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.

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.

Veal is a lean type of meat, so it can easily become chewy and tough if overcooked. Make sure to only fry the cutlets until golden and crispy on each side. You can check the doneness with a meat thermometer; it should read 160 F for medium.

Soak the chops in milk for an hour before cooking to soften the meat (this is optional).

SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.

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).

In order to keep their flesh pale and tender, the calves kept in crates are fed on an unhealthy diet of milk or milk replacer, usually without any solid food. Calves can become seriously anaemic due to the lack of iron and their rumen does not develop properly due to the lack of solid and fibrous food.

Slicing / Tenderizing recommendations:

Place slices between 2 pieces of plastic wrap or parchment paper and lightly pound with the back side of a small omelet pan or the non-ridged side of a meat mallet. Using a blunt surface prevents tearing and permits the cutlet to hold its shape.

Cooking Temperature

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.

Veal cutlets are usually best cooked using a dry cooking method, such as pan-frying or grilling. These methods allow for a crispy outer crust while keeping the meat tender and moist on the inside. However, you can also use a wet cooking method like braising if you prefer a more tender and flavorful result.

How do you get breading to stick to veal? ›

Make sure you pat dry the cutlets with some paper towels before placing them in the eggs and breading. Press the cutlets firmly in the breadcrumbs to ensure they stick well. After breading the cutlets, let them stay in the fridge for about 20-30 minutes. Make sure the oil is extra hot when you place the cutlets.

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.)

The recommended internal cooking temperature for veal are; 125°F (rare), 130°F (medium-rare), 140°F (medium), 150°F (medium-well), and 160°F (well-done). However, the USDA recommends a 145°F + 3 minutes rest. The two basic methods of cooking veal are moist or dry heat, depending on the type of meat or cuts.