Veal scaloppine is a traditional Italian dish made with thin slices of veal pounded to 0.125 inch thickness. It is low in calories and quick to prepare. The dish can be made with various additions such as mushrooms, olives, peppers, lemon juice, or Marsala wine. Flour is important for browning the meat and adding texture […]
Veal is a tender meat used in various dishes worldwide. It is cut and packaged like beef and commonly used in casseroles with vegetables, rice, or noodles. Veal is also paired with mushrooms and slow-roasted with vegetables and herbs. Ground veal and pork make meatballs for an Italian-style casserole. Veal is the meat of calves […]
Veal parmigiana is a dish originating from southern Italy, consisting of thin veal fried and covered in tomato sauce and cheese, often served with pasta or as a sandwich. The veal must be pounded thin and can be breaded before frying. It is then baked with tomato sauce and cheese until cooked through. Veal parmigiana […]
Ground veal is a tender, low-fat beef made from male calves raised on dairy farms. It’s used in popular dishes like meatloaf and Bolognese, and can be mixed with other meats. Veal is typically frozen and can be safely thawed in various ways. Ground veal is a type of beef made from veal rather than […]
Veal Oscar is a dish made with veal cutlets, asparagus, and lobster or crabmeat, topped with Bearnaise sauce. It is named after King Oscar II and can be prepared in various ways. It is a popular dish in Italian restaurants and at weddings. Veal oscar is a type of appetizer made with veal cutlets or […]
Veal piccata is a dish made with thinly sliced veal sautéed in a butter and lemon sauce with capers, often served with pasta or potatoes. The meat is tenderized, seasoned, and pan-seared before being simmered in the sauce. Chicken can be used as a substitute. Veal piccata is an Italian dish consisting of a thinly […]
Veal meatballs are made from ground veal mixed with a binder, seasonings, and cooked in various ways. They are traditionally served in tomato sauce but can also be served with other sauces or toppings to enhance the delicate flavor of the meat. Veal meatballs are a traditional dish, mainly of Italian cuisine, which consists of […]
Rose veal is humanely raised calf meat in the UK, certified by the RSPCA. The meat is pink and has more flavor and nutrients than traditional veal. It is a solution to the inhumane conditions of traditional veal and the euthanization of male dairy calves. Rose veal is the official name for humanely raised calves […]
Veal cutlets are thin slices of meat from young beef cattle, popular in European cuisine. They can be prepared in various ways, including breading and frying for dishes like veal Parmigiana, or sautéing with a pan sauce for dishes like veal piccata. Veal roulades and grilling are other options. Accompaniments are often used to enhance […]
Stuffed veal can be made with veal breast or roulades, both filled with various ingredients such as vegetables, cheese, and herbs. The meat is prepared by removing the bone and rolling it around the stuffing, then cooked by roasting, braising, or sautéing. Other cuts of veal can also be stuffed. Stuffed veal is a beef-based […]
Veal is a tender meat with little fat, often served with sauce to add moisture. Veal Marsala is a common dish made with thin veal cutlets and a wine and mushroom-based sauce. Marsala sauce is made with sliced mushrooms, garlic, onions, and wine, and can be thinned with stock or cream. Veal Marsala is often […]
Veal shank is a tough cut of meat that benefits from long, slow cooking methods such as braising and stewing. Osso bucco is a popular Italian dish featuring veal shank, while veal stew with root vegetables is another option. Marinating and cooking in the oven is also effective. Avoid dry heat methods like broiling and […]
Veal cordon bleu is a dish made with veal steaks, ham, and Swiss cheese. The veal is pounded and assembled with ham and cheese, coated in egg and milk, flour, and breadcrumbs, and fried in butter. Variations include using chicken, different cheeses, and baking instead of frying. In its basic form, veal cordon bleu is […]
Veal stew is a thick, savory dish made with cubed veal and various vegetables. It can be made in a slow cooker, on the stovetop, or in the oven. Veal is naturally tender and low in fat, making it a popular ingredient in Italian and French cuisine. Veal stew is a meat dish that is […]
Veal Parmesan is a traditional Southern Italian dish made with veal cutlets coated in breadcrumbs and cheese, served with tomato sauce. It can also be made with chicken or eggplant. The controversial use of veal has led some restaurants to offer alternative or vegan options. Veal Parmesan is a dish inspired by the traditional cuisine […]
Veal saltimbocca is an Italian dish made with thin veal cutlets, ham, sage, and sometimes cheese. The meat is pounded, dredged in flour, and cooked in a pan with white wine and butter. It can be served with pasta, polenta, or baked potatoes. Veal saltimbocca is an Italian dish that involves cooking flat pieces of […]
Veal ragout is an Italian tomato-based sauce cooked with veal, onions, garlic, carrots, and fennel. Other ingredients such as sausage, broth, wine, and herbs can be added. The veal is cooked and minced before being added to the sauce, which is then left to cook for about an hour. The dish is often served with […]
Veal stock is a rich liquid used as a base for sauces in French cuisine. It is made by cooking veal bones in water and reducing it over time. Vegetables and herbs can be added for flavor. There are two types of veal stock, brown and white. It has a mild meaty flavor and contains […]
Veal glace is a French sauce made from veal broth and espagnole, a cooked vegetable mixture. It is often used as an accompaniment to meat dishes and can be combined with other ingredients to make a more flavorful sauce. The quality of the veal stock used is crucial to the finished product. The glace is […]
To cook veal liver, remove the membrane and veins, slice it thinly, coat it in flour, and pan-fry it until brown. Soaking it in milk can make it more tender. Serve with caramelized onions and ensure it reaches an internal temperature of 145°F. To cook veal liver, you’ll typically want to start by preparing the […]
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