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Escalopes de veau panées comme collation ou amuse-gueule

Breaded Veal Cutlets as a Snack or Appetizer

Feb 19, 2026Famille Fontaine

prep time

cook time

portions

Switch things up a bit and offer breaded veal cutlets cut into strips as a snack or appetizer. Your guests will enjoy this simple recipe.

Ingredients

4 large veal cutlets pounded ¼-inch thick
½ cup flour
2 eggs, beaten with 2 tbsp. milk
1 cup seasoned bread crumbs
2 tbsp. olive oil
2 tbsp. butter
Salt and freshly ground pepper, to taste

Product title

$99.99

PREPARATION

Prepare a breading station by arranging 3 shallow bowls or pie plates with the following: Flour in the first, beaten eggs and milk combined together in the second, and seasoned bread crumbs in the third.
Season the veal with salt and pepper. Dredge cutlets first in the flour then in the egg mixture and lastly, into the bread crumb mixture.
Heat a large skillet with the butter and oil over high heat. Add cutlets to the skillet and reduce cooking temperature to medium-high heat and cook for about 1-2 minutes per side or until desired doneness.
Serve with a honey Dijon dipping sauce and crudities.

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