Crispy Kosher Veal Cutlets with Bright Lemon Sauce

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I learned to make veal cutlets from my grandmother, who would pound them paper-thin with an old wooden mallet that had seen decades of use. She’d tell me the secret wasn’t just in the pounding but in getting that coating just right so it stayed crispy even after you added the sauce.

Veal cutlets are one of those dishes that sounds fancy but really comes together in about 20 minutes once you’ve got your mise en place ready. The key is using good quality veal that’s been properly sliced by your butcher. I ask for cutlets that are about 1/4 inch thick because anything thicker won’t cook evenly, and anything thinner falls apart when you bread it.

Getting Veal Cutlets Restaurant-Crispy at Home

The coating technique I use creates an incredibly crispy crust that doesn’t get soggy. First, I season the flour with salt and white pepper. Then comes the egg wash, which needs to be thoroughly beaten so there aren’t any streaks. Finally, fresh breadcrumbs mixed with a little grated lemon zest. That zest in the breading is what makes these cutlets special because it adds this subtle brightness that plays beautifully with the sauce.

The lemon sauce is where this dish really shines. It’s not heavy or creamy since we’re keeping things kosher, but it’s got this bright, tangy flavor that cuts through the richness of the fried veal perfectly. I use fresh lemon juice, good chicken stock, and a touch of white wine if I have it open. The sauce comes together while the cutlets rest, which is perfect timing.

The Perfect Kosher Lemon Sauce

These cutlets are wonderful for Shabbat dinner when you want something that feels special but doesn’t require hours of preparation. I like to serve them with roasted potatoes and a simple green salad, or sometimes with rice pilaf if I’m feeling ambitious.

Crispy Kosher Veal Cutlets with Bright Lemon Sauce - Jewish recipe
I learned to make veal cutlets from my grandmother, who would pound them paper-thin with an old wooden mallet that had seen decades of use. She'd tell me the secret wasn't just in the pounding but in getting that coating just right so it stayed crispy even after you added the sauce. Veal cutlets are one of those dishes that sounds fancy but really comes together in about 20 minutes once you've got your mise en place ready. The key is using good quality veal that's been properly sliced by your butcher. I ask for cutlets that are about 1/4 inch thick because anything thicker won't cook evenly, and anything thinner falls apart when you bread it. The coating technique I use creates an incredibly crispy crust that doesn't get soggy. First, I season the flour with salt and white pepper. Then comes the egg wash, which needs to be thoroughly beaten so there aren't any streaks. Finally, fresh breadcrumbs mixed with a little grated lemon zest. That zest in the breading is what makes these cutlets special because it adds this subtle brightness that plays beautifully with the sauce. The lemon sauce is where this dish really shines. It's not heavy or creamy since we're keeping things kosher, but it's got this bright, tangy flavor that cuts through the richness of the fried veal perfectly. I use fresh lemon juice, good chicken stock, and a touch of white wine if I have it open. The sauce comes together while the cutlets rest, which is perfect timing. These cutlets are wonderful for Shabbat dinner when you want something that feels special but doesn't require hours of preparation. I like to serve them with roasted potatoes and a simple green salad, or sometimes with rice pilaf if I'm feeling ambitious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Veal Cutlets
  • 8 pieces veal cutlets about 1/4 inch thick, pounded thin
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 3 large eggs beaten well
  • 2 cups fresh breadcrumbs
  • 1 tablespoon lemon zest finely grated
  • 1/2 cup vegetable oil for frying
For the Lemon Sauce
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 cup chicken stock kosher
  • 1/4 cup dry white wine optional
  • 2 tablespoons margarine kosher pareve
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon kosher salt or to taste

Method
 

Prepare the Cutlets
  1. Set up your breading station with three shallow dishes. In the first, combine flour, salt, and white pepper. Put beaten eggs in the second dish. In the third, mix breadcrumbs with lemon zest.
  2. Pat veal cutlets completely dry with paper towels. Season both sides lightly with salt.
  3. Dredge each cutlet in seasoned flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Finally, press into breadcrumb mixture, making sure both sides are well coated.
  4. Place breaded cutlets on a wire rack and let them rest for 10 minutes. This helps the coating adhere better during cooking.
Cook the Cutlets
  1. Heat oil in a large skillet over medium-high heat until shimmering but not smoking.
  2. Cook cutlets in batches, about 2-3 minutes per side, until golden brown and crispy. Don't overcrowd the pan.
  3. Transfer cooked cutlets to a clean wire rack set over a baking sheet. Keep warm in a 200°F oven while you make the sauce.
Make the Lemon Sauce
  1. Pour off all but 1 tablespoon of oil from the skillet. Add lemon juice and wine (if using), scraping up any browned bits from the bottom of the pan.
  2. Add chicken stock and bring to a simmer. Cook for 3-4 minutes until slightly reduced.
  3. Remove from heat and whisk in margarine, one tablespoon at a time, until sauce is glossy.
  4. Stir in chopped parsley and season with salt to taste.
Serve
  1. Arrange veal cutlets on serving plates and spoon lemon sauce over and around them.
  2. Serve immediately while cutlets are still crispy.

Notes

For extra crispy cutlets, you can double-bread them by repeating the egg and breadcrumb steps. The sauce can be made up to 30 minutes ahead and gently rewarmed before serving. Store leftover cutlets in the refrigerator for up to 2 days, but note that they won't be as crispy when reheated.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 185mg 62%
Sodium 520mg 23%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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