delicious veal

Veal Cutlets

Cut from the Leg


Veal cutlets can be made from nearly any solid muscle, but are typically sliced from either the Cap-Off Top Round or the Boneless Leg [(BHS) Bottom / Hip / Sirloin]. The top round is the most tender muscle for slicing. The leg has a lower food cost, but is more labor intensive because the main muscles must first be separated. Some chefs prefer to slice their own cutlets because they can cut them to their exact specifications, but pre-sliced cutlets save on labor costs and permits easier food costing and inventory control.

Slicing / Tenderizing recommendations:

Cut 1/4" thick slices (thinness is key) against the grain to yield 1/8" thick slices after pounding. Place slices between 2 pieces of plastic wrap or parchment paper and lightly pound with the back side of a small omelet pan or the non-ridged side of a meat mallet. Using a blunt surface prevents tearing and permits the cutlet to hold its shape.

A staple on many French and Italian menus, cutlets are often dredged in seasoned flour then pan sautéed in hot oil (use canola, peanut or clarified butter, but not olive oil) to around 160 degrees internal temperature (approx 2-4 minutes per side depending on cutlet thickness). Saucing depends on your menu. Keep in mind that the seasoned flour coating is important because it renders a golden brown color, thickens the sauce and adds a nice coating texture to the cutlet.

Professional Veal Cutlet Recipes

Veal Scaloppini   Veal Sicilian Style
Veal Tonnato Reconstructed   Veal Pasta Salad
Veal Piccata/ Veal Francaise   Veal and Shrimp in a Vodka Cream Sauce
Veal and Peppers   SoCo Scaloppini with Fennel Pasta
Carlani’s Veal and Marsala over Pasta   Panko Crusted Veal Crab Stuffed Scaloppini with Curried Mango Hominy Grits and Blackberry Wine Sauce
Veal Scaloppini Saltimbocca Style   Stuffed Veal Roll­Ups
Saltimbocca Alla Romana   Gipsy Schnitzel
Veal and Lobster Pistachio with Frangelico Cream   Veal Stuffed with Fontina Cheese and Proscuitto in a Porcini Mushroom Sauce


Veal Scaloppini

By Angel Rufino from Pasta Amore

One Portion Order
Thinly pouded veal scallopine filled with a mix of ricotta cheese,prosuntto,chopped fresh pasley,basil,greted

To Cook:
Roll in flour,beated eggs and bread crumbs fry in deep fryer,microwave for two mins.

over fradiablo sauce...

Veal Tonnato Reconstructed

By Ken Hulme from The Kilted Cook, A Personal Chef Service

4 ea Top Round Veal Cutlets, 4 oz. size
16 oz Ahi Tuna block, cut into 4, 1/4" thick slices
16 oz Polenta, cut into 4, 4 oz slices
2 tablespoons Capers, minced
3/4 cup Mayonnaise
1 Lemon, juiced
2 teaspoons Garlic, minced
1 cup cooked White Rice
1 cup frozen Green Peas, thawed
3/4 cup Vegetable Broth, low sodium
1/4 cup Parmesan Cheese, shredded
3 tablespoons Olive Oil
Sea salt & pepper to taste
1 bunch Italian Flatleaf Parsley, chopped

Whisk together the capers, mayo, lemon juice and garlic to make the aioli. Chill until plating time. Salt and pepper the
veal cutlets and pound them out quite thin.

Combine rice, peas and broth in a sauce pan, simmer on low until warmed through, to make a simplified version of
Venetian classic "risi e bisi". When warm add the Parmesan cheese, stir, and reserve.

In a skillet over high heat, sear the veal cutlets in a tablespoon of olive oil, cook to medium rare. Keep warm.
In the same skillet, sear the tuna slices and polenta slices, in turn.

Divide the risi e bisi among four plates. Atop each bed of rice, fold a veal cutlet and arrange in a fan with a slice
of tuna and polenta. Ladle chilled aioli across all three elements. Garnish with chopped parsley.

