Stuffed Veal Cutlets are one of the most underrated foods! If you love Italian cuisine, you need a good veal recipe in your life and this is my absolute favorite. The meat is so moist and tasty and pairs wonderfully with the salty prosciutto and melty cheese. The panko crust takes the veal over the top to create an impressive protein that works well with any side dish.
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I cook the veal with sliced onions and garlic, after brushing the cutlets with an herb-infused wine mixture. This helps to add even more depth to the cutlets so they don’t have just salty flavors. The dried herbs add a fresh note!
If you like easy stuffed protein recipes, you will love my Jalapeno and Cream Cheese Stuffed Chicken Breasts and these Stuffed Flank Steak Pinwheels.
Why You’ll Love This Recipe
- It’s easy to make: This is a super easy recipe that you can make even on a busy weeknight. It takes minimal hands-on work once the veal is stuffed and breaded.
- It’s versatile: Not only can you switch up the stuffing ingredients, but you can serve it with a variety of side dishes. From veggies to starches or salads, it compliments everything.
- It’s a family favorite: These breaded veal cutlets are a dream. They’re juicy and crispy, and have a flavorful and savory filling that’s so satisfying!
Ingredients
Below are all of the components you’ll need to season, stuff, bread, and fry your sensational veal cutlets. They are all fairly common ingredients you either have already or can find easily.
- Veal cutlets: Ensure your veal cutlets are boneless and only about ¼ inch thick. You want them to be thin so they cook properly.
- Cheese: I use a combination of parmesan and provolone. It makes for a savory and cheesy filling for the veal.
- Prosciutto: I love prosciutto as a stuffing. It’s perfectly salty and chewy. It doesn’t need any cooking time, just enough to warm up!
- Flour: I use all-purpose flour. The stuffed cutlets are dipped in the flour first to help the egg and breading stick to it better.
- Panko breadcrumbs: The coarse texture of panko makes an extra crunchy coating that I adore with this veal recipe.
- Oil and butter: A combo of olive oil and butter helps to brown the onions and the outside of the veal perfectly.
- Spices: I use dried sage, rosemary, salt and pepper. Half of the sage and rosemary will infuse into the wine while the rest of the seasoning goes into the panko breadcrumbs.
- Wine: White wine is best for this recipe but you may use water if you want to skip the alcohol.
- Onions and garlic: I cook the veal in the caramelized sliced onions and minced garlic to add even more depth!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the meat. Instead of veal, you can use chicken cutlets instead. Just be sure to adjust the cooking time as needed.
- Mozzarella pesto: Keep the Italian theme and use mozzarella slices and basil pesto.
- Fig and goat cheese: Sliced figs with crumbled goat cheese make a delicious filling, too. Try a drizzle of honey to take it up a notch!
How to Make Veal Cutlets
Here are the instructions needed to make this stuffed veal recipe. Set up your dried herbs and wine mixture and dredging station, and pound the cutlets before you get started!
Step 1: Season and stuff the cutlets. Brush some of the dried herbs and wine onto the veal cutlets. Then, place a slice of provolone and prosciutto onto one of the pieces.
Step 2: Seal them. Place the second half of the cutlet on top and press down the edges. Use about 4-6 toothpicks and “sew” them around the edges to keep it sealed. Repeat this for the remaining veal.
Step 3: Dredge them in flour and egg. Dip each cutlet into the flour and carefully shake off the excess. Next, dip it in the whisked egg.
Step 4: Coat in breadcrumbs. Press each side into the panko breadcrumb mixture. Repeat this for all of the stuffed cutlets and then set them to the side.
Step 5: Saute onions and garlic. Heat a skillet over medium-high heat and add the oil and butter. Once hot, cook the onions and garlic until they start to soften.
Step 6: Cook the veal. Add 2 veal cutlets and cook each side for 3-5 minutes or until they are perfectly golden brown and crispy. Place them onto a paper towel-lined plate until you’re ready to eat!
Recipe Tips
- Don’t forget the toothpicks: I like to use toothpicks to keep the cheese from trying to escape as it melts. Just remember to remove them before serving the veal cutlets. No one wants to accidentally bite into a toothpick!
- Skip tongs: Use a spatula to handle and flip the stuffed veal. I find that tongs squeeze them too much and cause the filling to seep.
- Watch the stuffing: Ensure enough space around the edges to seal the two cutlets together. If you overstuff them, they can be harder to work with and cause a mess.
