When it comes to cooking, veal is often overlooked in favor of more traditional meats like beef or chicken. However, this lean and tender cut of meat deserves to be celebrated for its unique flavor and versatility. Whether you’re looking for a classic Italian-inspired dish or something new and innovative, veal offers endless possibilities. In this article, we’ll explore 20 delicious veal recipes that are perfect for any occasion. From the rich flavors of Veal Marsala with Mushrooms and Cream to the bold spices of Veal Kebabs with Mediterranean Spices, there’s something for everyone in this collection of mouth-watering dishes.
Classic Veal Piccata with Lemon and Capers
This Italian-inspired dish is a timeless classic, showcasing the tender flavor of veal paired with the brightness of lemon and the salty kick of capers. Serve with a side of pasta or risotto for a well-rounded meal.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 lemons, juiced
– 1/4 cup white wine
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons capers, rinsed and drained
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season the veal cutlets with salt and pepper.
2. Dredge the veal in flour, shaking off excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute.
4. Add the veal to the skillet and cook for 2-3 minutes per side, or until cooked through.
5. Remove the veal from the skillet and set aside.
6. In the same skillet, add the lemon juice and white wine. Bring to a simmer and cook until reduced by half, about 2-3 minutes.
7. Stir in the capers and serve the veal with the sauce spooned over the top.
Cooking Time: About 15-20 minutes
Veal Marsala with Mushrooms and Cream
Elevate your dinner table with this rich and flavorful Veal Marsala recipe, featuring tender veal cutlets, earthy mushrooms, and a creamy marsala wine sauce.
Ingredients:
– 4 veal cutlets (about 1/2 inch thick)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup Marsala wine
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Heat butter in a large skillet over medium-high heat. Add veal and cook for 2-3 minutes per side, or until browned and cooked through. Remove from heat and set aside.
3. In the same skillet, add garlic and mushrooms. Cook until mushrooms release their moisture and start to brown (about 5 minutes).
4. Add Marsala wine and heavy cream. Stir to combine, scraping up any browned bits from the pan. Bring mixture to a simmer and cook for an additional 2-3 minutes.
5. Serve veal cutlets with mushroom sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Slow-Cooked Veal Osso Buco
Slow-Cooked Veal Osso Buco
Osso buco, a classic Italian braised veal shank dish, gets even better when slow-cooked to tender perfection. This recipe yields rich and flavorful results with minimal effort.
Ingredients:
- 4 veal shanks (about 1 pound each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Brown the veal shanks in olive oil; remove from pot.
- Sauté onion and garlic until softened; add wine, broth, tomato paste, and browned veal. Bring to a boil.
- Transfer to slow cooker; cook on low for 8-10 hours or high for 4-5 hours.
- Add butter and season with salt and pepper to taste.
- Serve hot, garnished with parsley if desired.
Cooking Time:
- Low: 8-10 hours
- High: 4-5 hours
Grilled Veal Chops with Herb Butter
Grilled Veal Chops with Herb Butter: A flavorful and elegant dish perfect for a special occasion or a romantic dinner.
Ingredients:
– 4 veal chops (about 1 inch thick)
– 2 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, parsley, chives, and garlic until well combined.
3. Season veal chops with salt and pepper.
4. Grill veal chops for 4-5 minutes per side, or until cooked through to desired doneness.
5. During the last minute of grilling, spread herb butter on each chop.
6. Let veal chops rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Veal Saltimbocca with Prosciutto and Sage
This classic Italian dish combines tender veal cutlets with crispy prosciutto, savory sage, and a rich white wine sauce. Perfect for a special occasion or dinner party.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 6 slices of prosciutto
– 2 tablespoons of butter
– 2 sprigs of fresh sage
– 1/2 cup of white wine
– 1/2 cup of chicken broth
– Salt and pepper to taste
Instructions:
1. Season the veal cutlets with salt and pepper.
2. Wrap each veal cutlet with a slice of prosciutto, securing it with a toothpick if needed.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, or until browned.
4. Remove the veal from the skillet and set aside. Reduce heat to medium and add the remaining 1 tablespoon of butter.
5. Add the white wine and chicken broth to the skillet, scraping up any browned bits. Simmer for 2-3 minutes or until the sauce has reduced slightly.
6. Stir in the fresh sage leaves. Serve the veal with the sauce spooned over the top.
Cooking Time: About 15-20 minutes
Creamy Veal Stroganoff with Egg Noodles
This classic Russian-inspired dish combines tender veal strips with a rich and creamy sauce, served over egg noodles for a comforting meal. With its depth of flavor and velvety texture, this recipe is sure to become a staple in your household.
Ingredients:
– 1 pound veal strips
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1 cup heavy cream
– 1 tablespoon Dijon mustard
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 ounces egg noodles
Instructions:
1. Cook egg noodles according to package instructions; set aside.
2. In a large skillet, melt butter over medium-high heat. Add veal and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add onion, garlic, and mushrooms. Cook until vegetables are tender, about 5 minutes.
