpose flour; 3 eggs; ¼ cup finely grated Parmesan cheese; 2 cups fine breadcrumbs; Neutral oil (we used avocado oil); Lemon wedges, for serving; Lightly dressed salad, for serving

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Pan-Fried Breaded Veal Cutlets Recipe | D’Artagnan

Ingredients

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4-6 medallions cut from Veal Top Round, about 1/2-inch thickKosher salt & freshly ground black pepper1 cup all-purpose flour3 eggs¼ cup finely grated Parmesan cheese2 cups fine breadcrumbsNeutral oil (we used avocado oil)Lemon wedges, for servingLightly dressed salad, for serving

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Instructions

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Step 1

Recipes Veal

Step 2

Preheat oven to 200 degrees F.Place each veal medallion between 2 sheets of plastic wrap and pound out very thin, until they’re less than 1/4" thick.Place flour in a wide shallow dish, season with salt and pepper. In a second dish, beat together eggs and Parmesan. And in a third wide shallow dish, place breadcrumbs. Line them up, side-by-side. One-by-one, coat each piece of veal in flour mixture, shaking off excess, then egg, coating evenly. Lay each piece in the dish of breadcrumbs, pressing to coat. Set aside on a sheet tray.In a large skillet, over medium-high flame, heat enough oil to just cover the bottom of the pan. Working in batches, as not to crowd the pan, cook the veal until golden, about 2 to 3 minutes per side. If errant breadcrumbs start to burn, wipe out the pan in between batches and repeat.Place finished veal on a sheet pan in the warm oven until all pieces are cooked. Season veal lightly with salt and pepper; serve with arugula salad and a wedge of lemon.