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Pan-Searing VEAL

Veal for Pan-Searing:

  • Veal Cutlets
  • Veal Scaloppini
  • Veal Cube Steaks
  • Ground Veal
  • Ground Meat Loaf
  • Veal Patties
  • Veal Loin Chops

Utensils:

  • Heavy non stick skillet
  • Iron skillet with oil, cooking spray
  • Tongs

Instructions

  1. Heat heavy nonstick skillet over medium heat for 5 minutes.
  2. Season veal with herbs or spices, as desired. Place in preheated skillet.
  3. Do not overcrowd. Do not add oil or water; do not cover.
  4. Cook according to the thickness of the meat, turning once. (For cuts 1 inch thick or thicker, turn occasionally.) Remove excess drippings as they accumulate. After cooking, season with salt, if desired.
 
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