Veal is a delicious and tender meat, but it can be tricky to cook just right. One simple way to help ensure tender, juicy veal is to use milk to tenderize it before cooking. Milk makes an effective marinade for veal chops, cutlets, and other cuts.
So how does milk tenderize veal? What’s the best technique? And what veal dishes pair wonderfully with pre-tenderized meat? Keep reading to learn all about using milk to get perfect veal texture every time.
Why Use Milk to Tenderize Veal?
Milk contains properties that make it an ideal tenderizer for veal. The main reasons milk works well are:
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Calcium – Milk is a rich source of calcium. When calcium interacts with enzymes in meat, it helps gently break down tough proteins.
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Lactic acid – Along with calcium, lactic acid in milk tenderizes veal by loosening the proteins This helps tenderize veal similarly to aging meat
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Mild acidity – Milk has a lower acidity level than alternatives like lemon juice or vinegar. This allows you to soak veal longer without damaging the surface.
Buttermilk, yogurt, and even cream can also be used. Their acidity levels tenderize veal even more. Plus, soaking in milk imparts subtle flavor and seasoning opportunities.
How to Tenderize Veal with Milk
Tenderizing veal with milk only takes a few easy steps:
1. Choose Your Milk
Whole milk and buttermilk work best. Whole milk has a neutral pH that regulates flavors. Buttermilk contains more lactic acid to tenderize tougher cuts requiring an acidic marinade.
2. Season the Milk
Season your milk by adding herbs, spices, salt, pepper, garlic, etc. This amps up flavor.
3. Soak the Veal
Place veal in a shallow dish and cover completely with seasoned milk. Refrigerate for at least 4 hours, up to 24 hours.
4. Rinse and Pat Dry
Rinse off veal and pat dry with paper towels after soaking. Discard leftover milk.
5. Season Again
Re-season the veal before cooking since marinades only impart mild flavor.
6. Cook as Desired
Grill, pan fry, or roast your tenderized veal. Cook to an internal temperature of at least 145°F.
Best Cuts of Veal to Use
The best veal cuts to tenderize with milk include
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Cutlets – Thin, tender slices perfect for schnitzel or pan fries.
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Chops – Juicy rib or loin chops are ideal for grilling or pan searing after soaking in milk.
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Medallions – Small, round medallions cook quickly and absorb marinade nicely.
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Shoulder – Usually a tougher cut requiring moist cooking, soaking in buttermilk helps breaks down tissues.
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Shanks – Same as shoulder, soak shanks in acidic buttermilk before braising for tender meat.
Tips for Cooking Tender Veal
Once you’ve marinated your veal in milk, keep these tips in mind for cooking:
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Use dry heat for tender cuts like chops or medallions – grill, broil or pan sear.
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Braise or simmer tougher cuts like shoulder after buttermilk soak.
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Don’t trim fat, it keeps veal moist during cooking.
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Use a heavy pan like cast iron or stainless steel.
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Let veal rest 3-5 minutes before serving to let juices redistribute.
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Cook veal to 140-145°F for medium-rare doneness.
Following these techniques will result in succulent, fork-tender veal!
Delicious Veal Dishes Perfect for Milk Marinade
Tenderized with milk, veal makes a superb entrée. Some mouthwatering veal recipes to try:
Veal Piccata
- Dredge cutlets in flour, sauté in butter.
- Finish with lemon juice, chicken broth, capers, and parsley.
Milk-Braised Osso Buco
- Soak veal shanks in buttermilk overnight.
- Braise with vegetables in broth until fall-off-the-bone tender.
Pan Seared Veal Chops
- Brine double-cut rib chops in salted milk.
- Sear chops until browned then finish in the oven.
Breaded Veal Cutlets
- Soak thin veal cutlets in creamy milk marinade.
- Coat with breadcrumbs and pan fry until crispy.
Veal Marsala
- Marinate veal medallions in milk and marsala wine.
- Sauté with mushrooms and finish with marsala pan sauce.
As you can see, pre-soaking veal in milk makes it ideal for all kinds of recipes from quick weeknight cutlets to impressive restaurant-quality entrees. The mild acidity and tenderizing power of milk delivers tender, succulent veal cooked any way you desire.
For the juiciest, most flavorful veal that cooks up melt-in-your-mouth tender, be sure to use milk before cooking. This simple trick makes cooking veal foolproof and delivers delicious results every time. Whip up a batch of marinade tonight and enjoy the wonderful world of tenderized veal!
How To Tenderize ANY Meat!
FAQ
Why soak veal in milk?
How long do you soak meat in milk to tenderize it?
How do you soften veal meat?
How to make veal tender?
If you want to make the veal tender, you should be taking a good mallet and then beat it right to ensure that it is getting the right texture and tenderness that you are looking for. You need to put the veal on a flat surface before you are preparing it and put a good beating with the mallet on it.
How do you make veal cutlets more tender?
Pound the cutlets gently to break down the meat fibers and make them more tender. Another method is to marinate the cutlets in a mixture of acidic ingredients like buttermilk, vinegar, or lemon juice. This helps to break down the proteins and make the meat more tender. How long should I marinate veal cutlets for maximum tenderness?
Why is veal so tender?
Veal is just beef that’s been processed before maturity—just like lamb is young sheep. It’s very tender, because the animal’s muscles are underdeveloped. (Although crating the calves contributes to tender meat, merely processing them before they grow up and work their muscles also contributes to unctuous meat.)
How do you make beef tender?
The main point is to cover the meat in milk and seal it in a closed container. Marinating tough beef in acid makes it more tender, but there are alternatives to acid that work just as well. Harsh acids like those in lemon juice and vinegar can actually dry out the meat and leach flavor from it.