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. 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.

Veal provides more protein per ounce than chicken, pork or beef

Veal is a lean source of essential nutrients as well as many vitamins and minerals including B12, B6, iron and zinc. A 3-ounce cooked serving of veal has 27 grams of protein and only 170 calories, making it one of the most nutrient-dense protein foods around. Veal also provides high levels of essential nutrients like B-12 and zinc, nutrients that are at lower levels or absent in plant-based proteins.

Source: USDA Calories and Nutrition Information