I first made these crispy veal cutlets on a rainy weeknight when I wanted something elegant without hours in the kitchen. Thin, breaded veal gets pan-fried until deeply golden, then finished in a quick mushroom and creamy Dijon sauce that feels restaurant-quality but comes together in about 30 minutes. It’s a great weeknight dinner, a cozy Sunday supper, or a simple special-occasion plate.
Why you’ll love this dish
This recipe hits comfort and finesse at once: crunchy, juicy cutlets paired with a silky, tangy sauce. It’s quick enough for a weeknight but impressive for guests. The mushrooms add earthiness while Dijon lifts the cream into something bright and savory.
“One bite and you forget it was only 30 minutes from stove to table — perfectly crisp outside with a rich, punchy sauce.” — a dinner guest
Reasons to try it:
- Fast: prep and cook in about 30–40 minutes.
- Crowd-pleasing: crunchy coating with a creamy, flavorful sauce.
- Versatile: works with chicken or pork if you don’t have veal on hand.
- A good companion to comforting sides — try it after a bowllike this hearty chili recipe if you want a full comfort meal.
What makes this recipe special
This is more than breaded meat and a pan sauce. The method ensures a crisp crust that stays crisp under sauce, and the Dijon in the cream adds a bright acid that keeps the dish from feeling too heavy. Because the cutlets are thin, they heat through quickly and stay tender — perfect when you want elegance without fuss.
Preparing Crispy Veal Cutlets with Mushrooms & Creamy Dijon Sauce
Overview of the process so you know what to expect:
- Season and bread the veal: flour, egg, breadcrumbs — a classic three-step dredge.
- Pan-fry cutlets until golden and crisp, then remove to rest.
- Sauté mushrooms in the same pan to soak up browned bits.
- Stir heavy cream and Dijon into the mushrooms to make a quick pan sauce.
- Return cutlets to the skillet to warm through for a minute or two.
- Serve immediately with fresh parsley.
What you’ll need
- 4 veal cutlets (thin, pounded to even thickness if needed)
- 1 cup breadcrumbs (panko or regular; panko = extra crunch)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper, to taste
- 2 tablespoons olive oil (or a mix of olive oil and butter for richer flavor)
- 2 cups mushrooms, sliced (cremini, button, or baby bella work well)
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Fresh parsley, chopped (for garnish)
Substitutions and notes:
- For extra crunch use panko breadcrumbs or mix panko with regular breadcrumbs.
- Swap heavy cream for half-and-half plus 1 tablespoon butter if you want a slightly lighter sauce (it will be thinner).
- If you prefer a budget-friendly protein, the same technique works with chicken cutlets or thin pork cutlets. Some cooks pair this with other comfort mains — try alongside this creamy lemon dessert for a sweet finish.
Step-by-step instructions
- Season the veal cutlets with salt and pepper on both sides.
- Set up a dredging station: place flour in one shallow bowl, beaten eggs in a second, and breadcrumbs in a third.
- Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, then press into breadcrumbs to coat evenly.
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the cutlets in a single layer (don’t overcrowd — work in batches if needed).
- Cook until golden brown and crisp, about 4–5 minutes per side for thin cutlets. Adjust time for thickness. Transfer cutlets to a plate and tent loosely with foil.
- In the same skillet, add the sliced mushrooms. Sauté, stirring, until they release their liquid and start to brown, about 4–6 minutes. Scrape up any browned bits from the pan — that’s flavor.
- Reduce heat to medium-low and stir in the heavy cream and Dijon mustard. Whisk to combine and let the sauce thicken slightly, 1–2 minutes. Taste and season with salt and pepper.
- Return the cutlets to the skillet and simmer gently for 1–2 minutes to heat through and marry flavors. Remove from heat.
- Garnish with chopped parsley and serve immediately.
Chef note: Because veal cutlets are thin, they cook quickly. Aim for an internal temperature of 145°F (63°C) followed by a 3-minute rest if you want to check doneness with a thermometer.
What to serve with
Classic sides:
- Buttered egg noodles or pappardelle to catch the creamy Dijon sauce.
- Mashed potatoes (garlic or plain) for a cozy, hearty plate.
- A simple green salad with lemon vinaigrette to cut through the richness.
- Roasted asparagus or green beans for a bright vegetable side.
Creative pairings:
- Spoon the mushrooms and sauce over toasted sourdough for an open-faced finish.
- Serve with a scoop of buttery polenta for a rustic take.
