Most people are familiar with beef, and find it relatively easy to cook. But with veal, it’s another matter entirely! Veal cutlets are incredibly versatile and tasty, but home cooks often don’t know any veal cutlet recipes, and so tend to avoid picking any delightful, nutritious meat up from the grocery store or deli.
Luckily, there are plenty of thick and thin veal cutlet recipes that are incredibly tasty, nutritious, and not overly complicated. You’ll be comfortable using veal in the kitchen in no time!
This veal scallopini piccata is definitely one of the best Italian veal cutlet recipes out there.
It is full of different flavors provided by the mix of ingredients, from the gentle flavor of the veal to the white wine and lemon juice tang and even the more salty, brine-like taste of the capers; yet they all tie together to create a brilliant dish.
All it takes to cook this dish is veal, salt and pepper, flour, unsalted butter, olive oil, white wine, chicken stock, lemon slices, lemon juice, capers and chopped parsley – most of which you probably already have at home!
This recipe creates perfectly browned and tender veal with a delightfully crispy breaded crust.
Perfect to be put in wraps, in a salad, or as the main protein for pretty much any meal, this versatile veal cutlet recipe is super easy and makes the great go-to veal recipe for any night of the week.
To make this recipe, you will need veal cutlets, all-purpose flour, sea salt, 2 large eggs, water, breadcrumbs or panko, canola oil or vegetable oil and lemon wedges to garnish.
Too many people feel that veal is too fancy for them and that they couldn’t possibly find a way to cook it that they’ll enjoy and that their family will enjoy, but this recipe is precisely that!
These breaded veal cutlets with shredded mozzarella cheese and tomato sauce are an incredibly flavorsome take on a classic dish.
For your tomatoey, Italian-flavored cutlets, you will need an egg, some bread crumbs, veal cutlets, vegetable oil, tomato sauce, Italian seasoning and some shredded mozzarella.
It’s a super easy dish to make, and one that the whole family will love.
Another incredible dish is these fried veal cutlets. The crispy breaded coating pairs incredibly with the flavor of the prosciutto and parmesan, making a really Italian-tasting, easy, midweek dinner recipe.
Pair your cutlets with veggies, a salad, or even some roasted vegetables and potatoes for a really filling and nutritious meal.
The best part of this recipe is simply that you probably have many of the ingredients just lying around your home already; most people have eggs, garlic, nutmeg, flour, and even breadcrumbs just waiting to be used in their kitchen cabinets!
Fancy something that is super, super easy, but will impress anyone that comes over for dinner? These veal cutlet rolls are perfect for you.
The cutlets are simply rolled around a delightful bread stuffing that is packed full of flavor with celery, onion, salt, sage, pepper, parsley and milk, and then browned with flour.
The result is some perfectly cooked, tender cutlets full of incredibly savory goodness. Pair with veg, or serve as-is for a delightful appetizer.
Who doesn’t love the classic Italian-American chicken parmesan? Why not up to your game a little and make it that tiny bit more decadent with incredibly tender veal?
It’s super easy, and you’ll never look back. It’s your classic chicken parmesan but upgraded with some prosciutto and veal to make it even better.
You will need veal slices, flour, egg wash, breadcrumbs, prosciutto, spaghetti sauce, mozzarella cheese, parsley and romano cheese.
Then, of course, your favorite pasta to serve. Your children, friends, and literally everyone else will be very happy if you make this for them!
A German dish, this schnitzel is incredibly tasty and also pretty easy to make (even though it does have a fair amount of ingredients).
It is best paired with potato salad, rice pilaf, pasta, roasted veg, or mashed potato, as the sauce will be soaked up by whatever else is on the plate.
The schnitzel itself is full of flavor, and benefits from the natural nutritional value of veal alongside the mushroom gravy, and to make it all you’ll need is your veal, eggs, breadcrumbs, flour, oil, bacon, mushroom, tomato paste, water, wine, thyme, paprika, salt, pepper, parsley and sour cream.
Milanese cutlets are a great example of healthy veal cutlet recipes; they are thinly sliced cutlets that are lightly fried (you could even fry them in an air fryer!) and served with a refreshing chilled tomato salad on the side.
They’re perfect for a light lunch, small dinner or a meal during a hot summer day when you really can’t handle anything rich or decadent.
