Veal Leg

The leg is where veal cutlets and scaloppine come from: lean slices pounded thin for schnitzel, piccata, and saltimbocca. It also yields lean roasts.

What to know

Leg meat is lean and mild. Sliced across the grain and pounded thin, it cooks in a minute or two, which is the whole idea behind a cutlet.

How to cook it

Pound cutlets thin, dredge, and pan-fry fast in butter and oil. Do not crowd the pan. For a leg roast, cook it gently and slice thin. Lemon, capers, and sage are the classic partners.

Learn more

Back to the Veal Meat Wiki and the full veal cuts guide, or find humanely raised veal near you.

FAQ

What is veal scaloppine?

Thin slices of veal, usually from the leg, pounded flat and cooked quickly in a pan. It is the base for piccata, marsala, and saltimbocca.

What cut is veal schnitzel?

Schnitzel is a breaded, pan-fried veal cutlet, traditionally from the leg, pounded thin.