Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Breaded Veal Cutlets with a Tricolor Salad

Alan Richardson

Servings: four.

This recipe works best with high-quality veal, but it’s also excellent with turkey breast or pork. If you can, try to use breadcrumbs from a stale loaf of good peasant bread. Serve the veal right on top of the salad.


For the salad:

  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 2 heads endive, sliced crosswise
  • Small bunch arugula, washed and dried, tough stems trimmed
  • Small head radicchio, torn into bite-size pieces

For the veal:

  • 1 lb. top round veal or 4 veal cutlets
  • 1/2 cup all-purpose flour
  • Kosher salt
  • 1/2 tsp. ground white pepper
  • 1-1/2 cups homemade dry breadcrumbs
  • 2 tsp. chopped fresh flat-leaf parsley
  • 2 eggs, beaten with a pinch of salt
  • 3 Tbs. vegetable oil
  • 4 Tbs. unsalted butter
  • 1 lemon, quartered

Nutritional Information

  • Calories (kcal) : 620
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 200
  • Sodium (mg): 100
  • Carbohydrates (g): 37
  • Fiber (g): 3
  • Protein (g): 38


Make the salad dressing:

  • Pour the vinegar into a large bowl and then whisk the oil into the vinegar in a slow, steady stream; season with salt and pepper.

Prepare the veal:

  • If using top round, slice it 1/4 inch thick. Pound the slices or cutlets between sheets of waxed paper, using the side of a heavy cleaver or the bottom of a small pan, and using a light slapping motion. Pound each until 1/8 inch thick.  Combine the flour, 1 tsp. salt, and white pepper on a large plate. Combine the breadcrumbs and parsley on a large plate and set this closest to the stove. Put the beaten eggs in a shallow soup bowl next to it, then the flour mixture, and then the veal.
  • Heat a sauté pan over medium heat. Dry the veal with a paper towel and lightly season it with salt. When the pan is hot, add the oil and butter. While the butter is melting, dredge the first piece of veal in the flour, dip it in the egg and then in the breadcrumbs, pressing the crumbs into the meat to coat it. Put the meat in the pan. Working quickly, coat the next piece of meat and put it in the pan, adding only as much meat as will fit without touching or crowding. When the underside of each piece is golden brown (about 2 minutes), turn and cook the second side until golden, about 1 minute.
  • Toss the endive, arugula, and radicchio with the salad dressing. Arrange the salad on dinner plates and top each portion with a veal cutlet. Serve with a wedge of lemon.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.