Crispy Veal Cutlets (Easy Italian-Style Recipe)

These veal cutlets are crispy, golden, and ridiculously fast to make. The cutlets are thin, so you get that perfect crunchy breadcrumb coating without waiting around for the meat to cook through. It’s the kind of dinner that feels old-school and restaurant-worthy, but it’s honestly one of the quickest things you can cook in a skillet. Serve them as-is with lemon, turn them into a sandwich, or plate them with pasta and a simple salad.

Why You’ll Love These Breaded Veal Cutlets

My Italian grandma used to rave about how her mom made the best veal cutlets on earth, and she always talked about them like they were the gold standard of a proper meal. She’d tell me it was one of her absolute favorites, the kind of dinner you remember forever. What I love is that she used the exact same breading and frying technique for breaded chicken, too, and she taught it to me when I started cooking. That’s the technique I use in this recipe, and it’s honestly my secret for cutlets that come out perfectly crisp and light every single time.

The first time I made veal cutlets at home, I was shocked at how fast they cook. You spend more time setting up the breading station than you do actually frying. Once the oil is hot and the breadcrumbs are pressed on, it’s basically a one-minute-per-cutlet situation. And the result is exactly what you want: tender veal inside, a light crunchy crust outside, and that clean, classic flavor that tastes like it came from an Italian restaurant.

This method works because it’s simple and consistent. Flour helps the egg wash cling, the egg wash helps the breadcrumbs stick, and a wire rack keeps the crust crisp instead of turning soggy. If you keep the oil at the right temperature and fry in quick batches, you’ll get perfectly golden cutlets every time.

Ingredients You'll Need

• 4 to 6 veal cutlets
• 2 cups seasoned breadcrumbs
• 2 eggs
• 2 tablespoons water
• 1 cup all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying

How To Cook Veal Cutlets

Step 1: Set up your breading station

Grab three shallow bowls. Add flour to one, whisk eggs and water in the second, and add seasoned breadcrumbs to the third. This makes the process fast and less messy.

Step 2: Season and coat in flour

Season one side of each cutlet with salt and pepper. Veal cutlets are thin, so you do not need to season both sides. Coat the cutlet in flour on both sides, then shake off the excess.

Step 3: Dip in egg wash and coat in breadcrumbs

Dip the floured cutlet into the egg wash, coating both sides, then let the excess drip off. Press the cutlet into the breadcrumbs on both sides until fully coated. Set aside on a plate or tray.

Step 4: Fry quickly in hot oil

Heat vegetable oil in a frying pan over medium-high heat. Once the oil is hot, add a cutlet and fry for 30 to 60 seconds. Flip and fry the other side for 30 to 60 seconds until golden brown. Repeat with remaining cutlets, working in batches so the oil stays hot.

Step 5: Drain and serve

Remove the cutlet from the pan and place it on a wire rack so excess oil can drip off and the crust stays crisp. Serve warm alone or make it a meal with these crispy shaved brussel sprouts and cheddar bay biscuits.

Expert Tips To Make The Best Veal Cutlets

• Use a wire rack after frying. This is the easiest way to keep the crust crisp, especially if you’re cooking multiple cutlets. A rack lets air circulate beneath the cutlet, allowing steam to escape. Paper towels can trap steam underneath and soften the breading, which is the last thing you want after you worked for that crunch. If you’re doing a batch, keep the finished cutlets on the rack while you fry the rest so they stay crisp and hot.
• Do not overcrowd the pan. Veal cutlets cook fast, but the oil temperature drops even faster if you crowd the skillet. When the oil cools down, the breading absorbs oil instead of crisping, and the cutlets taste heavier and greasier. Fry in batches with space between each cutlet, and give the oil a minute to come back up before adding the next one.
• Keep the oil hot but not smoking. Medium-high heat is ideal for thin cutlets. You want a steady, confident sizzle the second the cutlet hits the oil. If the oil is too cool, the coating soaks up oil and turns soft. If it’s too hot, the breadcrumbs brown before the veal heats through, and you can end up with a dark crust that tastes bitter. A simple test is dropping in a pinch of breadcrumbs. If it sizzles immediately and turns golden in about 15 seconds, the oil is ready.
• Press the breadcrumbs on and let them set. After the egg wash, press the breadcrumbs into both sides with your hands so they actually adhere. This helps you get an even coat and prevents bare patches. If you have time, let the breaded cutlets sit on a tray for 5 to 10 minutes before frying. That short rest helps the coating hydrate and stick better, which means less breading falling off in the oil.
• Use one dry hand and one wet hand when breading. This is one of those small things that make the process cleaner and the coating more consistent. Use one hand for flour and breadcrumbs, and the other for the egg. You avoid turning the breading into clumps, and you get a more even, crisp crust on every cutlet.
• Watch the color, not the clock. Veal cutlets are thin, so they can go from perfect to overdone fast. Instead of staring at a timer, focus on the crust. As soon as the first side is golden brown, flip. As soon as the second side matches, pull it. Most cutlets are done in 30 to 60 seconds per side, but your pan heat and cutlet thickness matter more than the number.
• Season lightly, then adjust after frying. Seasoned breadcrumbs already contain salt, so you do not want to overdo it on the meat. A light seasoning on one side is enough, and you can always finish with a tiny pinch of salt right after frying if needed. If you want extra flavor without extra salt, add a squeeze of lemon at the end.
• Keep the crust intact when flipping. Use a thin spatula and flip gently so you don’t scrape off the breading. If the cutlet feels like it’s sticking, give it another 10 seconds. Once the crust sets, it releases more easily.
• Serve immediately for peak texture. Veal cutlets are at their best right after frying when the crust is crisp, and the inside is tender. If you need to hold them for a few minutes, keep them on a wire rack in a warm oven so they stay crisp instead of steaming.

Veal Cutlets FAQs

My Final Thoughts

If you want a dinner that feels like it came from a classic Italian restaurant but cooks in minutes, these veal cutlets are it. Crispy outside, tender inside, and endlessly versatile. Make them once, and you’ll want to keep this meal in your recipe rotation. Anyway, I hope you like these crispy breaded veal cutlets as much as I do. If you make them, leave me a comment and review below so I can hear how they turned out for you.

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• Buttermilk fried chicken tenders