Veal Cutlets

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

Probably the best sandwich my mother made for me to take to school was a cotoletta di vitello, a breaded veal cutlet that tasted just as good cold as it did hot, together with fried eggplant and sometimes a bit of oven-baked tomatoes.


  • 1 egg
  • ¾ cup fine dry bread crumbs
  • pounds veal scal


  1. Break the egg into a small bowl and whisk until the yolk and white are evenly mixed.
  2. Spread the bread crumbs on a plate. Dip the veal into the egg, let the excess drip back into the bowl, then place the veal on the plate with the bread crumbs, coating it well on both sides. Repeat until all the veal is done.
  3. Put enough vegetable oil in a skillet to co