Veal Recipes

Subcategories

There are 2 subcategories to this category.

Veal recipes are created from meat of a male calf under the age of six months. The most prized (and expensive) veal is 'milk-fed veal' - the meat of a calf that is not yet weaned. Veal is significantly less fat and much tenderer than the meat of an older cow and can be cut with a fork when cooked. It is the tenderness of the meat, and its pale pink color, that is a sign of good veal.

Many people object to the raising of calves for veal since they are taken from their mothers almost immediately and often raised in pens small enough to restrict their movements to prevent their muscles from developing. If this is the kind of thing that bothers you, you might want to avoid veal recipes.

Veal scallopini is perhaps the most familiar veal dish. A scallopini is simply a cutlet that has been pounded flat with a meat hammer. It is then typically dredged with flour and gently sauted. Scallopini can be seasoned with tomato sauces, but a veal scallopini is at its best when seasoned with a mild lemon sauce. Garnish with capers for an elegant look and taste.

Oh, and that stuff they call 'breaded veal cutlet'? You know, so beloved of school cafeteria lunches? It's hardly ever veal. Make your own breaded veal cutlet - also known as Weinerschnitzel - using one of our veal recipes here and the difference will be apparent. .

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