Veal cutlets Recipe

Name: Veal cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 veal scallops, pounded very thin; salt & pepper; 1 egg, lightly beaten; 1 cup breadcrumbs; 2 tablespoons oil; 2 tablespoons butter; 2 medium onions, chopped; 2 green peppers, thinly sliced; 2 sweet red peppers, sliced again; 1 cup hot water; 1 beef bouillon cube; 6 ounces fresh mushrooms; ¼ cup whipping cream; 1 tablespoon flour

Servings: persons

6 veal scallops, pounded very thin
salt & pepper
1 egg, lightly beaten
1 cup breadcrumbs
2 tablespoons oil
2 tablespoons butter
2 medium onions, chopped
2 green peppers, thinly sliced
2 sweet red peppers, sliced again
1 cup hot water
1 beef bouillon cube
6 ounces fresh mushrooms
¼ cup whipping cream
1 tablespoon flour

1
Salt& pepper the veal steaks.
2
Dip into mixed egg, then the bread crumbs.
3
Heat oil and butter til ready to fry (med.
4
heat).
5
Cook veal steaks until golden brown (approx 10 minutes).
6
Remove veal steaks to a warm oven (just to keep).
7
Add the onions to the original pan.
8
Saute until limp, then add the peppers, bouillon cube, water and mushrooms.
9
Stir until tender.
10
Combine flour and cream.
11
Stir into veggies til you get a thick mix.
12
Pour over warm veal.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 veal scallops, pounded very thin, salt & pepper, 1 egg, lightly beaten, 1 cup breadcrumbs, and more.

Yes, Veal cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal cutlets

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