How to Prepare Organic Veal Cutlets Like a Pro: A Beginner’s Guide from Your New York City Butchers
Does the thought of overcooking veal keep you from adding it to your next dinner party menu? You've come to the right place. In this guide, we share our expert tips for selecting, preparing, and cooking veal so you can enjoy this tender, lean, and flavorful meat at home. Its delicate nature and tender flavor make it a perfect option for every home cook, as you only need a few light seasonings to make veal a delicious part of any occasion. Plus, you get the added benefits of choosing meat that's packed with nutrients like iron, zinc, phosphorus, and vitamin B12. When you opt for organic veal cutlets, you're also selecting meat that has been humanely raised and is free from antibiotics or hormones. Ready to save a spot for veal at your table? Check out our guide to selecting, preparing, and cooking veal at home straight from our NYC butcher shop:
Selecting Your Veal Cutlets
Veal is sourced from young calves, typically between 16 to 18 weeks of age. The calf's young age provides its distinct tenderness, as the cow has not yet fully developed its muscles. The first step in selecting high-quality organic veal cutlets, chops, or tenderloins is to purchase them from a reputable supplier, such as our family-owned artisanal butcher shop in NYC. We partner with local and domestic farms that source veal and organic veal cuts in a humane and sustainable way. All our meat is certified USDA Prime, and we have an inspector on-site daily to ensure that every piece of veal delivered to you is at peak quality and freshness. Fresh veal should have creamy pink coloring and a fine-grained texture. Any fat coverings should be milky white in color. Avoid cuts that have excessive marbling or fat, as this could indicate that the calf was overfed.
Popular Veal Cuts
Here are some of the most popular veal cuts available at our butcher shop
USDA Prime and Organic Veal Cutlets—These thin, tender cuts are pounded to a uniform thickness. They are ideal for quick-cooking methods, like sautéing.
Rib and Loin Chops—Sourced from the meat surrounding the calf's ribs and leg bones, these cuts are thicker and more robust, with stronger, juicer flavors.
Tenderloin—Tenderloins are the most tender veal cut and are pounded thin like cutlets. They can be used in a variety of recipes.
Scallopini—Another thin cut of veal, typically delivered in medallion shapes.
Veal breast and ground veal are also popular veal cuts. We also offer a variety of rare and unique cuts, like calf feet, veal kidneys, sweetbreads, and knuckles.
Preparing Veal: Before You Cook
Serve your veal fresh within one to two days of receiving your order. Veal has plenty of natural flavors, so only light seasoning is needed to prepare a dish. Seasoning profiles that pair well with veal include garlic, lemon, pepper, and capers. For ultimate juiciness, leave the veal’s fat layer on until after cooking and remove it before serving.
Tips for Preparing Veal Cutlets
One of the top concerns when preparing veal is overcooking. Since many veal recipes call for veal cutlets or other thin-sliced cuts, every minute in the pan or the oven counts. Start with a cut with uniform thickness, which ensures even cooking. The best way to prevent overcooking veal (or any other meat) is to use an internal meat thermometer. Aim for an internal temperature of 145° for medium, and let it rest for three minutes before serving.
How to Cook Veal Cutlets
Veal is best prepared using quick-cooking methods, especially for thin cuts. Here are some of the most common veal cooking methods:
Sautéing
Sautéing or pan-frying works best with veal cutlets, scaloppine, or other thinly sliced cuts. For optimal results, cook over medium-high heat for 3 to 6 minutes, depending on the thickness of the cut.
Braising
Best for veal shanks and chops, braising locks the veal's juiciness inside to enhance flavor. Marinade in your preferred blend, brown on both sides, then cover and simmer over low heat.
Broiling
Broiling quickly browns the veal's exterior while retaining moisture and tenderness. It can be used for thin and thick veal cuts.
Our Favorite Veal Recipes
Veal is popular in many Mediterranean, Italian, and French dishes. Here are some of our favorite veal recipes you can try at home:
Tuscan-Style Veal Chops from Steven Raichlen
Austrian Wiener Schnitzel, the "official" recipe from the Austrian Government
Osso Buco from Giada de Laurentiis
Purchase your Organic Veal Cutlets, Chops, and More at Piccinini Bros
Preparing veal is easy when you choose a high-quality cut from a distinguished butcher, like Piccinini Bros, located in the heart of Manhattan. Our shop has provided New Yorkers with quality meat for over 100 years and supplied many of Manhattan's award-winning restaurants. We offer the most popular cuts of veal, like organic veal cutlets, osso bucco, veal breast, and loin chops, as well as sweetbreads, calves liver, kidney, and rare cuts you won’t find anywhere else. Order your veal online or stop into our store in Hell’s Kitchen to get started!
