Breaded Veal Cutlets

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 8 thinly sliced pieces of boneless veal
  • Flour for dredging
  • Salt and freshly ground black pepper to taste
  • 2 eggs
  • 2 teaspoons water
  • cups fresh bread crumbs
  • 8 tablespoons (½ cup; 1 stick) butter
  • 8 lemon slices or tomato sauce


  1. Have the butcher pound the veal slices until thin, or place them between sheets of waxed paper and pound them with a mallet or the flat bottom of a small heavy skillet. Remove the waxed paper.

  2. Place the flour on a sheet of waxed paper and add salt and pepper. Toss lightly. Dip the pieces of veal, one at a time, in the flour. The pieces should be coated lightly but thoroughly.

  3. Crack the eggs into a round glass pie plate, add the water, and beat lightly with a fork. Dip the veal in the egg to coat well on all sides.

  4. Have the bread crumbs ready and place them on a large sheet of waxed paper. Dip the egg-coated veal in the crumbs to coat all over. As the veal is coated with crumbs, arrange the pieces on a sheet of waxed paper. Tap the pieces with the flat side of a knife to make the crumbs adhere.

  5. Heat the butter in a large skillet or divide the butter into two skillets. When it is hot and bubbling, add the veal. Cook for 4 or 5 minutes until golden-brown on one side, then turn and cook for 4 or 5 minutes or until golden-brown on the other. Transfer to a warm platter and top each piece with a lemon slice or serve with a hot tomato sauce.