Veal cutlets are a lean and tender meat that can be prepared in endless delicious ways Many traditional veal cutlet recipes call for dredging the meat in flour, egg, and breadcrumbs before pan-frying However, for those looking to reduce carbs or gluten, or just want a simpler preparation, cooking veal cutlets without breading is easy and results in a flavorful, juicy dish. In this article, I’ll explain some key tips for achieving perfect pan-seared veal cutlets using simple seasoning and quick cooking techniques.
Benefits of Skipping the Breading
Breading veal adds crunch and flavor. but comes with some drawbacks
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It masks the natural flavor of the delicate veal meat. Without competing flavors, you can better taste the subtle sweetness of the veal.
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Breading falls off easily. It can separate from the cutlet during cooking or when cutting into the finished dish. Skipping it means less mess and frustration.
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It adds carbs and gluten. Typical breadcrumb coatings significantly increase the carb count. A lemon or herb crust is lighter.
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The texture can get soggy. Breading can lose its crispiness, especially if pan sauces are involved. Going breadless avoids this unappealing texture.
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You save time and dishes. Breading involves multiple bowls, wasted eggs, and extra time. Seasoning alone is quicker and uses fewer dishes.
Tips for Perfect Pan-Seared Veal Without Breading
Follow these simple tips for flavorful, juicy veal cutlets:
1. Choose Thinly Sliced Veal Cutlets
Look for veal slices pounded thin to about 1⁄4-inch thickness. Thin cutlets allow for quick, even cooking. If your veal is thicker, you can easily pound it thinner yourself using a meat mallet or heavy skillet.
Thinner veal cutlets mean you don’t need the insulation of a breading to prevent overcooking the inside before the outside browns.
2. Use a Simple herb Seasoning
Skip complicated marinades or rubs, which work best on thicker cuts of meat. For fast-cooking thin veal cutlets, simple is best.
Before cooking, season both sides with:
- Salt and pepper
- Minced garlic
- Italian herb blend or chopped fresh herbs like parsley, basil, or thyme
- Lemon zest or lemon pepper
You can also drizzle on some olive oil or lemon juice for added moisture.
3. Get the Pan and Oil Hot
Use a heavy skillet, ideally cast iron or carbon steel. Heat the oil over medium-high heat until it shimmers before adding the cutlets.
The hot oil will help the seasonings and natural flavors of the veal shine through.
4. Sear the Veal Quickly
Add the cutlets to the hot pan and cook for just 1-2 minutes per side. Resist the urge to move them around. Let them get a nice brown crust.
The high heat and short cook time keeps the interior juicy and prevents overcooking.
For 1⁄4-inch veal cutlets, cooking times should be:
- 1 minute per side = rare
- 1 1⁄2 minutes per side = medium rare
- 2 minutes per side = medium
An instant-read thermometer should register:
- 135°F for rare
- 145°F for medium rare
- 160°F for medium
5. Let the Veal Rest
After cooking, transfer the veal cutlets to a plate and let them rest for 5 minutes before serving.
This allows the juices to redistribute so they don’t leak out when you cut into the meat.
6. Make an Easy Pan Sauce
One advantage of cooking veal without breading is you can easily make a creamy pan sauce, rather than just serving the cutlets plain.
After cooking the veal, simply sauté some garlic in the pan drippings, then deglaze the pan with white wine, chicken or veal stock, and lemon juice. Finish with a pat of butter or cream.
Pour the sauce over the rested veal cutlets for added moisture and flavor. Consider adding capers, parsley, mustard, or herbs.
Full Recipe and Cooking Instructions
Now that you know the tips for achieving tender, flavorful seared veal without breading, here is a complete recipe to try at home:
Ingredients:
- 4 veal cutlets (1 lb total), pounded to 1⁄4-inch thickness
- 2 Tbsp olive oil
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
- 4 cloves garlic, minced
- 2 Tbsp fresh parsley, chopped
- 1 lemon, zested and juiced
- 2 Tbsp butter (optional, for sauce)
- 1⁄2 cup white wine or chicken broth (optional, for sauce)
Instructions:
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If your veal cutlets are thicker than 1⁄4-inch, place them between sheets of plastic wrap or wax paper and use a meat mallet to gently pound them to an even thinness.
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Pat the veal cutlets dry with paper towels. Season both sides with the salt, pepper, garlic, parsley, and lemon zest.
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Heat the olive oil in a large skillet over medium-high heat until shimmering.
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Add the cutlets in a single layer without overcrowding. Cook for 1-2 minutes per side until browned. Transfer to a plate.
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To make an optional pan sauce, reduce heat to medium. Add butter and minced garlic to the pan drippings. Cook for 1 minute.
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Pour in the white wine or broth and scraped up any browned bits. Simmer until reduced by half, about 5 minutes.
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Stir in the lemon juice and any accumulated veal juices. Taste and adjust seasoning as needed.
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Pour sauce over rested veal cutlets and serve. Enjoy your tender, flavorful veal without any messy breading!
Serving Suggestions
Pan-seared veal cutlets make a quick and easy main dish, though portion sizes are smaller than chicken or beef. Round out the meal with these tasty side pairings:
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Rice pilaf – Cook up a batch of rice pilaf, risotto, or creamy polenta to soak up any pan juices.
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Pasta – For an Italian-inspired meal, serve over fresh pappardelle noodles or linguine.
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Sauteed vegetables – Quick-cooking veggies like zucchini, green beans, or asparagus complement the veal nicely.
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Salad – A fresh green salad, Caesar salad, or spinach salad balances the richness of the veal.
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Roasted Potatoes – Crispy roasted potatoes or roasted garlic mashed potatoes make a comforting accompaniment.
Common Questions
Here are answers to some frequently asked questions about cooking veal cutlets without breading:
Is veal healthy?
Yes, when prepared without heavy sauces or frying. Veal is a leaner red meat that is lower in calories and fat compared to beef. It is a good source of protein, iron, zinc and B vitamins.
What’s the difference between veal cutlets and chicken cutlets?
Veal comes from young cows and has a more delicate flavor and tender texture compared to chicken. It benefits from quick cooking methods. Both meats work well with simple pan-searing and herbs rather than heavy breading.
Can you bread and pan-fry veal cutlets?
Absolutely, a classic preparation is dredging veal cutlets in flour, egg wash, and breadcrumbs before pan-frying in oil. This adds crunch but can obscure the flavor. Breading also inhibits browning.
What can I serve with pan-seared veal cutlets?
Some tasty options include rice, pasta, roasted potatoes, sauteed vegetables, green salads, or a quick pan sauce made with veal drippings.
What’s the best oil to pan-sear veal?
I recommend an oil with a high smoke point and neutral flavor like avocado, grapeseed, or light olive oil. Clarified butter is also excellent for getting a nice sear on veal cutlets.
The Takeaway
Breading isn’t necessary to cook up delicious, tender veal cutlets at home. With thin cuts, hot oil, and simple seasoning, you can achieve fantastic pan-seared veal even without the hassle of dredging and frying. A flavorful pan sauce takes this easy dish to the next level. With the right techniques, you can enjoy restaurant-quality veal cutlets in under 30 minutes. Ditch the breading and get ready to become a fan of fast, flavorsome veal!