Breaded veal steaks

Ingredients

• 600 g (4 slices of 150 g each)Veal steaks
• as neededTipo 00 flour
• as neededBreadcrumbs
• 2Eggs
• 250 gClarified butter
• as neededFine salt
• 400 gNew potatoes
• 80 gButter
• as neededFine salt
• as neededSage
• as neededBlack pepper

Instructions

1. 1

   Prepare the veal

   If the veal steaks are too thick, gently flatten them. Coat each one first in flour, then in the eggs, beaten beforehand.

2. 2

   Add the breadcrumbs

   Coat the steaks in breadcrumbs, shaking off excess at each stage. Repeat until all 4 steaks are breaded and set them on a plate. Pour the clarified butter into a wide frying pan.

3. 3

   Fry the steaks

   Once the butter has melted and is hot, add the first steak. Fry for 2–3 minutes until golden, turn it with tongs and cook for another 2–3 minutes. Drain it on a tray lined with kitchen paper, season with salt and serve the steaks hot.

4. 4

   Cook the potatoes

   Wash and halve the new potatoes. Melt the butter with the sage in a frying pan, then add the potatoes. Cook gently for about 20 minutes, stirring occasionally, and season with salt and black pepper to taste. Serve with the breaded veal steaks.

What are breaded veal steaks?

Breaded veal steaks are thin cuts coated in flour, egg and breadcrumbs, then fried until crisp. They belong to a family of cutlet-style dishes found across Italy, with versions especially associated with central Italian cooking.

This version keeps the coating simple and serves the veal with new potatoes cooked in butter and sage. The crisp coating and soft, buttery potatoes make a hearty pairing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1074 calories, 0g protein, 54g carbs, 76g fat.

The veal and eggs provide most of the protein, while the flour, breadcrumbs and potatoes contribute carbohydrates. Clarified butter and butter account for much of the fat; balance the plate with a generous serving of vegetables or salad.

The three-part coating

Flour: a light first coat helps the egg cling to the meat. Shake off any excess so the coating does not become pasty.

Egg and breadcrumbs: beat the eggs before dipping, then press the breadcrumbs onto the steak for an even crust. Let excess egg drip off before moving to the breadcrumbs.

Getting the frying right

Butter temperature: heat the clarified butter until hot before adding the first steak, so the crumbs start frying rather than soaking up cool fat. Work in batches if needed to avoid crowding the pan.

Timing: the stated cooking time is 2–3 minutes per side. Turn the steak once with tongs and take it out when the coating is golden.

Keeping the coating crisp

Drain the fried steaks on kitchen paper to remove excess fat, then season them with salt. Serve promptly, while the crumb coating is still crisp.

Avoid stacking the cooked steaks, as trapped steam can soften the crust. If frying in batches, keep finished steaks in a single layer.

Cooking the potato side

Potatoes: halve the new potatoes so they cook through gently in the butter. Stir occasionally during the roughly 20-minute cooking time.

Sage: melt it with the butter before adding the potatoes to flavour the cooking fat. Season the potatoes with salt and black pepper to taste.

Serving the meal

Serve the veal hot alongside the buttery potatoes. A crisp green salad or simply dressed vegetables can add freshness to the plate.

Bring the potatoes and steaks to the table as soon as they are ready, rather than leaving the breaded meat to sit for long.

Recipe notes & tips

• Pat the veal dry before coating so the flour adheres evenly.
• Shake off excess flour and egg between coating stages.
• Use a wide pan so the steaks have room to fry.
• Fry the steaks in batches if the pan would otherwise be crowded.
• Turn the steaks with tongs to help keep the breadcrumb coating intact.
• Serve soon after frying for the crispest crust.

Variations

• Add lemon: serve with lemon wedges for a fresh, sharp contrast.
• Change the herbs: use a little rosemary in place of sage with the potatoes.
• Add garlic: flavour the potato butter with a crushed garlic clove while it melts.
• Use another cutlet: make the same coating with thin pork or chicken steaks, adjusting cooking time as needed.
• Season the crumbs: mix black pepper into the breadcrumbs for a more peppery crust.

Common mistakes to avoid

• Leaving the steaks too thick: flatten them gently first so they cook evenly.
• Skipping the flour: coat the meat lightly so the egg has a surface to cling to.
• Leaving excess coating on: shake off extra flour, egg and breadcrumbs for a neater crust.
• Adding meat to cool butter: wait until the clarified butter is hot before frying.
• Crowding the pan: fry in batches so the coating can brown rather than steam.
• Cooking the potatoes over high heat: keep the heat gentle and stir occasionally so they cook through without scorching.

How to store

Refrigerate leftover veal and potatoes in separate airtight containers for up to 3 days. Reheat the veal in an oven until hot to help restore some crispness; warm the potatoes in a pan over a low heat.

Frequently asked questions