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?

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.

Nutrition

Calories per serving:

788 kcal

Daily value:

39%

Servings:

4
  • Carbohydrate, by difference 36 g
  • Protein 73 g
  • Total lipid (fat) 39 g
  • Vitamin A, IU 712 IU
  • Vitamin A, RAE 63 µg
  • Vitamin B-12 4 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 11 mg
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 47 µg
  • Alanine 4 g
  • Arginine 4 g
  • Ash 5 g
  • Aspartic acid 6 g
  • Betaine 32 mg
  • Calcium, Ca 147 mg
  • Carotene, beta 362 µg
  • Cholesterol 303 mg
  • Choline, total 257 mg
  • Copper, Cu 1 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 16 g
  • Fatty acids, total polyunsaturated 6 g
  • Fatty acids, total saturated 11 g
  • Fiber, total dietary 7 g
  • Folate, DFE 114 µg
  • Folate, food 105 µg
  • Folate, total 115 µg
  • Folic acid 10 µg
  • Fructose 1 g
  • Glutamic acid 11 g
  • Glycine 4 g
  • Histidine 2 g
  • Iron, Fe 7 mg
  • Isoleucine 3 g
  • Leucine 6 g
  • Lutein + zeaxanthin 1534 µg
  • Lysine 6 g
  • Magnesium, Mg 150 mg
  • Manganese, Mn 1 mg
  • Methionine 2 g
  • Niacin 13 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 3 g
  • Phosphorus, P 727 mg
  • Potassium, K 975 mg
  • Proline 3 g
  • Retinol 33 µg
  • Riboflavin 1 mg
  • Selenium, Se 36 µg
  • Serine 3 g
  • Sodium, Na 433 mg
  • Starch 11 g
  • Sucrose 4 g
  • Sugars, total 8 g
  • Threonine 3 g
  • Tocopherol, gamma 3 mg
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 4 g
  • Water 238 g
  • Zinc, Zn 16 mg
Powered by USDA