Breaded Veal Cutlets Air Fryer

It’s funny how the smell of something cooking can tug at your memory before your brain even knows what it’s doing. Last week, while testing this Breaded Veal Cutlets Air Fryer recipe again (I’ll be honest — mostly for the excuse to make it twice in one week), I was instantly back in my aunt’s narrow kitchen, where the tiles were always just a little cold, and veal cutlets sizzled in a pan while she told stories with her hands. Now, the air fryer does the sizzling instead — less mess, same delicious crunch — but the spirit, that comforting golden crust, that’s still there.

Why You’ll Crave It

• No oil splatter, no pan babysitting — just golden crisp veal with barely a spoon of oil.
• The air fryer creates that delicate crunch on the outside while the meat stays tender and juicy inside.
• Simple to make but somehow feels like a fancy weekend dinner — even on a Tuesday.
• Pairs beautifully with almost anything — lemony greens, buttered noodles, or even just plain rice.

The first time I made this in the air fryer, I actually timed it between work emails… and still got compliments at the table.

What You’ll Need

• 4 veal cutlets: thinly sliced, about ¼ inch each, trimmed if needed (they should be roughly even in size)
• 2 large eggs: beaten with a fork — don’t overthink it
• 1 cup all-purpose flour: just plain white flour, nothing fancy
• 1 cup Italian seasoned breadcrumbs: the kind with garlic and herbs already in — or add your own if you’d rather
• Olive oil spray: a light, even mist over the cutlets before cooking helps them brown just right
• Salt + freshly ground black pepper: for simple seasoning (add some grated parmesan to the breadcrumbs, if you’re feeling inspired)

Easy How-To

Set up your station

Lay out three shallow bowls — flour in one, eggs in the second, breadcrumbs in the third. Season the flour with a pinch of salt and pepper. Nothing complicated, just enough to wake things up.

Prep the veal

If your cutlets are uneven, you can gently pound them out with the flat side of a meat mallet or a rolling pin, until they’re about ¼ inch thick. Not required, but helps with quick and even cooking.

Dip, dip, press

Dredge each cutlet in flour first, pat off the excess (I give mine a little shake). Then dip into the beaten eggs — both sides — then straight into the breadcrumbs. Press lightly so the coating sticks. It’s a bit messy, and then suddenly, it’s done.

Preheat the air fryer

Set it at 400°F (or 200°C) and let it warm up for a few minutes. I usually do 3 to 5. You want it good and hot, like a preheated frying pan.

Get those cutlets into the basket

Lay them in a single layer, don’t stack. Give them space to breathe. Spray lightly with olive oil — just enough to glisten, not drench. (Overcrowding? Just cook them in batches.)

Cook and flip

Cook at 400°F for about 6-7 minutes on the first side, then flip carefully with tongs, spray again, and cook for another 6-7 minutes, till the cutlets are golden brown and sizzling. Every air fryer’s a bit different, so peek early if it’s your first time cooking veal this way.

Let them rest… just for a minute

Once they’re out, give them 2 minutes to sit. I know it’s hard — they smell amazing — but it really helps the juices settle and the crust stay crisp.

Good to Know

• If your breadcrumbs are plain, you can add dried oregano, a pinch of paprika, or some grated lemon zest to wake them up.
• For a crispier coat, use panko instead of fine breadcrumbs — or mix both!
• More than once, I’ve forgotten to season the flour… and it’s fine. But salt really does make a difference.

Serving Ideas

• Serve with a squeeze of fresh lemon and baby arugula tossed in olive oil and sea salt. It cuts the richness perfectly.
• Try over thin spaghetti with a knob of butter and a scattering of chopped parsley.
• Stack on a warm ciabatta with a spoon of marinara for the best quick veal sandwich ever.

Top Tricks

• Let your breaded cutlets rest on a wire rack for 5-10 minutes before air frying — the coating sticks better.
• Spraying both sides of the veal with oil gives that convincing “pan-fried” crisp without making them greasy.

Frequently Asked Questions

Can I cook frozen veal cutlets in the air fryer?

If they’re breaded and frozen, yes — but you’ll need to add a few extra minutes and possibly flip them gently twice. For best texture though, I’d recommend thawing overnight.

Why did the breadcrumbs fall off?

If you skip the flour, or don’t press the coating in gently, it might not stay put. Also, moisture on the surface (excess egg) can make things slide — so shake off the extra.

What temperature should veal be cooked to?

Cook veal to at least 145°F, but for thinner cutlets like these, visual cues help too — golden outside, no pink inside. If you’re unsure, just cut one open. It won’t mind.

Can I prepare the cutlets and air fry them the next day?

Definitely. You can bread them, place them on a tray (single layer), cover loosely, and refrigerate up to 24 hours. Let them sit out a bit before air frying so they aren’t too cold going into the basket.

Do I need to flip them?

Yes, flipping halfway through is how you get that golden crust on both sides. Otherwise you might get a soft underside — still tasty, just not crisp.