5 Irresistible Veal Recipes to Try Tonight

Veal, with its tender texture and subtle flavor, has been a favorite in culinary traditions around the world. Whether you're a seasoned chef or a home cook looking to impress, veal offers a canvas for culinary creativity. From classic European dishes to innovative fusion cuisine, here are five veal recipes that are not only irresistible but also easy enough for you to try tonight.

French Veal Blanquette

The French Veal Blanquette is a timeless dish known for its rich, creamy sauce. Here's how you can recreate this comfort food masterpiece:

• Ingredients:
  • 1 lb veal shoulder, cut into chunks
  • 1 carrot, chopped
  • 1 onion, studded with cloves
  • 1 celery stalk, chopped
  • 1 bouquet garni (thyme, parsley, bay leaf)
  • 2 cups of veal or chicken stock
  • 1 cup of heavy cream
  • 2 egg yolks
  • Lemon juice to taste
  • Butter for sautéing
  • Flour for thickening
• Instructions:
  1. Start by browning the veal chunks in butter, then set aside.
  2. In the same pot, sauté the vegetables. Add the veal back, along with stock and bouquet garni. Simmer until the meat is tender.
  3. Mix egg yolks and cream, then slowly incorporate some of the hot cooking liquid to temper the eggs. Stir this back into the pot to thicken the sauce.
  4. Remove the bouquet garni and onions, add lemon juice, and serve with rice or potatoes.

💡 Note: The trick to a perfect blanquette is in the slow cooking process, which ensures the veal remains tender and the flavors meld together beautifully.

Viennese Schnitzel with Lemon Butter

Bring the Viennese charm to your table with this Viennese Schnitzel recipe, traditionally made with veal:

• Ingredients:
  • 4 veal cutlets, pounded thin
  • Flour, for dredging
  • 2 eggs, beaten
  • Breadcrumbs
  • Clarified butter or lard for frying
  • Lemon for garnish
  • Butter for the sauce
• Instructions:
  1. Season the veal cutlets with salt and pepper, then dredge in flour, dip in eggs, and coat with breadcrumbs.
  2. Fry the cutlets in hot butter or lard until golden brown. Keep them warm in the oven if necessary.
  3. In a separate pan, melt some butter, squeeze in some lemon juice, and swirl to create a quick lemon butter sauce.
  4. Serve the schnitzels with the sauce drizzled over, and a slice of lemon on the side.

💡 Note: The schnitzel should be cooked rapidly to keep the meat from drying out; if it seems underdone, let it rest for a few minutes as it will continue cooking.

Italian Veal Saltimbocca

Saltimbocca translates to "jump in the mouth" due to its flavorsome punch. Here's how to make this Italian favorite:

• Ingredients:
  • 8 slices of veal scallopini
  • 8 fresh sage leaves
  • 8 slices of prosciutto
  • Butter for frying
  • White wine for deglazing
• Instructions:
  1. Lay a sage leaf on each veal slice and top with prosciutto, secure with a toothpick.
  2. Brown the veal in butter until the prosciutto is crispy.
  3. Add a splash of white wine to the pan to deglaze, let it reduce slightly.
  4. Serve hot, preferably over creamy polenta.

Osso Buco Alla Milanese

One of the most iconic Italian dishes, Osso Buco Alla Milanese, features braised veal shanks:

• Ingredients:
  • 4 veal shanks
  • Flour, for dusting
  • Butter and olive oil for browning
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup of white wine
  • 1 cup of stock
  • Tomato paste
  • Gremolata (zest of one lemon, chopped parsley, garlic)
• Instructions:
  1. Dredge the shanks in flour, then brown in a mixture of butter and olive oil.
  2. Remove the shanks, sauté the vegetables, deglaze with wine, and then add stock and tomato paste.
  3. Return the shanks to the pot, cover, and cook slowly until the meat is tender.
  4. Serve with risotto Milanese or mashed potatoes, and finish with a sprinkle of gremolata.

💡 Note: The marrow in the veal shank is a delicacy; make sure to provide small spoons for your guests to enjoy it.

German Kalbsbraten with Apple-Onion Chutney

Explore German cuisine with this Kalbsbraten (veal roast) recipe:

• Ingredients:
  • 2 lb veal roast
  • Mustard for coating
  • Butter for searing
  • 2 onions, sliced
  • 2 apples, peeled and chopped
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • Allspice and cloves to taste
• Instructions:
  1. Brush the veal roast with mustard, season with salt, pepper, and herbs, then sear in butter.
  2. Cook the roast in the oven until desired doneness.
  3. While it rests, prepare the chutney by caramelizing onions, adding apples, vinegar, sugar, and spices, cooking until thickened.
  4. Slice the roast and serve with the chutney.

These veal recipes offer a delightful journey through different cuisines, showcasing the meat's versatility. Whether you choose to indulge in the creamy richness of a French blanquette, the crispy delight of Viennese schnitzel, the savory bite of Italian saltimbocca, the hearty braised Osso Buco, or the German Kalbsbraten with its unique pairing of flavors, each dish promises a memorable dining experience. The delicate taste and texture of veal, combined with the right ingredients and preparation, elevate these dishes from simple meals to culinary experiences. Cooking veal at home not only connects you with these rich traditions but also allows for personal touches that can turn any dinner into an event.

How long does it take to cook veal?

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Cooking time for veal varies based on the cut and the method. Thin cuts like schnitzel can be cooked in minutes, while braised dishes like Osso Buco can take up to 2 hours or more.

What’s the best way to ensure veal remains tender?

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Veal is tender by nature, but slow cooking methods like braising help to keep it moist and tender. Additionally, ensuring not to overcook it is crucial for maintaining its tenderness.

Can veal be substituted with other meats?

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Yes, while veal has a unique flavor, other meats like pork, chicken, or even beef can be substituted in many recipes, although the results might differ in taste and texture.

How do I prevent veal from drying out?

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Avoid overcooking, use gentle heat, keep the meat moist with broths or sauces, and allow for resting time after cooking to let the juices redistribute.

Is veal ethical to eat?

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The ethics of eating veal can be controversial due to past industry practices. However, there are ethical sources of veal available where the treatment of calves is humane, focusing on the welfare of the animals. Always look for certifications like ‘Certified Humane’ to ensure your choice aligns with your values.