Veal Cutlets
Veal cutlets are thin slices of tender veal, usually taken from the leg, and are prized for their delicate flavor and tenderness. They're super versatile and cook quickly, making them perfect for everything from classic Italian dishes to simple pan-fried meals.
🥩 Common Types of Veal Cutlets:
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Scaloppine – Very thin, often pounded even thinner. Used in dishes like Veal Piccata or Marsala.
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Milanese – Breaded and pan-fried, usually with lemon and arugula.
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Schnitzel – Similar to Milanese, but often served with potato salad or spaetzle.
🍳 Popular Cooking Styles:
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Pan-fried – In butter or olive oil, 2–3 mins per side.
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Breaded – Dip in flour, egg wash, and breadcrumbs; then fry until golden.
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Sautéed – With lemon, capers, wine, or mushrooms.
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Grilled – Less common, but great with marinades.
🧂 Classic Seasonings & Sides:
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Lemon juice, fresh herbs (thyme, parsley), capers
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Sides like mashed potatoes, sautéed spinach, or a light salad
Are you planning to cook some soon or looking for a specific recipe style?
