Crispy Breaded Veal Cutlets with Tomato Pasta
Crispy, golden-breaded veal cutlets are paired with tender macaroni tossed in a rich, spiced tomato sauce. Served alongside fresh lettuce and cherry tomatoes, this hearty dish makes a wonderfully comforting family meal.
Ingredients for 3 portions
Instructions
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1
Place the veal cutlets under plastic wrap and pound them thin with a meat mallet.
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2
Season both sides of each cutlet with paprika, black pepper, and Italian seasoning to taste.
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3
Stack the seasoned veal, wrap tightly in plastic wrap, pound lightly once more, and chill in the refrigerator for at least 1 hour.
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4
Set up a breading station: mix 1/2 cup flour with 1/2 tsp paprika on one plate, place 1/2 cup Italian breadcrumbs on a second plate, and beat 1 egg in a shallow bowl.
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5
Dredge each veal cutlet in the seasoned flour, coat thoroughly with beaten egg, and press firmly into the breadcrumbs until completely coated.
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6
Heat 1/3 cup cooking oil and 1 tbsp butter in a large skillet over medium heat, fry the cutlets for about 8 minutes per side while spooning hot pan fat over the top until golden and cooked through, then transfer to a plate.
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7
Boil water in a pot, add 200 g macaroni, 1/2 tsp salt, and 1 tsp oil, then cook until tender before draining and rinsing under cold water.
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8
Finely dice the onion.
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9
In a skillet over medium heat, warm 2 tbsp olive oil and 1 tsp butter, then add the diced onion and sauté until softened and translucent.
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10
Pour 2 cups tomato sauce into the skillet, add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar, 1/4 tsp turmeric, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/4 tsp coriander, and 1/4 tsp paprika, stir well, cover, and simmer on medium heat for 15 minutes.
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11
Add the drained pasta into the simmering tomato sauce and toss until evenly coated.
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12
Plate the crispy veal cutlets alongside the tomato pasta and garnish with fresh lettuce and cherry tomatoes.