- Cook in batches: Make sure you don't overcrowd the veal in the skillet. Leave space between them and cook in batches for the best results.
If you love recipes like these crispy breaded veal cutlets, you may also enjoy these Parmesan Crusted Pork Chops.
Storage Directions
- Storing: Store any extra cutlets in an airtight container in the refrigerator for up to 3 days. You may also freeze them for up to 1 month.
- Reheating: Reheat them in a 350-degree oven or a skillet over low heat. I don’t recommend microwaving the cutlets as they can become soggy and dry.
- Make Ahead: Pound and stuff the veal cutlets up to 24 hours in advance and stick them covered in the refrigerator. I love prepping meals early if I know I have a busy day ahead.
Serving Suggestions
- Keep the side dish simple and enjoy a delicious vegetable like zucchini and onions or this healthy sauteed spinach and carrots.
- Add a delicious cream sauce like cottage cheese Alfredo sauce over the top of the cutlets.
- This recipe goes great with risotto or pasta so why not this rich and flavorful risotto pasta?
- I like breadsticks like this pizza dough breadsticks recipe because you can’t go wrong with delicious homemade bread and a juicy veal cutlet!
Recipe FAQs
This happens if the veal isn’t patted dry or if you flip it too early. Allow it enough time to cook and crisp up in the pan before you move it or the breading will fall off.
Watch the heat! If the pan is too hot, the breadcrumbs will brown a lot faster. Keep an eye on the veal. Luckily, since the cutlets were pounded thin, they won’t take long to cook.
You may use a thermometer to check it. The internal temperature must be at least 145 degrees F.
More Delicious Stuffed Recipes
Do you like stuffed recipes? Here are some recipes you may also like to try.
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Best Veal Cutlets Stuffed with Prosciutto and Provolone
Equipment
- toohpicks
Ingredients
- 4 veal cutlets about ¼ inch think, halved crosswise
- 4 slices provolone cheese
- parmesan cheese freshly grated
- 4 thin prosciutto slices
- 2 large eggs
- ¾-1 cup all-purpose flour
- 1 ½ cups panko bread crumbs
- ¼ cup olive oil
- ¼ cup unsalted butter
- 1 onion sliced
- 1 tablespoon minced garlic
- ⅛ teaspoon salt for panko
- pepper
- 2 tablespoons wine or water
- 1 teaspoon dried rosemary divided
- 1 teaspoon dried sage divided
Instructions
- Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
- Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
- Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.
Prep and Pound Veal
- Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
- Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.
Stuff Veal
- Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
- Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. I usually slice mine in half.
- Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
- Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
- Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you're a sewing machine! Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
- In a shallow dish, whisk eggs until scrambled. Set aside.
- Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
- Next, place flour on a shallow plate and set aside.
- Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
- Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
- Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
- Place dipped and breaded veal cutlets on top of the wire rack until needed.
Cook
- In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
- After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn't possible, you may have to cook the veal in batches or use a larger frying pan.
- Cook cutlets for at least 3 minutes until they're a deep golden brown color on the first side. If veal starts to brown in 1 or 2 minutes, reduce the temperature to medium as it means your veal is cooking too fast. The veal should be a nice brown color within 3-5 minutes before flipping.
- Once the first side is a beautiful golden brown, use two spatulas to flip over. I haven't had much success flipping with pinchers because they tend to squeeze the cheese out! Spatulas work so much better in my opinion.
- Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
- Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
- Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!
Notes
- Store your stuffed veal cutlets in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
- Allow the veal time to cook and brown before you try to flip it. If you attempt it too soon, the breading will start falling off.
- Ensure you remember to remove the toothpicks from the veal before you serve it.
Nutrition
This post was originally published December 2020. It's been updated with new content and images.
Rosalee says
Delicious as usual Thank you again for sharing ?
Karin and Ken says
As always you are most welcome! Happy to have you with me on my food journey! Take care. Karin
Rayna says
Excellent recipe and my cheese stayed inside my veal!!!!! Thx for a great recipe!!!!!! I’ve never seen veal stuffed like this You can stuff so many different things inside Thank you Karin
Karin and Ken says
As always you are most welcome! It’s true you can stuff anything inside and everything tastes great that I have tried so far! This technique does make stuffing veal super easy! Glad to hear you enjoyed the recipe as much as we do! All the best. Karin
Britt @ My Daily Randomness says
A very informative post about veal - well done! This recipe also sounds amazing! There are so many ways to cook veal and so many complementary flavours!
Karin and Ken says
Thank you! This veal dish is delicious and definitely worth a try! Take care. Karin