Serves 4

Veal Piccata/ Veal Francaise

By Rekeisha Knight from Atlantic Technical Center

2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini
flour, mixed with salt & pepper (for dredging)
2 eggs, and
2 tablespoons water, whisked
1 cup chicken broth
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter

for francaise beat 2 eggs, set aside.
preheat oven to 200. mix flour with salt and pepper to taste. dredge veal in flour***. in a large skillet heat oil and butter,
add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more. remove to ovenproof plate and place in preheated
oven to keep warm. repeat with 4 scallopine. meanwhile add broth to pan, reduce by half. squeeze the juice of 1 lemon into
broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken. add veal back into pan,
toss to coat.

*Serve over a bed of fettucini pasta tossed in olive olive,salt and white pepper.

Veal and Peppers

By LaToya Lewis from Le Cordon Bleu in Miami, FL

4lb Veal 4 tablespoon oil 1 red pepper 1 green pepper 5oz mushrooms 2 cans of tomato sauce 2 packs sazon goya (without annatto) to taste pepper & salt 2 or 3 pinch of cayenne pepper Cut veal into bite size pices, Chop red peppers, green peppers, onions and mushrooms. Add oil to hot pan, add veal brown on all sides. remove veal, add onions, and peppers to pan saute. place veal in pan with onions and pepper. add tomato sauce. Add caynne pepper,sazon goya, black pepper,and salt. cook for 30-40 minutes Serve with rice.

Carlani’s Veal Marsala over Pasta

By Annie Meza from Carlani’s Restaurant in Middleburg, Florida

2-5oz. Top Round Veal Cutlets
1 C. Heavy Cream
1/2 C. Sliced, Canned Mushrooms
4 T. Butter
3 T. Marsala Wine, imported and sweet only
1/2 T. Beef Base
Garlic oil, enough to coat bottom of pan
All purpose flour, enough to dust meat lightly.
Freshly ground black pepper
2 C. cooked pasta of your choice

We have been told by hundreds of people that we have the best Marsala outside of Italy, enjoy!

Start by heating the oil in a medium sautee pan. Pound out the Veal to 1/8 in.thick. Dust the Veal with flour and shake off
the excess. When the oil is hot enough add the Veal, make sure the cutlets don’t touch each other for even cooking.
Brown quickly 1-2 minutes on each side. Remove from heat and set aside, do not cover or the meat will continue to cook
and become tough. Drain oil once it has cooled enough to handle. Do not clean the pan. Add butter, mushrooms and beef
base and simmer while whisking until completely blended. Add the heavy cream, and turn to med high heat.
Add the Marsala wine, and always taste the sauce before you add the Veal back to the pan. If too salty, add more cream
or next time add less Beef base. When you are satisfied with the sauce then add the meat carefully back to the pan.
2-3 minutes of continued cooking with the Veal, should be all you need. When desired consistency of the sauce
is achieved, remove the meat and lay over your choice of cooked, hot pasta, then pour the Marsala sauce
over meat and pasta.

I would not suggest using 1/2 and 1/2 as it will seperate.

Follow these steps and you should be able to cut the Veal with a spoon, a sign that you are a great cook.

Veal Scaloppini Saltimbocca Style

By Karen Roderick from Caterer in Aspen, CO

4 Veal Scallopine slices, pounded thin
1/2 tsp. Marjoram
1/2 tsp Garlic Powder
Salt and Pepper to taste
1/4 cup flour
1/4 cup diced proscuitto
1 Tblsp. Shallot, minced
1/8 cup white wine
1/2 cup stock, chicken or vegetable
6 Fresh basil leaves, chiffonade (shredded)
1/2 stick butter
1/2 cup shredded fontina cheese

Pound veal. Season and dust with flour. Pan fry in 4 tsp. olive oil. Set aside and keep warm in oven.
Saute the proscuitto and shallot in same pan, adding a bit of oil if needed. Deglaze with the wine and add the chicken stock
and reduce by 1/2. Swirl in the butter and fresh basil.

