Italian-style breaded veal cutlets topped with crisp prosciutto and a silky parmesan cream sauce. This simple yet impressive dish is incredibly tasty and straightforward to prepare. Serve with a green salad or roasted potatoes for a classic meal.
Breaded veal cutlets are quick to make and versatile. The classic serving is simple — a squeeze of lemon and an arugula salad — but here we elevate the dish with prosciutto and a creamy parmesan sauce.
The cutlets are pounded thin, dredged in flour, egg and breadcrumbs, then pan-fried until golden. Each cutlet is topped with a slice of prosciutto and a spoonful of parmesan cream, then finished in the oven so the prosciutto crisps and the sauce warms through.
This recipe is ideal for a weekend dinner or a special occasion. Light sides like peppery arugula, roasted potatoes or grilled vegetables pair beautifully.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a short video. For the printable recipe, scroll to the recipe card at the bottom.
Ingredients – what you need
The photos below show the ingredients and a few tips to help you prepare this dish.
- Veal: one cutlet per person, pounded to about 1/4 inch (½ cm) thick.
- Flour: plain all-purpose flour.
- Eggs: 1–2, beaten depending on cutlet size.
- Breadcrumbs: fine breadcrumbs or panko for extra crispness.
- Prosciutto: one slice per cutlet.
- Cream: heavy cream (double cream in the UK).
- Garlic: use fresh garlic for best flavor.
- Parmesan: freshly grated Parmigiano Reggiano.
- Nutmeg (optional): a small pinch brightens the cream sauce.
- Olive oil, salt and pepper: for frying and seasoning.
Breaded veal cutlets – step by step
Preparation tips
- Arrange flour and breadcrumbs on separate plates and place beaten egg in a shallow bowl. Season each with a pinch of salt.
- Finely chop the garlic for the sauce.
- Have a plate lined with paper towels ready to drain the fried cutlets.
Step 1) Place each veal cutlet between sheets of baking parchment and pound to roughly 1/4 inch (½ cm). Season with salt and pepper.
Step 2) Dredge the cutlets in flour, dip in beaten egg, then coat evenly with breadcrumbs.
Step 3) Fry the breaded cutlets in a little olive oil over medium heat until golden and crisp on both sides. Drain on paper towels and set aside.
Step 4) For the sauce, lightly sauté chopped garlic in a teaspoon or two of olive oil until fragrant (do not brown). Add the cream, bring briefly to a boil, then reduce to low heat. Stir in grated parmesan, a pinch of nutmeg (if using), salt and pepper until the cheese melts and the sauce thickens.
Step 5) Preheat the oven to 180°C (350°F). Place fried cutlets on a rack over a baking tray, top each with prosciutto and spoon 1–2 tablespoons of parmesan cream over them. Bake for about 10 minutes until the prosciutto is crisp and the sauce is warmed through.
Recipe tips and FAQs
- Drain on paper towels: After frying, rest the cutlets briefly to remove excess oil before baking.
- Breadcrumb choice: Use plain breadcrumbs without added seasoning. Panko works well for a lighter, crisp texture.
- Alternative breading: You can skip the three-step dredge (flour, egg, crumbs) and press the veal directly into dry breadcrumbs for a quicker, lighter finish.
Yes. You can bread the cutlets and keep them refrigerated until ready to fry. The parmesan cream can also be made ahead and gently reheated before serving.
Veal cutlets can be frozen raw or cooked, but avoid freezing the cream sauce; prepare and add the sauce after thawing and reheating the cutlets.
Serving suggestions
A simple arugula salad dressed with olive oil and lemon is a perfect fresh side. For a heartier meal, serve with roasted potatoes or grilled seasonal vegetables.
More Italian veal recipes to try
- Veal Marsala (Scaloppine al Marsala)
- Ossobuco Milanese (braised veal shanks)
- Veal Saltimbocca with prosciutto and sage
If you try these veal cutlets, please leave a comment and rate the recipe in the recipe card below — feedback is always appreciated.
Veal Cutlets with Prosciutto and Parmesan Cream
By Emily
Equipment
- Baking parchment
- Paper towels for draining
- Baking tray with rack
Ingredients
- 4 large veal cutlets (about 600g)
- 1/2 cup (75g) flour
- 2 eggs, beaten
- 1 3/4 cups (150g) breadcrumbs
- 4 slices prosciutto (about 100g)
- 1/2 cup (120ml) heavy cream
- 1/4 cup (25g) freshly grated parmesan
- 1 pinch nutmeg
- 1 clove garlic
- Olive oil, for frying
- Salt and pepper, to season
Instructions
Prepare the cutlets
- Put the breadcrumbs and flour on separate plates, season with a little salt. Whisk the eggs in a bowl.
- Place the veal between baking parchment and pound to 1/4 inch (½ cm). Season with salt and pepper.
- Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs.
- Heat ~2 tablespoons olive oil in a large pan over medium heat and fry cutlets until browned and crispy on both sides, adding oil as needed. Drain on paper towels and set aside.
- Preheat the oven to 180°C / 350°F.
Make the sauce
- Finely chop the garlic and fry in 1–2 teaspoons olive oil for about 1 minute until fragrant; do not brown.
- Add the cream and bring briefly to a boil. Reduce heat to low and stir in parmesan, nutmeg, salt and pepper until the cheese melts and the sauce thickens. Remove from heat.
Bake
- Place cutlets on a rack over a baking tray. Top each with a slice of prosciutto.
- Spoon 1–2 tablespoons of parmesan cream over each cutlet. Bake for 10 minutes until the prosciutto is crispy and golden. Serve immediately.
Video
Nutrition
Carbohydrates: 25 g |
Protein: 41 g |
Fat: 37 g
Nutrition information is an approximation.