Viennese-Style Veal Cutlets


  • 2 Quebec Veal cutlets, 115 g (4 oz) each
  • 60 ml (1/4 cup) flour
  • 1 beaten egg with 15 ml (1 tbsp) milk
  • 60 ml (1/4 cup) breadcrumbs
  • Butter and oil


  1. Successively roll the cutlets in the flour, egg and breadcrumbs.
  2. Heat oil and butter in a frying pan.
  3. Quickly brown the cutlets on both sides.
  4. Serve with sauerkraut and potato salad.


Variation: the cutlets could be cooked in the oven on a grill if there are several guests.


Milanese-Style Veal Cutlets

It is the same process, but parmesan cheese is added to the breadcrumb and it is served with a dish of pasta, and a tomato and arugula salad.