Ingredients
Method
Prepare the Cutlets
- 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.
- 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.
- 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.
- Place breaded cutlets on a wire rack and let rest for 10 minutes to help coating adhere.
Cook the Cutlets
- Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully add 2-3 cutlets to the pan, don't overcrowd. Cook for 2-3 minutes per side until golden brown and cooked through.
- Transfer to a clean wire rack or paper towel-lined plate. Repeat with remaining cutlets, adding more oil if needed.
- Keep cooked cutlets warm in a 200°F oven while making the sauce.
Make the Sauce
- In the same skillet (don't clean it), heat olive oil over medium heat. Add minced shallots and cook for 2 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
- Stir in lemon juice and capers. Cook for 1 minute more.
- Remove from heat and whisk in margarine. Season with salt and pepper to taste, then stir in fresh parsley.
- 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.