Hurry Up Veal
A quick and satisfying weeknight meal featuring tender, breaded veal cutlets simmered in a simple tomato and vegetable sauce. This straightforward recipe delivers a classic, comforting flavor profile with minimal effort.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcsveal cutlet, pounded to 0.5cm thickness
- 1 pcslarge egg, lightly beaten
- 0.5 cupplain breadcrumbs
- 3 tbspvegetable oil
- 1 pcsyellow onion, chopped
- 1 pcsgreen bell pepper, chopped
- 360 gtomato-based pasta sauce
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
tongs · shallow dish · large skillet with lid · cutting board · knife
The method
Step by step
- 1
Prepare your breading station by placing the beaten egg in one shallow dish and the breadcrumbs in another. Season both sides of the veal cutlets with salt and pepper.
About 4 min
Cook’s note: Using shallow, wide dishes makes the breading process cleaner and easier.
- 2
Dip one veal cutlet into the beaten egg, allowing any excess to drip off.
About 1 min
- 3
Immediately press the egg-coated cutlet into the breadcrumbs, ensuring both sides are fully and evenly covered. Repeat with the second cutlet.
About 2 min
Cook’s note: Use one hand for the wet ingredient (egg) and the other for the dry ingredient (breadcrumbs) to avoid clumpy fingers.
- 4
Heat the vegetable oil in a large skillet over medium-high heat.
About 2 min
Cook’s note: The oil is ready when a pinch of breadcrumbs sizzles immediately upon contact.
- 5
Carefully place the breaded cutlets in the hot skillet and fry for 2-3 minutes per side, until golden brown and crisp.
About 5 min
- 6
Remove the browned cutlets from the skillet and set them aside on a plate.
About 1 min
- 7
Add the chopped onion and green bell pepper to the same skillet. Sauté for 4-5 minutes until softened.
About 5 min
Cook’s note: If the pan is too dry, you can add another small splash of oil.
- 8
Pour the pasta sauce into the skillet and bring it to a gentle simmer, scraping up any flavorful browned bits from the bottom.
About 2 min
- 9
Return the veal cutlets to the pan, nestling them into the sauce.
About 1 min
- 10
Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes until the veal is tender.
About 15 min
Cook’s note: The sauce should be bubbling very gently, not boiling, to keep the veal tender.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a covered pan over low heat until warmed through.
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