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Veal Cutlets

Recipe Without Flour

Enjoy this flour-free Mediterranean veal cutlets recipe - simple, flavorful, and perfect for any family gathering!

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1 pound veal 6 cutlets (450 g)
2 egg(s)
1 cup breadcrumbs
5 tablespoons vegetable oil
1 lemon(s) in wedges, for serving
to taste salt
to taste black pepper
1/2 cup arugula for garnish
3 sprigs parsley for garnish

And love - it is the main ingredient!


1 cutlet
Serving Size
10.7 g
12.2 g
13.8 g
2.2 g
Saturated Fat
1.7 g
141 mg
1.2 g
183 mg
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      If you love veal, you need to try this simple Mediterranean Veal Cutlets recipe! It is easy to make, doesn’t require many ingredients, and is ready in 20 minutes. Yum 🙂

      Mediterranean Veal Cutlets on a plate with fresh parsley and lemon slices.

      What is the best season for making this recipe?

      While veal cutlets can be enjoyed year-round. My family loves it when I make it during the spring and summer months.

      The light and crispy texture of the cutlets, combined with fresh parsley from the garden and arugula, make them an ideal choice for outside dining.

      What are the healthy benefits of this dish?

      Veal cutlets are not only delicious but also nutritious.

      They provide a good source of high-quality protein, essential vitamins such as B12 and B6, and minerals like zinc and iron.

      By omitting flour from the recipe, you reduce the calories and make this veal recipe healthier.

      Additionally, using vegetable oil (such as olive oil) for frying adds healthy fats to the meal.

      Where can buy the required ingredients?

      For the freshest and highest quality veal, stop by your local butcher.

      Also, many specialty grocery stores or online retailers offer a variety of veal cuts.

      When it comes to Mediterranean herbs and spices, opt for fresh herbs from your local farmers’ market or look for quality dried herbs and salt in the spice aisle of your grocery store.

      Can I substitute any of the ingredients?

      Absolutely! While this recipe has classic flavors of Mediterranean cuisine, feel free to customize it to suit your taste.

      You can experiment with different herbs and spices, such as basil, and thyme to create your unique flavor of the veal.

      Additionally, I don’t use Parmesan cheese and keep this recipe lighter, but if you prefer – you can add it to the breadcrumbs.

      A closeup of Mediterranean Veal Cutlets on a plate.

      Can I make this dish part of a menu?

      For an appetizer, start your meal with delicious Bacon Wrapped Asparagus.

      Serve these veal cutlets as the main course, alongside fresh salads such as Cucumber Red Onion Salad, Garlic Tomato Salad, or grilled vegetables.

      For a dessert, go with my Apple Cinanamon CakeKiwi Pavlova, Chocolate Raspberry Tart, or Raspberry Pavlova.

      Which drinks do pair well with this dish?

      To expand the flavors of the Mediterranean Veal Cutlets, consider pairing them with a crisp and citrusy white wine, such as Sauvignon Blanc, Pinot Grigio or Encruzado.

      Alternatively, a light and refreshing bottle of beer.

      For non-alcoholic options, a glass of iced herbal tea or a tangy lemonade would complement the meal beautifully.

      How long can I store the leftovers?

      If you happen to have any leftovers (though they’re likely to be eaten quickly :-), store them in an airtight container in the refrigerator for up to three days.

      To reheat, simply place the cutlets on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 7-8 minutes, or until heated through.

      Recipe tips & tricks

      • Use a heavy-bottomed skillet and heat the oil over medium-high heat to achieve a golden brown crust on the cutlets.
      • For added flavor, drizzle the cooked cutlets with a squeeze of fresh lemon juice before serving.
      • Serve alongside fresh arugula and parsley to add vibrant color to the crust of the cutlets.

      This delicious Veal Cutlets recipe will be one of your favorites for sure. Enjoy!

       Mediterranean Veal Cutlets on a plate with greens.

      Made this recipe?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

      Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

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      2 min

      Season veal cutlets

      Season the veal cutlets with salt and pepper on both sides.

      3 min

      Set up station

      Set up a breading station: one with beaten eggs, and one with a mixture of breadcrumbs. Beat two eggs in a bowl.

      2 min

      Coat cutlets

      Dip the seasoned cutlets into the beaten eggs, making sure to coat them evenly.

      Coat the cutlets with the breadcrumb, pressing gently to adhere the breadcrumbs to the surface of the veal.

      2 min

      Heat oil

      In a large skillet, heat neutral oil over medium-high heat until hot.
      Once the oil is hot, carefully add the breaded veal cutlets to the skillet. Depending on the size of your skillet, you may need to fry the cutlets in batches to avoid overcrowding.

      8 min

      Fry veal cutlets

      Fry the cutlets for about 2-3 minutes on each side, or until they are golden brown and crispy. Transfer the browned veal cutlets to a plate lined with paper towels to drain any excess oil.

      1 min


      Serve them hot, garnished with lemon wedges, arugula, and parsley leaves, and seasoned with extra salt. Your Mediterannean Veal Cutlets are ready. Enjoy!



      Recipe creator and contributing writer to food-related publications.

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