Here Are Four Methods for Preparing Veal

  • 2 or 3 new veal cutlets
  • 1 liter (240 ml) breadcrumbs
  • 240 ml (1 cup) flour
  • 2-3 eggs
  • Fatty Oil or Butter, 1 Tablespoon (15 ml)
  • Veal in any of its forms, such as freshly prepared cutlets, ground veal, or medallions
  • Pepper and salt (to taste).
  • (Optional) Additional seasonings
  • 1 tsp (2 ml) Oil (approximately 9 ml)
  • Veal in any of its many forms, including freshly prepared cutlets, ground veal, and steaks
  • Oil for cooking, one tablespoon's worth (about 15 ml)
  • The equivalent of 1 cup (240 ml) of water or broth
  1. 1

    In the market for veal? Make sure it's lean, has a bright pink color, and has a fine grain. Veal should have a pale pink color when purchased. It needs to visibly have a fine grain texture. Veal is a very lean meat and should not have any noticeable marbling of fat. [1]

    • If you want high-quality veal, you need to make sure you're buying it when it's been properly frozen and packaged.
  2. 2

    Pick your favorite veal cut! Determine the intended use of the veal before making your purchase. While cutlets are commonly used in veal dishes like veal Milanese and wiener schnitzel, there are other delicious veal cuts to try. Learn to cook by giving it a shot:[2]

    • Veal short ribs are inexpensive and simple to prepare by searing and baking at a low temperature.
    • Rack or loin veal chops, cooked to a medium-rare doneness.
    • Shank of veal is a bone-in cut that comes from the calf's hindquarters.
    • Veal meat is a leaner option than beef or pork when ground.


  1. 1

    Depending on how thick they are, the cutlets can be pounded out. Don't like how thick your veal is? Cut it into thinner slices. Making schnitzel, a very thin version of veal scallops, requires flattening the veal with a meat hammer to the desired thickness. Use a wooden cutting board for the best results.

  2. 2

    Lose the extra weight Curling can occur when frying veal if there is excess fat around the edges. Use a sharp, small knife to remove any excess fat from your cutlets before frying them in batter. Hold each piece in place with one hand while you trace carefully around the edges. [3]

  3. 3

    Flour the veal and pan fry it. Coat the veal in all-purpose flour to start the breading process. Then, completely coat them in raw egg by dipping them in a bowl. After coating with flour and eggs, transfer the cutlets to a bowl of breadcrumbs. The breadcrumbs will adhere readily to the cutlets. [4]

  4. 4

    Toss the cutlets in a sauté pan. Set a saute pan over medium heat and add a small pat of butter or 1 tablespoon (15 ml) of oil. Set the chops in the pan. Prepare them for 2 to 3 minutes in a hot oven, turning once. [5]

    • If your cutlets are particularly thick, you may need to increase the cooking time. If you're not sure whether or not they're done, use a meat thermometer.
  5. 5

    Prepare the veal with either vegetables or pasta. Serve breaded veal scallops with roasted potatoes, carrots, zucchini, and red peppers for a filling meal. They pair well with spaghetti or any other type of pasta for a hearty meal. Garlic cream sauce or tomato sauce is a great way to amp up the flavor of your breaded veal scallops.


  1. 1

    Get the veal ready. You can season your veal chop however you like. Rub the meat with a little bit of oil and as much salt and pepper as you like to keep things simple. Chopped garlic, steak spice, and other seasonings can be used as alternatives. [6]

  2. 2

    Get the grill or barbecue ready. Veal should not be cooked on a cold grill or barbecue. Start your gas grill and allow it to preheat for about ten minutes before you begin cooking. Let a charcoal grill heat up for about 20 minutes after you light it with a charcoal chimney. [7]
  3. 3

    Barbecue or grill the meat. Grill your veal with barbecue tongs. If you want to flip a piece, give it a few inches of space. Keep a meat thermometer handy to check on the veal's progress throughout cooking. [8]

  4. 4

    After 12-14 minutes, flip the veal and continue cooking. In order to avoid sticking, turn the veal over with the barbecue tongs every few minutes. As a bonus, this will promote uniform cooking. Generally, 12 to 14 minutes on the grill will produce a medium-done interior temperature for veal chops and burgers. It's important to use a digital meat thermometer to ensure the veal is cooked through before serving. [9]

    • The ideal internal temperature for veal is 155 degrees Fahrenheit (68 degrees Celsius).


  1. 1

    Brown the veal by searing it in a skillet. Place a heavy pan over medium heat and add 1 tablespoon (15 ml) of oil. Toss the veal into the oil using tongs. Brown it in a hot skillet for 1-2 minutes, flipping once. [10]

  2. 2

    Douse the pan with liquid and cover it. Get the pan away from the burner. Pour in a cup (240 ml) of liquid, such as stock or water Protect it by covering it with a lid or aluminum foil. [11]

  3. 3

    Prepare the veal at a temperature of 325 degrees Fahrenheit (163 degrees Celsius). The veal needs to bake for 1 5 to 2 From 5 hours, depending on the size of your veal cut To prevent the meat from becoming overcooked, check its temperature at the 1 After the first 5 hours, every 15–20 minutes To get an accurate reading, insert a digital meat thermometer into the center of the thickest part of the meat. [12]

  4. 4



Inquire Here!


  • The knife is very sharp.
  • Three average-sized bowls
  • Simmering pot
  • A meat hammer is a handy tool.
  • Outdoor cooking on a charcoal grill or gas barbecue
  • Chimney for burning charcoal, used with a charcoal grill.
  • Cooking utensils
  • An electronic meat thermometer
  • Heavy pan
  • Tongs
  • Disposable aluminum foil
  • Digital meat thermometer

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Co-authors: 5

Updated: Tuesday, 11th of November, 2019

Views:  54,916

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