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3 Easy Steps To Pan-Broiling Veal
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Heat heavy nonstick skillet over heat specified in chart for 5 minutes.
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Season veal with herbs or spices, as desired. Place veal in preheated skillet.
Do not overcrowd. Do not add oil or water; do not cover.
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Pan-broil according to chart, turning once. (For cuts 1 inch thick or thicker,
turn occasionally.) Remove excess drippings as they accumulate, if necessary.
After cooking, season with salt if desired.
| Pan-Broiling
Guidelines |
| Veal Cut |
Thickness/Weight |
Heat |
Approx. Total Cooking Time
(medium to well done)
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| Loin or Rib Chops |
(7 to 8 ounces) |
Medium |
10 to 14 minutes |
| Arm or Blade Steaks (marinate) |
3/4 inch (16 ounces) |
Medium |
13 to 15 minutes |
| Ground Veal Patties |
1/2 inch (4-ounce patty) |
Medium-high |
6 to 9 minutes |
| Ground Veal Crumbles |
1/2 to 3/4 inch pieces (1 to 1-1/2 pounds) |
Medium |
8 to 10 minutes |
| * All cooking times are based on veal removed directly
from refrigerator |
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