Veal Cutlets (Frozen)

Homemade Breaded German Weiner Schnitzel with Potatoes

Veal Cutlets are small, thin slices of meat taken from the leg.  They can be baked or breaded and pan-fried.  Veal Cutlets are pounded not only to produce an even thickness, but it also breaks down connective tissue, thus tenderizing the meat. (This is important as veal cutlets have virtually no fat to help tenderize the meat during the cooking process.)   Traditionally, veal cutlets are used in dishes like veal scallopini, veal cacciatore, and Wiener Schnitzel.