Baking Veal Cutlets: Perfect Timing

Veal cutlets are a delicious and delicate dish that can be prepared in a variety of ways. While frying is a traditional method, baking is a healthier alternative that reduces the fat and calorie content without compromising on taste. So, how long do you bake veal cutlets? The answer depends on the desired level of browning and the number of cutlets being prepared. For a single layer of cutlets, baking for 15 to 20 minutes, turning them once, should be sufficient. However, if you're preparing multiple layers or seeking a more well-done result, you may need to adjust the timing accordingly.

Preparing the veal cutlets for baking

Now it's time to bread the cutlets. Take each cutlet and dredge it in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it's completely coated, before moving it to the breadcrumbs. Gently press the crumbs onto the surface of the cutlet to ensure an even coating. Repeat this process for each cutlet, placing them on a baking sheet or platter without letting them touch.

At this stage, you can choose to fry the cutlets on a stovetop for a classic, crispy texture. To do this, heat a shallow layer of oil in a wide, high-sided frying pan over medium-high heat. Fry the cutlets in batches, being careful not to overcrowd the pan, for 2-3 minutes on each side until golden brown.

If you'd like to bake the cutlets instead, preheat your oven to 350°F or 180°C. Prepare a baking dish with non-stick cooking spray, olive oil, or butter. Place the breaded cutlets on the dish, season with salt and pepper, and add any desired vegetables. Bake for 10-12 minutes, or until they're golden brown and fully cooked through.

And that's it! Your veal cutlets are now prepared and ready to be baked or fried to perfection.

Oven temperature and duration

The oven temperature and duration for baking veal cutlets depend on the method used to prepare the meat and the desired level of doneness. Here are some common approaches:

Baking at 375°F: Preheat your oven to 375°F. Prepare the veal cutlets by dipping them in an egg wash and then dredging them in a mixture of breadcrumbs and Parmesan cheese. Drizzle each cutlet with a small amount of olive oil. Bake the cutlets for about 15 to 20 minutes, turning them over once halfway through, until they are nicely browned and fully cooked.

Baking at 425°F: Preheat your oven to 425°F. Bread the cutlets by dipping them in flour, then milk, and finally seasoned breadcrumbs. Arrange the cutlets evenly on a parchment-lined baking sheet. Lightly spray or brush both sides of the cutlets with oil for a more attractive golden colour. Bake for 15 to 20 minutes, turning them once to ensure even browning.

Pan-frying: Heat a shallow layer of oil in a wide, high-sided frying pan or skillet over medium-high heat. Dredge the cutlets in flour, dip them in egg, and coat them with breadcrumbs. Fry the cutlets in a single layer for 2 to 3 minutes on each side, or until golden brown and cooked through. The total cooking time should be around 4 to 6 minutes.

Griddle or heavy-based frying pan: Season the veal cutlets with sea salt just before cooking. Place the cutlets fat-side down on a preheated griddle or heavy-based frying pan. Cook over high heat, turning only once after a rich, golden crust has formed. Cook for 3 to 4 minutes on each side. Finish by adding a small knob of butter. Allow the meat to rest in a warm place for 2 to 3 minutes before serving.

The baking process

Baking veal cutlets is a great way to enjoy this delicate meat in a healthier way, as baking requires less oil than frying. The process is also relatively simple and can be done in a few easy steps.

Firstly, you'll want to prepare your veal cutlets by removing them from their packaging, patting them dry, and bringing them to room temperature. You can also season them with sea salt at this stage. Next, bread the cutlets by dipping them first into flour, then milk, and finally into seasoned breadcrumbs. You can also add parmesan cheese to the breadcrumbs for extra flavour.

Preheat your oven to around 375–425°F (depending on your recipe) and line a baking sheet with parchment paper. Place the cutlets on the baking sheet, ensuring they are not overcrowded, and drizzle them lightly with oil to help achieve an attractive golden colour.

