Famoso Costolette di Vitello Impanata di Antonietta* (Antoinette’s Famous Breaded Veal Cutlets*)

Vol. 2,  No. 3,  December 21st, 2011

CUCINA D’ANTOINETTA*(Antonietta’s Kitchen*) “the art of food, wine, family & more*”By Antonietta La Posta

TITLE: “Famoso Costolette di Vitello Impanata di Antonietta*” (Antoinette’s Famous Breaded Veal Cutlets*)”


Can you just picture breaded veal cutlets garnished on a beautiful dinner plate under the mistletoe? Can you taste it cooked just right? If tempted, read on…


I always cook a feast for Christmas Day. It is now less than one week before the big day and I am planning the many courses. Coming from an Italian family, I’ve learned that good food is important for a successful dinner party.  One of the big favorites is “Breaded Veal Cutlets”….my way.  It’s the perfect meat entree to follow my lasagna appetizer. Being a recipe that I have cooked repeatedly, it turns out well and is always popular.


“Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. [1] Formula-fed (or “milk-fed”) veal, from calves that are raised on a milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. They are usually slaughtered when they reach 18–20 weeks of age (450-500 lb).[3]”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Veal

Why I prefer milk-fed veal.

The key is to buy milk-fed veal cutlets.  Milk-fed veal is so tender … it melts in your mouth.  I prefer it.

“Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.Egg yolks and whole eggs store a lot of protein and choline.[1][2] For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid[1] Popular choices for egg consumption are chicken, duck, roe, and caviar. The egg most often humanly consumed by far is the produce of the chicken.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Egg_(food)

Why do I prefer large size/brand

I prefer large size because it is perfect size – it makes the right amount. I like PRESTIGE CLUB PACK from Burnbrae Farms because they are good quality and fresh.

Bread Crumbs

“Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Bread_crumbs

Why I prefer Italpasta.

I prefer the brand, Italpasta because all of this company’s products are of high quality.

“Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Milk

Why do I prefer Sealtest milk.

I prefer the brand, Sealtest because it is consistently reliable.

Crisco Oil
“Crisco is a brand of shortening produced by the J. M. Smucker Co. popular in the United States. Introduced in June 1911[1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Crisco

Why do I prefer Crisco oil.

I prefer Crisco oil because it has a light taste.


To make breaded veal cutlets, I need a good frying pan. Personally, I use a high quality pan with a non-stick surface – it helps reduce fat and it’s easier to clean.  For this recipe,  I usually choose one with sufficient depth.  

Antonietta’s Recipe of the Month: “Famoso Costolette di Vitello Impanata di Antonietta*” (Antoinette’s Famous Breaded Veal Cutlets*)”

Specifications – Ingredients
• Milk-fed veal cutlets (6 medium pieces)
• Milk (½ bowl)
• Bread crumbs (½ bowl)
• Eggs (2 scrambled in a bowl)
• Salt & pepper
• Oil

1. Heat enough oil in a frying pan to cover the meat;
2, Soak veal in milk;
3. Dip veal in eggs;
4. Press both sides of the veal on the bread crumbs;
5. Add veal when hot and cook for two to three minutes over medium heat;
6. Turn and repeat on second side until lightly browned; and
7. Add salt and pepper to taste.

“Voila” – you can now serve this scrumtuous delicacy!


It’s a simple recipe- It’s also easy. I love my delicious “Breaded Veal Cutlets”. So will you.

Take this dish out for a spin – especially this Christmas, and tell me if you agree.
And that’s my food favorite for the week, what’s yours?*

P.S. Big News: There are big changes coming to my blog – Please stay tuned.
P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com –   saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit  www.linkedin.com – Antoinette La Posta
-Web Tech:  richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved

This entry was posted on Wednesday, December 21st, 2011 at 8:57 pm and is filed under Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.


One Response to “Famoso Costolette di Vitello Impanata di Antonietta* (Antoinette’s Famous Breaded Veal Cutlets*)”

  1. Angie Says:

    Thanks Amanda. The only other thing I would want to add is not to be nuveors about promoting your blog. The reason I was so flattered to be chosen as the first featured blog is that it doesn’t come at all naturally to me. Anyone who knows me will tell you I’m a talker not a writer. But it is a huge boost to the confidence when people read what you’ve written and make positive comments. So its getting easier the more I do it. I look forward to reading all your blogs. Antoinette