Best veal cutlets?

Discussion in 'Professional Chefs' started by chefcookie, Jan 15, 2005.

  1. chefcookie

    chefcookie

    Messages:
    6
    Likes Received:
    10
    I have been serving veal at my restaurant for a while now and have tried many different cuts, but I can't seem to find a product I am truly happy with. Mainly I've been sticking to a pre cut, pre portioned cryo-vac cutlet that comes frozen from Sysco and I've also tried some from U.S. Foods. I've tried leg cutlets and loin cutlets. I serve veal in three different items on the menu, so movement is not a problem. Even though the cutlets are fairly thin, I still pound each one to order then lightly dust with flour. They are all sautee dishes, and I use french style steel pans, so they cook hot and fast. Should I be getting some sort of whole loin or leg roast and slicing it myself. I do wonder sometimes if the stuff I get is getting a consistent cross cut, It should I'm paying out the wazoo for it! Any Ideas?
     
  2. dano1

    dano1

    Messages:
    338
    Likes Received:
    10
    Exp:
    Professional Chef
    i've used veal top round with good success. The Sysco stuff is pretty unidentifiable IMO. Wouldn't spend the $$ on loin for a cutlet.

    hth, danny