Viennese Breaded Veal Cutlet with Salad
A classic Austrian-style breaded veal cutlet, golden and crispy, served with a simple fresh salad of mixed greens, cherry tomatoes, and red onion. Perfect for a quick and satisfying meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 4 pieces veal cutlets
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
Instructions
- 1
Pound the 4 veal cutlets to 1/4-inch thickness. Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs.
- 2
Dredge each cutlet in flour, then egg, then breadcrumbs, pressing firmly to coat. Set aside on a plate.
- 3
Heat 1/4 cup oil in a large skillet over medium-high. Fry cutlets in batches until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- 4
Toss the 4 cups mixed greens and 1 cup halved cherry tomatoes with 2 tbsp olive oil and 1 tbsp vinegar. Season with salt and pepper.
- 5
Serve the hot cutlets with the salad, topped with thinly sliced red onion if desired.
Tools you’ll need
- meat mallet
- large skillet
- shallow dishes
- mixing bowl
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