Veal Recipes

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)
• BroilTo cook by direct radiant heat, as over a grill or under an electric element. for half the time and then turn the meat.

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Frying or Sauteing

This is excellent for veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. or cutlets.

• Deep fry breaded veal cutlets or veal patties about 2-4 minutes in 375°F (190°C) oil.
• Pan sauté veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. 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 stewVeal for stew consists of meaty pieces cut into one- to two-inch squares. They may be cut from the shoulder, shank, or round, and are usually prepared by braising or by cooking in liquid. .
• 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 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.
• MarinadeA liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. 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 marinadeA liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. both flavours and tenderizes the meat.