Panko-Crusted Veal Cutlet with English Peas

Panko-Crusted Veal Cutlet with English Peas
Staff Writer
Panko-Crusted Veal Cutlet with English Peas

Will Budiaman

Panko-Crusted Veal Cutlet with English Peas

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?

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
39g
56%
Sugar
8g
9%
Saturated Fat
11g
46%
Cholesterol
303mg
100%
Carbohydrate, by difference
36g
28%
Protein
73g
100%
Vitamin A, RAE
63µg
9%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
47µg
52%
Calcium, Ca
147mg
15%
Choline, total
257mg
60%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
115µg
29%
Iron, Fe
7mg
39%
Magnesium, Mg
150mg
47%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
3mg
60%
Phosphorus, P
727mg
100%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
433mg
29%
Water
238g
9%
Zinc, Zn
16mg
100%

Veal Cutlet Shopping Tip

There are 5 different kinds of veal depending on age and how it has been fed.

Veal Cutlet Cooking Tip

Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.