Veal is a lean, versatile meat that can be sautéed, grilled, braised, stewed or broiled. While it contains less fat than beef, veal is rich in nutrients – protein, zinc, niacin, vitamins B-12 and B-6. Cutlets are the most common cut of veal; roasts, chops and ground veal are also popular. Bone-in cuts are cooked to make demi-glace, a rich sauce widely used in French cooking.
Recipes and cooking tips for a variety of delicious veal dishes are available at the following sites.