For a full course meal, consider a light citrusy dessert — something like this creamy lemon lush to balance the savory richness.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep sauce and cutlets together — the breading will soften but reheats well.
- Freezing: Not ideal for texture, but you can freeze cooked cutlets and sauce in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: The best method is a moderate oven (350°F / 175°C). Place cutlets on a baking sheet and warm for 8–12 minutes until heated through. Spoon sauce over and give a minute or two in the oven to meld. For quicker reheating, use a skillet over low heat and cover briefly. Avoid microwaving if you care about crispness — microwaving will make the crust soggy.
- Food safety: Refrigerate within 2 hours of cooking. Reheat to 165°F (74°C) before serving leftovers.
Pro chef tips
- Even thickness: If cutlets vary, gently pound them to an even thickness (about 1/4–1/3 inch) for uniform cooking.
- Dry the meat: Pat veal dry with paper towels before seasoning and dredging — moisture prevents a crisp crust.
- Breadcrumb adherence: Press the breadcrumbs firmly onto the wet egg-coated cutlets to help them stick during frying.
- Oil temperature: Medium heat keeps the crust from burning while allowing the center to cook. If the pan smokes, lower the heat.
- Sauce balance: Taste the cream-and-Dijon sauce before finishing — add a squeeze of lemon or a teaspoon of white wine if you want more acidity.
- Make-ahead shortcut: Bread the cutlets and refrigerate them on a tray (single layer) for up to 1 day. Fry just before serving.
Flavor swaps
- Mushroom variations: Use a mix of shiitake and cremini for a deeper, woodsy taste. Add a splash of sherry or dry white wine when sautéing mushrooms for extra complexity.
- Herb twist: Stir in chopped tarragon or chives into the sauce for a fresh herbal lift.
- Lighter option: Replace heavy cream with full-fat Greek yogurt stirred in off the heat (use less, and don’t let it boil) for tang and reduced richness.
- Gluten-free: Use almond flour for dredging and gluten-free breadcrumbs to make the recipe gluten-free.
- Cheese finish: For a richer sauce, stir in 1/4 cup grated Parmesan just before returning the cutlets to the pan.
Common questions
Q: Can I use chicken or pork instead of veal?
A: Yes — the same breading and sauce work beautifully with thin chicken or pork cutlets. Adjust cooking time slightly; chicken should reach 165°F (74°C).
Q: How can I keep the crust crispy under the sauce?
A: Serve the sauce on the side or spoon only a little over each cutlet at plating. If you need to keep them crisp before saucing, place cutlets on a wire rack in a warm oven (200°F / 95°C) while you finish the sauce.
Q: Is there a low-fat version of the sauce?
A: Use half-and-half or a combination of low-fat milk plus a tablespoon of butter, but the sauce will be thinner. Thickening with a small slurry (1 tsp cornstarch mixed with 1 tbsp cold water) can help.
Q: How long does preparation take?
A: Active prep is about 15–20 minutes; cook time roughly 10–15 minutes. Plan for 30–40 minutes total.
Q: Can I make this ahead for entertaining?
A: Bread the cutlets and keep refrigerated for up to 1 day. Sauté mushrooms and prepare the sauce shortly before guests arrive; fry the cutlets last to serve them at peak crispness.
Conclusion
If you want a dependable, elegant weeknight or dinner-party main that balances crunch and cream, this recipe delivers. For another version of creamy, comforting meals and inspiration, see this full recipe write-up for Crispy Veal Cutlets with Creamy Dijon Sauce.
Crispy Veal Cutlets with Mushrooms & Creamy Dijon Sauce
Ingredients
Method
- Season the veal cutlets with salt and pepper on both sides.
- Set up a dredging station: place flour in one shallow bowl, beaten eggs in a second, and breadcrumbs in a third.
- Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, then press into breadcrumbs to coat evenly.
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the cutlets in a single layer.
- Cook until golden brown and crisp, about 4–5 minutes per side for thin cutlets. Transfer cutlets to a plate and tent loosely with foil.
- In the same skillet, add the sliced mushrooms. Sauté, stirring, until they release their liquid and start to brown, about 4–6 minutes.
- Reduce heat to medium-low and stir in the heavy cream and Dijon mustard. Whisk to combine and let the sauce thicken slightly, 1–2 minutes.
- Return the cutlets to the skillet and simmer gently for 1–2 minutes to heat through and marry flavors.
- Garnish with chopped parsley and serve immediately.