Mediterranean Veal Cutlets

While veal cutlets can be enjoyed year-round. My family loves it when I make it during the spring and summer months.

The light and crispy texture of the cutlets, combined with fresh parsley from the garden and arugula, make them an ideal choice for outside dining.

For the freshest and highest quality veal, stop by your local butcher.

Also, many specialty grocery stores or online retailers offer a variety of veal cuts.

When it comes to Mediterranean herbs and spices, opt for fresh herbs from your local farmers’ market or look for quality dried herbs and salt in the spice aisle of your grocery store.

Absolutely! While this recipe has classic flavors of Mediterranean cuisine, feel free to customize it to suit your taste.

You can experiment with different herbs and spices, such as basil, and thyme to create your unique flavor of the veal.

Additionally, I don’t use Parmesan cheese and keep this recipe lighter, but if you prefer – you can add it to the breadcrumbs.

For an appetizer, start your meal with delicious Bacon Wrapped Asparagus.

Serve these veal cutlets as the main course, alongside fresh salads such as Cucumber Red Onion Salad, Garlic Tomato Salad, or grilled vegetables.

For a dessert, go with my Apple Cinanamon Cake, Kiwi Pavlova, Chocolate Raspberry Tart, or Raspberry Pavlova.

• Use a heavy-bottomed skillet and heat the oil over medium-high heat to achieve a golden brown crust on the cutlets.
• For added flavor, drizzle the cooked cutlets with a squeeze of fresh lemon juice before serving.
• Serve alongside fresh arugula and parsley to add vibrant color to the crust of the cutlets.

This delicious Veal Cutlets recipe will be one of your favorites for sure. Enjoy!

To expand the flavors of the Mediterranean Veal Cutlets, consider pairing them with a crisp and citrusy white wine, such as Sauvignon Blanc, Pinot Grigio or Encruzado.

Alternatively, a light and refreshing bottle of beer.

For non-alcoholic options, a glass of iced herbal tea or a tangy lemonade would complement the meal beautifully.

If you happen to have any leftovers (though they’re likely to be eaten quickly :-), store them in an airtight container in the refrigerator for up to three days.

To reheat, simply place the cutlets on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 7-8 minutes, or until heated through.