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?

4
Servings
665
Calories Per Serving
Deliver Ingredients

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
11g
16%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
65mg
22%
Carbohydrate, by difference
99g
76%
Protein
42g
91%
Vitamin A, RAE
33µg
5%
Vitamin B-12
3µg
100%
Calcium, Ca
293mg
29%
Choline, total
117mg
28%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
3µg
0%
Folate, total
194µg
49%
Iron, Fe
9mg
50%
Magnesium, Mg
88mg
28%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
364mg
52%
Riboflavin
1mg
91%
Selenium, Se
46µg
84%
Sodium, Na
657mg
44%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
234g
9%
Zinc, Zn
7mg
88%

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.