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Updated on February 17, 2010


Ok Tatjana, here’s one you can proudly ad to your collection of super good, home style comfort food. Check out her yummy Croatian delights at: I guarantee you’ll be drooling before you get to the bottom of the page.

Personally, I could eat these cutlets for breakfast, lunch, and dinner but then again, I like anchovies so whip up a batch and judge for yourself.

Here’s what you’ll need:

1…A bunch of very thin sliced veal cutlets. Veal is expensive these days so if you wish, chicken breasts will work as well but get veal if you can, the difference is measurable.

2…A bottle of extra virgin olive oil. Go for the good stuff, it’s worth it.

3…A can of “Progresso” brand, Italian flavored bread crumbs. This is most important. If you can’t get Progresso brand where you live then make sure you get Italian flavored style no matter what.

4…An egg or two.

5…Two warming dishes.

That’s it. Let’s get cooking…

First, if you use chicken breasts, slice them super thin and make sure you cut out all the fat and tendon like parts usually on one end. Just lean meat, that’s all.

In either case, pounding the meat a bit will not only tenderize it but help to thin, and even it out as well.

Pour about an 8th inch or more of EVOO in a large frying pan and let it warm up while you prepare the cutlets. Also warm up a dinner plate on a back burner to keep the cutlets warm before serving as you’ll only be able to fry a few at a time. Use a cover plate also; they must be kept warm until you’re done.

Whip up the eggs and coat each cutlet, then place in a plate of bread crumbs. Press them down on each side to ensure a good coating. Gently lay each one aside until you’re ready to cook.

Bring up the heat in your fry pan to medium/high. Not too hot or the bread crumbs will burn. Very thin cutlets will cook pretty fast so turn them once or twice to cook evenly and check for burning. Each cutlet must be surrounded with olive oil so add more as you cook. They will suck it up pretty fast.

That’s all there is to it. I don’t know how something that simple can taste that good but it does. It’s not likely you’ll have any leftovers but if you do, they re-heat well in the microwave or better in a fry pan with a little olive oil.




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    • gmwilliams profile image

      Grace Marguerite Williams 5 years ago from the Greatest City In The World-New York City, New York

      I will. I cook only intermittedly and when I am in a very good mood. Otherwise, I either eat out or order in. But I will let you know when I cook the veal cutlets.

    • Craig Suits profile image

      Craig Suits 5 years ago from Florida

      Your love them GM. Two things I didn't mention. Make sure you keep a lot of olive oil in the pan, cook them slow-ish and if you make more than I pan full, wash out the pan and use new oil because the bread crumbs from the first pan that are scattered about will have a tendency to burn during a second round of cutlets. YUM! I use chicken breasts all the time sliced when they're semi-thawed. You can get an easy cut and up to five cutlets per breast... Lemme know if you like them but make sure your use Progresso Italian style, flavored bread crumbs. Absolutly nothing else

    • gmwilliams profile image

      Grace Marguerite Williams 5 years ago from the Greatest City In The World-New York City, New York

      I shall try this recipe. I love veal parmesan and veal parmagiana recipes. I have over 10 Italian cookbooks and am yet to use them. Usually, when I have a craving for veal recipes, I go to my favorite Italian restaurants in Greenwich Village, Lower Manhattan, and/or the Cobble Hill section of Brooklyn. This recipe is really making me hungry. Thank you for posting it!

    • Craig Suits profile image

      Craig Suits 7 years ago from Florida

      No problem Trish. I'll give it a try but it's really the Progresso "Italian style" bread crumbs that makes the big difference. Other brand bread crumbs just don't have the flavor Progresso does...

    • profile image

      Trish 7 years ago

      I often find olive oil heavy to cook the veal cutlets in, by using canola oil the veal will taste lighter and give the breadcrumbs more of a crunch.

    • Craig Suits profile image

      Craig Suits 7 years ago from Florida

      No problemo Andrew. Damn! I'm getting hungrey just thinking about them....

    • profile image

      Andrew Michael 7 years ago

      I tried this recipe as a last minute meal planning. It was sensational! Far surpassed my expectations. Thank you.