Breaded veal cutlets are a classic dish that can be found in many Italian and European restaurants. The combination of tender veal, crispy breadcrumbs, and flavorful seasonings makes for a truly delicious meal. While it’s common to fry breaded veal cutlets, cooking them in the oven is a healthier and easier alternative that produces equally impressive results. In this article, we’ll take you through a step-by-step guide on how to cook breaded veal cutlets in the oven, including preparation, cooking techniques, and tips for achieving crispy perfection.
Preparing the Veal Cutlets
Before you start cooking, it’s essential to prepare the veal cutlets properly. Here are a few steps to follow:
Selecting the Right Veal Cutlets
When choosing veal cutlets, look for thinly sliced pieces that are about 1/4 inch thick. You can either purchase veal cutlets from a butcher or supermarket, or cut them yourself from a veal scallopini. It’s crucial to handle the veal gently to avoid damaging the meat.
Pounding the Veal Cutlets
To ensure even cooking and prevent the veal from becoming too thick, pound the cutlets gently with a meat mallet or rolling pin. This will help to break down the fibers and make the meat more tender.
Seasoning the Veal Cutlets
Season the veal cutlets with salt, pepper, and any other herbs or spices you like. Be gentle when seasoning the veal, as you don’t want to damage the meat.
Preparing the Breading Station
A breading station is a crucial component of cooking breaded veal cutlets. Here’s how to set one up:
The Breading Ingredients
You’ll need three shallow dishes for the breading station:
- Flour: This is the first coating that helps the breadcrumbs adhere to the veal.
- Eggs: Beaten eggs provide moisture and help the breadcrumbs stick to the veal.
- Breadcrumbs: You can use plain or seasoned breadcrumbs, depending on your preference.
Setting Up the Breading Station
Arrange the three dishes in a row, with the flour on one end, the eggs in the middle, and the breadcrumbs on the other end. This will make it easy to coat the veal cutlets in the correct order.
Breading the Veal Cutlets
Now it’s time to bread the veal cutlets. Here’s how:
Coating the Veal Cutlets in Flour
Gently coat each veal cutlet in the flour, shaking off any excess. Make sure the veal is evenly coated, but don’t overdo it, as this can make the breadcrumbs fall off.
Dipping the Veal Cutlets in Eggs
Dip the floured veal cutlet in the beaten eggs, making sure it’s fully coated. This will help the breadcrumbs stick to the veal.
Coating the Veal Cutlets in Breadcrumbs
Finally, coat the egg-coated veal cutlet in the breadcrumbs. Press the breadcrumbs gently onto the veal to ensure they stick.
Cooking the Breaded Veal Cutlets in the Oven
Now that the veal cutlets are breaded, it’s time to cook them in the oven. Here’s how:
Preheating the Oven
Preheat your oven to 400°F (200°C). This will ensure the breadcrumbs cook evenly and become crispy.
Placing the Veal Cutlets on a Baking Sheet
Place the breaded veal cutlets on a baking sheet lined with parchment paper. Make sure they’re not overlapping, as this can prevent even cooking.
Drizzling with Olive Oil
Drizzle a small amount of olive oil over the breaded veal cutlets. This will help the breadcrumbs brown and become crispy.
Cooking the Veal Cutlets
Cook the breaded veal cutlets in the preheated oven for 15-20 minutes, or until they’re cooked through and the breadcrumbs are golden brown. Flip the veal cutlets halfway through cooking to ensure even browning.
Tips for Achieving Crispy Perfection
Here are a few tips to help you achieve crispy perfection when cooking breaded veal cutlets in the oven:
- Use the right breadcrumbs: Panko breadcrumbs are ideal for oven-frying, as they produce a lighter and crisper coating.
- Don’t overbread: Too much breading can make the veal cutlets heavy and greasy. Use just enough breadcrumbs to coat the veal evenly.
- Use a wire rack: Placing the breaded veal cutlets on a wire rack over a baking sheet can help air circulate under the veal, producing a crisper coating.
- Don’t overcrowd: Cook the veal cutlets in batches if necessary, to ensure they have enough room to cook evenly.
Serving Suggestions
Breaded veal cutlets are a versatile dish that can be served with a variety of sides. Here are a few ideas:
- Lemon wedges: Serve the breaded veal cutlets with a squeeze of fresh lemon juice and a side of roasted vegetables.
