Panko-Crusted Veal Cutlet with English Peas

Panko-Crusted Veal Cutlet with English Peas
Will Budiaman


  • 1 3/4 Pound  1/8-inch-thick veal cutlets
  •   Sea salt and freshly ground black pepper, to taste
  • 3/4 Cups  panko breadcrumbs
  • 1/2 Cup  all-purpose flour
  • eggs, beaten
  • 8 Tablespoons  unsalted butter
  • 1 Pound  shelled English peas
  • 1/2 Cup  water

It may seem like a lot of butter, but I was amazed at how the crust on each piece of veal just soaked it all up — about one tablespoon each. So, if you end up with about eight cutlets like I did, you'll need the eight tablespoons of butter.

It may seem a bit decadent, but it's a tasty, quick, and easy weeknight main. And a little goes a long way. Two cutlets per person should more than suffice, especially with all the buttah.

Click here to see Butter vs. Olive Oil: What's Better?


Season the veal cutlets on both sides with salt and pepper, to taste. Set out the breadcrumbs on a large plate and the flour and eggs in 2 separate bowls. Heat 1 tablespoon of the butter in a 10-inch sauté pan over medium-high heat.

Meanwhile, take one of the cutlets and dredge it in flour, shaking off the excess. Coat it in the egg wash and then with the breadcrumbs. Pan fry until golden brown, about 1 minute on each side. Remove from the heat, set aside, and wipe out the pan. Melt another tablespoon of butter and repeat until all the veal cutlets are cooked.

Then, add the peas and water to the pan and reduce the heat to medium. Cover with a lid and cook until tender, about 6-7 minutes. Drain in a colander and serve with the veal cutlets.


Calories per serving:

713 calories

Dietary restrictions:

High Fiber Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 159g 245%
  • Carbs 146g 49%
  • Saturated 84g 420%
  • Fiber 26g 105%
  • Trans 4g
  • Sugars 28g
  • Monounsaturated 48g
  • Polyunsaturated 10g
  • Protein 202g 405%
  • Cholesterol 1,267mg 422%
  • Sodium 898mg 37%
  • Calcium 416mg 42%
  • Magnesium 370mg 92%
  • Potassium 3,843mg 110%
  • Iron 18mg 103%
  • Zinc 32mg 212%
  • Phosphorus 2,395mg 342%
  • Vitamin A 1,109µg 123%
  • Vitamin C 181mg 302%
  • Thiamin (B1) 2mg 159%
  • Riboflavin (B2) 4mg 209%
  • Niacin (B3) 73mg 364%
  • Vitamin B6 4mg 211%
  • Folic Acid (B9) 563µg 141%
  • Vitamin B12 12µg 195%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 32%
  • Vitamin K 121µg 152%
Have a question about nutritional data? Let us know.
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