Crispy Kosher Veal Cutlets With Lemon Caper Sauce

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These veal cutlets remind me of Sunday dinners at my grandmother’s house, though I’ve made some tweaks over the years to get that perfect golden crust. The trick isn’t just in the breading, it’s in how you handle the meat from start to finish.

I pound the veal thin, about a quarter inch, which helps it cook evenly and stay tender. The three-step breading process might seem fussy, but it creates layers that crisp up beautifully in the pan. First flour, then beaten eggs, then seasoned breadcrumbs mixed with a little grated cheese for extra flavor. I let the breaded cutlets rest for about 10 minutes before cooking, which helps the coating stick better.

Getting the Perfect Crispy Coating on Veal Cutlets

The lemon caper sauce is what makes this dish special. I use chicken stock instead of white wine to keep it kosher, and the capers add that briny pop that cuts through the richness of the fried veal. Fresh lemon juice goes in at the end so it stays bright and doesn’t get cooked out.

Why This Lemon Caper Sauce Works

This works great for a dinner party because you can bread the cutlets earlier in the day and just fry them when guests arrive. I usually serve them with roasted potatoes and a simple green salad. The cutlets are also fantastic the next day, sliced thin and tucked into a sandwich with some of that leftover sauce.

Crispy Kosher Veal Cutlets With Lemon Caper Sauce - Jewish recipe
These veal cutlets remind me of Sunday dinners at my grandmother's house, though I've made some tweaks over the years to get that perfect golden crust. The trick isn't just in the breading, it's in how you handle the meat from start to finish. I pound the veal thin, about a quarter inch, which helps it cook evenly and stay tender. The three-step breading process might seem fussy, but it creates layers that crisp up beautifully in the pan. First flour, then beaten eggs, then seasoned breadcrumbs mixed with a little grated cheese for extra flavor. I let the breaded cutlets rest for about 10 minutes before cooking, which helps the coating stick better. The lemon caper sauce is what makes this dish special. I use chicken stock instead of white wine to keep it kosher, and the capers add that briny pop that cuts through the richness of the fried veal. Fresh lemon juice goes in at the end so it stays bright and doesn't get cooked out. This works great for a dinner party because you can bread the cutlets earlier in the day and just fry them when guests arrive. I usually serve them with roasted potatoes and a simple green salad. The cutlets are also fantastic the next day, sliced thin and tucked into a sandwich with some of that leftover sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Veal Cutlets
  • 8 veal cutlets about 2 pounds, pounded to 1/4 inch thick
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups fine breadcrumbs
  • 1/4 cup grated parmesan cheese optional, for extra flavor
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder
  • 1/3 cup vegetable oil for frying
For the Lemon Caper Sauce
  • 2 tablespoons olive oil
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1/2 cup chicken stock kosher
  • 1/4 cup fresh lemon juice about 2 lemons
  • 3 tablespoons capers drained
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon margarine kosher, for richness
  • 1/4 teaspoon kosher salt or to taste
  • 1/8 teaspoon black pepper freshly ground

Method
 

Prepare the Cutlets
  1. Set up your breading station with three shallow dishes: flour in one, beaten eggs in another, and breadcrumbs mixed with parmesan (if using), salt, pepper, and garlic powder in the third.
  2. Pat veal cutlets dry with paper towels. If they're not already thin, place between plastic wrap and pound to 1/4 inch thickness using a meat mallet.
  3. Season both sides of cutlets lightly with salt and pepper. Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly in seasoned breadcrumbs.
  4. Place breaded cutlets on a wire rack and let rest for 10 minutes to help coating adhere.
Cook the Cutlets
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
  2. Carefully add 2-3 cutlets to the pan, don't overcrowd. Cook for 2-3 minutes per side until golden brown and cooked through.
  3. Transfer to a clean wire rack or paper towel-lined plate. Repeat with remaining cutlets, adding more oil if needed.
  4. Keep cooked cutlets warm in a 200°F oven while making the sauce.
Make the Sauce
  1. In the same skillet (don't clean it), heat olive oil over medium heat. Add minced shallots and cook for 2 minutes until softened.
  2. Add garlic and cook for another 30 seconds until fragrant.
  3. Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
  4. Stir in lemon juice and capers. Cook for 1 minute more.
  5. Remove from heat and whisk in margarine. Season with salt and pepper to taste, then stir in fresh parsley.
  6. Serve cutlets immediately with sauce spooned over top.

Notes

For best results, use a meat thermometer to ensure veal reaches 145°F internal temperature. Cutlets can be breaded up to 4 hours ahead and refrigerated. The sauce is best served immediately but can be rewarmed gently if needed. Leftover cutlets are excellent cold in sandwiches the next day.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 680mg 30%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.
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