Breaded veal cutlets that are golden brown and crispy are tasty, easy to make, and always look great! My favorite thing about them is how fast they cook up.
This recipe for veal cutlets yields delicious results with just a handful of ingredients and no complicated steps. It takes super tender veal cutlets, covers them in breadcrumbs, and fries them to golden perfection. They are a great source of protein during the busy week, and my family loves them. On Sunday nights, I serve them with pasta for dinner. Table of Contents.
Breaded veal cutlets are a real treat. Who doesn’t love that crispy golden exterior giving way to tender, juicy veal? But enjoying those flavors again when reheating leftovers can be tricky. You want to bring out that same texture without ending up with dry, rubbery meat or soft soggy breading.
After testing different methods I’ve honed two techniques that consistently yield delicious reheated veal cutlets with a perfectly crispy crunch. Keep reading to learn the secrets to reheating success. You’ll be reliving the magic of fresh-cooked cutlets with every leftover meal.
Before we dive into reheating, let’s cover some veal cutlet basics. Thin slices of tender veal are dressed up with a flavorful, crunchy breadcrumb coating to create this Italian classic While chicken or pork cutlets work too, veal’s delicate flavor and tender texture make it the prime choice
The coating is usually a simple mix of breadcrumbs, Parmesan, parsley, garlic, and seasonings like salt, pepper, and oregano. For even more crunch, the veal is dredged in flour before the breadcrumb mixture. Then, it’s fried in olive oil or butter until that exterior turns golden and crisp.
When fresh out of the pan, the contrast between the crispy coating and the juicy veal is irresistible. But without care, reheating can ruin that winning texture. Let’s look at how to revive those flavors and textures for leftover meals.
Method 1: Broiler Magic for Crispy Cutlets
My top reheating method uses the direct, intense heat of the broiler to recapture the crispy crust. Here’s how it works:
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Preheat broiler on high
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Place cutlets on a foil-lined baking sheet
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Top with more foil, tenting so foil doesn’t touch cutlets
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Broil 5-7 minutes until hot and crispy
The foil traps in moisture from the meat, steaming it gently as the tops crisp up. Keep a close watch to avoid scorching the coating.
I recommend thicker veal cuts like chops and some olive oil brushed on the foil for even more moisture. Thinner scallops or cutlets dry out faster under the broiler, so decrease cook time and avoid oil with those.
The result is hot, juicy veal and the crispiest coating possible from your broiler.
Method 2: Stovetop Sizzle for Quick Crisping
When you don’t want to wait for the broiler, try this speedy stovetop method:
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Heat a skillet over medium high
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Add a thin layer of olive oil or butter
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Cook cutlets 2-3 minutes per side
The key is getting the pan and oil hot enough to quickly crisp the crust without overcooking the meat. Thinner cutlets need less time than thicker chops.
For added moisture, toss in a few thyme sprigs or garlic cloves, or add a spoonful of water to create steam.
Finish with a sprinkling of salt to season that crispy exterior.
While the broiler yields superior texture, this stovetop method is great for weeknight meals or when you’re cooking for one or two.
Storing Cutlets for Optimal Reheating
Now that you know how to revive crispness during reheating, proper storage is key too. Here are some storage tips:
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Let cutlets cool fully before refrigerating
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Store cutlets and crumbs separately
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Use shallow airtight containers
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Refrigerate up to 3 days
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Freeze breaded cutlets in single layers
Cooling completely before storage prevents condensation that can ruin the coating. Keeping the crunchy crumbs separate maintains their texture.
With proper storage and these two reheating methods, you can enjoy breaded veal cutlets again and again.
More Delicious Ways to Enjoy Leftover Cutlets
Once you’ve mastered the perfect reheating techniques, get creative with how you serve those flavorful veal cutlets the second time around.
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Slice into strips and toss into salads or stir-fries
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Stack into cutlet sandwiches with cheese, tomatoes, and basil
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Chop and add to pasta, risottos, or frittatas
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Serve alongside fresh sautéed veggies and brown rice
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Top with marinara sauce and mozzarella for veal parmesan
Take your leftover cutlets from boring to gourmet with fun new dishes.
Reheating Perfection Unlocks Endless Enjoyment
Armed with these simple but effective reheating methods, you can serve crunchy, juicy veal cutlets again and again. A hot broiler or sizzling stovetop skillet quickly revives that coveted contrast of crispy coating and tender meat.
With proper storage and creative use of leftovers, breaded veal cutlets need never lose their appeal. I hope these tips help you relive the magic with every reheated meal. Now dig into those crispy, juicy leftovers and enjoy!
