[null, {"document_url": "https://grapegourmet.wordpress.com/recipes/secondo/veal-cutlets/", "unformatted_src": "https://c1.staticflickr.com/1/709/31382573873_88f4e99526_m.jpg", "src": "https://c1.staticflickr.com/1/709/31382573873_88f4e99526_m.jpg", "formatted_filename": "f e m", "alt_text": "#veal #parmigiana #romano #homemade #CucinaDelloZio -", "rendered_width": 240, "rendered_height": 240}, null, {"document_url": "https://grapegourmet.wordpress.com/recipes/secondo/veal-cutlets/", "unformatted_src": "https://c1.staticflickr.com/1/327/31817675830_5685e8ba31_t.jpg", "src": "https://c1.staticflickr.com/1/327/31817675830_5685e8ba31_t.jpg", "formatted_filename": "e ba t", "alt_text": "#veal #parmigiana #romano #homemade #CucinaDelloZio -", "rendered_width": 100, "rendered_height": 100}, {"document_url": "https://grapegourmet.wordpress.com/recipes/secondo/veal-cutlets/", "unformatted_src": "https://c1.staticflickr.com/1/433/32192930775_2da6783008_t.jpg", "src": "https://c1.staticflickr.com/1/433/32192930775_2da6783008_t.jpg", "formatted_filename": "da t", "alt_text": "#veal #parmigiana #romano #homemade #CucinaDelloZio -", "rendered_width": 100, "rendered_height": 100}, {"document_url": "https://grapegourmet.wordpress.com/recipes/secondo/veal-cutlets/", "unformatted_src": "https://c1.staticflickr.com/1/591/32192901175_3765e380b6_t.jpg", "src": "https://c1.staticflickr.com/1/591/32192901175_3765e380b6_t.jpg", "formatted_filename": "e b t", "alt_text": "#veal #parmigiana #romano #homemade #CucinaDelloZio -", "rendered_width": 100, "rendered_height": 100}, null, {"document_url": "https://grapegourmet.wordpress.com/recipes/secondo/veal-cutlets/", "unformatted_src": "https://c1.staticflickr.com/1/711/31382602453_80794eda50_t.jpg", "src": "https://c1.staticflickr.com/1/711/31382602453_80794eda50_t.jpg", "formatted_filename": "eda t", "alt_text": "#veal #parmigiana #romano #homemade #CucinaDelloZio -", "rendered_width": 100, "rendered_height": 100}, null, {"document_url": "https://grapegourmet.wordpress.com/recipes/secondo/veal-cutlets/", "unformatted_src": "https://c1.staticflickr.com/1/709/31382573873_88f4e99526_t.jpg", "src": "https://c1.staticflickr.com/1/709/31382573873_88f4e99526_t.jpg", "formatted_filename": "f e t", "alt_text": "#veal #parmigiana #romano #homemade #CucinaDelloZio -", "rendered_width": 100, "rendered_height": 100}, null]
Grape Gourmet – Cucina Dello Zio

Cibo, vino e liquori di cucina in tutto il mondo.

Veal Cutlets by James Belardo

When made with homemade breadcrumbs the ubiquitous veal cutlet goes from simply delicious to sumptuous and delightful.


3-4 veal cutlets flour (dredging) 1 egg 1/8 – 1/4 cup milk

Italian-style seasoned breadcrumbs  (try our recipe)

avocado oil (or grape seed)
flat-leaf parsley (garnish)


1. Preheat 3-4 tablespoons of Avocado oil in a frying pan.

2. Coat cutlets with flour and dredge in the milk/egg mixture, finally coat with the homemade breadcrumbs 3. Fry until golden brown, flip to cook other side. 4. Garnish with flat-leaf parsley. The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production





Written by Zio James

April 3, 2017 at 4:15 PM





Admin Staff
