Herb-Crusted Veal Cutlets

    30 minutes

    This veal has a very crunchy coating, and is very delicious. Also works well with cheaper cuts, but veal is best!

    62 people made this

    Serves: 6 

    • 2 cups (250g) plain flour
    • salt-free herb seasoning to taste
    • salt and ground black pepper to taste
    • 2 eggs, beaten
    • 1 kg veal cutlets
    • 1/4 cup oil for frying

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a shallow bowl, combine flour, herb seasoning, salt and pepper. In another bowl, place the beaten eggs. Coat each veal cutlet with the flour mixture, then dip into egg, then back into the flour mixture.
    2. Heat oil in a large heavy frypan over medium-high heat. Place veal cutlets into hot oil and cook until browned, about 10 minutes on each side.

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    Reviews in English (56)


    I used cubed steak rather then veal. I also used a electric skillet so I could control the temp better. I set it to 350 and didn't put the steaks in till it was at that temp. I cooked them about 10 mins on each side. I didn't have any problems with the coating falling off. Served with mashed potatoes and a veg...  -  08 May 2006  (Review from Allrecipes USA and Canada)


    This is not traditional southern chicken fried steak--it's more like wiener schnizel and would be good with fresh lemon juice squeezed on after cooking. Traditional chicken fried steak uses top round or bottom round steak, sometimes cube steaks, and is always served with cream gravy, mashed potatoes or rice, and turnip greens (I prefer fresh spinach cooked). Some people used a combination of beef broth and milk in the cream gravy, but the traditional cream gravy uses only milk and is well peppered and salted.  -  01 Feb 2006  (Review from Allrecipes USA and Canada)


    I've tried several Chicken Fried Steak recipes and this is a good one! Don't forget to double dip in your eggs and flour. I added some garlic powder and a pinch of cayenne pepper to the flour for a little pow. Mashed potatos and gravy are a must with this (and corn for us). Tonight I used a can of cream of mushroom soup for my quickie gravy. Cooked in one of my trusty cast iron skillets made this a lip smacker with no leftovers. Thank you!  -  20 Sep 2007  (Review from Allrecipes USA and Canada)