Classic Breaded Veal Cutlets

Classic breaded veal culets

The Spruce 

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

These cutlets are a classic (and delicious) way of preparing veal. They are particularly winning with a simple arugula salad. Many people have eschewed veal in recent years due to concerns of animal cruelty. However, there do exist farmers who raise young calves without cages or confinement. The resulting meat is called "red veal" or "vitello," two names used to differentiate such veal from the white color of veal from confined calves.

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.

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

    Flour and salt on a plate
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  4. In a shallow bowl, whisk the eggs thoroughly with a tablespoon or so of water.

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

    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.

    Plates of flour, eggs and breadcrumbs lined 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.

    Breaded veal cutlet on a plate
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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.

    Veal cutlet dipped in egg
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  9. Next, lay it in the breadcrumbs 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.)

    Veal cutlets dipped 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.

    Breaded veal cutlets 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.

    Veal cutlets frying in oil
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  12. Fry the cutlets until they're golden brown on the first side for 4 to 5 minutes.

    Veal cutlets frying
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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.

    Veal cutlets frying
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  14. Repeat with any remaining cutlets, if necessary.

    Veal cutlets frying in a pan
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  15. Transfer to a paper towel-lined plate or platter.

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

    Veal cutlets on a plate 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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