Veal cutlets are thin slices of meat from young beef cattle, popular in European cuisine. They can be prepared in various ways, including breading and frying for dishes like veal Parmigiana, or sautéing with a pan sauce for dishes like veal piccata. Veal roulades and grilling are other options. Accompaniments are often used to enhance the flavor.
Veal cutlets are thin slices of veal, i.e. meat obtained from young beef cattle. Cutlets are taken from the breast, ribs, legs, or shoulder sections of the animal and are usually boneless. Veal cutlets can be prepared in a variety of ways and are a very popular cut of meat, particularly in Europe. They form the basis of some famous dishes from different European cuisines, such as veal Parmigiana, Wiener schnitzel and veal piccata. Whole cookbooks have been written solely on veal cooking and recipes.
The best known veal dish is probably veal parmesan. For this dish, the veal cutlets are breaded in breadcrumbs and parmesan and fried. They can be dredged in flour first and then egg wash before applying the bread crumb and cheese mixture. Pan frying involves browning cutlets with just enough oil to coat the bottom of a pan or skillet. The cutlets are generally served with a tomato sauce or white wine and more Parmesan cheese, although numerous variations such as placing melted mozzarella on top are possible.
Dredging veal cutlets in seasoned flour and sauteing them is a very common method of preparing them. Cutlets are normally very thin and cook rather quickly when prepared this way. The cutlets are usually cooked for only a few minutes and then set aside on a hot platter while a pan sauce, such as marsala sauce, beurre blanc, or cream sauce, is prepared. A wide variety of such recipes are available which may include ingredients such as shallots, mushrooms, herbs. Veal piccata, for example, uses a white wine, lemon, and butter sauce with capers.
Veal roulades or birds are another popular way to prepare veal cutlets. Recipes of this type involve placing some kind of filling on the cutlet and rolling it up. The rolls can be left open at the ends or with the ends tucked in and are often secured with toothpicks or string. Cooking methods vary but usually involve browning the individual rolls in a pan or skillet with a little oil and then finishing the dish with a pan sauce or baking the rolls in the oven, sometimes in a sauce.
Other ways to prepare veal cutlets include grilling, breading, frying and grilling. The main thing to consider when cooking veal cutlets, whichever method you choose, is that they are thin and cook very quickly. Veal also lacks the richer beefy flavor of older animals and so is often served with a savory sauce, condiments, or other accompaniments.
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