Wayne Gisslen

Breaded Veal Cutlets

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Preparation info
  • Portions:

    8

    , Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Lightly flatten each piece of veal with a meat mallet. Do not pound too hard, or you may tear the meat.
  2. Season the meat with salt and pepper and pass through Standard Breading Procedure.
  3. Heat about ¼ in. (5 mm) oil or butter in a large sauté pan or cast-iron skillet. Place the cutlets in the pan and pan