Crispy Breaded Veal Cutlets
Four thin veal cutlets coated with flour, egg, and breadcrumbs, then fried at 338°F until evenly golden.
These Italian cotolette use thin boneless veal slices, unlike bone-in cotoletta alla Milanese. A three-stage flour, egg, and breadcrumb coating adheres best to dry meat, while temperature-controlled oil creates a crisp crust without heaviness.
Instructions
- 1
Pat the four veal slices thoroughly dry with paper towels. If their thickness is uneven, pound them gently between sheets of parchment paper.
- 2
Lightly salt and whisk the eggs in a shallow dish. Put the flour and breadcrumbs in two other wide dishes.
- 3
Dredge each veal slice in flour on both sides and shake off the excess, then dip it in the beaten egg.
- 4
Coat each slice evenly with breadcrumbs, pressing gently so they adhere, and set the breaded cutlets on a tray.
- 5
Heat the sunflower oil in a wide skillet to 338°F/170°C. Fry one cutlet at a time for about three minutes, spooning hot oil over its upper surface, until evenly golden.
3 min
- 6
Drain the cutlet on paper towels or a wire rack and repeat with the remaining slices. Salt only at serving time and serve immediately, optionally with lemon wedges.
Ago's Notes
- If needed, pound the veal gently with a meat mallet so all four slices have an even thickness.
- Keep the sunflower oil at 338°F/170°C; steady heat produces a golden, light breadcrumb crust.
- Fry one cutlet at a time and spoon a little hot oil over the top for even browning.
- Salt the cutlets only when serving, or the breading will lose crispness.
- The cutlets are best immediately after frying. If necessary, refrigerate them for up to two days and reheat them in the oven.
- Freeze the raw breaded cutlets between sheets of parchment paper so they do not stick together.
Season with salt and serve immediately, with lemon wedges if desired.
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