What is it?
Thin, boneless, and very lean, veal cutlets come from the leg region of the animal. A great alternative to chicken or pork, veal cutlets are tender, flavorful, and quick-cooking.
How to prep:
These cutlets are very lean and quite thin, take care not to overcook them, or you’ll lose the tenderness and flavor you paid top dollar for. The USDA recommends cooking veal cutlets to a minimum internal temperature of 145 °F for medium-rare, 160 °F for medium, and no higher than 170 °F for well-done.
How to store:
Veal cutlets will keep in the refrigerator for 3-5 days, and can be frozen for longer storage. For best quality, use frozen cutlets withing 4 to 6 months.
Tender and flavorful, veal cutlets are lean and quick-cooking. If veal isn't for you though, feel free to substitute chicken cutlets for a classic cacciatore.
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