Go Back Email Link
+ servings
My Mom’s Yummy Veal Cutlets (Cotolette di mia Madre)

My Mom’s Yummy Veal Cutlets (Cotolette di mia Madre)

This dish immerses you in authentic Sicilian food. A particular breading is used in the version of my mother's cutlets.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Additional Time 30 mins
Total Time 50 mins
Course Main Courses
Cuisine Italian
Servings 4


  • 250 g veal cutlets 8.8 oz 4 slices
  • 130 g breadcrumbs 4.6 oz
  • 1 ½ tbsp grated Parmigiano Reggiano
  • 1 ½ tbsp grated Sicilian Pecorino
  • 1 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 eggs
  • Salt and pepper
  • Extra-virgin olive oil


  • Beat the eggs with a pinch of salt in a bowl.
  • Immerse the veal inside the eggs so that they are covered with eggs and put them in the fridge for 30 minutes.
  • Mix the breadcrumbs, with pecorino, Parmigiano Reggiano, and chopped aromatic herbs on a plate.
  • Add a pinch of salt and a pinch of pepper.
  • After 30 minutes, take the meat out of the fridge, and start the breading, pressing the veal slice well with your hands inside the breadcrumb mix so as to best adhere the breading to the slice of meat.
  • Dip the slice of breaded meat inside a pan with hot oil.
  • Turn the cutlets and finish cooking when they become golden brown.


Keyword Yummy Veal Cutlets
Tried this recipe?Let us know how it was!