Breaded Veal Cutlets

This is old-school home cooking at its finest. The kind of recipe your nonna had scribbled on an index card, stained with pan drippings.

Veal cutlets get dipped in egg, coated in breadcrumbs, and seared to a golden crust. Then they go into a casserole dish with a simple pan sauce made from the drippings, water, and a splash of Worcestershire. A long, slow braise turns them impossibly tender while the sauce reduces into something rich and savory.

Serve over egg noodles, mashed potatoes, or a pile of buttery polenta to soak up every drop.

Pro Tips

• Pound your cutlets to an even thickness before breading so they cook evenly and stay tender.
• Get the pan hot before adding the cutlets. A good sear locks in the crust so it doesn’t turn soggy during braising.
• Don’t skip deglazing the skillet. Those browned bits stuck to the pan are pure concentrated flavor.
• Let the dish rest 5 minutes after pulling it from the oven so the juices redistribute.