The light and subtlety in the veal pairs itself well with the refreshing tomato salad, and the breaded crust provide the dish with an addictive and tasty element that will have you coming back for more.
Veal’s beef-like but more subtle flavor lends it to pair with a huge range of things, and with veal scallopini, the flavor melds perfectly with the mushrooms and herbs, making something that is rich, tasty and hugely enjoyable without having to add in lots of elements.
It goes well with some pasta, but would also work with some roasted veg or rice.
To make your scallopini, you will need veal, flour, salt, pepper, butter, olive oil, mushrooms, parsley and chicken broth. It is such a small list of ingredients for something so tasty!
Fancy an easy-to-make one-tray veal dish? Well, you’re in luck! This Italian recipe has so much flavour, and is so easy, but will be a family favourite as soon as you serve it – guaranteed.
It is perfect for the cooler months, and could easily become your fall and winter staple.
You could even swap the veal for other meats if you fancy experimenting with the dish!
The veal in this dish is paired with leeks, garlic, white wine, chicken stock, olives, capers, cherry tomatoes, bay leaves and rosemary to create something truly divine.
Sweet red pepper sauce should be used in recipes much more. It’s so easy to make, it is full of flavour, and nutrition, and it’s so colourful!
Any meal with a red pepper sauce looks incredible, no matter what it is that you’ve made. With this veal scallopini and the red pepper sauce, you can make something truly amazing.
This recipe makes the veal super tender and is a great way to introduce veal into your kitchen if you’re unfamiliar with the meat and how best to cook it.
Veal parmesan is delicious, but lots of cheese and tomato sauce can make for a very rich dish – especially with breaded meat.
This lighter veal parmesan dish uses veal that is instead browned without a breadcrumb crust or flour breading, making the whole meal feel that little bit lighter and less rich.
You’ll need veal, olive oil, chopped onion, green bell pepper, dry white wine, diced tomatoes, tomato sauce, tomato paste, garlic, parsley, oregano, parmesan cheese, spaghetti and mozzarella.
If you want to, you can swap the pasta out for your favourite instead!
Baked veal Milanese is the perfect quick weeknight dinner. It is easy to assemble and comes out moist, flavorful and feels like a proper meal as opposed to something you’ve rustled up quickly!
It can be served with pretty much anything, whether that’s roast veg, potatoes, or a salad. It just depends on what you have, and what you fancy!
All you need to make the baked veal Milanese is egg, lemon juice, milk, flour, breadcrumbs, romano cheese, adobo seasoning, olive oil, veal, arugula, golden raisins and balsamic vinegar.
Spinach and cheese are two incredible ingredients that go beautifully together, and they both also go well with prosciutto.
Pair that with tender veal cooked to perfection and you have a perfect Italian veal recipe. These stuffed veal rolls are gorgeous, full of flavour and work as a starter, a lunch or a dinner (or even a slightly messy party food!).
To make them, you will need veal, prosciutto, spinach, pecorino cheese, salt and pepper and olive oil, as well as a few ingredients to make that all-important tomato-based sauce.
You could swap the prosciutto for something like chorizo or salami for a spicier dish if you wanted to!
- 2 veal cutlets (about 4 ounces each)
- 2 tbsps all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsps butter, divided
- 1 tbsp olive oil
- 1/4 lb fresh mushrooms, thinly sliced
- 1/3 c chicken broth
- 2 tsps minced fresh parsley
- To start your meal, you will need to flatten your cutlets until they are about ⅛ inch thick. You can do this using clingfilm and a rolling pin; simply cover the meat and bash the cutlets or roll them. Then, in a dish, mix together flour, salt and pepper. Add your flattened veal to the dish and turn them to coat both sides.
- In a skillet, put tablespoons of butter and oil and heat on medium heat. Add in your veal, and cook the meat until the juices run clear. This should take about 1 minute on each side of the cutlets. Remove the meat from the skillet and place it somewhere to keep warm.
- Add your sliced mushrooms to the skillet and cook until they are tender. This should take no more than 2 or 3 minutes! Pour the mushrooms over the veal. Add the broth to the now-empty skillet and stir to loosen any leftovers in the pan. Add some parsley and your leftover butter, and stir to thicken the broth for about 1 or 2 minutes. Then pour the gravy over the meat and mushrooms.