Golden Breaded Veal Cutlet — The Great Classic
A tender and juicy veal cutlet, coated in perfectly golden, crispy breadcrumbs and fried in fragrant brown butter. This great classic of French cuisine combines simplicity and generosity for a comforting meal that delights young and old alike. Crispy on the outside, tender on the inside — perfection on a plate.
🛒 Ingredients
4 servings
- 4 veal cutlets (about 5.3 oz each)
- About 3/4 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups fine breadcrumbs (such as panko or homemade)
- 3 1/2 tablespoons unsalted butter
- 3 tablespoons sunflower oil
- 1 lemon (for juice and slices)
- Fine salt
- Freshly ground black pepper
- A few sprigs fresh flat-leaf parsley (for garnish)
Watch the original video
Watch on TikTokDirections
- 1
Remove the cutlets from the refrigerator 15 minutes before cooking to bring them to room temperature. Place them between two sheets of plastic wrap and gently flatten with a rolling pin until they reach a uniform thickness of about 1/4 inch.
- 2
Prepare three shallow dishes: the first with flour seasoned with salt and pepper, the second with lightly salted beaten eggs, and the third with fine breadcrumbs spread evenly.
- 3
Lightly salt and pepper each cutlet on both sides. Dredge each cutlet successively in the flour (shake off excess), then in the beaten egg (let excess drip off for a few seconds), and finally in the breadcrumbs, pressing firmly on both sides to ensure the breading adheres.
- 4
Place the breaded cutlets on a wire rack or a clean plate. Do not stack them to prevent the breading from detaching. Let rest for 5 minutes for the breading to adhere well.
- 5
Heat the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter foams and begins to turn a light golden color (brown butter), it's the ideal time to start cooking.
- 6
Place the cutlets in the skillet without overlapping them (cook in two batches if necessary). Cook for 3 to 4 minutes on each side, flipping only once, until a beautiful, uniform golden color is achieved. The breading should be crispy and well caramelized.
- 7
Drain the cutlets on paper towels for 1 minute to remove excess fat. Season with a twist of pepper and a drizzle of fresh lemon juice just before serving.
- 8
Arrange the cutlets on warm plates, garnish with lemon slices and a few flat-leaf parsley leaves. Serve immediately with sautéed potatoes, a green salad, or seasonal vegetables.
💡 Chef's Tip
The secret to breading that never falls off: after breading your cutlets, place them uncovered in the refrigerator for 15 to 20 minutes before cooking. This cold rest allows the breadcrumbs to dry slightly and stick perfectly to the meat. The result: an ultra-crispy breading that remains intact until the last bite.
