Panko-Crusted Veal Cutlet With English Peas
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 3/4 pound 1/8-inch-thick veal cutlets
  • sea salt and freshly ground black pepper, to taste
  • 3/4 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 8 tablespoon unsalted butter
  • 1 pound shelled english peas
  • 1/2 cup water
Directions
  1. Season the veal cutlets on both sides with salt and pepper, to taste. Set out the breadcrumbs on a large plate and the flour and eggs in 2 separate bowls. Heat 1 tablespoon of the butter in a 10-inch sauté pan over medium-high heat.
  2. Meanwhile, take one of the cutlets and dredge it in flour, shaking off the excess. Coat it in the egg wash and then with the breadcrumbs. Pan fry until golden brown, about 1 minute on each side. Remove from the heat, set aside, and wipe out the pan. Melt another tablespoon of butter and repeat until all the veal cutlets are cooked.
  3. Then, add the peas and water to the pan and reduce the heat to medium. Cover with a lid and cook until tender, about 6-7 minutes. Drain in a colander and serve with the veal cutlets.