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Veal Cutlets Maryland

Veal Cutlets Maryland recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 171.0
Dietary: Vegan
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
  • 4 Veal Cutlets; each
  • 2 tbsp Butter; melted
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 3 Eggs slightly beaten
  • 2 cups Cracker crumbs; fine; sifted
  • 2 cups Bread crumbs; fine; sifted
  • 1/3 cup Butter
  • 1 1/3 cups Sweet cream
  • 2/3 cup Rich milk
Directions
  1. 1
    Preheat the oven to 300&# 194;°F (150°C).
  2. 2
    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.
  3. 3
    Brush the veal cutlets lightly with the 2 tablespoons of melted butter. Season both sides evenly with salt and pepper.
  4. 4
    Dredge each cutlet first in the cracker crumbs, pressing gently to adhere.
  5. 5
    Dip the cracker-crumb-coated cutlets into the beaten eggs, ensuring they are fully covered.
  6. 6
    Roll the egg-coated cutlets in the bread crumbs, pressing firmly to create an even, thick coating.
  7. 7
    Melt the 1/3 cup of butter in a large, oven-safe skillet or shallow baking pan over medium heat.
  8. 8
    Place the breaded cutlets in the hot butter. Cook for 2-3 minutes per side until golden brown on both sides.
  9. 9
    Pour the sweet cream and rich milk evenly over the cutlets in the pan.
  10. 10
    Cover the pan tightly with a lid or aluminum foil.
  11. 11
    Transfer the pan to the preheated oven and bake for approximately 1 hour, or until the veal is tender and cooked through.
  12. 12
    Remove the cutlets from the pan and transfer them to a hot serving platter. Keep warm.
  13. 13
    In the remaining sauce in the pan, stir in a few bread crumbs to thicken the mixture to a gravy-like consistency.
  14. 14
    Strain the sauce through a fine-mesh sieve to remove any lumps or excess crumbs.
  15. 15
    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.

Keywords: veal, cutlets, maryland, breaded, creamy sauce, baked, classic, dinner, american cuisine, comfort food, elegant, main course, veal scallopini, buttermilk sauce, crispy, tender, holiday dinner, special occasion, pan-fried, oven-baked
Read it online: https://www.chefs-mate.com/recipe/veal-cutlets-maryland/