Veal cutlets are a delicious and versatile meat option that can be enjoyed in various ways. From the classic breaded and fried cutlets to elegant and flavorful dishes, there are numerous ways to prepare this tender meat. In this detailed guide, we will explore several different methods of preparing veal cutlets, including traditional recipes and creative variations. So if you’re looking to elevate your culinary skills and expand your repertoire, keep reading to discover the diverse ways of preparing veal cutlets.
1. Breaded and Fried Veal Cutlets:
Breaded and fried veal cutlets, commonly known as Wiener Schnitzel, are an all-time favorite. This classic recipe originates from Austria and has gained popularity worldwide. To make this dish, you will need veal cutlets, flour, eggs, breadcrumbs, salt, and oil for frying.
Start pounding the veal cutlets until they are thin and tenderized. Season them with some salt. In separate shallow bowls, place the flour, beaten eggs, and breadcrumbs. Coat the veal cutlets in flour, dip them into the beaten eggs, and finally, coat them with breadcrumbs, ensuring an even coverage.
Heat oil in a frying pan over medium-high heat and fry the breaded veal cutlets until they turn golden brown, usually for about 2-3 minutes on each side. Once cooked, transfer the cutlets onto a plate lined with a paper towel to absorb any excess oil.
This classic preparation of veal cutlets results in a crispy and flavorful dish. Serve the breaded veal cutlets with a wedge of lemon and a side of potato salad or steamed vegetables for a complete meal.
2. Veal Scallopini with Lemon and Capers:
Veal Scallopini is a popular Italian dish that showcases the delicate flavor of veal cutlets. This recipe combines tender veal with a tangy lemon sauce and briny capers for a burst of flavors. To prepare Veal Scallopini, you will need veal cutlets, all-purpose flour, butter, olive oil, lemon juice, chicken broth, capers, salt, and pepper.
Start lightly seasoning the veal cutlets with salt and pepper. Dredge the cutlets in flour, ensuring they are evenly coated. In a large skillet, melt butter and olive oil over medium-high heat. Add the floured veal cutlets and cook them for about 2-3 minutes on each side until they turn golden brown. Remove the cutlets from the skillet and set them aside.
In the same skillet, add lemon juice, chicken broth, and capers. Bring the mixture to a simmer and cook for a couple of minutes to allow the flavors to meld together. Return the veal cutlets to the skillet and cook for an additional minute to heat them through.
Serve the Veal Scallopini hot, with the lemon-caper sauce drizzled over the cutlets. This dish pairs exceptionally well with buttered pasta or a side of sautéed greens for a complete meal.
3. Veal Milanese:
Veal Milanese is another popular Italian dish that resembles Wiener Schnitzel. This dish features breaded and pan-fried veal cutlets served with a fresh arugula salad. To prepare Veal Milanese, you will need veal cutlets, flour, eggs, breadcrumbs, salt, olive oil, lemon wedges, and arugula.
Begin pounding the veal cutlets until they are thin and tenderized. Season them with salt. In separate shallow bowls, place the flour, beaten eggs, and breadcrumbs. Coat the veal cutlets in flour, dip them into the beaten eggs, and finally, coat them with breadcrumbs, ensuring an even coverage.
Heat olive oil in a large skillet over medium-high heat. Fry the breaded veal cutlets until they are golden brown on each side, usually for about 2-3 minutes per side. Once cooked, transfer the cutlets onto a plate lined with a paper towel to absorb any excess oil.
In a separate bowl, toss arugula with a drizzle of olive oil, lemon juice, salt, and pepper. Place a bed of arugula on each plate and top it with a veal cutlet. Serve with lemon wedges on the side, allowing diners to squeeze fresh lemon juice over the meat as desired.
4. Veal Marsala:
Veal Marsala is a rich and flavorful dish that combines veal cutlets with a savory Marsala wine sauce. This Italian-American favorite is perfect for special occasions or when you want to impress your guests. To prepare Veal Marsala, you will need veal cutlets, all-purpose flour, butter, olive oil, mushrooms, Marsala wine, chicken broth, salt, and pepper.
Begin lightly seasoning the veal cutlets with salt and pepper. Dredge the cutlets in flour, ensuring they are evenly coated. In a large skillet, melt butter and olive oil over medium-high heat. Add the floured veal cutlets and cook for about 2-3 minutes on each side until they turn golden brown. Remove the cutlets from the skillet and set them aside.
