Crispy Golden Breaded Veal Cutlets

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A classic German favorite, these wafer-thin veal cutlets are pounded until tender, dredged through a flour-egg-breadcrumb station, and fried in butter until shatteringly crisp. Served simply with a wedge of lemon and a sprinkle of parsley, the dish showcases the pure contrast of a crackling golden crust against juicy, delicate meat.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 26 gCarbs
• 2 gFiber
• 2 gSugar
• 34 gProtein
• 520 mgSodium
• 510 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the cutlets

• 4 veal cutlets (4-5 oz / 115-140 g each), trimmed of silver skin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour, for dredging
• 2 large eggs
• 2 tablespoons water or milk
• 1 1/2 cups dry fine breadcrumbs (unseasoned)

For frying

• 1/2 cup clarified butter, or 1/4 cup unsalted butter plus 1/4 cup neutral oil
• 1 lemon, cut into 4 wedges
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Place each veal cutlet between two sheets of plastic wrap. Using the flat side of a meat mallet or a heavy rolling pin, pound evenly until the meat is about 1/4 inch (6 mm) thick. Season both sides with salt and pepper.
2. Set up a breading station with three shallow bowls: flour in the first, eggs whisked with water (or milk) in the second, and breadcrumbs in the third. Dredge a cutlet in flour and shake off the excess, then dip fully in egg, and finally press firmly into the breadcrumbs so they adhere in an even layer. Rest the breaded cutlets on a wire rack for 5 minutes to set the coating.
3. Heat the clarified butter (or butter-oil blend) in a large heavy skillet over medium-high heat until a breadcrumb sizzles and turns golden on contact, about 320°F (160°C).
4. Fry the cutlets one or two at a time without crowding, swirling the pan to keep them coated in fat. Cook 2-3 minutes per side, until deeply golden brown and the meat is just cooked through. Transfer to a paper-towel-lined tray while you cook the rest.
5. Keep finished cutlets warm in a 200°F (95°C) oven on a rack so the underside stays crisp. Add more butter or oil to the pan as needed between batches.
6. Serve immediately on warmed plates, garnished with a lemon wedge and a sprinkle of parsley. Traditionally accompanied by buttered potatoes, warm potato salad, or a simple green salad with cucumber.

Cook’s Notes

• Use veal for the authentic, most tender result; pork loin pounded thin is the most common everyday substitute and still delicious.
• Pounding to a uniform 1/4-inch thickness is essential – thin enough to cook fast in the hot fat without over-browning the crust, and tender enough to cut with a fork.
• Fine, dry breadcrumbs give the lightest, crispiest crust; if using fresh breadcrumbs, dry them out in a low oven first so they don't clump or absorb too much oil.
• Use clarified butter for a high smoke point and pure butter flavor. Whole butter burns quickly at the temperature needed for a golden crust.
• Never cover fried cutlets tightly or the crust will steam and turn soggy – keep them on a rack, uncovered, while finishing the batch.

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