Veal Cutlet

Veal cutlet is a thin, boneless slice of veal with pale pink flesh, usually from the leg or top round. Mild and tender, it cooks in minutes and stays juicy when pounded thin; common uses include quick saute, pan-fried schnitzels, and lemon-caper sauces. Sold pre-cut or pounded, often in uniform scaloppine-style portions.\n\nCutlet cookery took hold in Central Europe and Italy—think Viennese schnitzel, Milanese, and various scaloppine—and spread to North America through restaurant and home cooking. Modern production favors evenly sliced leg or round muscles for consistent, thin portions.