Cody Casey
Veal is a versatile meat that can be cooked in many ways, including pan-searing, grilling, sautéing, braising, broiling, and stewing. One popular way to cook veal is by breading and pan-frying thin veal cutlets, which are cut from the leg of the animal. This method typically involves dipping the veal in flour, egg, and breadcrumbs before shallow-frying it in oil for a few minutes on each side until golden brown. The key to cooking veal is to avoid overcooking it, as the meat is lean and can dry out quickly. Thinly cut veal is ideal for pan-frying as it cooks quickly and evenly, resulting in a crispy exterior and tender interior.
| Characteristics | Values |
|---|---|
| Type of meat | Veal |
| Cut of meat | Thin, boneless cutlets |
| Cooking method | Pan-frying, sautéing, baking, deep-frying, grilling, broiling, stir-frying |
| Cooking time | 90 seconds on each side for thin cutlets, 2-3 minutes for thicker cutlets |
| Cooking temperature | Medium-high heat |
| Internal temperature | 145°F (63°C) |
| Resting time | 3 minutes |
| Serving suggestions | Brown rice, steamed or roasted vegetables, arugula salad, lemon wedges, fresh herbs, Parmesan cheese |
| Other tips | Use high-quality ingredients, avoid overcooking, use a meat thermometer |
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What You'll Learn
Pan-seared veal cutlets
Thinly cut veal can be cooked in a pan and is a quick and easy way to get a delicious meal on the table. Veal cutlets are thin, boneless cuts of meat, which are tender, juicy, and cook very quickly.
Ingredients
- Thinly cut veal
- All-purpose flour
- Eggs
- Breadcrumbs
- Salt
- Pepper
- Parsley
- Thyme
- Vegetable oil
- Lemon wedges
Method
- Season the veal with salt, pepper, parsley, and thyme.
- Prepare three dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat the veal in flour, shaking off any excess.
- Dip the veal into the egg, ensuring it is completely covered, then let any excess drip off.
- Lay the veal in the breadcrumbs, covering both sides, and gently press the crumbs onto the surface.
- Heat a shallow layer of vegetable oil in a pan over medium-high heat.
- Add the breaded veal cutlets to the pan and fry until golden brown and crispy on both sides. This should take around 2-3 minutes on each side.
- Serve immediately with lemon wedges and your choice of sides.
Sides
Veal cutlets can be served with a variety of sides, such as roasted potatoes and carrots, arugula salad, cauliflower mashed potatoes, pasta salad, or rice and steamed or roasted vegetables.
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Cooking time and temperature
Thinly cut veal, such as veal scallopini, is a quick and easy dish to cook in a pan. Veal is leaner than poultry and has a tender and delicate flavour, so it's important not to overcook it.
To cook thinly sliced veal in a pan, first prepare the veal by pounding it with a meat mallet or rolling pin to an even thickness. This will help the breadcrumbs to adhere evenly and prevent the veal from becoming too thick. Season the veal with salt and pepper, and any other seasonings you like. Then dredge the veal in flour, dip it in egg, and cover it with breadcrumbs.
Next, heat a shallow layer of vegetable or canola oil in a wide, high-sided frying pan over medium-high heat. Add the veal cutlets in a single layer and fry until they are golden brown, which should take around 2-3 minutes. Turn them over and cook for another 2-3 minutes until they are golden brown on the other side and cooked through. The total cooking time should be 4 to 6 minutes. Do not overcook.
For thicker cutlets, cook until the internal temperature reaches 145°F (63°C). Let the cooked cutlets rest for 3 minutes before cutting.
Veal is very versatile and can be cooked in a variety of ways, including pan-searing, grilling, sautéing, braising, broiling, and stewing, depending on the cut. Tender cuts like veal steak, veal chops, and veal tenderloin can be cooked using dry heat methods such as grilling, broiling, or pan-searing. Cuts with more connective tissue, like veal stew meat, veal short ribs, and veal osso buco, can benefit from moist cooking methods like simmering or braising.
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Preparing the veal
Veal is a versatile meat that can be cooked in many ways, including sautéed, braised, stewed, stir-fried, broiled, or grilled. When preparing thinly cut veal in a pan, there are a few key steps to follow.
First, choose the right cut of veal. For thin cuts, look for veal cutlets, scallopini, or medallions. These cuts are ideal for pan-frying because they cook quickly and evenly. If you can only find thicker cutlets, you can pound them out to the desired thickness using a meat mallet or rolling pin.
Next, prepare the veal by trimming any excess fat and seasoning both sides with salt, pepper, and any other desired seasonings. Then, dredge the veal in flour, shaking off any excess. You can also dip the floured veal in beaten egg before coating it with breadcrumbs for a classic breaded veal dish.
