Posted By Ingrid Turner on Apr 26, 2014 in Beef, Featured, How To Cook, Main Dishes, Veal | 0 comments

This recipe for How to Cook Breaded Veal Cutlets is one that we enjoy for special meals and one that has a relatively short prep time.

How to Cook Breaded Veal Cutlets:

The veal has a delicate flavor and the meat is very tender.

Type: Entrée Recipe

Prep Time: 10 min
Cook Time: 17 – 22 min
Yield: 6 servings

Ingredients:

6 veal cutlets – no bone
1 1/2 cups flour
1/2 cup fine bread crumbs
1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
2 dashes cayenne powder
3 tbsp olive oil
12 – 18 medium-sized mushrooms – half sliced in half + the other half left whole
2 tbsp butter

Instructions:

Preheat oven to 350 degrees F.
Pat cutlets dry and slightly pound out each cutlet – enough to break any of the evident connective tissue and tenderize the veal.
Dredge cutlets in a mixture of flour, bread crumbs, paprika, salt & pepper, garlic powder, onion powder and cayenne pepper.
In large saute pan, fry each side of cutlets until golden brown. Set cutlets on a rimmed baking sheet.
Place baking sheet with cutlets into oven and cook for 10 – 20 min. Check for doneness at the 10 min mark to determine how much longer they need to cook.
In a medium-sized pan with heated butter, saute mushrooms on high heat until mushrooms brown slightly but don’t lose their size, moisture or shape. This should be very quick – about 3-4 min.
Remove cutlets from oven and arrange cutlets on a large serving tray with mushrooms scattered around the cutlets.

This dish for Breaded Veal Cutlets is delicious served with mashed potatoes or simple pasta with a garlic and olive oil sauce and a mixed wilted green salad or broccoli salad.