Sautéing is a quick-cooking method ideal for thinner cuts, like cutlets/scallops, ground veal or veal cut into strips.
To prevent curling when cooking veal cutlets/scallops, trim excess fat, including the membrane around the slices.
If necessary, using a meat mallet, pound veal scallops thin (1/8 inch), and coat with flour or breadcrumbs if desire
Heat oil or butter in a skillet to medium heat. Sauté cutlets 2 to 3 minutes, turning once. Do not overcook. If desired, remove veal and make or add a pre-made sauce to the pan. Serve hot.
Reference: Veal Cut Nutritional Comparison.. (n.d.). In Veal Made Easy. Retrieved from http://vealmadeeasy.com/cookingmethods.aspx Reprinted with permission © 2010 Cattlemen's Beef Board and National Cattlemen's Beef Association.