Is there anything basic about Veal Cutlet?
Veal is considered a delicacy.
If you are a butcher, you can tell the difference between good veal and "OK" veal.
But if you are not, and tender is a concern, then this recipe for basic breaded veal is for you.
Veal is best when the slices are thin.
Not every butcher in the super market is concerned as their focus is to get the fresh meat onto the shelves.
There are a number ways to tenderize veal and what we have found is pounding the slices is the fastest and easiest way to make a quarter inch piece tender.
After the tenderizing part is completed, these cutlets will melt in your mouth.
When we find the veal at the local market we usually purchase 2 or 3 packages.
However, if you do not have a specialty market and purchase your veal from the shopping chains, ask the butcher to run the veal through the cube steak machine.
They may or may not do that for you, but it does not hurt to ask.
If all the picks are thick pieces of veal, you will want to pound the pieces to make them thinner and more tender.
The mallet type kitchen tool is a must to have.
It can be used for other meats such as chicken, beef and pork.
Not having a tenderizer is not a show stopper, but is your best bet for tenderizing.You can pick one up in the super market or select our meat mallet.
By purchasing it from our site you help support it and we thank you.
This entree cutlet assumes you have a tender piece of meat but if you don't, or the piece is thicker than 1/4" you might want to perform a tenderizing step.
When done, these cutlets will cut with a fork and melt in your mouth.
Beat eggs in small bowl.
Pour oil in a fry pan and heat.
Put bread crumbs on a flat plate large enough so not to spill.
Wash cutlets and coat with egg and bread crumbs.
Place meat into fry pan and brown on each side.
Drain then place onto an ungreased cookie sheet or and oven tempered glass pan.
Bake in a 300 degree oven for 15 to 20 minutes.
Let the veal sit for about 2 minutes prior to serving.
Mother Earth news has an interesting article on how veal is raised. If this is your first time preparing veal and want to learn how this meat comes about you can read it here. (Not for the squeamish).