Tired of cooking the same thing for your family all the time? Look to veal for inspiration! Veal is a tender, pink-hued meat with a delicate flavor, making it a favorite among professional chefs and home cooks alike. Veal can be sautéed, grilled, braised, stewed or broiled. Cutlets are the most common cut of veal; roasts, chops and ground veal are also popular. Veal bones can be cooked to make demi-glace, a rich sauce widely used in French cooking.
Tips for Cooking Veal
Relax! Veal is a versatile meat and not as difficult to prepare as you might think.
Cutlets are a great place to start - they are super easy and fast.
Veal is a lean meat, so add a little fat to the cooking process to ensure the meat doesn’t dry out.
Ground veal is tender. Add some to your homemade meatballs.
Veal is typically cooked at a low temperature or using a moist-heat method.
Veal cooks quickly. Use a meat thermometer to ensure your dish reaches the right temperature and doesn’t overcook.
USDA recommends cooking veal to 145 degrees F for medium rare, 160 degrees F for medium or 170 degrees F for well done.
Check out these recipes for veal dishes to try.
Veal Cuts and How to Cook Them
Veal Chops – Often cut from the rib or loin, these bone-in chops are tender and ideal for grilling, pan-searing or stuffing!
Veal Cutlets – Thin slices, typically from the leg or rib, that are great for breading and sautéing (think classic dishes like veal parmesan or veal piccata).
Veal Ground Meat – Lean and mild, ground veal is perfect for meatballs, burgers or blending with other ground meats.
Veal Roast – Larger cuts from the shoulder or leg that are great for roasting whole and slicing.
Veal Shanks – Known for dishes like osso buco, these cuts come from the lower leg and are perfect for braising.
Veal Stew Meat – Cubed veal from the shoulder or leg, ideal for slow-cooked stews and soups.
Veal Tenderloin – From the loin section along the back of the animal, veal tenderloin is an exceptionally tender, boneless cut known for its mild flavor and velvety texture.