Pour sauce over the veal, top with cheese and let it melt in.

Delish, and fast!

Saltimbocca Alla Romana

By Thomas Grossmann from Milanos in Bethpage, NY

12 veal scaloppine (1 1/2 oz each)
1 dash salt
1 dash white pepper
12 slices prosciutto, sliced thin about the same diameter as the veal
12 sage leaves
1.5 oz butter
3.25 oz white wine
1. Pound the veal scaloppini with a mallet.
2. Season with salt and white pepper.
3. Put a slice of prosciutto and a sage leaf on top of each and fasten with a tooth pick.
4. Sauté quickly in butter on both sides.
5. Add the wine and continue to cook for about 5 minutes or until the meat is done and the wine is partly reduced.
6. Remove the meat from the pan and serve, prosciutto side up, with a spoonful of the pan juices over each.

Veal and Lobster Pistachio with Frangelico Cream

By Jeff Schneider from Ron’s landing rest in Hampton, New Hampshire

8-3oz veal cutlets
24oz seafood stuffing
8 each lobster claw meat
12-oz frangelico cream
12-oz raw pistachio

Meat groud fine pound veal thin,stuff with 3oz stuffing per cutlet.roll in ground pistachios bake in 350 conventional
oven for 20 min heat lobster claw meat in frangelico sauce on low heat place veal on plate 2 rolls per order top
with 2 lobster claws and 2oz sauce for the stuffing.
6 stalks cellery
1-spanish onion
1-tsp dried oregano
1-tsp dried basil
.5-tsp white pepper
1-tsp poultry seasoning
.5-cup chablis wine
.25-tsp tabasco sauce
1-tsp worcestershire sauce
1-oz lobster base
10-oz bay scallops
10-oz baby shrimp
16-0z claw knuckle and leg lobster meat
-pound ritz crackers

Sauté onion cellery and spices till soft add wine lobster base tabasco worcestershire and reduce by half. Add
bay scallop baby shrimp and lobster( reserve 8-claws from lobster for the sauce) bring up to temp crush and
add ritz crackers set aside to cool. for the sauce
1-oz butter
2-tbl fine diced red onion
1-cup frangelico liquor
2-cup heavy cream
Sauté red onion in the butter add frangelico and reduce by 2/3 add heavy cream cook on low till reduced by 1/2.

Veal Sicilian Style

By Mark Newton from The Ohio State University in Columbus, Ohio

2 LB Veal scallopine, julienne, dredged in seasoned flour
4 oz Olive oil extra virgin
2 ea Banana peppers,fresh, sliced
4 oz Garlic, fresh, sliced thin
1 Tbsp Thyme, fresh chopped
2 lb Fettucine, cooked and drained
8 oz Fontina cheese, grated
1 Tbsp Salt
1 tsp Pepper black

1. Heat half the oil in a heavy skillet, brown the veal in small batches remove from oil until all veal is browned
2. To the hot skillet add the peppers and garlic, cook for 3 minutes
3. Add the thyme, fettucine and remaining oil toss to coat, season with salt and pepper to taste
4. Top with grated fontina and place under broiler to melt cheese, serve immediately
PS. this is really good, no I mean really good, you will develop cravings for this dish.

Veal Pasta Salad

By Ron Harton

2 Cup Basil, fresh
3/4 Cup Extra Virgin Olive Oil
2 TBSP Toasted Pine Nuts
2 Ea Roasted Garlic Cloves, crushed
1 tsp Sea Salt
1/2 Cup Parmesan Cheese, grated

3 Cups Veal, julienne, cooked
3 Cups Farfalle Pasta, cooked
3 Cups Spring Mix Lettuce, washed
36 Ea Black Olives, pitted
1 6 oz Fresh Raspberries
3 oz Parmesan Cheese, grated

