Golden brown and crispy breaded veal cutlets are delicious, easy to make, and always impressive! My favorite part is just how quick they are to make. Watch how I make this in my kitchen in the video below!
Season veal with salt and pepper, then add the chopped thyme and parsley.
Add flour with some salt to a shallow dish. Beat eggs in a separate dish and combine breadcrumbs with parmesan cheese in a third dish.
Coat the veal with flour, then eggs, and finally the breadcrumbs, shaking off the excess.
Heat the oil in a skillet over medium-high heat. Once hot and shimmering, cook the veal for 2-3 minutes per side.
Serve the veal cutlets immediately.
Video
Notes
* You need enough oil to fill half an inch of the skillet. To store: Allow the cutlets to fully cool, then wrap each one in aluminum foil and store them in an airtight container in the fridge for 2 to 3 days. To freeze: The cooked cutlets also freeze well for up to 2 months. Let them thaw overnight in the fridge before reheating.To reheat: Lay the leftover cutlets on a baking sheet and reheat them in a 350ºF oven until they’re warmed through and crisp again. You can also reheat them in a skillet on the stove or in the air fryer.