Classic Breaded Veal Cutlets

Classic breaded veal recipe

The Spruce 

  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 4 servings

These cutlets are a classic (and delicious) way of preparing veal. They are particularly winning with a simple arugula salad. While many people have eschewed veal in recent years, there are farmers who raise young calves without cages or confinement and simply sell the meat that comes from culling the herd of extra calves. The resulting "red veal" or "vitello" (two names used to differentiate such veal from the white color of confinement veal) has terrific flavor and is still plenty tender. 

Want less bread? Try veal scallopini with capers.


  • 1 pound veal cutlets
  • 1/2 cup flour
  • 1/2 teaspoon fine sea salt
  • 2 eggs
  • 1 tablespoon water
  • 2 cups breadcrumbs (or panko)
  • Vegetable (or canola oil for frying, enough for a shallow layer)
  • Garnish: lemon wedges

Steps to Make It

  1. Gather the ingredients.

    Ingredients for classic breaded veal
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  2. Separate the cutlets from whatever stack they've been wrapped in by the butcher, pat them dry, and set them aside.

    Separate the cutlets
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  3. On a plate, combine the flour and salt.

    Combine flour and salt
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  4. In a shallow bowl, whisk the eggs thoroughly with a tablespoon or so of water.

    Whisk the eggs
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  5. Put the breadcrumbs or panko on another plate.

    Put breadcrumbs on plate
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  6. Line the plates and bowl up in that order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed!). Set a platter or baking tray at the end of the line.

    Line plates up
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  7. Bread each cutlet as follows: dredge it on both sides in the flour to coat it thoroughly and shake off any excess.

    Bread each cutlet
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  8. Then, dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.

    Dip it in the egg
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  9. Next, lay it in the bread crumbs or panko and cover it on both sides, gently pressing the crumbs onto the surface of the cutlet. Breading the cutlets will be decidedly less messy if you use one hand to handle the cutlets when they're wet and the other to touch them when they're dry. (See Kitchen Note.)

    Lay in breadcrumbs
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  10. Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, laying them flat and without touching as you can.

    Cutlet on a baking sheet
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  11. Heat a shallow layer of oil in a wide high-sided frying pan or similar vessel over high heat. Add as many cutlets as fit in a single layer.

    Heat a shallow layer of oil
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  12. Fry the cutlets until they're golden brown on the first side - 4 to 5 minutes.

    Fry the cutlets
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  13. Turn them over and cook them until they're golden brown on the other side and cooked through 8 to 10 minutes total.

    Turn them over
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  14. Repeat with any remaining cutlets, if necessary.

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  15. Transfer to a paper towel-lined plate or platter.

    Transfer to a paper towel
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  16. Serve with lemon wedges for diners to squirt lemon juice on the cutlets as they please.

    Serve with lemon wedges
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  17. Enjoy!


  • Use one hand to pick up a cutlet and set it in the flour, the other to tap flour all over it and lift it out of the flour and into the egg.
  • Transfer it back to the wet hand to move it around, and lift it out of the egg before setting in on the breadcrumbs.
  • Then use the dry hand to pat breadcrumbs on the cutlet and transfer it to the baking tray.

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