Veal Cotoletta

Veal Cotolette is a classic Italian dish that transforms simple veal cutlets into a crispy, golden delight. Coated with homemade breadcrumbs infused with fresh herbs and seasoned to perfection, this recipe delivers a satisfying crunch and rich flavor with every bite.

Served with crispy sage leaves, it’s a comforting and elegant meal that’s sure to impress. Ideal for a special dinner or a delicious treat, this dish showcases the timeless appeal of traditional Italian cooking.

Veal Cotolette

Ingredients:

2 veal cutlets

8 – 10 slices white sandwich loaf

4 garlic cloves, crushed

4 eggs

1/2 cup all-purpose flour

1 tsp flaky sea salt

1 tsp black pepper

1/2 bunch fresh parsley, stalks discarded

6 rosemary leaves

1/2 bunch fresh sage

Olive oil

Instructions:

Prepare the Bread: Arrange the bread slices on a baking tray and let them dry out overnight. Using stale bread will help achieve the crispiest breadcrumbs.

Prepare the Egg Mixture: In a shallow bowl, whisk together the eggs and crushed garlic. Let it sit to allow the garlic to infuse into the eggs.

Tenderize the Veal: Place the veal cutlets between two pieces of plastic wrap. Gently pound them with the smooth side of a mallet until they are about 1.5 cm thick. Season both sides with salt and pepper.

Make Breadcrumbs: Tear the dried bread into pieces and place them in a food processor with the parsley and rosemary. Blend until the mixture is fine and crumbly. Transfer the breadcrumbs to a large bowl.

Set Up Dredging Station: In a shallow bowl, mix the flour, salt, and pepper. Arrange the dredging station with flour first, followed by the egg mixture, then the breadcrumbs, and a clean plate for the breaded veal.

Coat the Veal: Coat each veal cutlet with flour, then dip into the egg mixture, and finally coat with breadcrumbs. Press the breadcrumbs onto the veal to ensure they stick. Place the breaded cutlets on the clean plate. Chill in the refrigerator for 30-60 minutes to set the coating.

Fry the Veal: Heat a generous amount of olive oil in a large skillet, about 2-3 cm deep. To check if the oil is hot, place a wooden skewer in it and look for bubbles. Reduce the heat to medium and fry 1-2 veal cutlets at a time for 3-4 minutes per side or until golden and crispy. Remove the cutlets from the oil a bit before they’re fully cooked as they will continue to cook slightly. Place on a cooling rack to drain and stay crisp.

Fry the Sage Leaves: In the remaining oil, fry the sage leaves until crispy. Remove with a slotted spoon and place on a paper towel-lined plate to absorb excess oil.

Notes:

Bread Preparation: Ensure the bread used for breadcrumbs is well-dried or stale for the best texture. Fresh bread may not provide the desired crispiness.

Egg Wash: Let the garlic infuse into the egg wash for at least 15 minutes to ensure the flavor is well incorporated.

Pounding the Veal: Tenderize the veal cutlets evenly by pounding from the center outward. This helps them cook uniformly and stay tender.

Breadcrumbs: Use a food processor or blender to make fine breadcrumbs mixed with fresh herbs. This adds both texture and flavor.

Dredging Station: Set up a clean work area for dredging: flour, egg wash, and breadcrumbs. This helps maintain a clean process and ensures an even coating.

Resting Time: Refrigerate the breaded veal cutlets for 30-60 minutes to help the breadcrumbs adhere better and prevent them from falling off during frying.

Frying: Ensure the oil is hot enough before frying by testing with a wooden skewer. Fry the cutlets in batches to avoid overcrowding the pan, which can lower the oil temperature and make the veal soggy.

Cooking Time: Adjust cooking times based on the thickness of the veal cutlets and the heat of the oil. Test one piece first to ensure the right balance of crispiness and doneness.

Draining Oil: Rest the fried veal on a cooling rack to drain excess oil and maintain crispiness. Avoid placing it directly on paper towels as this can make the bottom soggy.

Crispy Sage Leaves: Fry sage leaves until crispy for an added flavor and texture contrast. They make a great garnish and enhance the dish’s presentation.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of veal?

Yes, you can substitute veal with other types of meat such as pork or chicken.

Adjust the cooking times as needed based on the meat you choose.

What can I use instead of white sandwich loaf for breadcrumbs?

If you don’t have white sandwich loaf, you can use other types of bread such as whole wheat, Italian, or sourdough.

Ensure the bread is stale or dried out for the crispiest breadcrumbs.

Can I make the breadcrumbs ahead of time?

Yes, you can prepare the breadcrumbs in advance.

Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.

What if I don’t have a food processor for making breadcrumbs?

If you don’t have a food processor, you can use a blender, or even grate the bread manually.

Another option is to place the bread in a plastic bag and crush it with a rolling pin.

How do I know when the olive oil is hot enough for frying?

You can test the oil’s temperature by placing a wooden skewer or a small piece of bread in the oil.

If bubbles form around the skewer or bread, the oil is ready for frying.

Can I bake the veal instead of frying it?

Yes, you can bake the veal at 375°F (190°C) for about 20-25 minutes or until golden and crispy.

Make sure to place it on a wire rack over a baking sheet to ensure even cooking.

How long should I let the veal rest after frying?

Allow the veal to rest for a few minutes on a cooling rack to let excess oil drain and prevent the coating from becoming soggy.

Can I freeze the veal cutlets before cooking?

Yes, you can freeze the breaded veal cutlets before cooking.

Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container.

Cook from frozen, adding a few extra minutes to the cooking time.

What can I serve with Veal Cotolette?

Veal Cotolette pairs well with side dishes like mashed potatoes, sautéed vegetables, or a fresh salad.

You can also serve it with pasta or rice for a more filling meal.

How can I make the veal cutlets more flavorful?

For added flavor, you can marinate the veal cutlets in a mixture of olive oil, garlic, herbs, and lemon juice before breading them.

This will enhance the taste and tenderness of the meat.