roasting veal in a pan - cooking tips for vealRoasting

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

  • Roast at 325ºF (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 chops and veal kabobs.

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

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Veal sauteeing - cooking tips for vealFrying or Sautéing

This is excellent for veal scallopini or cutlets.

  • Deep fry breaded veal cutlets or veal patties about 2-4 minutes in 375°F (190°C) oil.
  • Pan sauté veal scallopini in butter approximately 1-2 minutes over moderate heat.
  • Place the veal in a small amount of heated oil.
  • Braising is suited for veal round,  veal breast and veal shoulder cuts.
  • Cook in seasoned liquid approximately 1½-2½ hours for veal breast and veal shoulder cuts; about 2 hours for veal ribs; approximately 45-60 minutes for veal arm, veal blade and veal cubes or veal 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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PVeal poaching or stewing - cooking tips for vealoaching or Stewing

This is recommended for richly-flavoured cuts from the veal shoulder or veal 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 juice, vinegar, or wine for 6-24 hours.
  • The marinade both flavours and tenderizes the meat.