Crumbed Veal Cutlets

Mike Reid

This recipe is brought to you with the help of our friends at Wine Selectors


  • 4 Veal Cutlets 
  • 50g Flour
  • 2 Eggs, beaten 
  • 25ml Milk
  • 200g Breadcrumbs 
  • 75g Butter, unsalted 
  • 1 Tbsp olive oil

For Slaw

  • ½ White Cabbage, thinly sliced 
  • 10 breakfast radishes, thinly sliced 
  • 100ml Olive oil 
  • Salt 
  • Pepper
  • 2 Lemons 


  1. Panne your cutlets, flour, egg wash and breadcrumbs in that order ensuring you season each part. Once all are coated nicely, place to one side and prepare the slaw.
  2. Slice all your slaw ingredients as thinly as possible. Combine all and dress with olive oil. Set aside whilst you cook your cutlets.
  3. Over a medium heat, seal your cutlets in the butter and oil. Once golden on both sides, pop them in a preheated oven at 180 degrees until pink in the middle.
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