Menu

Simple veal cutlets

Prep 10 & 5 min - Cook 3-5 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

Veal cutlets are a simple way to make veal steaks just that extra bit special. Lightly cooked in butter and oil and topped with lemon completes this tasty dish. This dish goes well with lots of different vegetables, pictured here with steamed balsamic green beans. We also love placing slices of bread into the pan after the veal has been cooked and the heat is off. Leave it in for 5 minutes and the bread becomes toasty and buttery.

Ingredients

  • 4 veal steaks – approx. 150g / 5oz, thinly sliced
  • 1 cup breadcrumbs
  • 1 egg – beated
  • 8 tablespoons olive oil
  • 3 tablespoons butter
  • 1 lemon – cut into wedges

Check All / Uncheck All

Directions

  1. On a cutting board pound gently each veal steak with a meat mallet. Set aside on a plate.
  2. In a bowl place breadcrumbs and another bowl add cracked egg and beat with a fork.
  3. Coat a steak with egg by immersing.
  4. Next coat steak with breadcrumbs pushing the breadcrumbs firmly on to steak to cover.  Place on a plate.
  5. Repeat egg and breadcrumb steps for all steaks.
  6. Place plate with steaks into fridge for 5 minutes.
  7. In a large frying pan heat oil and butter on low to medium heat. 
  8. Allow butter to melt and sizzle before placing meat to cook.  Cook each side 1-2 minutes or to taste.
  9. Serve with lemon wedges and vegetables of choice.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

English spinach with tomato

A simple dish that combines to make a simple tasty side. Because of the natural juices it also tastes good when mixed or added to bases like quinoa, rice and couscous…

Lemon paprika mixed bean & tomato salad

This salad is great to take on picnics or for barbecues. It also stores well in the fridge in an airtight container for a number of days to be used as an accompaniment to other…

Couscous with garden vegetables

Instant couscous is really easy to make and is definitely no fuss. Combined with these easy to prepare vegetables you have a great dish for any lunch or dinner, or serve as a side with other dishes…

Beetroot & broccolini with mixed seeds

Cooking fresh beetroot means you avoid the taste of sweetened beetroot. This particularly works well with the combinations here with the Macadamia oil complimenting the taste of …

Lamb fillet salad

A quick and easy meal starts by tenderising the lamb fillets in lemon marinade and lightly cooking. Tossed with fresh vegetables and feta cheese. Finally, drizzled with a refreshing…