- Mashed potatoes: Pair the veal cutlets with creamy mashed potatoes and a side of steamed broccoli.
- Caprese salad: Serve the breaded veal cutlets with a fresh Caprese salad made with tomatoes, mozzarella, and basil.
By following these steps and tips, you’ll be able to cook delicious breaded veal cutlets in the oven that are crispy on the outside and tender on the inside. Whether you’re a seasoned chef or a beginner cook, this dish is sure to impress your family and friends.
What is the ideal thickness for veal cutlets to achieve crispy perfection?
The ideal thickness for veal cutlets is between 1/4 inch and 1/2 inch. This thickness allows for even cooking and helps the breading adhere to the meat. If the cutlets are too thick, the breading may not cook evenly, and if they are too thin, they may become overcooked.
To achieve the right thickness, you can pound the veal cutlets gently with a meat mallet. This will also help to tenderize the meat and make it more even in thickness. Make sure not to pound the cutlets too thinly, as this can cause them to become fragile and prone to breaking.
What type of breadcrumbs is best for breading veal cutlets?
The best type of breadcrumbs for breading veal cutlets is Panko breadcrumbs. Panko breadcrumbs are lighter and crisper than regular breadcrumbs, which makes them ideal for achieving a crispy exterior on the veal cutlets. They also have a milder flavor than regular breadcrumbs, which won’t overpower the delicate taste of the veal.
You can also use regular breadcrumbs if you don’t have Panko breadcrumbs. However, make sure to season them with salt and any other herbs or spices you like to give them more flavor. You can also mix the breadcrumbs with grated Parmesan cheese for an extra burst of flavor.
How do I prevent the breading from falling off the veal cutlets during cooking?
To prevent the breading from falling off the veal cutlets during cooking, make sure to press the breadcrumbs gently onto the meat after coating. This will help the breadcrumbs adhere to the meat and prevent them from falling off during cooking. You can also dip the veal cutlets in beaten eggs before coating with breadcrumbs to help the breadcrumbs stick.
Another tip is to use a light hand when coating the veal cutlets with breadcrumbs. Too much breading can fall off during cooking, so it’s better to use a light coating. You can also try chilling the breaded veal cutlets in the refrigerator for 30 minutes before cooking to help the breadcrumbs set.
What is the ideal temperature for cooking breaded veal cutlets in the oven?
The ideal temperature for cooking breaded veal cutlets in the oven is 400°F (200°C). This high temperature will help the breadcrumbs brown and crisp up quickly, while cooking the veal to a tender and juicy interior. Make sure to preheat the oven to the right temperature before cooking the veal cutlets.
You can also try cooking the veal cutlets at a lower temperature, such as 375°F (190°C), if you prefer a less crispy exterior. However, keep in mind that the cooking time may be longer, and the breadcrumbs may not be as crispy.
How long does it take to cook breaded veal cutlets in the oven?
The cooking time for breaded veal cutlets in the oven will depend on the thickness of the cutlets and the temperature of the oven. As a general rule, cook the veal cutlets for 15-20 minutes at 400°F (200°C), or until they are golden brown and cooked through.
Make sure to flip the veal cutlets halfway through cooking to ensure even browning. You can also check for doneness by cutting into one of the cutlets. If it’s cooked through, the interior should be white and tender.
Can I cook breaded veal cutlets in advance and reheat them later?
Yes, you can cook breaded veal cutlets in advance and reheat them later. In fact, cooking them in advance can help the breadcrumbs set and make them crisper. To reheat the veal cutlets, simply place them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Make sure to reheat the veal cutlets to an internal temperature of at least 165°F (74°C) to ensure food safety. You can also reheat them in the microwave, but be careful not to overheat, as this can cause the breadcrumbs to become soggy.
What are some popular sides to serve with breaded veal cutlets?
Breaded veal cutlets are a versatile dish that can be served with a variety of sides. Some popular options include pasta with marinara sauce, roasted vegetables, and garlic mashed potatoes. You can also serve them with a simple green salad or sautéed spinach for a lighter option.
Other popular sides include caprese salad, grilled asparagus, and roasted sweet potatoes. You can also try serving the veal cutlets with a side of lemon wedges and a sprinkle of parsley for a bright and citrusy flavor.