What is it?

Thin, boneless, and very lean, veal cutlets come from the leg region of the animal. A great alternative to chicken or pork, veal cutlets are tender, flavorful, and quick-cooking.

How to prep:

These cutlets are very lean and quite thin, take care not to overcook them, or you’ll lose the tenderness and flavor you paid top dollar for. The USDA recommends cooking veal cutlets to a minimum internal temperature of 145 °F for medium-rare, 160 °F for medium, and no higher than 170 °F for well-done.

How to store:

Veal cutlets will keep in the refrigerator for 3-5 days, and can be frozen for longer storage. For best quality, use frozen cutlets withing 4 to 6 months.

Recipes

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  Recipe

  Quick Veal Cacciatore

  Tender and flavorful, veal cutlets are lean and quick-cooking. If veal isn't for you though, feel free to substitute chicken cutlets for a classic cacciatore.

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  Recipe

  Soup of the Bakony Outlaws

  Bakony is a mountainous region of Hungary near Lake Balaton, and the outlaws must have been both gourmet and gourmand to inspire this hearty, flavorful soup. I've seen other "Bakony"…

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  Recipe

  Breaded Veal Cutlets with a Tricolor Salad

  This recipe works best with high-quality veal, but it’s also excellent with turkey breast or pork. If you can, try to use breadcrumbs from a stale loaf of good peasant…