4. Stir in heavy cream, mustard, paprika, salt, and pepper. Bring to a simmer and cook for an additional 2-3 minutes or until sauce has thickened slightly.
5. Add cooked veal back into the skillet and stir to coat with the creamy sauce.
6. Serve over egg noodles and enjoy!
Cooking Time: 20-25 minutes
Veal Parmesan with Marinara Sauce
A timeless Italian-American favorite, Veal Parmesan is a tender and flavorful dish that’s sure to please. This recipe combines breaded veal cutlets with rich marinara sauce and melted mozzarella cheese.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup breadcrumbs
– 1 egg, beaten
– 1 cup grated Parmesan cheese
– 1 cup marinara sauce
– 2 cups shredded mozzarella cheese
– Olive oil for frying
Instructions:
1. Prepare the breading station by placing breadcrumbs and Parmesan cheese on separate plates.
2. Dip each veal cutlet in beaten egg, then coat in breadcrumb mixture, pressing gently to adhere.
3. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Fry veal cutlets until golden brown (about 3-4 minutes per side).
4. Transfer fried veal to a baking dish and spoon marinara sauce over each cutlet.
5. Top with shredded mozzarella cheese and bake at 375°F for about 15 minutes, or until cheese is melted and bubbly.
Cooking Time: About 30-40 minutes from start to finish.
Braised Veal Shanks with Gremolata
Braised Veal Shanks with Gremolata: A Hearty Italian-Style Dish
This classic Italian dish is a staple of fine dining, featuring tender veal shanks slow-cooked in red wine and aromatics, served with a bright and herbaceous gremolata.
Ingredients:
– 4 veal shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Gremolata (see below for recipe)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season veal shanks with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear veal shanks until browned, about 2 minutes per side. Remove from pot.
4. Add onion and garlic to pot; cook until softened, about 5 minutes.
5. Add red wine, broth, and tomato paste to pot. Stir to combine.
6. Return veal shanks to pot; cover with lid. Transfer to oven and braise for 2-1/2 hours, or until tender.
7. Serve with gremolata spooned over the top.
Gremolata:
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt, to taste
Combine all ingredients in a bowl; refrigerate until ready to serve.
Cooking Time: 2-1/2 hours
Veal Scaloppini with White Wine Sauce
This classic Italian dish is a staple of fine dining, featuring tender veal cutlets cooked to perfection and served in a rich white wine sauce. With just a few ingredients and simple steps, you can create an impressive main course for your next dinner party.
Ingredients:
– 4 veal scaloppini (thinly sliced)
– 1 cup all-purpose flour
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup white wine (dry)
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal scaloppini with salt and pepper.
2. Dredge in flour, shaking off excess.
3. Melt butter in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
4. Add veal scaloppini and cook for 2-3 minutes on each side, or until cooked through.
5. Remove veal from skillet and set aside.
6. Reduce heat to medium-low and add white wine. Scrape up any browned bits from the bottom of the pan.
7. Add heavy cream and simmer for 2-3 minutes, or until sauce thickens slightly.
8. Serve veal scaloppini with white wine sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Veal Meatballs in Tomato Basil Sauce
This classic Italian-inspired recipe combines tender veal meatballs with a rich and flavorful tomato basil sauce, perfect for serving as an appetizer or main course.
Ingredients:
– 1 pound ground veal
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground veal, breadcrumbs, egg, olive oil, onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. While the meatballs are cooking, heat the tomato sauce over medium heat. Add chopped basil and stir to combine.
6. Serve the veal meatballs in the tomato basil sauce. Enjoy!
Cooking Time: 35-40 minutes
Veal Ragu with Pappardelle Pasta
A hearty and flavorful Italian dish that combines tender veal ragù with wide, flat pappardelle pasta. This comforting meal is perfect for a cozy night in.
Ingredients:
– 1 pound boneless veal shoulder or shank, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 12 ounces pappardelle pasta
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the pappardelle pasta according to package instructions. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the veal and cook until browned on all sides, about 5 minutes. Remove the veal from the pan and set aside.
3. Reduce the heat to medium and add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Return the veal to the pan and simmer, covered, for 1 hour, or until the veal is tender.
6. Serve the veal ragù over cooked pappardelle pasta, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Pan-Seared Veal Medallions with Red Wine Reduction
Savor the tender flavor of veal paired with a rich and fruity red wine reduction, perfect for a special occasion or romantic dinner. This elegant dish is sure to impress your guests.
Ingredients:
– 4 veal medallions (6 oz each)
– Salt and pepper, to taste
– 2 tbsp olive oil
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1/4 cup beef broth
– 2 tbsp butter
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season veal medallions with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear veal for 2-3 minutes per side, or until browned.
4. Transfer veal to a plate and keep warm.
5. Reduce heat to medium and add red wine to the skillet. Simmer for 5 minutes, scraping up any browned bits from the bottom of the pan.
6. Add beef broth and bring to a boil. Cook for an additional 2-3 minutes or until reduced by half.
7. Stir in butter until melted.
8. Serve veal medallions with red wine reduction spooned over the top.
Cooking Time: 15-20 minutes
Veal Stew with Root Vegetables
Veal Stew with Root Vegetables: A hearty and flavorful dish that combines tender veal with a variety of root vegetables.
