Recipe details
Dinner
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Homemade Veal Cutlet with Mozzarella
30min
4 servings
Cook this dish
This simple Homemade Veal Cutlet with Mozzarella features tender veal cutlets lightly breaded and pan-fried until golden, then topped with melted mozzarella cheese. The thin cutlets cook quickly while remaining juicy, and the cheese adds a creamy, mild flavor that complements the delicate taste of veal. This streamlined version of the classic dish delivers impressive results with minimal ingredients, making it perfect for a special weeknight dinner that feels restaurant-worthy but is easy to prepare at home.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the veal
If cutlets are thick, place between plastic wrap and pound to 1/4-inch thickness. Pat dry with paper towels. Season both sides with salt and pepper.
Set up breading station
Place flour on a plate. Beat eggs in a shallow bowl. Mix breadcrumbs with garlic powder, salt, and pepper on another plate.
Bread the veal
Dredge each cutlet in flour, shaking off excess. Dip in beaten eggs. Coat with seasoned breadcrumbs, pressing gently to adhere. Place on a clean plate.
Prepare the cheese
Slice mozzarella into 4 equal portions.
Cook the veal
Heat olive oil in a large skillet over medium-high heat. When oil is hot, add cutlets (work in batches if necessary). Cook for 2-3 minutes per side until golden brown and cooked through.
Add cheese
Place a slice of mozzarella on top of each cutlet. Cover the skillet with a lid for 1-2 minutes until cheese melts.
Prepare the lemon
Cut lemon into wedges.
Serve
Transfer cutlets to plates. Serve immediately with lemon wedges.
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