This post is sponsored by the New York Beef Council. I received compensation for creating Crispy Veal Cutlets with Creamy Dijon Sauce and sharing it with my followers. All thoughts and opinions are my own.
Crispy Veal Cutlets with Creamy Dijon Sauce are panko-crusted, then quickly fried in a hot skillet. To finish, drizzle with a dijon pan sauce and top them off with crispy fried shallots for an easy, delicious weeknight dinner that is on your table in under 30 minutes!
This veal cutlet recipe is probably the most impressive recipe I have made recently! It is so easy to make and quick to come together, but when you are finished and put it on your plate, it looks and tastes like a gourmet dinner set in front of your family.
I found these veal cutlets very easy to work with. Because they are thin, they cook quickly, making it a very easy meal to serve any day of the week.
This recipe is also easy to begin the prep a few hours ahead of time. When I tested the recipe out, I refrigerated the breaded veal cutlets until I was ready to actually cook them. It worked out perfectly because I didn't have to worry about doing the dipping and dish dirtying when we were hungry and wanting to eat as soon as possible!
Grumpy's reaction to this particular recipe was that it was delicious and he would definitely eat it again. His comments after he had eaten were "I didn't know I would like veal so much. You can definitely make this more often." A good thing because I love feeding my family nutritious and delicious food that is not hard to prepare!
How do you get a crispy veal cutlet?
- You should start with a very thin veal cutlet. Pound it out with a mallet if needed). This allows the meat to cook quickly and remain tender.
- Be sure to use Panko breadcrumbs. These are crumbs made from crustless bread that is coarsely ground. They hold up better when frying and stay crispier than regular breadcrumbs.
- Make sure your skillet is hot and coated well with oil before placing your cutlet in it.
I consider this recipe true comfort food.
Comfort food is something that makes you feel good. The reason I consider this comfort food is because this recipe has a crispy and creamy combination of layers and textures. It starts with the crispy veal cutlet, topped with a creamy dijon sauce, then finished off with more crispiness with the fried shallots.
How do you get Crispy Fried Shallot perfection?
- The most important thing is you do not want to simmer. Simmering will caramelize, not crisp.
- Start out with a medium-high heat. If the shallots seem to be browning too quickly, turn the heat down, remove the pan from the heat and stir to move that heat around. Then return to a lower temperature until they are browned and crispy.
- Place them on a paper towel to drain excess fat. This allows the fat to absorb into the towel rather than sit on the shallots and soften them.
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Crispy Veal Cutlets with Creamy Dijon Sauce
- 12 oz veal cutlets
- 2 large eggs
- 1 cup seasoned panko crumbs
- ½ cup flour
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- 1-½ tbsp butter
- 2 large shallots thinly sliced
- 2 cups chicken broth
- 1-½ tbsp dijon mustard
- 2 tsp lemon juice
- ½ cup heavy cream
- Fresh Parsley for garnish
Breading your Veal:
- Season the flour with salt and pepper.
- Set out your flour mixture, eggs, and panko crumbs on separate plates.
- Dip the veal cutlet as follows: First dip in the flour mixture, then dip in egg, and finally dip in panko, making sure cutlet is covered well in the crumbs.
- Place veal cutlet on tray and refrigerate until ready to cook.
Prepare the Shallots:
- Melt butter in skillet until hot and bubbly.
- Add thinly sliced shallots to hot butter and stir to coat.
- Cook over high heat, stirring frequently, until shallots are golden brown and crispy.
- Drain on paper towel and set aside until ready to assemble plate.
Cook your Veal:
- Place cutlet in a hot skillet coated with olive oil. Your cutlet should sizzle as soon as it is placed in the skillet.
- Cook for 1-2 minutes, until browned and crispy, then flip and cook 2nd side another 2-3 minutes.
- Remove from heat and repeat with remaining cutlets.
- Place cooked cutlets in warm oven (200 degrees) to keep warm while you make the sauce.
Prepare the pan sauce:
- Add chicken broth,dijon mustard, heavy cream, and lemon juice to same skillet you cooked the cutlets in.
- Whisk to combine and bring to a simmer.
- Simmer about 3-4 minutes, until sauce has begun to thicken.
Assemble your dinner plate:
- Place 2 cutlets on dinner plate.
- Drizzle with about 1-2 tablespoons of pan sauce (we like more sauce)
- Top cutlets with crispy shallots and serve.