Veal Cutlets

Store raw veal cutlets in the coldest part of your refrigerator, ideally on a plate or in a container to catch any drips. For longer storage, wrap tightly in plastic wrap and then in foil or place in a freezer bag.

Don't overcook veal cutlets, as they can become tough. Aim for a short cooking time over medium-high heat.

Tenderize thicker cutlets by pounding them gently with a meat mallet or the bottom of a heavy pan.

Veal cutlets are delicious breaded and pan-fried, or simply seasoned and pan-seared.

Lemon and capers

Mushroom cream sauce

White wine sauce

Mashed potatoes

Asparagus

Pasta

Overcrowding the pan when searing, which leads to steaming instead of browning.

Cooking at too low a temperature, resulting in pale and unappetizing cutlets.

Overcooking, which makes the meat dry and tough.