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Simple Baked Veal Cutlets

Simple Baked Veal Cutlets


The traditional way I cook these is to fry them on the stove but as we all know, that's not healthiest so I've swapped that cooking method in favor of baking them. I still do fry them once in a while but I love cutlets of any kind so much that I make them a few times a week so baking them has become the norm. They still taste delicious thanks to the drizzle of olive oil.


2 packages veal cutlets (I used two because I like to have leftovers* but you can also use just one)
1 egg, beaten with a teaspoon of water
1 1/2 cups whole wheat bread crumbs (you may only need 1 cup if only 1 package)
1/2 cup grated parmesan cheese
1 tsp garlic powder
1/2 lemon
1 tbsp chopped flat leaf Italian parsley
Coarse sea salt/pepper
Olive oil
Nonstick cooking spray (I use grapeseed oil)


Preheat oven 375. You will need two shallow dishes. One for the egg wash (beaten egg and water) and in the other, combine the bread crumbs and parmesan cheese.

Place cutlets on a large cutting board. Cover with plastic wrap and pound for about 2 minutes. Start from the middle and work your way out. This will tenderize and thin them out a bit.

Sprinkle a little salt, pepper, and the garlic powder over the cutlets. Spray cookie sheets (if you use two packages of veal you will probably need two cookie sheets) with the nonstick cooking spray. Dip cutlets, one at a time, into the egg wash shaking off the excess, dredge in the bread crumb mixture and place on to the cookie sheet. Drizzle each one with a tiny bit of olive oil.

Bake for about 15-20 minutes until nicely browned and fully cooked, turning over once about halfway through.

Transfer to a dish. Squeeze the lemon over the cutlets and sprinkle with parsley.

I served it with a simple green salad but you can also serve it alongside pasta, rice, or roasted veggies.

*Leftovers are delicious in sandwich with fresh sliced tomato and arugula.