Veal

shmoozer · March 2011

I made it for the first time last night. H requested Veal Parm as his first meal back home. So we took a trip to the butchers. Is it generally a very tough meat? I did not pound it so I'm thinking I probably should have prior to cooking.

Any opinions/thoughts on this? I did everything the same except sub'd veal for chicken. I did a few searches through food network and no recipes called for "beating my meat". Stick out tongue

kokomama · March 2011

I don't have any experience cooking veal, but I think the cutlets are a pretty lean cut of meat. It can be easy to overcook it, and for it to get tough. How thick were they? I think the only reason you would pound the meat would be to make the thickness of each piece uniform.

colenmike · March 2011

I cook Veal Scallopini all of the time but at my store they have the cutlets already prepared and actually call them Scallopini Cutlets which I bet would work great for Veal Parm because I pan fry mine as well.

They are thinner. But they also do have some others that you can tell they have tenderized.

shmoozer · March 2011

The veal I used were cutlets as well and they were frozen. They were not 100% thawed when I cooked them either, so maybe that was part of the problem. I just realized that was a pretty significant step.. I will have to get it another shot before it's completly off my list.

colenmike · March 2011

haha that was cute. Yah I bet that had something to do with it.

MarylandWed · March 2011

i only ever ate veal at restaurants in the past (obviously i don't eat it now because i don't eat meat) but i don't remember it ever being tough.

shmoozer · March 2011

colenmike:
haha that was cute. Yah I bet that had something to do with it.

Sometimes I'm not too bright. Only sometimes! I should have known better! All the leftovers when down the disposal this morning. ::sigh::

Veal

Re: Veal

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