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How to cook veal cutlets
I’ve included step-by-step photos below to make this recipe easy to follow at home. Scroll down to the recipe card at the bottom of this post to print out the full recipe instructions and amounts of the ingredients.
Step 1 – Season the veal. Season each cutlet with salt, pepper, parsley, and thyme.
Step 2 – Prepare the dredging stations. In one bowl, mix the flour and salt. In another, beat the eggs. Finally, mix the breadcrumbs and Parmesan cheese in a third bowl.
Step 3 – Bread the veal. Coat the seasoned cutlets in the flour, then the beaten eggs, and lastly, the breadcrumbs.
Step 4 – Pan fry. Heat some vegetable oil in a large frying pan over medium-high heat. Once shimmering and hot, add the breaded veal cutlets and fry until crispy on both sides. Serve with lemon wedges on the side and enjoy!.
What to serve with this
Grilled carrots and potatoes, arugula salad, cauliflower mashed potatoes, or a healthy pasta salad are all great sides to go with your crispy veal cutlets. You can also serve the cutlets over a plate of pasta, similar to veal parmesan. My favorites are spaghetti and alfredo!.
As I already said, I tested this recipe in both the oven and the air fryer because both of them make the dish lighter without giving up the crispy outside.
If you want to use an air fryer, bread the veal cutlets as usual and then put them in the basket even-side up. Spray the tops with cooking spray and air fry at 400ºF for 7 to 8 minutes.
If you want to bake the veal cutlets in the oven, put them on a baking sheet and heat the oven to 400ºF for about 20 minutes.
Why I love this recipe
- Easy. There are turkey and chicken cutlets out there, so veal might seem scary if you’ve never cooked with it before. But I promise it’s just as easy to work with. I walk you through the easy steps of the recipe so you can have a delicious veal dinner in 10 minutes.
- Savory and satisfying. The tenderness and fineness of veal are what make it so special. It tastes even better when it’s breaded and fried, but veal chops are still delicious!
- Versatile. Pan-fry, air fry, or bake the veal cutlets. It’s your choice! I’ve tested them in ALL three ways.
- Veal cutlets. This thin piece of veal without any bones is great for frying or breading. You can use either fresh or frozen veal cutlets; just make sure the frozen ones are thawed first.
- Seasonings. A simple mix of salt, black pepper, parsley, and thyme was used to season the veal. This looks pretty plain, but the parmesan cheese really makes it stand out.
- Eggs + Flour. Everyday flour is used to cover the veal so that the egg wash and breading can stick to it.
- Breadcrumbs. Because they are so light and flaky, Panko breadcrumbs are my favorite for making meats crispy. Breadcrumbs from Italy will also work if you don’t have any on hand.
- Parmesan cheese. For a delicious cheesy flavor in the breading. For the best taste, shred the cheese yourself from the block.
- Oil. Used any oil with a high smoke point to cook the chicken pieces. I typically use canola oil or peanut oil.
Chef Tips: Breaded Veal Cutlets
FAQ
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How to cook veal cutlets in a frying pan?
Coat the seasoned cutlets in the flour, then the beaten eggs, and lastly, the breadcrumbs. Step 4 – Pan fry. Heat some vegetable oil in a large frying pan over medium-high heat. Once shimmering and hot, add the breaded veal cutlets and fry until crispy on both sides. Serve with lemon wedges on the side and enjoy!
How long do you cook veal cutlets?
When they are done, drain on a plate covered with paper towels and finish cooking the rest of the cutlets. Place some sauce into the bottom of a 9×13 inch pan, and then put the fried veal cutlets on top. Top with the parmesan and mozzarella cheese, and bake at 350° for about 15 minutes. Remove and serve with hot pasta, if desired!
How to cook veal cutlets in a crock pot?
Beat eggs in a separate dish and combine breadcrumbs with parmesan cheese in a third dish. Coat the veal with flour, then eggs, and finally the breadcrumbs, shaking off the excess. Heat the oil in a skillet over medium-high heat. Once hot and shimmering, cook the veal for 2-3 minutes per side. Serve the veal cutlets immediately.
Can veal cutlets be refrigerated?
Serve the veal with a simple lemon, herb, and butter sauce. Transfer any leftover cutlets to shallow covered containers and refrigerate within 2 hours. Store in the refrigerator for up to 3 days. To freeze, transfer the cooked breaded cutlets to a baking sheet and place it in the freezer.