Panko-Crusted Veal Cutlet with English Peas Recipe


Nutrition

Cal/Serving: 713
Daily Value: 36%
Servings: 4

High-Fiber
Fat40g61%
Saturated21g105%
Trans1g0%
Carbs36g12%
Fiber7g26%
Sugars7g0%
Protein51g101%
Cholesterol317mg106%
Sodium225mg9%
Calcium104mg10%
Magnesium92mg23%
Potassium961mg27%
Iron5mg26%
Zinc8mg53%
Vitamin A1713IU34%
Vitamin C45mg76%
Thiamin (B1)1mg39%
Riboflavin (B2)1mg52%
Niacin (B3)18mg91%
Vitamin B61mg52%
Folic Acid (B9)141µg35%
Vitamin B123µg49%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K30µg38%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Panko-Crusted Veal Cutlet with English Peas
Will Budiaman

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?

2.5
Ratings4

INGREDIENTS

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

DIRECTIONS

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.

Recipe Details

Servings: 4
Total time: 30 minutes
Cuisine: American

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