Classic Yet Easy Veal Cutlets That Are Tender and Crispy (2024)

FAQs

How do you cook veal so it's tender? ›

Tender cuts including leg cutlets, veal patties, and rib or loin chops can be prepared by dry heating methods such as roasting, broiling, pan broiling, grilling or stir frying. Moist heat methods such as braising or simmering with a liquid can also be used with these cuts.

Breading and pan-frying veal cutlets is a classic and delicious way of preparing veal. The result is perfectly coated, browned, and tender veal cutlets that are easily made with a simple three-step process: The veal is dipped into flour, then egg, and finally breadcrumbs, assuring a crispy coating.

For smaller pieces of veal, cover with liquid and slowly cook until tender in a closed container. You may coat veal lightly with seasoned flour, and brown veal slowly in oil in a heavy pan. Drain, and then cover meat with liquid. Simmer over low heat on stovetop or in the oven at 325º until tender.

The delicate flavor and fine texture of veal, which comes from a calf between 1 and 3 months old, have appealed to diners for centuries. Look for pale pink colored veal at the market and then soak it in milk overnight to further tenderize.

As a general rule, veal chops and burgers reach medium doneness after 12–14 minutes on the grill. To avoid overcooking, check the veal's temperature with a digital meat thermometer around 10-minute mark. The veal should each an internal temperature of around 155 °F (68 °C).

Tender cuts like veal steak, veal chops, veal tenderloin can be cooked with dry heat; think grilling, broiling, or pan searing. Cuts with more connective tissue - veal stew meat, veal short ribs and veal osso buco - are less tender, and can benefit from moist cooking, like simmering or braising.

The recommended internal cooking temperature for veal cutlets is 145°F (63°C). It is important to use a meat thermometer to ensure that the cutlets are cooked to the correct temperature. Overcooking can result in dry and tough meat, so be cautious not to exceed the recommended temperature.

Veal is just beef that's been processed before maturity—just like lamb is young sheep. It's very tender, because the animal's muscles are underdeveloped. (Although crating the calves contributes to tender meat, merely processing them before they grow up and work their muscles also contributes to unctuous meat.)

Veal production is synonymous with abuse of baby cattle. Newborn calves endure separation from their mothers and their natural source of food (cow's milk), and live for just a brief portion of their typical lifespans. To create tender meat for veal, these calves also suffer in a severely restricted environment.

Pounding the veal tenderizes it and gives it an even thickness, which leads to even cooking. Very quickly flipping the cutlets prosciutto-side down and then immediately back gives the cured meat just a kiss of heat—enough to intensify the prosciutto's flavor without turning it overly crisp and salty.

How do you make veal taste better? ›

To experience the most mouthwatering tender veal, sauté for just a few minutes. So, your veal parmesan is rich in nutrients and taste. Next up is marinating the meat. You can marinate it for half an hour before cooking, but if you are looking for more taste, you can marinate it for up to three to five hours.

Veal is the meat of a young calf. It's very tender, with a delicate flavor. Because it's so lean, veal can be quite tough if not cooked properly. When buying veal, look for cuts that are pinkish-white in color and have little or no marbling.