There are countless veal recipes, and some are better than others. These meat-based meals should be paired with classic sides, like mashed potatoes or a light white wine. Veal pairs well with spinach, potatoes, and vegetables such as carrots and eggplant. You can even use a combination of vegetables to create a meal with a bit of everything. There are even vegetarian veal recipes you can try.
Veal is a versatile meat that has been used in cooking for millennia. Veal is prized for its tender texture, and it has been a staple of Mediterranean cuisines since the Classical Era. Veal dishes were brought to the United States by Italian immigrants. Unlike beef, veal is as versatile as a slice of meat and can be grilled, stewed, or braised. Listed below are some of the best veal recipes to try.
Veal Nutrition Fact
What is Exactly Veal?
Veal is low-cost, lean meat that’s also surprisingly simple to prepare. You can start making the sauce once you’ve pounded the veal chops. A 9×13 inch casserole dish and a teaspoon of flour are required. To keep the veal from sticking together, gently overlap each slice and top with a quarter cup of Parmesan cheese. Pour the sauce over the veal slices when it’s done. Serve with tomato sauce on the side.
The meat of a younger dairy breed, dairy crossbreed, or beef breed animal is veal. If raised for veal, dairy and dairy crossbreed calves are separated from their mothers and grown on specialist rearing grounds. Still, beef breed calves are maintained with their mothers and eventually separated. Veal is the meat of calves instead of beef from older animals. Veal can be produced by any calf, regardless of gender or breed; however, most veal is produced by young male dairy calves who are not used for breeding. Beef from older cattle is often more expensive per pound than veal. Veal production uses whey solids, a byproduct of cheese production, to increase the value of dairy bull calves.
Best Veal Recipes
Veal has a fascinating past. It used to be a meal reserved for the upper crust, but it has become a European cuisine staple. It’s also cost-effective for dairy farmers to utilize whey solids, a cheese-making byproduct. The calves are then given this feces. Unlike beef, veal offers numerous advantages and a wide range of recipes. You can experiment with different recipes until you find one that you like.
Veal Piccata
Scaloppine, or very thin cutlets, are vital in dishes like veal piccata. Pounding the meat until it’s thin, tenderizes it and speeds up the cooking process. The aim is to get the flesh as thin as possible without tearing or harming it. Piccata isn’t limited to veal. Piccata can be made from any tender, quick-cooking cutlet that can be pounded thin. Pork and chicken go along beautifully. Veal piccata that’s quick enough to make on a weekday yet impressive enough to serve at a restaurant on weekends.
Veal Cutlets
The most acceptable way to serve veal cutlets is hot off the grill. Pulse the bread into fine crumbs in a food processor. Place the breadcrumbs in a shallow bowl or a plate with a lid. To bread the meat, dredge it in flour, shake off the excess, dip it in eggs, and evenly coat it with breadcrumbs. Place on waxed paper or a baking sheet to cool. Rep with the rest of the cutlets.
Veal Chops
A marinade is the most delectable dish for veal chops, so make sure you prepare it ahead of time. Marinate the veal chops overnight if possible. Later, you may cook them, and the marinade will infuse them with its tastes. You can choose veal loin or rib cut for meaty dishes. Veal breasts are best prepared with wet heat. Veal leg meat is a good compromise between firmness and tenderness, and it can be pan sautéed or roasted.
Veal Stew
Spezzatino (Veal Stew with Potatoes) is a traditional Italian stew and a winter comfort meal. The recipe for Spezzatino consists of delicate veal cubes simmered in a stew with potatoes, and the result is a thick, creamy stew. The aroma alone is enough to make your mouth water while cooking!
The most excellent veal stew is made by simmering the meat with veggies, potatoes, white wine, and rosemary until it is incredibly soft. This recipe can also produce beef stew, which requires a longer cooking time than veal.
Veal Scallopini
This classic Italian-American veal scallopini is simple to make and great to eat. It’s a gorgeously rich meal with a creamy sauce brimming with vivid lemon flavor. You can make this restaurant-worthy meal at home with this quick and foolproof veal scallopini recipe. Veal scallopini is a traditional American-Italian dish made with thin veal slices cooked in butter and topped with a thick and spicy piccata sauce. Because the veal is thinly sliced, this dish cooks fast and with little effort.
How to Serve Veal?
