Crispy veal cutlets & rosemary potatoes
This is comfort food that appeals both to the young and young at heart. My dad used to make it often when I was a child. He would put tomato sauce on the breaded cutlets, top them with prosciutto slices and a lot of grated cheese, and put them under the broiler. I really should publish his recipe on the blog one day.
- ServesServes 6
- Prep time20 min
- Cook time43 min
- FreezingFreezes well
- 6 veal cutlets
- 1 1/2 cup bread crumbs
- 3 eggs, lightly beaten
- Vegetable oil
For the rosemary potatoes
- 3 lb baby potatoes, halved or cut into quarters
- 2 tablespoons olive oil
- 6 cloves garlic, peel on, smashed
- 2 sprigs rosemary
- 1 sprig fresh thyme
- Salt and pepper, to taste
- Preheat the oven to 425˚F.
- In a large bowl, combine all the rosemary potatoes ingredients, season well, and place on a large baking sheet. Bake for 30–40 minutes.
- Pour the eggs onto a plate and season. Pour the bread crumbs onto another plate and season. Set aside.
- Heat a dash of vegetable oil in a non-stick frying pan. Meanwhile, dip the cutlets in the egg mixture and roll them in the breadcrumbs until they are coated well (repeat twice for a thicker crust). Cook for 2–3 minutes on each side. I cook them three at a time so I don’t crowd the pan. That way, I can keep my work surface cleaner, too. I tried to cook six at once one day and it was horrible. Did I just tell you a slice of life story in between my recipe steps? Wow!
- Serve the cutlets with freshly squeezed lemon juice (or lemon butter, see tip) and potatoes.
Tips & tricks
I like to melt 5 tablespoons of butter in a pan, add the juice of 1 lemon, salt, and pepper, and serve it over my cutlets. It’s not quite as guilt-free, but it’s oh so delicious!