In the same skillet, add mushrooms and cook them until they become tender and release their juices. Add Marsala wine and chicken broth, and bring the mixture to a simmer. Allow the sauce to reduce slightly, intensifying the flavors.
Return the veal cutlets to the skillet and cook for an additional minute to heat them through and coat them with the Marsala sauce. Serve the Veal Marsala hot, with the flavorful sauce spooned over the cutlets. This dish pairs exceptionally well with creamy mashed potatoes or a side of buttered noodles.
5. Veal Saltimbocca:
Veal Saltimbocca is a classic Italian recipe that combines veal cutlets with prosciutto, sage, and a white wine sauce. This dish offers an explosion of flavors and is truly a gourmet delight. To prepare Veal Saltimbocca, you will need veal cutlets, prosciutto slices, fresh sage leaves, all-purpose flour, butter, olive oil, white wine, chicken broth, salt, and pepper.
Lightly season the veal cutlets with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each cutlet. Secure them with toothpicks, ensuring that the prosciutto and sage are firmly attached to the veal cutlets.
Dredge the veal cutlets in flour, making sure they are evenly coated. In a large skillet, melt butter and olive oil over medium-high heat. Add the veal cutlets, prosciutto side down, and cook them for about 2-3 minutes on each side until they turn golden brown. Remove the cutlets from the skillet and set them aside.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Add chicken broth and allow the sauce to simmer for a few minutes, allowing the flavors to meld together.
Plate the Veal Saltimbocca, discarding the toothpicks, and pour the white wine sauce over the cutlets. This dish pairs wonderfully with roasted potatoes or a side of risotto.
6. Veal Piccata:
Veal Piccata is a classic Italian dish that combines veal cutlets with a tangy lemon and caper sauce. This recipe is known for its vibrant flavors and simplicity. To make Veal Piccata, you will need veal cutlets, all-purpose flour, butter, olive oil, lemon juice, chicken broth, capers, salt, and pepper.
Begin lightly seasoning the veal cutlets with salt and pepper. Dredge the cutlets in flour, ensuring they are evenly coated. In a large skillet, melt butter and olive oil over medium-high heat. Add the floured veal cutlets and cook for about 2-3 minutes on each side until they turn golden brown. Remove the cutlets from the skillet and set them aside.
In the same skillet, add lemon juice, chicken broth, and capers. Simmer the sauce for a few minutes, allowing the flavors to meld together. Return the veal cutlets to the skillet and cook for an additional minute to heat them through.
Serve the Veal Piccata hot, with the lemon-caper sauce spooned over the cutlets. This dish pairs exceptionally well with buttered pasta or a side of sautéed vegetables.
7. Stuffed Veal Cutlets:
Stuffed veal cutlets are an elegant and flavorful option that allows you to get creative with fillings. This method involves rolling the veal cutlets around a delicious stuffing before cooking them to perfection. To prepare stuffed veal cutlets, you will need veal cutlets, your choice of stuffing ingredients, salt, and pepper.
Start pounding the veal cutlets until they are thin and tenderized. Season them with salt and pepper. Lay out the cutlets on a flat surface and place the desired stuffing ingredients in the center of each cutlet. Some popular stuffing options include cheese, spinach, mushrooms, or a combination of herbs.
Carefully roll the veal cutlets around the stuffing, securing them with toothpicks to maintain their shape during cooking. Ensure that the stuffing is completely enclosed within the cutlet.
Heat oil or butter in a skillet over medium-high heat. Add the stuffed veal cutlets and cook them for about 2-3 minutes on each side until they turn golden brown. Reduce the heat to medium and continue cooking until the veal is cooked through.
Serve the stuffed veal cutlets hot, removing the toothpicks before serving. This dish pairs well with roasted vegetables or a side of creamy mashed potatoes.
Now that you have discovered various ways of preparing veal cutlets, you can experiment with these recipes to add excitement to your culinary repertoire. Whether you prefer the classic breaded and fried variation, the tangy flavors of Veal Piccata and Veal Marsala, or the elegance of Stuffed Veal Cutlets, there is a recipe to suit every occasion. Remember to choose high-quality veal from a reputable source to ensure the best flavor and texture. So go ahead and enjoy the delightful taste of veal cutlets prepared in these different ways. Bon appétit!