Breaded Veal Cutlet with Fried Egg
A crispy breaded veal cutlet topped with a fried egg, served with boiled potatoes and a simple mixed salad. This classic dinner is surprisingly easy to make at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 4 piece veal cutlets
- 2 large eggs
- ½ cup all-purpose flour
- 1 cup breadcrumbs
- 4 medium potatoes
- 4 cups mixed salad greens
- ¼ cup olive oil
- 1 teaspoon salt
Instructions
- 1
Place the 4 potatoes in a pot, cover with salted water, and boil until fork-tender, about 20 minutes. Drain and keep warm.
- 2
Pound the 4 veal cutlets to 1/4-inch thickness. Set up three shallow dishes: 1/2 cup flour, 1 beaten egg, and 1 cup breadcrumbs.
- 3
Dredge each cutlet in flour, dip in egg, then press into breadcrumbs to coat evenly. Set aside on a plate.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high. Fry the cutlets in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a plate.
- 5
In the same skillet, fry the remaining egg sunny-side up until the white is set and the yolk is still runny, about 2 minutes.
- 6
Toss the 4 cups salad greens with 2 tbsp olive oil and a pinch of salt. Serve the cutlet with the fried egg on top, potatoes on the side, and salad.
- 7
Optional: add sliced red bell pepper, tomato, or fresh dill to the salad if you have them.
Tools you’ll need
- large skillet
- pot for boiling
- meat mallet or rolling pin
- 3 shallow dishes
- tongs
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