Veal Cutlets, Milk Fed, 450g

Dutch Veal Cutlets 450g are 450g of milk-fed veal cutlets – the rib cut with the bone trimmed and cleaned, one of the most elegant and refined presentations in veal butchery. Milk-fed veal cutlets are the classic cut for Wiener Schnitzel and cotoletta alla Milanese. As a result, they are among the most celebrated and recognisable veal preparations in European cooking. Furthermore, the cleaned rib bone provides a natural handle for refined plating and a visual elegance that few other cuts achieve. In particular, at 450g this quantity provides a generous two-cutlet portion for one or one cutlet each for two people.

About Dutch Veal Cutlets 450g

We source our veal from specialist producers in the Netherlands and from English rose veal farms in Britain. In particular, we select every supplier for welfare standards, breed and the quality of the finished meat. As a result, the veal we deliver meets a standard set by the finest European butchers and restaurant kitchens. Furthermore, modern veal production bears no resemblance to the practices that gave the ingredient a poor reputation. However, the distinction between production methods matters. In particular, Producers raise Dutch milk-fed veal on a diet of milk and grain in well-managed group housing. Additionally, English rose veal comes from British dairy calves raised outdoors on a natural diet, producing pink meat with a more robust flavour than white veal. That transparency about provenance is something we consider essential. That is why Dutch Veal Cutlets 450g from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Dutch Veal Cutlets 450g From Us

Cooking veal well rewards a light touch above almost everything else. In contrast to beef, veal has a delicate flavour that aggressive seasoning or heavy sauces overwhelm quickly. As a result, the finest veal preparations are always simple. Furthermore, veal responds particularly well to butter, cream, white wine and lemon – the classic Italian and French kitchen combination. However, different cuts demand very different approaches. In particular, the loin, escalope and cutlet suit quick cooking at high heat and brief resting. Moreover, osso bucco, diced veal and tougher cuts transform completely with long, slow braising. Additionally, never serve veal as rare as beef. It benefits from cooking to a pale pink throughout. That gentle heat and light hand define the finest veal cooking.

How to Cook Dutch Veal Cutlets 450g

To get the very best from Dutch Veal Cutlets 450g:

• Bat the eye of the cutlet to an even thickness without removing it from the bone.
• For schnitzel: coat in flour, egg and fine breadcrumbs and fry in clarified butter until golden – the coating should move freely on the meat.
• Furthermore, milk fed veal cutlets suit cooking in butter with a simple pan sauce of lemon, capers and parsley.
• Additionally, serve the classic cotoletta with a simple dressed green salad and lemon wedges for the authentic Milanese preparation.

Perfect Pairings

Dutch Veal Cutlets 450g pairs beautifully with:

• Fine breadcrumbs and clarified butter for Wiener Schnitzel or cotoletta
• Lemon juice, capers and parsley for a piccata-style preparation
• A simple dressed salad and lemon wedges for the authentic preparation
• A glass of dry Riesling, Soave or a chilled Grüner Veltliner alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Dutch Veal Cutlets 450g brings a delicacy and quality that only carefully sourced, welfare-assured veal can deliver. Moreover, great veal cooking is always defined by restraint and the finest simple ingredients.