How to Cook Pan-Seared Veal

by Eric Mohrman

Pan seared veal and vegetables.

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As with beef, there are a variety of veal cuts available. The cut affects some details regarding pan-searing the meat, particularly how long it takes to cook it. However, veal cutlets and veal chops are the cuts most often prepared in a pan on the stove. Fully defrost veal before pan-searing it by leaving it in the refrigerator overnight. You can also submerge packaged veal in cold water for a few hours to defrost it, changing the water every half hour to keep it cold. Avoid defrosting it in the microwave, as it will begin to cook and develop a rubbery texture.

Set the veal out for about 20 minutes before pan-searing it, as meat that isn't chilled cooks more evenly.

Pour 1/2 cup of flour onto a plate. Mix in salt, pepper and other desired seasonings. Try chopped parsley and thyme for a good complement to veal.

Put 2 tbsp. of cooking oil into a medium skillet. Preheat the oil over high heat until its surface develops a shimmer and you can move it around in the skillet as readily as you could water.

Dredge the veal cutlet or chop in the flour and seasoning mixture. Coat both sides thoroughly.

Lay the veal in the pan. Watch out for splattering hot oil.

Pan-sear a veal cutlet for one minute, or a veal chop for three minutes, until the bottom is nicely browned. Flip it with a spatula or tongs. Don't use a fork or another pointed tool that can put holes in the meat and let the juices run out.

Cook the other side of the veal for the same amount of time as the first side.

Remove the veal from the skillet when a meat thermometer indicates that its internal temperature is 145 degrees Fahrenheit.

Let veal cutlets rest for three minutes before cutting them, and let veal chops rest for five minutes. This gives the internal juices time to settle, so they won't seep out of the meat when you cut into it.

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About the Author

Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. He has written print and web pieces on food and drink topics for Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and other publications.