1. Saute julienne strips of Veal in Olive Oil. Then chill Veal in the refrigerator.
2. Place all dressing ingredients in food processor with steel blade, process until well blended.
3. Mix cooked Veal and Pasta in a bowl with dressing and toss to coat. Place lettuce on plates,top with Veal Pasta Salad.
Garnish with olives, and fruits, finish with grated cheese. This dish tastes best when served at room temperature.
Yield: 6 portions

Tropical Veal Salad with Farfalle and Pesto

Veal and Shrimp in a Vodka Cream Sauce

By Jennifer Rashwan from Nonna’s Italian Restaurant in New Cumberland, PA

2 tbsp cooking oil
1/2 tsp minced onion
1/4 cup vodka
1/2 cup of heavy cream
1 tbsp flour
1/4 cup sun dried tomatoes julienned
1/4 cup peas
8 oz Veal scallopini cut into 2 4oz portions
3 16/20 shrimp peeled, deveined, and butterflied

Put oil in a saute pan over medium heat. Lightly flour veal portions and add to pan saute for 2 mins per side.
Remove from pan and add onion saute until lightly translucent. Drain off excess oil and add vodka burn off. Add cream,
sun dried tomatoes and veal back into pan reduce for 4 to 6 mins. until it turns a light pink in color. Add peas and shrimp
and cook for an additional 2 to 3 mins. Serve over linguine in a large pasta bowl.
serves one

SoCo Scaloppini with Fennel Pasta

By Tuval Baruch, Kristian Petterson the third from Texas Culinary Academy in Austin , TX

Fennel Pasta:
3.9 Oz Semolina flour
0.1 Oz Fennel, Toasted and ground
1 Egg
Pinch Salt

combine all of the ingredients and knead untill dough has developed enough gluten. Roll out pasta into thin layer, if
using a machine use thinnest setting. Cut into fettuccini save in order to be boiled later.

Veal Scallopinni:
1-2 Pieces of bacon
4 Oz veal Chuck (pounded out as thin as possible without holes)
5-7 Mushrooms (2 fluted, the rest chopped)
1 Oz Shallot (chopped)
1-2 cloves Garlic (chopped)
3 Oz southern comfort
6 Oz Veal Stock
1 Tbsp lime juice
1 Tbsp unsalted butter
AN salt
AN pepper

Set up:
1 pot with boiling salt water
1 10 inch saute pan
2 plates
1 medium size bowl
several paper towles
Cut bacon into thin strips (Lardon)
Rendor bacon in saute pan
save bacon strips in paper towls for garnish
In the same pan, saute the 2 fluted mushrooms and reserve with the bacon strips for garnish (these should be stored
in an oven with the pilot light on)
Salt and pepper the veal, remember that you are doing this based on surface, not on depth, so you will not need as much
as you might think.
Immediately saute the veal in the bacon fat for about 25-45 secondes on each side. put the veal on 1 of the plates and
save in the oven with the garnishes
Remove excess greas, salt and pepper from the pan.
saute garlic and shallot
Deglaze with Southern Comfort
Reduce Au Sec
Add Veal stock and lime juice
drop the Pasta in the water untill al dente (about 30-60
Secondes) pull out when done, strain, put in bowl and toss in butter
reduce by about 30-40 percent
reduce to napper
Taste, Season and adjust as needed

On the other plate:
place the pasta in a mouned which should be located on the top point of the plate
place the veal slightly leaning against it towards the center of the plate
place sauce on the plate
place fluted mushrooms in the center of the veal
sprinkle the bacon strips on top of the mushrooms

Panko Crusted Veal Crab Stuffted Scaloppini with Curried Mango Hominy Grits and Blackberry Wine Sauce

By Hugh Sinclair

Wine Sauce:
2 cps Ripe blackberries
2 cps Merlot / Zinfandel blend
½ cp Port wine
½ cp Orange juice
½ cp Sugar
2 ea Cinnamon sticks
2 Tb Chopped, peeled ginger
1 tsp Red pepper flakes
1 tsp Salt

