Veal Cutlets Maryland is a timeless American classic that transforms simple veal into an elegant main course. Thinly pounded veal cutlets are seasoned, coated in a crisp mixture of cracker and bread crumbs, and lightly browned in butter. They are then finished in the oven bathed in a luxurious sauce made from sweet cream and milk, resulting in tender meat with a delicate, savory flavor. The sauce thickens naturally with a few crumbs, creating a velvety consistency that coats each bite. This dish strikes a perfect balance between crispy texture and creamy richness, making it ideal for special dinners or holiday gatherings. It pairs beautifully with roasted vegetables or mashed potatoes, offering a comforting yet sophisticated dining experience.
Veal Cutlets Maryland
Description
Veal Cutlets Maryland is a timeless American classic that transforms simple veal into an elegant main course. Thinly pounded veal cutlets are seasoned, coated in a crisp mixture of cracker and bread crumbs, and lightly browned in butter. They are then finished in the oven bathed in a luxurious sauce made from sweet cream and milk, resulting in tender meat with a delicate, savory flavor. The sauce thickens naturally with a few crumbs, creating a velvety consistency that coats each bite.Ingredients
Directions
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Preheat the oven to 300&# 194;°F (150ðC).
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Prepare a breading station: place the sifted cracker crumbs in one shallow dish and the sifted bread crumbs in another. Place the beaten eggs in a third shallow dish.
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Brush the veal cutlets lightly with the 2 tablespoons of melted butter. Season both sides evenly with salt and pepper.
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Dredge each cutlet first in the cracker crumbs, pressing gently to adhere.
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Dip the cracker-crumb-coated cutlets into the beaten eggs, ensuring they are fully covered.
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Roll the egg-coated cutlets in the bread crumbs, pressing firmly to create an even, thick coating.
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Melt the 1/3 cup of butter in a large, oven-safe skillet or shallow baking pan over medium heat.
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Place the breaded cutlets in the hot butter. Cook for 2-3 minutes per side until golden brown on both sides.
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Pour the sweet cream and rich milk evenly over the cutlets in the pan.
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Cover the pan tightly with a lid or aluminum foil.
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Transfer the pan to the preheated oven and bake for approximately 1 hour, or until the veal is tender and cooked through.
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Remove the cutlets from the pan and transfer them to a hot serving platter. Keep warm.
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In the remaining sauce in the pan, stir in a few bread crumbs to thicken the mixture to a gravy-like consistency.
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Strain the sauce through a fine-mesh sieve to remove any lumps or excess crumbs.
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Pour the thickened sauce over the cutlets on the platter and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 171.0kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 2.2g12%
- Cholesterol 81.0mg27%
- Sodium 69.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cutting the Veal: For best results, select high-quality veal cutlets. They should be cut approximately 3/4 to 1 inch thick. If your cutlets are thicker, you may need to increase the baking time slightly to ensure they cook through without drying out.
Serving Size: This recipe yields four generous servings, allowing for one cutlet per person. It is a substantial main course rather than an appetizer.
Sauce Consistency: If the sauce is too thin after baking, you can whisk in a small amount of flour mixed with cold water (slurry) or additional bread crumbs while warming it on the stove before straining.
Ingredient Substitutions: Sweet cream can be substituted with heavy cream or whipping cream. Rich milk can be replaced with whole milk. If you prefer a darker crust, you can use panko breadcrumbs instead of fine bread crumbs.