Bake the veal cutlets for around 15–20 minutes, turning them once to ensure even browning. The cutlets are ready when they are nicely browned and fully cooked. For an extra touch of flavour, squeeze some lemon over the cutlets before serving.

Veal cutlets can be served with a simple green salad, or alongside pasta, rice, or roasted vegetables. They also make delicious sandwiches with fresh sliced tomato and arugula.

Resting the meat

Resting meat is an essential step in the cooking process. It ensures that the meat is juicy and tender, and allows the meat to finish cooking.

There are two reasons to let meat rest after cooking:

• As meat cooks, the juices and moisture inside are pushed out and begin to evaporate. If you cut the meat immediately, these juices will leak out and pool on the plate or cutting board. By letting the meat rest, the muscle fibres relax and the juices are reabsorbed and redistributed throughout the cut.
• Meat continues to cook after it has been removed from the heat source. This is known as carry-over cooking. The outer layers of the meat cool while the internal temperature continues to rise. Resting the meat allows the internal temperature to reach its peak and then begin to drop.

How Long to Rest Meat

The amount of resting time depends on the size of the cut of meat. Smaller cuts, like a steak or chicken breast, need less time—usually around 5 to 10 minutes. For larger cuts, like a roast or turkey, increase the resting time to 15 to 20 minutes. This gives the juices enough time to redistribute and helps to ensure the meat is cooked to the correct temperature.

Resting Veal Cutlets

Veal is a delicate and tender meat that can easily become chewy if overcooked. Veal cutlets are typically thin and should be rested for around 5 to 7 minutes.

Serving suggestions

Veal cutlets are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to accompany your baked veal cutlets:

Classic Accompaniments

The traditional way to serve veal cutlets is with a squeeze of lemon juice and a simple arugula salad on the side. The lemon juice adds a tangy freshness to the dish, while the arugula provides a slightly bitter and nutty flavour that complements the veal. This combination is a classic for a reason—it's a guaranteed way to let the flavour of the veal shine.

Hearty Sides

If you're looking for something more substantial, roasted potatoes or grilled vegetables are a great option. The crispiness of roasted potatoes provides a nice contrast to the tenderness of the veal, and the grilled vegetables add a charred, smoky flavour to the dish. You could also serve the veal with a side of pasta, such as fettuccine or linguine, or rice.

Sandwiches

For a more casual meal, veal cutlets can be served in a sandwich. Place the cutlet on a crusty roll with lettuce, tomato, and mayo or aioli. You can also add some spicy mustard for an extra kick. This is a great option if you have leftover cutlets, as it's a quick and easy way to enjoy them.

Salads

If you're looking for a lighter option, veal cutlets can be sliced and served on a bed of mixed greens, cherry tomatoes, and red onion. A balsamic vinaigrette adds a tangy, sweet flavour to the dish. You could also try a Veal Milanese Salad, which features a bed of greens, cherry tomatoes, and red onion with a drizzle of balsamic vinaigrette.

Special Occasions

For a more indulgent meal, try topping your veal cutlets with a slice of prosciutto and a spoonful of parmesan cream. This combination is sure to impress your guests and is perfect for weekends or special occasions. The saltiness of the prosciutto and the creaminess of the parmesan create a delicious contrast with the veal.

Reheated Cutlets

If you have leftover veal cutlets, you can easily reheat them in the oven or on the stovetop. A classic way to serve reheated cutlets is Veal Parmesan, where you top the cutlets with tomato sauce and shredded mozzarella cheese and broil them until the cheese is melted and bubbly. Serve this with a side of pasta or garlic bread for a comforting, hearty meal.

Another option for reheated cutlets is Veal Saltimbocca, where you top the cutlets with prosciutto and sage leaves and cook them in a pan with butter until the prosciutto is crispy and the sage is fragrant. This dish goes well with a side of roasted vegetables or risotto.

No matter how you choose to serve your baked veal cutlets, there are endless possibilities to suit any occasion and taste preference.

Frequently asked questions