With its mild flavor and tender texture, veal is one of the most delicate of meats. Premium cuts are delightful when grilled, and its relatively tough shanks are luscious and rich when slow-cooked in dishes such as osso bucco. Cuts of veal that fall between those extremes are often pounded into thin cutlets and breaded, to make veal cutlets. These are usually fried, as in the famous Wiener schnitzel, but can also be baked to make the finished dish lower in fat and calories.
Bread the cutlets as you normally would, dipping them first into flour, then milk and finally seasoned breadcrumbs. Preheat your oven to 425 degrees Fahrenheit, and arrange the cutlets evenly on a parchment-lined baking sheet. Bake the cutlets for 15 to 20 minutes, turning them once to ensure even browning. Spraying the cutlets lightly on each side with oil will help give the breading a more attractive golden color and toasted flavor. You can achieve a similar effect without the fat, if you wish, by lightly toasting the breadcrumbs before using them to coat the cutlets.