Italian Style Breaded Veal Cutlets | New Updated Recipe!

 

Nonna’s classic veal cutlet recipe just got an upgrade! In this newly updated version, Nonna skips the oven step entirely, making it quicker and just as delicious. These tender Italian Breaded Veal Cutlets are coated in a perfectly golden crust and then simmered to perfection in a rich, homemade red pepper tomato sauce. It’s a beautiful recipe that’s simple, flavorful, and perfect for a hearty family dinner or even a special celebration.

Say goodbye to baking your veal cutlets and hello to stovetop ease. Mangia!

INGREDIENTS:

• Veal: 1½ - 2 lbs

• Eggs: 5

• Romano Cheese: ½ cup, grated

• Italian Parsley: ¼ cup, chopped

• Garlic: 1 clove, minced

• Breadcrumbs: 3 cups

• Sea Salt: 1 tsp

• Sunflower Oil: 1½ cups (for frying)

• Red Pepper Tomato Sauce: 3 cups (for sautéing): check out Nonna's Red Pepper Tomato Sauce Video Here

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DIRECTIONS:

1. Prepare the Egg Mixture:
   In a large mixing bowl, crack the eggs and add the minced garlic, a pinch of salt, grated cheese, and freshly chopped parsley. Whisk everything together thoroughly until the mixture is smooth and well-combined. This will serve as the flavorful coating for your veal cutlets.
   
   
2. Coat the Veal Cutlets:
   Add the veal cutlets to the egg mixture, ensuring each piece is fully submerged and evenly coated. Let the cutlets sit in the egg mixture for a few minutes while you prepare the breadcrumbs to ensure the flavors soak in.
   
   
3. Bread the Cutlets:
   Take each veal cutlet out of the egg mixture one at a time, allowing any excess egg to drip off. Press each cutlet firmly into the breadcrumbs, coating one side, then flip and coat the other. Be sure to press lightly so the breadcrumbs stick evenly, creating a golden crust when fried. Set the breaded cutlets aside on a large plate or tray.
   
   
4. Fry the Veal Cutlets:
   Heat a generous amount of sunflower oil in a large skillet over medium heat. The oil should be hot enough to sizzle when a breadcrumb is dropped in but not so hot that it smokes. Carefully add the breaded cutlets to the skillet, working in batches to avoid overcrowding. Fry each cutlet for about 30 seconds per side, just until the breadcrumbs are golden brown and crispy. Once fried, transfer the cutlets to a plate lined with paper towels to drain any excess oil.
   
   
5. Heat the Sauce:
   Heat your favorite tomato sauce in a separate saucepan over low to medium heat. Nonna recommends her homemade Red Pepper Tomato Sauce for the best results. If you'd like to try her sauce, follow the recipe here: Nonna's Red Pepper Tomato Sauce.
   
   
6. Simmer the Cutlets in the Sauce:
   Once all the cutlets are fried, gently place them into the simmering tomato sauce one by one. Allow each cutlet to cook in the sauce for about 1 minute per side. This step infuses the veal with the rich, tangy flavor of the sauce while keeping the crust tender yet intact.
   
   
7. Serve and Enjoy:
   Remove the cutlets from the sauce and transfer them to a large serving dish. Spoon a little extra sauce over each cutlet for added flavor and garnish with fresh parsley or grated cheese if desired. Serve hot alongside your favorite sides, such as pasta, a fresh salad, or crusty bread.
   
   Mangia!

Watch Nonna Make Breaded Veal Cutlets!

Tips to Enhance your Breaded Veal Cutlets!

1. Choose High-Quality Veal:

   • Opt for thin, evenly cut veal scallopini for best results. Thinner cuts cook quickly and evenly, ensuring tenderness without becoming tough.

2. Bread Crumb Tip:

   • Use fresh, homemade breadcrumbs if possible for a lighter and crispier crust. If using store-bought breadcrumbs, you can mix in a small amount of grated Parmesan and a pinch of dried herbs like oregano or basil to enhance the flavor.

3. Oil Temperature Matters:

   • Ensure the oil is heated to the right temperature before frying (about 350°F or medium heat). Too cool, and the cutlets will absorb oil and become greasy. Too hot, and the crust will burn before the inside is cooked. A small breadcrumb dropped into the oil should sizzle gently as a test.

4. Don’t Overcrowd the Pan:

   • Fry the cutlets in batches to prevent the oil temperature from dropping. This keeps the crust crisp and golden rather than soggy.

5. Simmer Briefly in the Sauce:

   • Limit the simmering time in the tomato sauce to about 1 minute per side. Longer cooking can make the breading soggy. The goal is to warm the cutlet and infuse it with flavor while preserving its crispy texture.

6. Rest Before Serving:

   • After simmering, let the cutlets sit for a minute or two on a platter before serving. This allows the sauce to settle and ensures the breading adheres well. Garnishing with fresh parsley or grated cheese at the last moment enhances the presentation.

Did you Know?

Inspired by Cotoletta alla Milanese:
This recipe has its roots in Cotoletta alla Milanese, a traditional Italian dish that dates back to the 12th century in Milan. While the original is typically pan-fried in butter and served dry, this updated version incorporates tomato sauce, adding a southern Italian flair and heartier flavor.

A Modern Twist on Traditional Techniques:
Traditionally, veal cutlets were either baked or pan-fried and served as-is. By skipping the oven step and simmering the fried cutlets in tomato sauce, this recipe not only saves time but also infuses the meat with a rich, tangy flavor that complements the crispy breading.

Why Veal is the Star:
Veal is prized in Italian cuisine for its delicate texture and mild flavor, which absorbs seasonings and sauces beautifully. In this dish, the tenderness of veal pairs perfectly with the crispy breading and bold tomato sauce, making it a staple for family dinners and special occasions alike.

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