How to Tenderize Veal Cutlets for Perfectly Juicy Meat

Veal cutlets can be a quick and tasty meal, but only if the meat is properly tenderized before cooking. Tough, chewy veal makes for an unenjoyable dining experience Thankfully, tenderizing veal cutlets is simple with a few easy techniques

Below are the most effective methods for tenderizing veal cutlets to ensure they turn out juicy, flavorful and enjoyable every time.

Why Proper Tenderizing is Essential

Veal is a lean delicate meat that can easily turn tough and chewy if overcooked or under-tenderized. The calves are young usually only a few months old, so their meat contains more collagen and sinew compared to beef from older cattle.

This connective tissue must be broken down or it will contract and toughen when exposed to heat during cooking. Without proper tenderizing beforehand the cutlets will be difficult to chew and digest.

Tenderizing veal cutlets helps denature the collagen and makes the meat palatably tender. It also allows seasonings and marinades to better penetrate the meat for enhanced flavor.

Effective Ways to Tenderize Veal Cutlets

Here are the best methods for tenderizing veal cutlets before cooking:

Pound with a Meat Mallet

Using a meat mallet or meat pounder to physically break down the tough fibers is one of the most effective ways to tenderize veal cutlets. Simply place cutlets between sheets of plastic wrap or wax paper and pound gently but firmly with the mallet until they reach the desired thickness.

Marinate in Dairy

An acidic marinade made with dairy ingredients like milk, yogurt or buttermilk can also effectively tenderize veal. The lactic acid helps break down tough tissues. Marinate for 1-2 hours.

Use a Meat Tenderizer Tool

Mechanical meat tenderizers that puncture the meat with small blades are available. Follow the product instructions for proper tenderizing technique to avoid over-puncturing.

Brine in Saltwater Solution

A saltwater brine solution infuses the meat with flavor while the salt acts to break down muscle fibers. Let veal brine for 1-2 hours before cooking.

Step-by-Step Guide to Tenderizing Veal Cutlets

Follow these simple steps for perfectly tender veal cutlets:

Step 1) Place cutlet between two sheets of plastic wrap or wax paper. Make sure it is fully covered to contain any splatter.

Step 2) Use a meat mallet or rolling pin to firmly but gently pound the veal cutlet to a thickness of 1⁄4 inch. Pound evenly over entire surface area.

Step 3) Turn cutlet over and repeat pounding on second side to evenly tenderize the meat.

Step 4) Place tenderized cutlets in a bowl. Pour over enough buttermilk or yogurt marinade to cover.

Step 5) Refrigerate 1-2 hours until ready to cook. Discard marinade before cooking.

Step 6) Rinse tenderized veal under cool water. Pat dry with paper towels. Season as desired.

Step 7) Cook tenderized veal cutlets using your preferred high-heat method like grilling or pan searing to sear and retain juices.

Tips for Cooking Tenderized Veal Cutlets

Once your veal cutlets are properly tenderized, use these tips for cooking them to perfection:

• Get pan or grill very hot before placing veal cutlets on to sear surfaces.

• Brush cutlets lightly with olive oil or melted butter for enhanced browning.

• Only cook veal cutlets until lightly golden brown and they reach 140-145°F internal temperature.

• Do not overcook or the tender veal will toughen. Cook to no more than medium doneness.

• Let cutlets rest 3-5 minutes before serving to allow juices to redistribute.

• Slice against the grain before serving for most tender results.

With proper preparation, your tenderized veal cutlets will be perfectly juicy, delicious and easy to chew. Tenderizing is the key first step to enjoying great veal dishes.

Why Bother with Veal Cutlets?

With a little extra effort to tenderize prior to cooking, veal cutlets make a wonderful meal. Here are some of the benefits this delicate meat offers:

• Very mild, subtly sweet flavor.

• Lower in fat than beef or pork.

• Rich amount of high-quality protein.

• Nutrients like iron, zinc and B vitamins.

• Versatile to use in Italian, French or Asian cuisine.

• Saves time compared to cooking larger veal cuts.

• Economical way to enjoy expensive veal.

So for an elegant yet easy dinner option, tenderized veal cutlets are worth the extra preparation.

Best Practices for Tender Veal

For reliably tender results when cooking veal cutlets:

• Always tenderize prior to cooking with mallet, marinade or tenderizer.

• Bring cutlets to room temp before cooking.

• Use high heat to quickly sear surfaces.

• Cook only to 140-145°F internal temperature.

• Allow cutlets to rest before slicing and serving.

• Slice veal across the grain for maximum tenderness.

Follow these simple practices, tenderize properly, and you will be rewarded with the most juicy, flavorful and enjoyable veal cutlet dishes.