Crispy Veal Cutlets with Creamy Dijon Sauce are panko-crusted, quickly fried in a hot skillet, drizzled with a pan sauce, and topped off with crispy fried shallots. It is an easy, delicious weeknight dinner on your table in under a half hour.
Using panko breadcrumbs in this recipe gives you an extra crispy cutlet and hold better when frying. Don’t forget to make sure your oil is hot and ready before putting the cutlets in! It is important not to simmer the shallots when prepping this meal, if you simmer them, they will caramelize instead of becoming crispy! Use a paper towel to soak up any of the access oil before serving.
Enjoy these Crispy veal cutlets with the zesty flavors of the creamy Dijon sauce in just 30-minutes. Another great recipe developed by Shelby Ruttan of Grumpy’s Honeybunch, and sponsored by the New York Beef Council. Check out Shelby’s other great veal recipe, our Homemade Veal Egg Rolls!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 12 oz veal cutlets
- 1 cup seasoned panko crumbs
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1-1/2 tbsp butter
- 2 large shallots, thinly sliced
- 2 cups chicken broth
- 1-1/2 tbsp Dijon mustard
- 2 tsp lemon juice
- 1/2 cup heavy cream
- Fresh Parsley (for garnish)
Breading your Veal:
- Season the flour with salt and pepper.
- Set out your flour mixture, eggs, and panko crumbs on separate plates.
- Dip the veal cutlet as follows: First dip in the flour mixture, then dip in egg, and finally dip in panko, making sure cutlet is covered well in the crumbs.
- Place veal cutlet on tray and refrigerate until ready to cook.
Prepare the Shallots:
- Melt butter in skillet until hot and bubbly.
- Add thinly sliced shallots to hot butter and stir to coat.
- Cook over high heat, stirring frequently, until shallots are golden brown and crispy.
- Drain on paper towel and set aside until ready to assemble plate.
Cook your Veal:
- Place cutlet in a hot skillet coated with olive oil. Your cutlet should sizzle as soon as it is placed in the skillet.
- Cook for 1-2 minutes, until browned and crispy, then flip and cook 2nd side another 2-3 minutes.
- Remove from heat and repeat with remaining cutlets.
- Place cooked cutlets in warm oven (200 °F) to keep warm while you make the sauce.
Prepare the pan sauce:
- Add chicken broth, Dijon mustard, heavy cream, and lemon juice to same skillet you cooked the cutlets in.
- Whisk to combine and bring to a simmer.
- Simmer about 3-4 minutes, until sauce has begun to thicken.
Assemble your dinner plate:
- Place 2 cutlets on dinner plate.
- Drizzle with about 1-2 tablespoons of pan sauce (we like more sauce).
- Top cutlets with crispy shallots and serve.