For optimal flavor, juiciness and tenderness, cook most veal cuts to medium (160 °F). Do not overcook. The most accurate way to determine doneness is with an instant-read thermometer.
To judge doneness visually, make a small slit near the bone or near the center for boneless cuts. Medium veal will be light pink in the center. Braised or stewed veal should be cooked just until the veal is fork tender.
Using too high a heat can lead to overcooking and dry, flavorless veal. Or you may char the outside before the center has a chance to reach desired doneness.
Some basic temperature guidelines:
- Sauté, pan fry or stir fry cutlets over medium-high heat.
- For the best braised or stewed dishes: brown slowly to develop rich flavor, cover tightly to retain steam, and simmer gently over a very low heat.
- Grill over medium hot, ash-covered coals.
- Pre-heat broiler for 10 minutes before broiling. Place the veal in the standard broiling distance from the heat source.
