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Cooking Tips
Roasting
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 cutlets, veal chops and veal 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 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 chops 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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P
oaching 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 lemon juice, vinegar, or wine for 6-24 hours.
- The marinade both flavours and tenderizes the meat.
