Protein Food
Veal Cutlet
About This Entry
Veal cutlets are thin slices from the leg or loin — quick-cooking base for piccata, schnitzel, and saltimbocca. Mild flavor pairs with crisp whites (Soave, Pinot Grigio) and light reds.
Beginner Guide
Pound evenly thin for fast cooking. Breaded cutlets need neutral oil and butter; lemon and caper sauces suit high-acid wines.
FAQ
- What is Veal Cutlet?
- Pound evenly thin for fast cooking.
- How should Veal Cutlet be cooked for best results?
- Match cooking method to cut — quick heat for tender muscles, slow moist heat for collagen-rich cuts. Rest roasts before slicing.
At a Glance
Group
Veal
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Veal Cutlet
- Classification
- Animal Protein Foods
- Group
- Veal
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- steak
- Anatomical cut
- leg
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- pan sear, grill
- Recommended doneness
- medium, medium well