A perfectly golden veal cutlet encased in a crispy, golden breadcrumb crust. This quintessential French classic seduces with its simplicity and elegance, served with a squeeze of fresh lemon that elevates every bite.
⏱️40 min
📊Easy
👥4 servings
🍽️Main
familyquickbudget-friendly
Ingredients
4 piècesveal cutlets
100 gflour
2 pièceseggs
150 gbreadcrumbs
80 gbutter
1 cuillère à caféfine salt
1 cuillère à caféfreshly ground black pepper
2 pièceslemon
Instructions
1PREPARE THE CUTLETS: Place the veal cutlets between two sheets of parchment paper. Using a kitchen mallet, gently but firmly flatten each cutlet to a thickness of approximately 3 to 4 mm. This step is essential for even and quick cooking. Season both sides of the cutlets with fine salt and freshly ground black pepper.
2SET UP YOUR BREADING STATION: Arrange three shallow dishes side by side. In the first, pour the sifted flour. In the second, beat the eggs with a fork until you obtain a homogeneous mixture. In the third, pour the fine breadcrumbs. This organization will allow you to work efficiently without making a mess.
3BREAD THE CUTLETS: Take a cutlet and pass it first through the flour, shaking it lightly to remove excess. Then quickly dip it into the beaten egg, coating both sides well. Finally, gently place it on the breadcrumbs and press lightly so the coating adheres perfectly. Turn it over and repeat the operation. Let the breaded cutlets rest for a few minutes on a plate so the coating sets properly.
4HEAT THE BUTTER: In a large heavy-bottomed skillet, melt the butter over medium-high heat. Wait until the butter foams and the small solid particles brown slightly, which releases flavors and creates a beautiful golden crust. This step adds much more taste than using oil alone. Check that the butter is hot enough by dropping a piece of breadcrumb into it—it should sizzle immediately.
5COOK THE CUTLETS: Gently place the breaded cutlets in the hot butter. Do not move them for 3 to 4 minutes so the coating becomes crispy and turns golden. You should hear a gentle sizzling sound. Then turn the cutlets with a thin spatula and maintain medium heat to cook the other side for 3 to 4 minutes as well. The meat should not be burned but evenly golden.
6FINISH AND SERVE: Remove the cutlets from the skillet and place them on paper towels for a few seconds to remove excess butter. Arrange them immediately on serving plates with a squeeze of fresh lemon that deliciously enhances the meat. Serve with shoestring potatoes or a crisp green salad. Enjoy immediately while the coating is still crispy.