Now, you are ready to cook the veal in a pan. Heat a shallow layer of vegetable oil, canola oil, or butter in a frying pan over medium-high heat. Add the veal to the pan, being careful not to crowd the pan, and cook for 2-3 minutes on each side until golden brown and cooked through. For thicker cutlets, you may need to adjust the heat to medium and cook until the internal temperature reaches 145°F (63°C).
Finally, let the cooked veal rest for a few minutes before cutting and serving. Veal cutlets are delicious served with a simple arugula salad, lemon wedges, brown rice, or steamed or roasted vegetables.
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Choosing the right cut
When choosing the right cut of veal to cook in a pan, there are several factors to consider, including the type of dish you want to prepare, the cooking method, and the availability of different veal cuts. Here are some guidelines to help you select the best cut for your pan-cooked veal dish:
Veal Cutlets:
Veal cutlets are thin, boneless portions of meat typically taken from the leg of the animal. They are perfect for pan-frying and can be easily found in butcher shops or specialty markets. Look for meat that is pale pink in colour with a smooth texture. If you can only find thicker veal cutlets, you can pound them to an even thickness before cooking to ensure even cooking. Cutlets are versatile and can be breaded and fried, pan-seared, or sautéed.
Veal Scallopini:
Veal scallopini, also known as escalope in French cooking, refers to thin scallops of veal that are lightly floured and cooked quickly in a hot pan. This cut is similar to cutlets but is usually larger in size. Scallopini is ideal for a fast and impressive dish, as it cooks within minutes and is often served with a buttery pan sauce. You can find scallopini at your local butcher or grocery store, labelled as "scallopini" or "escalope."
Veal Chops:
Veal chops are bone-in, meaty, and thick cuts that are great for grilling, roasting, or pan-searing. They are one of the most favoured veal cuts and can be prepared in various ways. You can pound them to a uniform thickness before cooking or work with thicker chops. Chops are often paired with garlic, fresh herbs, olive oil, and a squeeze of lemon for added flavour.
Other Cuts:
Depending on the recipe and your preferences, you can also consider other veal cuts such as medallions, which are small and round, perfect for breading and cooking. Veal breast, a large bone-in cut, is another option, although it may not be commonly found in grocery stores. For a cost-effective choice, go for stew veal, which is cubed meat from the front shoulder, perfect for braising and stewing.
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Serving suggestions
Thinly cut veal is versatile and can be cooked in many ways. Some common ways to cook thinly sliced veal are pan-frying, sautéing, baking, grilling, and broiling.
- Pan-fried veal cutlets are best served with brown rice and steamed or roasted vegetables.
- Breaded veal can be served with a green salad, roasted vegetables, or a side of pasta or rice. It can also be served with a tangy sauce, such as a lemon-caper sauce or a rich and creamy mushroom sauce.
- Veal scallopini is usually served with a buttery pan sauce, sometimes with mushrooms, or with capers or tomatoes. It goes well with noodles, rice, or potatoes.
- Veal chops are thick cutlets that can be grilled or pan-fried with seasonings.
- Veal shanks are cross-cut shanks that are perfect for slow-cooking or braising. They can be served with herbs like rosemary and sage, spices, garlic, wine, and tomatoes.
- Veal breast is a flat cut from the rib cage that is perfect for stuffing or rolling. It can be served with aromatics and herbs.
- Veal short ribs can be seared over high heat to get a caramelized exterior, and then cooked in a low oven with liquid.
- Veal cutlets can be served with an arugula salad.
- Veal piccata is another dish that uses thinly sliced veal and is served with a lemon-butter sauce.
- Veal steaks and kabobs are best cooked by broiling.
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Frequently asked questions
Yes, you can cook thinly cut veal in a pan.
To cook thinly cut veal in a pan, you can follow these steps:
- Prepare the veal by seasoning both sides with salt and pepper.
- Dredge the veal in flour, coating both sides evenly.
- Dip the veal in egg, making sure it is completely covered.
- Cover the veal with breadcrumbs on both sides.
- Heat oil or butter in a skillet to medium heat.
- Pan-fry the veal for 2-3 minutes on each side until golden brown.
- For thicker cuts, cook until the internal temperature reaches 145°F.
- Let the cooked veal rest for 3 minutes before cutting.
Thinly cut veal cooked in a pan goes well with a variety of sides. You can serve it with:
- Brown rice and steamed or roasted vegetables.
- A simple arugula salad.
- Lemon wedges.
- Noodles, rice or potatoes.
- A bitter green salad.
Here are some tips for cooking thinly cut veal in a pan:
- Use high-quality ingredients.
- Avoid overcooking the veal, as it can dry out quickly.
- Use a meat thermometer to ensure the veal is cooked to the right temperature.
- If the cutlets get too dark, lower the heat.
- Use one hand to handle the cutlets when they are wet and the other hand when they are dry to reduce messiness.
In addition to pan-frying, you can cook thinly cut veal in the following ways:
- Sautéing.
- Baking.
- Deep-frying.
- Broiling.
- Grilling.
