These delicious veal cutlets are a very very simple way of preparing this cut of veal. This is one of those situations where you really want ethically raised meat that is high quality. I’m so glad that Ferme Reveuse trusts me to write recipes using their meat. It’s truly the best tasting veal I’ve ever had.
When I first had it I was surprised how red the veal meat was. I had no idea that 'grocery store’ veal was pale because the animals are exclusively fed milk and aren’t allowed to go out in pasture. Since Ferme Reveuse truly is a free range farm, calves are allowed to roam around and eat grass as well as mother’s milk. This makes the meat a deeper colour as they’re allowed to mature naturally. WOW!
I think it’s a misconception that milk fed veal is more tender however I don’t really find that there’s less tenderness with pasture raised veal. It’s all about how you cook it.
That’s where these breaded veal cutlets come in! I find that you can easily make this low carb by substituting the bread crumbs with crushed pork rinds.
Veal Cutlets
Serves 2
300 g veal scallops (aka veal escalopes or cutlets)
1 egg
1 tbsp cream
1/2 tsp kosher salt plus more for seasoning
1/4 cup all purpose flour or 1 to 1 gluten free flour
1/2 cup bread crumbs or gluten free breadcrumbs
olive oil for frying
1 tbsp butter
1 lemon, cut into wedges
Cooked vegetables for serving such as brussel sprouts or potatoes
Blot veal scallops on both sides with a paper towel. Set aside.
Whisk egg with cream in a shallow plate. In another shallow plate, whisk flour with salt. In one more plate, spread out bread crumbs.
Dredge each veal cutlet in flour. Shake off the excess flour and dip on both sides to cover with the eggs. Shake off the excess egg and place in the breadcrumbs. Flip. You don’t need to press the bread cumbs in. The crumbs should coat them easily. Set aside and repeat with remaining cutlets. Don’t stack them on top of one another.
Heat up enough olive oil in a high sided skillet such that the oil reaches about 2cm up the sides over medium high heat. You don’t need to use too large of a pan as you can cook these in batches.
Meanwhile, prepare a clean tray covered with a fresh layer of paper towel to absorb any excess oil when you remove the cutlets from the skillet after cooking.
The oil will be ready when you see small bubbles of oil around the cutlets. You can test it by putting the end of a chopstick or part of the veal cutlet in the oil. If you see bubbles sizzling around, it should be ready. Alternatively you can measure the temperature of the oil. It’s ready for frying around 350 - 375F. Carefully swirl in butter.
Place veal cutlets carefully in the pan and fry until golden. Try not to check it for at least 1 minute so that it has time to fry properly. Flip when the underside is golden brown, about 2 minutes and cook for another 2 minutes or until crisp. Do not overcrowd the pan or else the temperature of the oil will go down too quickly. Make sure there is at least one inch between cutlets.
Drain fried cutlets carefully over the pan and then transfer to tray lined with paper towel. Repeat with remaining cutlets.
Serve with lemon wedges and cooked vegetables.
