Crumbed Veal Cutlets - Eat Love Share

Crumbed Veal Cutlets

By on August 27, 2015



Veal Cutlets:

  • 4 veal ribeye cutlets
  • 1 tub Chris’ Traditional Three Olive Dip
  • 1 cup plain flour
  • 2 eggs
  • 50ml milk
  • 200g Panko breadcrumbs
  • Olive oil and butter to fry

Potato Mash:

  • 400g Dutch cream potatoes
  • 150g butter
  • 200ml thickened cream
  • 2 tsp sea salt


Veal Cutlets:

  • Place the flour on a shallow baking tray and then lay the veal onto the flour
  • Using a tablespoon, smear Chris’ Traditional Three Olive Dip onto the top of the veal cutlets
  • In a small bowl, whisk the eggs and the milk until well combined and spread the breadcrumbs in a layer on a tray
  • Gently coat the entire veal cutlets in flour, then dip in the egg wash, followed by a light tossing in the breadcrumbs
  • Once complete, refrigerate the cutlets until ready to fry

Mashed Potatoes:

  • Wash and peel the potatoes, then boil in a pot covered with water
  • Once the potatoes are fork tender, drain into a colander
  • In the saucepan used to boil the potatoes, melt the butter with the cream
  • Add the boiled potatoes back to the pot and using a masher, break up the potatoes to your desired consistency


  • Preheat oven to 180° C
  • Heat oil and butter in a heavy fry pan, making sure there is about 2-3ml of the oil/butter combo covering the surface of the pan.
  • Gently lay the cutlets one at a time into the pan and fry until golden, being careful not to overcrowd them
  • Once the cutlets are golden, place them on a baking tray and cook in the oven for a further 5-10 minutes
  • While the veal is finishing in the oven, check the mash to see if you need to gently heat it a little more in the pot
  • Once the cutlets are done, spoon the mash onto plates and lay the cutlets on top, garnishing with parsley and a lemon cheek