Before serving or eating food, wash your hands with soap and water. Cooked foods should be served on clean plates with clean utensils and hands. Unless the dish has been washed with soap and hot water, never put cooked foods on a dish that has previously held raw products. Keep hot foods above 140 degrees Fahrenheit and cold foods below 40 degrees Fahrenheit. Never leave foods at room temperature for more than two hours, whether raw or cooked. Foods should not be left out for more than an hour on a hot day with temperatures of 90°F or higher.
Is Eating Veal Healthy?
Veal is a nutrient-dense protein source that can offer several health benefits.
Improves Cholesterol
Although old myths persist that red meat causes heart disease, the opposite is true. However, scientists attempt to dispel false myths about red meat by publishing research that embodies the truth.
Veal (and other red meat) promotes heart health, but it also helps to improve blood lipid profiles and cholesterol levels. One study compared the effects of pork and veal on serum lipids (cholesterol) and found that after six weeks of eating either pork or veal, participants in both groups experienced a 5% reduction in low-density lipoprotein (bad cholesterol).
Helps Build and Maintain Muscle
One of the simplest ways to help you build and maintain muscle is to eat more protein. Veal is also high in lean protein, so including it in your diet may help you gain muscle.
Furthermore, research suggests that beef is excellent muscle-building food in and of itself. According to one study, older adults who eat beef regularly have more muscle mass and better nutritional status than those who do not.
Boosts Brain Function
Vitamin B12 can be found in abundance in veal. Brain function and other body systems will suffer if you don’t get enough B12 in your diet. It’s important to eat vitamin B12-rich foods like veal regularly to keep your mind sharp. While low B12 levels are not a risk factor for cognitive decline, they may be a contributing factor to cognitive function. A few more studies found that low vitamin B12 levels are linked to cognitive decline and that supplementation is sufficient if the diet fails to provide enough B12.
Help Reduce Blood Pressure
Potassium-rich foods are essential for blood pressure control. Because potassium is involved in fluid balance and the rate at which blood pumps through your veins, it is essential. You can develop high blood pressure if you consume too much sodium, and potassium counteracts sodium’s effects on your heart and blood pressure.
How to Store Veal?
When storing veal, keep it below 40 degrees Fahrenheit. Raw veal should be kept separate from cooked foods. Refrigerate or freeze fresh veal as soon as you get it home. Veal should never be left in a hot car or at room temperature. Packaged whole cuts of fresh veal can be kept in the refrigerator for three to five days in their original packaging in the coldest part of the refrigerator, while ground veal can be kept for one or two days.
Refrigerate the veal until you’re ready to cook it. Place cooked veal in an insulated container or ice chest until ready to eat when transported to another dining location. Cooked whole veal cuts are best kept in the refrigerator for no more than two to three days. Cooked ground veal keeps best in the refrigerator for one or two days. If you don’t plan on cooking fresh veal within three to five days of purchase, freeze whole cuts. Freeze it if you don’t plan to cook ground veal within one to two days of purchase.
Before freezing, wrap veal parts separately in aluminum foil or freezer paper and label them to make it easier to select the exact number of parts to thaw for a single meal. Before freezing, make sure to press the air out of the package. Overwrap veal in a freezer bag or paper if freezing it in its original wrapping. Unless made with a sauce or gravy, cooked parts can be frozen in a rigid container with a tight-fitting lid in the same way as fresh.
Conclusion
Veal is an excellent choice if you enjoy traditional Italian cuisine. It’s quick and easy to make, packed with tangy lemon and salty capers. The sauce is buttery and rich in a restaurant, and it looks elegant. The veal is tender and moist. This recipe is simple and will impress your guests despite its rich flavor. Make a delicious veal dish with a recipe from Sealand Quality Foods.
One of the best veal recipes is veal piccata, a traditional Italian dish. It’s a mainstay on Italian American restaurant menus, but it’s also one of Saveur’s favorite veal recipes. The veal scaloppini are pounded thin and floured. After pan-frying, it’s topped with a white wine sauce, lemon juice, and parsley.
Veal is a slice of low-cost, lean meat that’s also surprisingly simple to prepare. You can start making the sauce after you’ve pounded the veal chops. A 9×13 inch casserole dish and a spoonful of flour are required. To keep the veal from sticking together, slightly overlapping each slice and top with a quarter cup of Parmesan cheese. Pour the sauce over the veal slices when it’s done. Serve with tomato sauce on the side.