2 Tb Vegetable oil
¼ cp Onions, small diced
2 Tb Garlic, finely chopped
1 Tb Jalapeno, small diced
1 cp Mango, medium diced – reserve half
2 tsp Curry powder
1 cp Stone ground, white grits
1 cp Chicken stock
1 cp Coconut milk
2 cps Milk
1 cp Hominy corn
1 ½ cps Grated gruyere cheese
1 tsp Salt

1 cp Lump crab meat, picked through
2 tsp Fresh thyme leaves, no stems
2 Tb Jalapeno, small dice
2 Tb Dijon mustard
2 tsp Cajun seasoning
2 Tb Chopped cilantro
2 Tb Chopped parsley
2 tsp Garlic powder
1 ea lemon, zested. Reserve juice for later
1 lb Veal cutlets, thin cut and pounded slightly
2 Tb Olive oil
2 tsp Garlic powder
1 tsp Salt & Ground black pepper
4 Tb Olive oil, reserve one Table spoon for garnish dressing
Twine & mesculin greens with olive oil & lemon juice w/ Roma tomato slices for garnish

Panko crust:
1 ½ cps Japanese panko crumbs
2 Tb Chopped parsley
¼ cp Olive oil

1. For the sauce, add all the ingredients in a medium sauce pan on medium heat and reduce to about half.
Remove cinnamon sticks and puree in a blender then strain and reserve sauce, keep warm. If sauce is too thick,
add a little extra wine.
2. Heat oil for grits on medium heat in medium sauce pan and sauté onion, jalapeno, mango and garlic for about
a minute then add curry powder. Sauté for another minute then add the grits and stir well. Cook for another minute then
add stock, milk and coconut milk and stir. When liquid starts to bubble, reduce heat a little and continue cooking and stirring
periodically for about 30 minutes or so. Add cheese, hominy and reserved mango and stir well. Cook for another five to
ten minutes and then check seasoning and add salt if necessary. Remove from heat and keep warm.
3. Heat oven to 375 deg. In two inch half pan, add panko crumbs, parsley and oil and toss together then set aside.
Add crab meat and next eight ingredients to a mixing bowl and combine. Square up ends of cutlets then rub with oil and
season them with salt, garlic powder and black pepper. Place about two Tablespoon or so of crab meat mix on short end
of each cutlet and roll tightly. Bind each with three six inch pieces of twine, and then roll into the panko mix. Pat cutlets so
crumbs stick
4. Heat oil in on medium heat then add cutlets and get golden on all sides then put in oven on half sheet pan for about five
minutes. Remove let stand a few minutes before plating.
5. To plate, spoon about four ounces in center of plate. Remove twine and slice veal roll ups into three or four pieces and
place atop grits. Drizzle a little of the sauce across the top of slices and swish a spoonful around the base of grits.
Garnish next to composition with a little mesculin salad drizzled with a little olive oil and lemon juice and few tomato slices.

Panko crusted veal crab stuffed scaloppini w/ curried mango hominy grits and blackberry wine sauce

Stuffed Veal Roll-Ups

By Randall S. Driscoll from Randy’s in St Thomas, United States Virgin Islands

6 - 1/8" Veal scaloppine
buttermilk for dredging veal
6oz chopped procuitto
6oz ricotta cheese
1/4c parmesean cheese
1/4c asiago cheese
1/4c fontina cheese
1/4c provolone cheese
12oz chopped spinach
4oz toasted pine nuts
2tsp basil pesto
seasoned panko bread crumbs

Rest veal in buttermilk for 20 min, place one side down in seasoned panko bread crumbs (seasoned with pepper,
salt & garlic powder). Blend proscuitto, all four cheeses, spinach, pine nuts & pesto. spread on plain side of veal
scaloppine. Roll the veal and secure with a tooth pick. Sear veal on all sides until lightly browned. Place in oven proof
baking dish, bake at 350 degrees for 15 min.

sherry cream & fresh thyme reduction.

using the same pan the veal was seared in, reduce 1/4c sherry and 1 1/2c cream over stove top, add 1tbs fresh
chopped thyme after reducing.

