Breaded Veal Cutlets and Parmesan Cream

Italian Breaded Veal Cutlets topped with crispy prosciutto and the simplest parmesan cream sauce. This recipe is out of this world good and is so easy to make. solid served with a side salad and roast potatoes.

Breaded veal cutlets are such an easy and good thing to make. Traditionally the simplest way to serve them is with a squeeze of lemon juice and an arugula salad on the side.

This recipe, however, is a little extra special. The veal cutlets are dipped in flour, egg and breadcrumbs for that classic, crispy golden coating then they are topped with a slice of prosciutto and a spoonful of parmesan cream.

It's out of this world good and suited to weekends or special occasions. We often serve our veal with some arugula on the side and that's it but roasted potatoes or veggies would also work well.

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredients – what you need

See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

An overhead shot of all the ingredients you need to make veal cutlets with prosciutto and parmesan cream

Veal – one cutlet per person pounded to 1/4 inch thick (details on how to do this below)
Flour – regular all-purpose flour is all you need.
Eggs – you'll need 1-2 beaten eggs depending on the size.
Breadcrumbs – use fine breadcrumbs, panko breadcrumbs will also work.
Prosciutto – you need 1 slice per cutlet.
Cream – use heavy cream (double cream in the UK).
Garlic – fresh garlic is a must, don't use garlic powder.
Parmesan – use Parmigiano Reggiano and grate it yourself, don't use pre-grated.
Nutmeg (optional) – this is an optional ingredient that we often add to cream sauces for extra flavour.

Breaded veal cutlets step by step photos

Preparation Tips!

Put the flour and breadcrumbs on separate plates and beaten eggs in a shallow bowl. Season each with a pinch of salt.
Finely chop the garlic.
Get a plate lined with paper towels ready.

Step 1) Pound the veal in between some baking parchment to 1/4 of an inch thick then season each cutlet with salt and pepper (photos 1 & 2).

Step 2) Dredge each cutlet in flour then dip in egg and breadcrumbs (photos 3-5).

Step by step photos showing how to bread veal cutlets

Step 3) Fry the breaded veal cutlets in a little olive oil until crispy and golden on both sides. Drain on paper towels and set aside (photo 6).

Step by step photos showing how to make parmesan cream sauce and fry veal cutlets

Step 4) To make the sauce, saute the garlic in a small saucepan until fragrant then add the cream. Bring to a boil then turn the heat down low and add the parmesan, nutmeg, salt and pepper. Stir until the cheese has melted and thickened (photos 7-10).

Step 5) Lay the veal cutlets on arack on top of a baking tray. Top each cutlet with a slice of prosciutto and spoon over a little parmesan cream. Bake for 10 minutes until golden and crispy (photos 11 & 12).

Step by step photos showing the veal cutlets before and after baking

Recipe tips and FAQs

Drain the veal on paper towels – do this after frying to soak up any excess oil before baking in the oven.
The best breadcrumbs to use – buy breadcrumbs without any added seasoning (they're full of unecessary added ingredients and don't taste good). We like to add a pinch of salt to ours before breading but that's it. Panko breadcrumbs will also work well.
Breading (alternative method) – you can skip the dredging in flour, egg and breadcrumbs and press the veal cutlets in dry breadcrumbs (trust us it works) see how we do it in our Breaded Chicken Cutlets (No Flour No Egg) recipe. It gives you lighter end results and saves time.

Can we prepare these veal cutlets in advance?

Yes, you can bread the veal and keep it stored in the fridge. You can also prepare the parmesan cream sauce in advance too. You may need to warm it up to loosen it before using.

Can we freeze this?

You can freeze the veal cutlets (raw or cooked) but don't freeze the parmesan cream.

An overhead shot of breaded veal cutlets on a plate topped with parmesan cream and prosciutto

Serving suggestions

A simple side salad of arugula (rocket) drizzled with a little olive oil and lemon juice makes an effortless and good side dish. For something a little more substantial roasted potatoes or grilled vegetables are a great option.

See our collection of Italian side dishes for more inspiration.