Veal Cutlet
Description
Veal cutlet, also known as a veal escalope or Wiener Schnitzel when breaded and fried, is a thin slice of veal that is often pounded to reduce thickness and tenderize the meat. This cut is typically taken from the leg or loin of the veal. Veal, the meat of young cattle (calves), is prized for its delicate flavor and tender texture. In the kitchen, veal cutlets are a versatile ingredient that can be prepared in a variety of ways to suit different culinary traditions and personal tastes.
Common uses
Veal cutlets are often used in a variety of dishes, from breaded and fried to sautéed or grilled. They are commonly served with a slice of lemon, a simple salad, or a side of roasted vegetables. In Italian cuisine, veal cutlets might be topped with tomato sauce and mozzarella for a 'Veal Parmesan' dish, while in a French kitchen, they could be prepared as part of a sophisticated 'Veal Piccata' with a lemon-caper sauce.
Nutritional value
Calories
Approximately 110 kcal per 3-ounce serving (85g).
Protein
Contains about 22g of protein per 3-ounce serving.
Fat
Typically contains 2-3g of fat per 3-ounce serving.
Carbohydrates
Veal cutlets are naturally low in carbohydrates, with less than 1g per 3-ounce serving.
Vitamins
Good source of B vitamins, particularly Vitamin B12 and niacin (B3).
Minerals
Rich in minerals such as zinc, phosphorus, and selenium.
Health benefits
As a lean protein source, veal cutlets contribute to muscle growth and repair. The B vitamins present in veal support energy production and the nervous system, while the minerals like zinc and selenium play a role in immune function and antioxidant defense.
Potential risks
Consuming veal raises concerns about animal welfare and ethical considerations given the age of the animals at slaughter. Additionally, there is a risk of overconsumption of red meat being linked to certain health conditions like heart disease and certain cancers.
Common recipes
Popular dishes include 'Wiener Schnitzel', 'Veal Parmesan', 'Veal Piccata', and 'Veal Marsala'. Veal cutlets can also be found in various stews and casserole recipes.
Cooking methods
Common cooking methods for veal cutlets include pan-frying, sautéing, grilling, and baking. They are often breaded with flour, egg, and breadcrumbs before cooking.
Pairing with other ingredients
Veal cutlets pair well with light and crisp white wines, creamy sauces, tangy capers, fresh lemon, and herbs like parsley and sage. Side dishes often include mashed potatoes, risotto, or steamed vegetables.
Summary
Veal cutlets are a versatile and nutritious ingredient that can be prepared in countless ways to suit any palate. They blend seamlessly into the recipes of various cuisines, offering a tender and flavorful addition to meals. While they provide essential nutrients, it's important to consider ethical and health aspects when incorporating veal into your diet.