Pan-Seared Veal: Quick And Easy Perfection

Pan-searing veal is a quick and easy way to prepare a delicious meal. Veal cutlets and chops are the most common cuts for pan-searing, and the process is simple: heat oil in a skillet, coat the veal with seasonings, sear each side for a few minutes, and then let the meat rest before serving. The key to a good pan-seared veal is getting that golden brown crust and juicy, tender meat.

How to Pan-Sear Veal

How to prepare veal for pan searing

Preparing veal for pan searing is a simple process, but there are a few important steps to follow to ensure the best results. Here is a guide on how to prepare veal for a delicious pan-seared meal:

Defrosting and Resting the Veal:

Start by fully defrosting your veal if it is frozen. It is best to leave it in the refrigerator overnight to defrost gradually. Alternatively, you can submerge packaged veal in cold water for a few hours, changing the water every 30 minutes to keep it cold. Avoid using a microwave to defrost, as it may cook the meat and give it a rubbery texture. Once defrosted, let the veal rest at room temperature for about 20 minutes. This step is important because meat that is not chilled cooks more evenly.

Seasoning and Marinating:

You can season your veal with a variety of herbs and spices to enhance its flavor. A simple combination of salt and pepper is classic, but you can also experiment with other seasonings like chopped parsley, thyme, rosemary, or garlic. If you want to marinate the veal, smash some garlic cloves and add them to a large ziploc bag or covered dish along with the veal and other ingredients. Refrigerate this for at least an hour or up to a day.

Preparing the Pan:

For pan searing, it is best to use a cast iron skillet or a similar heavy-bottomed pan. Preheat your skillet over medium to medium-high heat. Add a thin layer of cooking oil or avocado oil, ensuring the surface is well coated. You'll know the pan is ready when the oil starts to shimmer and moves around easily.

Dredging and Searing:

If you want a crispy coating on your veal, prepare a dredging station by mixing flour, salt, pepper, and any desired seasonings on a plate. Dredge the veal in this mixture, coating both sides thoroughly. Carefully lay the veal in the hot pan and be cautious of splattering oil. The searing time will depend on the cut of veal you are using. For veal cutlets, sear for about one minute on each side. For thicker veal chops, sear for 2-4 minutes on each side to develop a golden brown crust.

Remember, these are just general guidelines, and cooking times may vary depending on your specific cut of veal and your desired doneness. Always use a meat thermometer to check the internal temperature of the veal, which should reach 140-145°F for safe consumption.

How to get a good sear on veal

To get a good sear on veal, there are a few key steps to follow. Firstly, it is important to start with good-quality veal, either cutlets or chops, and ensure it is fully defrosted before cooking. Leaving it in the refrigerator overnight is a good way to defrost it, or you can submerge packaged veal in cold water for a few hours, changing the water every half hour.

Next, prepare your veal by patting it dry with a paper towel and seasoning it with salt and pepper, or your chosen herbs and spices. You can also try marinating the veal in a mixture of garlic, herbs and oil for extra flavour. Leave the seasoned veal to sit for around 15-20 minutes before cooking, as this will allow it to cook more evenly.

When you are ready to cook, heat a cast iron skillet or pan to medium-high heat. For a good sear, it is important to get the pan nice and hot before adding your veal. Add a tablespoon or two of cooking oil or butter, and wait until the surface shimmers and moves like water.

Now it's time to sear your veal. Place the veal in the hot pan and sear without moving it for a few minutes to form a golden-brown crust. The exact time will depend on the thickness of your veal, but for a chop, around 3 minutes should be enough. Then, flip the veal and continue cooking for the same amount of time on the other side.

Finally, remove the veal from the pan when it is nicely browned on both sides and allow it to rest before serving. This will ensure that the juices redistribute and your veal stays moist and tender. Enjoy your perfectly seared veal!

How to season veal before pan searing

When seasoning veal before pan-searing, it is important to let the meat reach room temperature first. This will ensure that the veal cooks evenly.

The simplest way to season veal is to rub it with olive oil, salt, and pepper. You can also add fresh or dried herbs such as rosemary, thyme, Italian parsley, or bay leaf. For a stronger flavor, you can marinate the veal in the refrigerator for up to 24 hours in a mixture of oil, lemon juice, garlic, and herbs. Alternatively, you can make a garlic paste by smashing garlic cloves and mixing them with butter, then rubbing this mixture on the veal.

If you want to get creative, you can also try a rub with other fresh herbs that you enjoy or make a homemade herbed butter.

How long to cook veal for

The length of time you cook veal for depends on the cut of veal and your chosen cooking method.

Pan-seared veal chops

To cook veal chops in a pan, first rub the veal with oil, garlic, rosemary, salt and pepper and leave to sit for 15 minutes. Then, heat a cast iron skillet to medium-high heat and add the remaining oil. Place the veal chops in the pan and cook until golden brown, then flip. Remove the chops from the pan and place them in a baking dish, brown side down, and roast at 375ºF.

Pan-seared veal cutlets

To cook veal cutlets in a pan, heat a skillet to medium-high heat and spray with cooking spray. Cook the cutlets for 90 seconds on each side. For thicker cutlets, cook until the internal temperature reaches 145ºF.

Pan-seared veal loin chops

To cook veal loin chops in a pan, heat a cast iron skillet to medium-high heat and add butter. Place the chops in the pan and sear without moving to form a crust, which should take 2-4 minutes. Then, flip the chops and begin basting with butter. Cook for another 2-3 minutes, or until the internal temperature reaches 140ºF.

What to serve with pan-seared veal

There are many side dishes that pair well with pan-seared veal. Here are some options to consider:

Starchy Sides

• Mashed potatoes: Creamy mashed potatoes can balance out the flavours of the veal and provide a hearty and comforting element to the dish.
• French fries: Crispy French fries, or papas fritas, are a great option for a more casual meal.
• Brown rice: This healthy grain pairs well with the veal and can be cooked with quinoa for added texture and flavour.

Vegetables

• Steamed or roasted vegetables: Simple steamed or roasted veggies, such as broccoli, carrots, or Brussel sprouts, are an easy and nutritious side dish.
• Arugula and spinach: Fresh greens, like arugula and spinach, provide a crisp and refreshing contrast to the richness of the veal.
• Garden salad or Cobb salad: A crisp salad with a variety of greens and vegetables can round out the meal and provide a healthy option.
• Smoked corn on the cob: For a smoky flavour, corn on the cob is a great choice.
• Mushrooms: Sautéed mushrooms can add a savoury note to the dish and pair well with the veal.

Sauces and Gravies

• Red chimichurri sauce: A bright and flavourful chimichurri sauce can be drizzled over the veal and adds a unique twist.
• Pan sauce: A simple pan sauce can be made by deglazing the pan with wine and stock, scraping up the browned bits, and reducing the liquid.
• Green peppercorn sauce: This classic French sauce is pungent and delicious, made with green peppercorns, stock, crème fraîche, and brandy.

Frequently asked questions