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Also known as: veal scallops
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
This classic Austrian dish features incredibly thin veal cutlets, breaded and pan-fried to a perfect golden-brown crispness. Served traditionally with a simple squeeze of lemon, it's a timeless comfort food favorite that's surprisingly easy to master at home.
A classic Austrian delicacy, Wiener Schnitzel features thinly pounded veal cutlets breaded and pan-fried to a magnificent golden-brown crisp. The key to perfection is the 'soufflé' effect, where the breading puffs up, creating a light, airy crust that encases the tender, juicy veal. Served traditionally with a simple squeeze of fresh lemon, this dish is a testament to elegant simplicity.
Tender, thin veal cutlets are pan-seared to a golden brown and bathed in a bright, tangy sauce of lemon, butter, and capers. An elegant Italian-American classic that comes together in under 30 minutes, perfect for a weeknight dinner.
Yes, veal cutlets are a nutrient-dense, lean protein source. They provide essential B vitamins like B12 and B3, along with minerals like zinc and phosphorus, while being significantly lower in fat than many other red meats.
A 100g serving of veal cutlets contains approximately 22.07g of high-quality, complete protein. This makes it an excellent choice for muscle repair, growth, and overall metabolic health.
Veal cutlets are very weight-loss friendly because they are low in calories (107 per 100g) and fat (2.07g). The high protein content helps promote satiety, keeping you full longer while supporting lean muscle mass.
Yes, veal cutlets are highly keto-friendly as they contain 0g of carbohydrates. Because they are quite lean, those on a ketogenic diet may choose to cook them in healthy fats like butter or olive oil to increase the fat-to-protein ratio.
Plain, unprocessed veal cutlets are naturally gluten-free. However, be cautious with prepared dishes like Veal Milanese or Schnitzel, which use breading or flour coatings that contain gluten.
Veal cutlets are best cooked quickly over medium-high heat to prevent them from drying out. Common methods include pan-searing or sautéing for 2-3 minutes per side, often after being pounded thin to ensure even cooking.
Veal has a much milder, more delicate flavor than mature beef. It is prized for its tender, velvety texture and subtle sweetness, which allows it to pair perfectly with light sauces like lemon, capers, or white wine.
veal cutlets is a versatile ingredient found in cuisines around the world. With 107 calories per 100g and 22.07 grams of protein, it's a nutritious addition to many dishes.
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Raw veal cutlets should be stored in the coldest part of the refrigerator and used within 1 to 2 days of purchase. Once cooked, they can be safely stored in an airtight container for 3 to 4 days.
Fresh veal should be a pale pink color with a firm, moist texture and no grey or brown discoloration. It should have a neutral, slightly sweet smell; any sour or ammonia-like odor is a sign of spoilage.
Generally, yes. Veal cutlets contain only about 2.07g of fat per 100g, which is significantly lower than many standard beef cuts like ribeye or sirloin. This makes it a leaner alternative for those monitoring their fat intake.
