Veal Recipes

Roasting
Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.

• Roast at 325 ºF (162°C) for approximately 25 minutes per lb (1hour/kg)
• Recommended for Loin and Round roasts.
• Season either before or after cooking.
• Do not add water or cover.
• Allow roast to stand for 15-20 minutes before serving.

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Broiling and Grilling

This is recommended for Veal Cutlets, Chops and Kabobs.

• Timing: approximately 12-14 minutes total for 1inch thick (2.5cm) Chops or Cutlets.
• Place Veal on the rack 2-3 inch from the heat. (5-7.5cm)
• Broil for half the time and then turn the meat.

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Frying or Sautéing

This is excellent for Veal Scallopini or Cutlets.

• Deep fry Breaded Cutlets or Patties about 2-4 minutes in 375°F (190°C) oil.
• Pan sauté Scallopini in butter approximately 1-2 minutes over moderate heat.
• Place the veal in a small amount of heated oil.
• BRAISING is suited for Round, Breast and Shoulder cuts.
• Cook in seasoned liquid approximately 1½-2½ hours for breast and shoulder cuts; about 2 hours for Ribs; approximately 45-60 minutes for arm, Blade Chops and Cubes or Stew.
• Coat veal lightly with seasoned flour.
• Add a small amount of liquid.
• Cover and simmer until tender.
• Vegetables should be added toward the end of cooking to prevent over cooking.
• The liquid can be reduced if desired.

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Poaching or Stewing

This is recommended for richly-flavoured cuts from the Shoulder or Breast.

• Completely cover with stock or other liquid; simmer for about 2-3 hours.
• Similar to braising but the meat is covered with liquid.
• Cover tightly and let simmer on the top of the stove or in the oven.
• Vegetables should be added toward the end to prevent over cooking.
• MARINADE can be used to tenderize less tender cuts.
• Use liquids that contain a food acid such as lemon juice, vinegar, or wine for 6-24 hours.
• The marinade both flavours and tenderizes the meat.