Veal Cutlet Recipes

About Veal Cutlets

A cutlet is a thin slice of meat, typically from the leg, ribs, breast, or shoulder of a young animal. Veal cutlets, specifically, come from male calves, typically only two or three months old and weighing less than 300 pounds. The calves are from dairy cows – which need to have a calf each year to keep producing milk – and are raised in confined spaces to minimize their muscular development and maximize the tender cuts of meat that are prized delicacies around the world. They are usually milk-fed (perhaps with artificial milk), giving their meat a delicate flavor and pale coloration.

Veal cutlets are relatively lean cuts of meat, high in iron, zinc, and vitamin B-12. Cutlets are frequently breaded and either fried, broiled, or grilled to sear the meat and seal in the flavor. Served with a variety of sauces – Italian blends and mushroom sauces are popular -- veal cutlets are often reserved for special occasions. Because of the meat’s tenderness, it also makes an excellent soup stock.

Cooking Tips

Because of its subtle flavor and velvety texture, veal must be cooked carefully. When preparing veal cutlets, consider the following tips:

• Do not overcook the meat – use lower temperature settings and keep it moist to preserve the tenderness.
• Coating cutlets first with flour, then egg and bread crumbs helps seal in natural juices.
• Rubbing veal with lemon prior to cooking will preserve the light color of the meat.
• Avoid strong sauces and spices that will overpower the flavor: parsley, chives, rosemary and other green herbs work well.
• Let cutlets rest several minutes before serving to increase their tenderness.

With care, these cuts of meat make excellent entrees, and despite their reputation for intricacy, veal cutlets can be easy to prepare for any chef.