Veal is a delicious and tender meat that benefits greatly from soaking in milk before cooking. But how long should you soak veal in milk to get the best results? The answer depends on a few factors In this ultimate guide, we’ll cover everything you need to know about soaking veal in milk
Why Soak Veal in Milk?
Soaking veal in milk serves a few purposes
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It tenderizes the meat. Milk contains enzymes that help break down the protein fibers in the veal making it more tender.
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It adds flavor. The milk infuses the veal with a subtle sweetness and richness. This is especially true if you use whole milk.
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It keeps the veal juicy. The milk hydrates and moisturizes the veal, preventing it from drying out when cooked.
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It makes it easier to bread. After soaking in milk, the veal readily absorbs breadcrumbs for an ultra crispy coating.
How Long to Soak Veal Cutlets
For veal cutlets around 1/4 to 1/2 inch thick, a soak time of 30 minutes to 1 hour is sufficient. This allows enough time for the milk to permeate the meat without making it mushy.
Cutlets are thin enough that they don’t need an extremely long soak to become tender. Aim for the lower end of the range if your cutlets are on the thinner side.
After soaking, pat the cutlets dry thoroughly before breading and pan frying until golden brown. The milk soak allows the breading to adhere beautifully.
How Long to Soak Veal Chops
For bone-in rib or loin veal chops around 3/4 to 1 1/2 inches thick, a soak time of 2 to 4 hours is recommended.
The thicker the chop, the longer the soak time needed to fully tenderize the meat. For very thick veal chops, you can soak up to 6 hours to make them deliciously fork-tender.
After the soak, pat the chops dry and season well before searing in a hot pan or grilling over high heat to get a nice crust. The milk brining ensures the chops stay juicy even with high heat cooking methods.
How Long to Soak Veal Scaloppine
For extra thin veal scaloppine, a 30 minute milk soak is perfect. You want the milk to lightly tenderize the meat but not make it fall apart.
Scaloppine is usually pounded very thin, around 1/8 inch thick. Any longer than 30 minutes can turn it to mush.
After soaking and patting dry, veal scaloppine is ready for quick cooking methods like sautéing or pan frying until just cooked through. The milk keeps it from drying out.
How Long to Soak Veal Shanks
For large veal shanks, plan on a 4 to 6 hour milk soak. The longer time allows the milk to deeply penetrate and tenderize the thick cuts of meat on the shanks.
You can even soak veal shanks up to 12 hours for ultimate tenderness, as long as you keep them refrigerated. The marrow in the bone will impart great flavor.
After soaking, roast the veal shanks low and slow until fork tender and the meat is nearly falling off the bone. It will be succulent and rich from the milk.
Tips for Soaking Veal in Milk
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Use whole milk for the best flavor and tenderizing ability. Skim or low fat milk won’t work as well.
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Keep the veal submerged in the milk during soaking by weighing it down with a plate. Flip halfway through.
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Soak in the refrigerator for food safety. Don’t leave veal soaking at room temp for more than 2 hours.
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Pat the veal very dry after soaking so the breading or seasoning adheres well.
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Don’t reuse the milk after soaking raw veal to avoid contamination. Discard it.
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You can add herbs, garlic, or peppercorns to the milk for extra flavor infusion.
Common Questions
Does the milk need to be cold?
It’s best to use cold milk straight from the refrigerator. Cold milk seems to infuse the veal better than room temp milk.
Can I soak for too long?
Yes, soaking for too long can make the veal mushy. Stick within the recommended time ranges based on cut thickness.
Should I pound the veal after soaking?
Only if the veal is still quite thick after soaking. A few gentle taps with a meat mallet can help finish tenderizing.
Can I bread the veal while it’s still wet?
It’s best to pat it very dry first or the breading will turn gummy. Thoroughly drying also allows maximum breadcrumb adherence.
Should I rinse off the milk before cooking?
There’s no need to rinse if patted dry. The small amount of milk left on the meat will help it retain moisture.
Get Perfectly Tender Veal Every Time
Now you know exactly how long to soak different cuts of veal in milk before cooking them. Follow the simple guidelines provided based on veal thickness for your best results.
Soaking veal in milk is an easy trick to boost tenderness, moisture, and flavor. Your finished dishes will be deliciously succulent and tender, never dry or chewy. With proper soaking times, you can enjoy foolproof veal dishes.