Serve over mushroom risotto

Gipsy Schnitzel

By The Schweiger family from Julia’s in Sherman Oaks, CA

Serving 6 people
12 pieces (each piece around 3oz)Quebecoise grain fed Veal Cube Steaks
4 eggs
4 oz milk
8 oz flour
12 oz bread Crumbs
12 oz Sunflower oil
Salt and Pepper

6 Roma tomatoes
1 large Spanish onion
1 large green bell pepper
1 small red bell pepper
2 cloves smashed garlic
4 oz Chicken or Veal stock
1 tablespoon Hungarian or Spanish Paprika (sweet)
2 oz Truffle Olive oil
1 tablespoon corn starge
(a few pieces smoked Hungarian sausage like Gyulai or Csabai or some smoked bacon RIND for the smoky taste.
Salt and Pepper to taste.
Some chopped Parsley for garnish

Slice the onions length wise, the Roma tomatoes to 6 wedges a tomato length wise and finally both bell peppers
cross wise 1/4" thick rings. Set a 12" frying pan on the fire to heat, than put the Truffle Olive oil and as soon the oil hot
the onions and let get them a very little gold. Put tomatoes and the smoky sausage or bacon rind and the paprika powder,
let sauteed a bit. Add the bell peppers, stock and salt pepper (a little bit under taste, because of reduction.) Dissolve the
corn starge in 1/2 cup cold water and add to the boiling Sauce. As soon the sauce getting close to the thickness you
want immediately take off.

Salt -pepper the Cube Veal Steak the BEST is Quebecoise grain fed Veal Cube Steaks, deep each piece in flour, whisk the
eggs with 4 oz. milk and dip the Veal pieces in. In the bread crumbs pat the slices well. Heat a medium rondo and put
Safflower oil. Sprinkle a drop of water and when you here a good sizzling sound SLIDE!!!! one by one slice of crumbed meat.
Turn when the sides getting whitish, BUT NEWER TURN TWICE. Tap the Schnitzels wit paper towel and serve the sauce
half way cover the Schnitzels. Sprinkle the dish with chopped parsley. Serve with mashed potatoes. This is a COMFORT
DISH for the winter or colder climate than CALIFORNIA Mama Julia and her family.

Veal Stuffed with Fontina Cheese and Proscuitto in a Porcini Mushroom Sauce

By Il Gabbiano

1 ½Pound of Veal BHS cleaned and trimmed pounded thinly between two pieces of plastic film about 5-6 oz each piece.
You will need 4 pieces.
8 oz. of Fontina cheese thinly sliced, 8 slices
4 oz. thinly sliced Proscuitto, 4 slices
2 eggs slightly beaten
Flour for dredging
1 ½ cup of Veal Stock
¼ cup of marsala wine
¼ cup of dried porcini mushrooms rehydrated in warm water
4 tbls of roux
Parsley for garnish
Salt and pepper TT

Lay veal flat, place two slices of cheese and one slice of Proscuitto in center and roll like a burrito from one end to top
making sure you tuck in ends. It should look like a roll.
Dredge veal in flour
Then place in egg making sure to cover all veal
Dredge one more time in flour ­ it should be well coated

Deep fry at 350 degrees for 10 minutes or just until cheese starts to ooze out

Porcini Mushroom Sauce:
In a sauce pan place marsala wine, veal stock and drained porcini mushrooms. Let simmer and reduce for 10 minute.
Stock and wine should be about ½ the amount you started with

- thicken with Roux
- Add salt and pepper to taste
- Finish with chopped parsley

Place veal in sauce and cook for 2­3 minutes just to warm veal through. Place on dish; pour sauce over veal garnish with remaining parsley. Serve with your favorite veggies and a starch.