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Veal Cutlets

Veal Cutlets

Regular price $58.00
Sale price $58.00 Regular price
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These exceptional milk-fed cutlets are artisan sliced and a perfect thin cut. Completely trimmed & exceptionally tender.  Perfect your your favorite scallopini recipe!

Serving Size

4 OZ - 8 OZ per Person

Veal Scallopini Instructions

  • Flatten cutlets to 1/8" thickness.
  • Put the cutlets In a plastic bag and combine flour, salt & pepper. Seal the bag and shake & coat evenly.
  • Heat 2 tablespoons of butter and oil in a skillet. Cook veal over medium heat for about 1 minute on both sides or until the juices run clear. Remove the cutlets and keep in a warm place.
  • Add mushrooms to the same skillet and cook & stir for 2-3 minutes or until tender. Toss mushrooms over veal.
  • Stir broth into skillet, stirring up any browned bits.
  • Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened.
  • Pour over veal and mushrooms. 
  • ENJOY!


Customer Reviews

Based on 91 reviews
Cliff Oneill
Great veal cutlets

If you are skeptical about these veal cutlets dont be they are terrific our first meal was veal marsala it was perfect we are buying again real soon

Ginette Burke
Just as expected !

The size is nice and the quality for the price is excellent, definitely will buy again!


Exceptional customer service, excellent food. Highly recommend this place for anyone. Owner personally answers all questions and concerns. Will most definitely use them again.

Lori Leonetti
Delicious- excellent customer service

I purchased as a gift, they came still frozen ( did not do overnight ) and was told they were super delicious. Would definitely recommend this company.

Extremely Tender Veal Cutlets

I was extremely pleased with the Tenderness of the Veal Cutlets. The portion size was just perfect.
I made Jager Schnitzel with the Veal Cutlets. I patted them dry with a paper towel then tenderized them by pounding them out. I seasoned them with salt, pepper and garlic powder. I sautéed them in butter until browned on both sides. I removed them from the pan and placed sliced mushrooms in the pan and sauteed them in butter until cooked. I put brown gravy in the pan with the mushrooms then placed the Veal Cutlets back into the pan.
The result was the most tender and flavorful Veal Cutlets I have ever eaten.
I will be purchasing them again to make Veal Parmigiana and I recommend the Veal Cutlets to all interested in Tender Veal Cutlets.