Gather Your Ingredients
Key Equipment
Before You Begin
Cook the veal in batches to avoid overcrowding the skillet; because the size of packaged cutlets varies, each batch may contain as few as three cutlets or as many as six. A pan sauce (see related recipes) is a must; start preparing the sauce before cooking the cutlets, then finish in the skillet used to brown the cutlets. Because meat tenderizer contains sodium, it is unnecessary to salt the cutlets. To experience super-tender veal scaloppini without using meat tenderizer, you must buy a roast or shop from the loin or rib and butcher your own cutlets, but don't expect to save money. Supermarket cutlets from the leg or shoulder cost $10 to $20 per pound, depending on the market. Cutlets that you make yourself from rib chops will end up costing closer to $25 or $30 per pound. If the sticker shock doesn't stop you, see instructions below to make the most tender scaloppini imaginable.
Instructions
1.
If cutlets are thicker than 1/4 inch, place between two sheets of plastic wrap or waxed paper and pound to even 1/4-inch thickness with skillet or meat pounder. If some cutlets are thinner than 1/4 inch, pound to even 1/8-inch thickness then fold in half. Blot cutlets dry with paper towels. Sprinkle tenderizer and pepper evenly over both sides of cutlets.
2.
Place flour in rimmed baking sheet and spread to thin, even layer. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until beginning to smoke. Dredge first batch of cutlets (see note above) in flour on one side only, shake off excess, and place in skillet, floured side down, making sure cutlets do not overlap. Cook, without moving cutlets, until well browned, 1 to 1 1/2 minutes. Flip with tongs and cook until second sides are no longer pink and cutlets feel firm when pressed, about 30 seconds. Transfer cutlets to platter and tent lightly with foil to keep warm. Repeat to cook remaining cutlets in 2 batches, using additional 1 tablespoon oil for each batch. (If skillet becomes too dark after cooking second batch, rinse before continuing.) Use paper towels to wipe away fat, liquid, or white matter in skillet without removing fond. Return pan to medium heat, finish pan sauce, pour over cutlets, and serve.
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