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?


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, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 40g 61%
  • Carbs 36g 12%
  • Saturated 21g 105%
  • Fiber 7g 26%
  • Trans 1g
  • Sugars 7g
  • Monounsaturated 12g
  • Polyunsaturated 3g
  • Protein 51g 101%
  • Cholesterol 317mg 106%
  • Sodium 225mg 9%
  • Calcium 104mg 10%
  • Magnesium 92mg 23%
  • Potassium 961mg 27%
  • Iron 5mg 26%
  • Zinc 8mg 53%
  • Phosphorus 599mg 86%
  • Vitamin A 277µg 31%
  • Vitamin C 45mg 76%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 1mg 52%
  • Niacin (B3) 18mg 91%
  • Vitamin B6 1mg 53%
  • Folic Acid (B9) 141µg 35%
  • Vitamin B12 3µg 49%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 30µg 38%
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