Veal cutlet is a tender and delicate cut of meat taken from the leg of a young calf. It is known for its pale pink color, fine-grained texture, and mild, subtle flavor. Veal cutlets are typically thin, boneless slices, making them quick and easy to cook. When properly prepared, a veal cutlet offers a melt-in-your-mouth tenderness that is highly sought after. High-quality veal cutlets should be uniformly thick and free of blemishes.
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Veal cutlets are highly perishable and should be stored properly to maintain their quality. Ideally, cook veal cutlets within 1-2 days of purchase. Store them in the coldest part of your refrigerator, ideally in a meat drawer. Wrap tightly in plastic wrap or place in an airtight container to prevent cross-contamination and moisture loss. For longer storage, veal can be frozen. Wrap each cutlet individually in freezer-safe plastic wrap, then place in a freezer bag, pressing out any excess air. Frozen veal cutlets can maintain quality for up to 9-12 months.
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