Veal Cutlets
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
- Note ""?""?":""
PRESENTATION
When you think of homemade cutlets from Lombardy, you're diving into a world of northern Italian comfort. I mean, these cutlets have their own twist—really cool—opting for oil instead of the classic butter used in cotoletta alla milanese. And look, this keeps things light while still getting that crispy outside without making the dish too heavy. The magic of this chicken cutlet recipe lies in keeping the tender meat juicy while achieving a golden crust. Really, the old-school combo of flour, egg and breadcrumbs makes sure everything sticks perfectly, so you do not end up with crust sliding off. And watching the oil temperature? Super important. And it’s key to getting that evenly fried, fragrant crust everyone loves. Now, the original Lombard version uses a specific cut. But here’s the deal—you'll find homemade chicken cutlet variations, with chicken and turkey gracing family dinners across Italy and beyond. Different takes on this dish appear all the time, and it's exciting to see personal twists.
Some choose the baked chicken cutlet route, which is great, offering a lighter feel but still maintaining that crispy bite, especially with a generous amount of panko crumbs. Others prefer a breaded chicken cutlet that's pan-fried for that crunch. There are even versions inspired by Viennese cutlets or sandwiches for a quick lunch.
In Lombardy, a cutlet that's moist inside and crunchy outside is essential—no question—with a real pride in getting the breading just right so it doesn't fall apart. Whether you're tossing one into a chicken cutlet sandwich, serving them with salad for a family-friendly chicken cutlet dinner, or enjoying a quick chicken cutlet meal during the week, the result is always tender and super satisfying.
To be honest, everyone appreciates how simple, tasty and almost foolproof these cutlets turn out, regardless of the version you choose. With every bite, you get a taste of Lombardy's rich culinary tradition—making these cutlets a beloved dish that brings people together around the table. Really really, the combination of flavors and textures makes them a standout choice for any meal.
You might also like:
INGREDIENTS
- Veal round 1.1 lbs (500 g) - (4 thin slices)
- Breadcrumbs 1.7 cups (200 g)
- Eggs 2
- Type 00 flour 2.5 oz (70 g)
- Fine salt to taste
- For frying
- Sunflower seed oil 4 ¼ cups (1 l)
How to prepare Veal Cutlets
To prepare the cutlets, first pat the veal slices dry with paper towels. Arrange the ingredients for the breading: salt the eggs and beat them in a shallow dish 1, then put the flour and the breadcrumbs into two other large containers. First flour the cutlets on both sides 2. Next, dip them in the beaten egg 3.
Finally, cover them evenly with the breadcrumbs 4. Place the breaded cutlets on a tray 5 and heat the vegetable oil in a large pan until it reaches a temperature of 338°F. Immerse one cutlet at a time 6 and fry for about 3 minutes, using a ladle to pour the hot oil over the top side as well, so as to ensure an even browning.
When the cutlet is nicely golden, drain it 7 on paper towels or frying paper. Continue in this way to fry the remaining breaded slices. Salt to taste 8 and serve your cutlets immediately accompanied by a few lemon wedges 9!