Today, I’m sharing my tried-and-true recipe that transforms an ordinary weeknight into something special. Trust me, once you master these techniques, you’ll never look at breaded cutlets the same way again. The satisfying crunch of that golden crust giving way to perfectly tender meat underneath… well, let’s just say my family now has a new Sunday tradition.
And the best part? While it looks and tastes like it requires a culinary degree, this recipe is surprisingly approachable. So grab your meat mallet, and let’s create some magic together! 🍽️
Why You’ll Love This Recipe
Before we jump into the cooking, let me tell you why this recipe is special. The combination of perfectly breaded, tender veal alongside crispy, herb-infused potatoes and a bright, fresh salad creates the perfect balance of flavors and textures. Plus, I’ll share all my little tricks for getting that golden-brown crust that’s crispy on the outside but keeps the meat juicy on the inside!
Ingredients
For the Veal:
- Veal cutlets (or pork ribs, cleaned and deboned)
- All-purpose flour
- 4 large eggs
- Italian-style breadcrumbs
- Salt and freshly ground black pepper
- Olive oil
- 1/2 stick butter
- Fresh rosemary sprigs
- 2-3 garlic cloves, crushed
For the Potatoes:
- Russet potatoes, thinly sliced
- 1/4 block butter
- Olive oil
- Fresh rosemary
- Garlic cloves
- Salt and pepper to taste
For the Salad:
- Mixed fresh greens
- Cherry tomatoes
- Extra virgin olive oil
- Balsamic vinegar
- Shaved Parmigiano Reggiano
- Salt and pepper to taste
Kitchen Equipment You’ll Need
- Meat mallet (for pounding the cutlets)
- Three shallow dishes (for breading station)
- Large skillet
- Sharp knife
- Paper towels
- Mandoline (optional, for slicing potatoes)
Step-by-Step Instructions
Preparing the Meat
- If using pork ribs, clean the bones and trim excess fat
- Place the meat between two pieces of plastic wrap
- Gently pound until evenly thin (about 1/4 inch thick)
- Season both sides with salt and pepper
Pro Tip: Don’t skip the pounding step – it’s crucial for even cooking and tender meat!
For the Potatoes
- Wash and thinly slice your potatoes (use a mandoline if you have one)
- Rinse slices in cold water and pat completely dry with paper towels
- Bring a pot of salted water to boil
- Par-cook potato slices until halfway done (about 3-4 minutes)
- Drain well and pat dry again
The Perfect Crispy Potatoes
- Heat olive oil and butter in a large pan
- Add crushed garlic and rosemary sprigs
- Carefully arrange par-cooked potato slices
- Season with salt and pepper
- Cook until golden and crispy (about 8-10 minutes per side)
Kitchen Secret: The combination of butter and olive oil gives you the best of both worlds – great flavor and the perfect crisp!
Breading the Cutlets
- Set up your breading station:
- Bowl 1: Flour seasoned with salt and pepper
- Bowl 2: 4 beaten eggs
- Bowl 3: Breadcrumbs
- Dredge each cutlet in flour, shaking off excess
- Dip in beaten eggs
- Coat thoroughly with breadcrumbs, pressing gently to adhere
Cooking the Perfect Cutlet
- Heat olive oil and butter in a large skillet
- Add rosemary and garlic to infuse the oil
- Cook cutlets until golden brown (about 3-4 minutes per side)
- Baste with the flavored oil-butter mixture while cooking
Pro Tip: Don’t overcrowd the pan – cook in batches if necessary to maintain the perfect temperature
Fresh Side Salad
- Toss fresh greens and halved cherry tomatoes
- Drizzle with quality olive oil and balsamic vinegar
- Season with salt and pepper
- Top with freshly shaved Parmigiano Reggiano
Plating Like a Pro
- Place the golden-brown cutlet in the center of a warm plate
- Arrange crispy potatoes alongside
- Place the dressed salad on the side
- Garnish with a lemon wedge and fresh herbs if desired
Common Questions
Q: Can I prepare this in advance? A: While it’s best served fresh, you can bread the cutlets a few hours ahead and keep them refrigerated until cooking.
Q: What’s the best oil temperature for frying? A: Aim for medium-high heat – the oil should sizzle when you add the cutlet but not smoke.
Q: Can I use different meats? A: Absolutely! This recipe works great with chicken, pork, or turkey cutlets too.
Why This Recipe Works
The secret to this dish’s success lies in the details – the double usage of herbs in both the potatoes and meat, the perfect breading technique, and the balance of the fresh salad against the rich, crispy cutlet. It’s these little touches that elevate a simple breaded cutlet into a memorable meal.
Final Tips for Success
- Make sure your meat is evenly pounded
- Pat everything dry before breading
- Don’t skip the basting step
- Serve immediately while hot and crispy
Remember, cooking is about enjoying the process as much as the result. Take your time, and don’t be afraid to adjust seasonings to your taste. I’d love to hear how this recipe turns out for you – drop a comment below or tag me in your food photos!
Happy cooking! 🍽️👨🍳
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