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Crispy Veal Cutlets with Lemon and Arugula

An easy recipe but also quite fancy and perfect for having friends over!  Veal cutlets lightly breaded in breadcrumbs and Parmesan cheese, served over a simple Arugula salad with capers, chopped hard boiled eggs, lemon and olive oil – it’s so delicious!

Course Entree
Cuisine American, Italian
Keyword Veal Cutlets with Lemon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 452 kcal
Author Holly Sander

Ingredients

  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1-2 teaspoons salt plus 1 large pinch
  • ½ to 1 teaspoon freshly ground black pepper
  • 1 to ½ pounds veal cutlets
  • 1/2 cup all-purpose flour
  • 3 large eggs beaten to blend
  • cups breadcrumbs (See note for gluten-free & low-carb options)
  • 3/4 cup grated Parmesan cheese more for garnish
  • Canola Oil
  • 3 tablespoons capers drained
  • 5 ounces baby arugula
  • 2 tablespoons extra virgin olive oil
  • 4 hard-boiled eggs peeled, coarsely chopped
  • 1 cup cherry tomatoes halved
  • 2 lemons cut into wedges

Instructions

  1. Preheat oven to 250°F.
  2. Line a baking sheets with parchment paper and set aside.
  3. Sprinkle the sage, parsley , salt and pepper over both sides of the veal cutlets.
  4. Use three shallow bowls and add flour in one, eggs in another and another the breadcrumbs and parmesan cheese in the third bowl.
  5. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Drop into breadcrumb mixture and coat both sides and press to adhere.
  6. Add Canola oil to a large skillet to measure depth of 1/4 inch, and heat over medium-high heat. Work in batches, cook cutlets until browned and cooked through, about 2 -3 minutes per side. Transfer to a baking sheet and place in oven to keep warm.

  7. To serve… Mix arugula with 2 tablespoons extra-virgin olive oil, lemon, cherry tomatoes, and a pinch of salt. Mound arugula mixture onto plates and sprinkle with chopped eggs. Divide the cutlets among 6 plates. Sprinkle capers and serve with lemon wedges and parmesan.

Recipe Notes