Quick-cooking thin-cut Veal Inside Round cutlets are used for scallopini or schnitzel. They can also be stuffed and rolled as roulade for baking or poaching in a sauce once browned.

Cooking Methods:

Pan-frying is best used for chops/medallions from the rib or loin sections, ground veal or veal meatballs, or for thin-cut veal cutlets or sliced liver (breaded or not breaded).

1. Pat meat dry with paper towel. Season all over with salt and pepper to your taste. Bread cutlets with seasoned flour or bread crumbs if you like.
2. Preheat oil in the skillet over medium-high heat.
   Cutlets: use about a tablespoon (15 mL) of oil. NOTE: If cooking breaded cutlets, oil should come close to halfway up the sides of the cutlets.
   Chops/medallions and ground veal: lightly oil the pan.
3. Add the meat to the skillet, careful not to overcrowd the pan.
   Cutlets: cook 2 to 4 minutes per side for medium at most.
   Ground veal: cook to 160°F (71°C).
   Chops/medallions: Sear meat until golden brown on both sides. Reduce the heat to finish, turning twice or more until a digital instant-read thermometer inserted sideways into the meat, avoiding bone, reads 145°F (63°C) for medium-rare. Thick chops/medallions: after browning in an ovenproof skillet, transfer to a preheated 300°F (150°C) oven to finish.