Panko-Crusted Veal Cutlet with English Peas

Staff Writer
Panko-Crusted Veal Cutlet with English Peas
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?

Ready in
30 m
4
Servings
711
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
  • 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.

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.

Nutritional Facts

Total Fat
40g
61%
Sugar
7g
N/A
Saturated Fat
21g
100%
Cholesterol
304mg
100%
Protein
50g
100%
Carbs
37g
12%
Vitamin A
272µg
30%
Vitamin B12
3µg
48%
Vitamin B6
1mg
53%
Vitamin C
45mg
76%
Vitamin D
0.9µg
0.2%
Vitamin E
2mg
8%
Vitamin K
32µg
40%
Calcium
108mg
11%
Fiber
7g
28%
Folate (food)
115µg
N/A
Folate equivalent (total)
156µg
39%
Folic acid
24µg
N/A
Iron
5mg
26%
Magnesium
94mg
24%
Monounsaturated
12g
N/A
Niacin (B3)
18mg
91%
Phosphorus
594mg
85%
Polyunsaturated
3g
N/A
Potassium
972mg
28%
Riboflavin (B2)
0.9mg
51.3%
Sodium
976mg
41%
Thiamin (B1)
0.6mg
39.6%
Trans
0.9g
N/A
Zinc
8mg
53%

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