Midwestern Veal Cutlets with Country-Style Gravy Recipe

These Midwestern Veal Cutlets with Country-Style Gravy Are Comfort Food at Its Finest

Golden-fried veal cutlets smothered in a rich, creamy gravy—this Midwestern classic is a must-make for anyone craving a hearty, home-cooked meal. Crispy, tender, and swimming in silky country-style sauce, it’s the kind of dish that brings everyone to the table.

Inspiration

This recipe draws from the heart of Midwestern home cooking—simple ingredients, classic technique, and full-on comfort. Inspired by small-town diners and Sunday suppers, these veal cutlets are the breaded, pan-fried cousins of chicken-fried steak, but with an elegant twist.

The country-style gravy is thick, savory, and just a touch peppery, making it the perfect companion to the crispy crust and tender veal. Served with mashed potatoes or cornbread, this dish is like a warm hug on a plate.

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Why You’ll Love It

• Crispy Meets Creamy: Golden cutlets meet velvety gravy for the ultimate comfort food combo.
• Approachable Elegance: Veal adds a touch of refinement to a down-home classic.
• Make-Ahead Friendly: Prep the cutlets ahead and fry when ready for stress-free hosting.
• Perfect Pairing Potential: Works beautifully with sides like mashed potatoes, green beans, or even buttered cornbread.

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Quick Grocery List

For the Veal Cutlets:

• 4 veal cutlets (about ¼-inch thick)
• All-purpose flour
• Salt, black pepper, smoked paprika, garlic powder
• 1 large egg
• Milk
• Breadcrumbs (traditional preferred)
• Vegetable oil
• Butter

For the Country-Style Gravy:

• Unsalted butter
• All-purpose flour
• Whole milk
• Heavy cream
• Salt, black pepper, nutmeg, cayenne pepper

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Things to Consider Before Preparing Your Meal

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Equipment Checklist

• Meat mallet
• Large skillet
• Tongs
• Whisk
• 3 shallow dishes for dredging

Dietary Adjustments

• Spice It Up: Add cayenne to the flour or gravy for extra heat.
• Gluten-Free: Use almond flour and gluten-free breadcrumbs.
• Lighter Version: Try oven-frying or pan-frying with minimal oil.
• Dairy-Free: Use plant-based milk and butter alternatives for the gravy and egg wash.

Serving Size

This recipe serves 4 portions, great for a family dinner or cozy weekend meal.

Let’s Get Cooking

Step 1: Prepare the Veal Cutlets

Pro Tips:

• Lightly pound each cutlet for even cooking and a tender bite.
• Let cutlets rest after breading—this helps the coating stick.
• Keep one “dry hand” and one “wet hand” to stay clean during dredging.

Step 2: Bread the Veal

Pro Tips:

• Shake off excess flour before dipping into the egg wash to prevent clumping.
• Press the breadcrumbs in gently but firmly to help them adhere.
• Chill the breaded cutlets in the fridge for 10 minutes to prevent them from falling apart while frying.

Step 3: Pan-Fry the Veal

Pro Tips:

• Use a mix of oil and butter for maximum flavor and golden color.
• Don’t overcrowd the skillet—work in batches to keep the oil hot and the crust crispy.
• Drain on a paper towel-lined plate to remove excess oil and maintain crunch.

Step 4: Make the Country-Style Gravy

Pro Tips:

• Whisk constantly when adding flour to avoid lumps and get a smooth roux.
• Add milk gradually and keep stirring—don’t rush this step.
• Taste and adjust seasoning before serving; the nutmeg adds a warm, unexpected note.

Step 5: Serve

Pro Tips:

• Plate immediately after gravy is done to keep everything hot and crispy.
• Garnish with chopped parsley for a pop of color and freshness.
• Serve alongside mashed potatoes or green beans to make it a full Midwestern feast.

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Art Of: Classic Pan-Frying & Creamy Gravy

Breading Like a Pro

A solid dredging station is your secret weapon: flour for drying, egg for binding, breadcrumbs for crunch. Letting the breaded veal rest before frying allows the coating to set, resulting in a crust that won’t slide off in the pan.

The Golden Fry

Medium-high heat is the sweet spot—too hot and you’ll burn the breading; too low and it’ll get soggy. Butter adds flavor, but oil raises the smoke point for even, golden frying.

Creamy Country-Style Gravy

It’s all about the roux. Start with equal parts butter and flour, toast it to a warm gold, then gradually whisk in warm milk and cream. Add nutmeg and cayenne at the end for complexity and a touch of heat.

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Tips and Variations

• Make It Spicy: Add cayenne to both the flour and the gravy for more punch.
• Use Buttermilk: Replace milk in the egg wash for more tender, tangy cutlets.
• Oven-Fried Option: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
• Gluten-Free Alternative: Use almond flour and gluten-free breadcrumbs.
• Make-Ahead Friendly: Bread the veal up to 24 hours ahead and refrigerate until ready to fry.

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Nutrition Breakdown (Per Serving)

• Calories: 520
  A hearty comfort food portion. To lighten, serve with a salad or reduce the amount of gravy.

• Carbohydrates: 45g
  From the breading and roux. For a lower-carb option, use almond flour and skip mashed potatoes.

• Cholesterol: 140mg
  From the veal, egg, and cream. Use half-and-half instead of heavy cream to lower it slightly.

• Fat: 24g
  Balanced by using a mix of butter and oil. Bake instead of frying to reduce overall fat content.

• Fiber: 2g
  Modest—serve with green beans, roasted carrots, or a side salad to boost fiber.

• Protein: 34g
  High in protein, which makes this dish satisfying and filling.

• Saturated Fat: 10g
  Mostly from dairy and butter—cut back by using milk only in the gravy.

• Sodium: 680mg
  On the higher side—reduce salt in the dredge or use unsalted butter to control sodium levels.

• Sugar: 3g
  Very low—no added sugar here, just from milk and natural ingredients.

• Trans Fat: 0g
  Naturally trans-fat-free if using fresh ingredients.

• Unsaturated Fat: 10g
  Provided mainly by the vegetable oil, which supports heart health in moderation.

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Storing and Reheating

• Storage: Store leftover cutlets and gravy separately in airtight containers. Refrigerate for up to 3 days.
• Reheating: Reheat cutlets in a 350°F oven for 8–10 minutes to re-crisp. Reheat gravy in a saucepan over medium-low heat, stirring occasionally.

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Frequently Asked Questions (FAQ)

Q: Can I substitute chicken for veal?
A: Yes! Thin chicken cutlets work well and cook similarly—just make sure they’re evenly pounded.

Q: Can I make the gravy without cream?
A: Absolutely. Use all milk for a lighter version or substitute with half-and-half.

Q: Can this be made ahead for a dinner party?
A: Yes. Bread the cutlets in advance and refrigerate. Fry and make the gravy just before serving.

Q: What sides go best with this dish?
A: Classic mashed potatoes, green beans, roasted carrots, or even buttered noodles are perfect.

Q: Is there a way to make this recipe lighter?
A: Try baking instead of frying, using low-fat milk, and serving with a fresh side salad.

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Engage and Share

If you make these Midwestern Veal Cutlets with Country-Style Gravy, I’d love to hear how they turned out! Share your tweaks, tips, or side pairings in the comments—and tag me if you post your plate!

Looking for more nostalgic comfort food recipes? You’ll love:

• Classic Carbonara with Pancetta & Asparagus
• Cheesy Chicken & Black Bean Enchilada Casserole
• Barbacoa Mac and Cheese

Thanks for cooking along—see you at the next recipe!