Title
Veal Steak Thin
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Milk-Fed Veal Cutlets (Thin Sliced) (Avg Weight 1.0 lb pk)
The "Weeknight Wonder" — Lean, Tender, and Ready in Seconds. This is the ultimate convenience cut for the gourmet cook. Sourced from our partners at North Georgia Meat Company (NGM), these veal cutlets are sliced from the top round and trimmed of all fat and gristle. Unlike a standard veal chop or steak which requires careful timing, these thin slices are designed for speed. They offer the mild, delicate sweetness characteristic of milk-fed veal, with a fine texture that crisps up beautifully when breaded or seared. Because they are sliced thin, they require almost no prep work—simply season and cook.
Why It’s a Staple: It is the backbone of Italian and Austrian comfort food. Whether you are making a classic Veal Milanese, a lemon-butter Veal Piccata, or a crisp Wiener Schnitzel, these slices are the correct thickness to ensure the meat cooks through at the exact moment the crust turns golden. They are high in protein, low in fat, and incredibly versatile.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Veal Cutlets (Thin Sliced Round)
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Source: North Georgia Meat Company
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Diet: Milk-Fed
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Portion Size: Avg 1.0 lb Pack
💡 The Chef’s Method: The "Three-Stage" Dredge.
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The Prep: Pat the meat dry. Even though they are thin, you can gently pound them with a flat mallet to ensure uniform thickness for even cooking.
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The Coating: For the best texture, use the standard breading station: Flour (seasoned), Egg Wash, then Breadcrumbs (Panko or fine).
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The Pan: Shallow fry in oil or clarified butter (ghee). The fat must be shimmering hot.
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The Cook: These are thin! They need only 60 to 90 seconds per side. Look for a golden brown crust.
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The Sauce: If not breading, dredge lightly in flour and sauté, then use the pan drippings to make a lemon-caper sauce (Piccata) or mushroom-wine sauce (Marsala).
-
Target Temp: Medium (145°F), but trust your eyes on the crust color.
Standing Stone Milk-Fed Veal Cutlets (Thin Sliced) (Avg Weight 1.0 lb pk)
The "Weeknight Wonder" — Lean, Tender, and Ready in Seconds. This is the ultimate convenience cut for the gourmet cook. Sourced from our partners at North Georgia Meat Company (NGM), these veal cutlets are sliced from the top round and trimmed of all fat and gristle. Unlike a standard veal chop or steak which requires careful timing, these thin slices are designed for speed. They offer the mild, delicate sweetness characteristic of milk-fed veal, with a fine texture that crisps up beautifully when breaded or seared. Because they are sliced thin, they require almost no prep work—simply season and cook.
Why It’s a Staple: It is the backbone of Italian and Austrian comfort food. Whether you are making a classic Veal Milanese, a lemon-butter Veal Piccata, or a crisp Wiener Schnitzel, these slices are the correct thickness to ensure the meat cooks through at the exact moment the crust turns golden. They are high in protein, low in fat, and incredibly versatile.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Veal Cutlets (Thin Sliced Round)
-
Source: North Georgia Meat Company
-
Diet: Milk-Fed
-
Portion Size: Avg 1.0 lb Pack
💡 The Chef’s Method: The "Three-Stage" Dredge.
-
The Prep: Pat the meat dry. Even though they are thin, you can gently pound them with a flat mallet to ensure uniform thickness for even cooking.
-
The Coating: For the best texture, use the standard breading station: Flour (seasoned), Egg Wash, then Breadcrumbs (Panko or fine).
-
The Pan: Shallow fry in oil or clarified butter (ghee). The fat must be shimmering hot.
-
The Cook: These are thin! They need only 60 to 90 seconds per side. Look for a golden brown crust.
-
The Sauce: If not breading, dredge lightly in flour and sauté, then use the pan drippings to make a lemon-caper sauce (Piccata) or mushroom-wine sauce (Marsala).
-
Target Temp: Medium (145°F), but trust your eyes on the crust color.