Pan Seared Veal Cutlets

Pan Seared Veal Cutlets

Prep Time 5 minutes
Cook Time 5 minutes
Marinating Time 1 hour
Total Time 10 minutes
Author Talia Kornfeld


  • 1 lb Veal Cutlets thin
  • 2 tsp Olive Oil
  • 3 cloves Garlic
  • 1/2 Lemon juiced
  • Salt & Pepper


  • Take the garlic cloves and smash them with the heel of your hand. Add all of the ingredients to a large ziploc bag or covered dish and refrigerate for 1 hour (up to 1 day).
  • Heat skillet over med-hi heat and spray it with cooking spray. Cook cutlets for 90 seconds on each side. For thicker cutlets, cook until the internal temperature reaches 145 degrees. Let cooked cutlets rest for 3 minutes before cutting. I like to serve this with brown rice and steamed or roasted veggies.