Veal

Veal, the meat from young cattle, is prized for its delicate flavor and tender texture. It is a versatile ingredient used in various cuisines around the world, especially in European dishes. Here’s how veal is commonly used in cooking:

Scallopini and Cutlets: Thin slices of veal, often pounded to tenderize further, are used in dishes like veal scallopini and breaded veal cutlets (Wiener Schnitzel). These cuts are usually breaded and fried or sautéed and often served with a lemon wedge or a light sauce.

Osso Buco: A classic Italian dish, osso buco uses cross-cut veal shanks braised with onions, carrots, celery, tomatoes, and white wine, often flavored with lemon zest and herbs. It's traditionally served with risotto alla milanese.

Roulades: Veal is also used to make roulades, where thin slices are rolled around a filling such as spinach, cheese, or minced meat and then cooked by braising or roasting.

Stews: Veal is excellent in stews because it remains tender during slow cooking. French blanquette de veau is a notable stew made with veal, mushrooms, onions, and a white, creamy sauce.

Roasts: Larger cuts of veal, like the loin or leg, are often roasted. They can be cooked simply with herbs and spices to highlight the meat's mild flavor.

Veal Chops: Like beefsteak, veal chops can be grilled, broiled, or pan-fried. They are typically served with a sauce or a simple seasoning to preserve their natural flavors.

Ground Veal: Ground veal is used in meatloaf, meatballs, and as part of filling mixtures for pasta like ravioli or lasagna. It is often mixed with other types of ground meat to add a different flavor and texture.

Veal Stock and Demi-Glace: The bones and trimmings of veal are excellent for making a rich, flavorful stock, which can be reduced to make demi-glace. This is a deeply flavorful base for sauces that is used in many gourmet dishes.

When cooking veal, it’s important to consider its tenderness and mild flavor. It's best cooked using methods that will keep it moist and tender, such as braising or roasting. Because veal is less fatty than mature beef, it can dry out if overcooked, so careful attention to cooking times and temperatures is crucial.

Whether used in fine dining or simple, home-cooked meals, veal offers a range of culinary possibilities that can add elegance and variety to your cooking repertoire.