Hawaiian Veal Cutlets


  • 6 thick veal cutlets
  • 1 cup bread crumbs
  • 1 tbs milk
  • kosher salt and fresh cracked black pepper to taste
  • 6 slices of pineapple
  • 1 egg
  • Canola oil
  • Cut a lengthwise slit or pocket in each cutlet and insert a slice of pineapple.
  • Add egg to a bowl along with the milk and beat until well combined.
  • Dip cutlets in egg mixture, then in bread crumbs.
  • Add enough canola oil to a large saute pan, enough to cover the bottom.
  • Fry using medium heat, until tender, turning once. About 30 minutes.
  • Serve with additional slices of pineapple, browned in butter.

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