Ingredients:
– 1 pound veal stew meat, cut into 1-inch cubes
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 large parsnip, peeled and chopped
– 1 cup chicken broth
– 1/4 cup red wine (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add veal cubes and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add chopped onion, carrots, potatoes, and parsnip to the pot. Cook until the vegetables are tender, about 10-12 minutes.
4. Add garlic, chicken broth, and red wine (if using) to the pot. Stir to combine.
5. Return veal to the pot and bring the mixture to a simmer.
6. Reduce heat to low and cook for an additional 30 minutes, or until the veal is tender.
Cooking Time: 45-50 minutes
Veal Cutlets with Garlic and Rosemary
Elevate your dining experience with this classic Italian-inspired dish featuring tender veal cutlets, infused with the pungency of garlic and the earthiness of rosemary.
Ingredients:
– 4 veal cutlets (about 1/4 pound each)
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Season the veal cutlets with salt and pepper.
3. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the chopped rosemary to the skillet and cook for an additional minute, until slightly wilted.
5. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
6. Transfer the veal cutlets to a baking sheet and bake in the preheated oven for 5-7 minutes, or until lightly browned.
Cooking Time: Approximately 15-20 minutes
Veal and Wild Mushroom Risotto
This creamy risotto is a perfect combination of tender veal and earthy wild mushrooms, perfect for a special occasion or a cozy night in. With its rich flavors and velvety texture, this dish is sure to impress.
Ingredients:
– 1 pound veal scallopini, sliced into thin strips
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 4 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add veal and cook until browned, about 3-4 minutes per side. Remove from heat and set aside.
2. In the same skillet, add more oil if needed, then sauté onion and garlic until softened, about 2 minutes.
3. Add Arborio rice and cook for 1 minute, stirring constantly.
4. Gradually add broth, wine (if using), and butter, stirring continuously until creamy and cooked through, about 20-25 minutes.
5. Stir in cooked veal and mushrooms. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 35-40 minutes
Veal Burgers with Caramelized Onions
This recipe brings together the tender flavor of veal burgers and the sweetness of caramelized onions, creating a match made in heaven. Perfect for a special occasion or a quick dinner option.
Ingredients:
– 1 lb veal patties
– 2 large onions, thinly sliced
– 2 tbsp butter
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
– Buns, lettuce, tomato, cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season veal patties with salt and pepper.
3. Grill veal patties for 4-5 minutes per side, or until cooked through.
4. Meanwhile, melt butter in a skillet over low heat.
5. Add thinly sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
6. Assemble burgers by spreading Worcestershire sauce on the bottom bun, followed by a veal patty, some caramelized onions, and finishing with the top bun.
Cooking Time: 15-20 minutes
Veal Cordon Bleu with Ham and Cheese
A decadent and elegant dish that combines the tender taste of veal with the savory flavors of ham and cheese. This recipe is perfect for a special occasion or a fancy dinner party.
Ingredients:
– 4 veal cutlets, pounded thin
– 4 slices of prosciutto or serrano ham
– 4 tablespoons of unsalted butter, softened
– 2 cups of grated Gruyère or Swiss cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season veal cutlets with salt and pepper.
3. Place a slice of ham on each veal cutlet, leaving a 1-inch border around the edges.
4. Sprinkle cheese over the ham, dividing it evenly among the four cutlets.
5. Fold the veal in half to enclose the filling, pressing gently to seal.
6. Dip the folded veal in butter, coating both sides evenly.
7. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Veal Kebabs with Mediterranean Spices
Veal Kebabs with Mediterranean Spices: A flavorful and aromatic twist on traditional skewers, these veal kebabs are marinated in a blend of Mediterranean spices and grilled to perfection.
Ingredients:
– 1 pound veal cubes (about 1 inch)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1/2 teaspoon coriander
– Salt and pepper to taste
– Fresh parsley or oregano for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, paprika, cumin, coriander, salt, and pepper.
3. Add veal cubes to the marinade and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated veal onto skewers, leaving a small space between each piece.
5. Grill kebabs for 8-10 minutes, turning occasionally, or until veal reaches internal temperature of 145°F (63°C).
6. Garnish with fresh parsley or oregano, if desired.
Cooking Time: 12-15 minutes
Veal Wellington with Puff Pastry
Elevate your dinner party with this elegant Veal Wellington recipe, wrapped in flaky puff pastry and served with a side of sophistication. This classic dish is sure to impress your guests.
Ingredients:
– 1 pound veal scallopini
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup mushroom duxelles (see note)
– 1/4 cup cognac or dry white wine (optional)
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Season veal with salt and pepper.
2. In a skillet, sauté veal in butter until browned, about 3-4 minutes per side. Remove from heat.
3. Spread mushroom duxelles on one half of the puff pastry, leaving a 1/2-inch border. Place veal on top.
4. Brush edges with water and fold other half of pastry over veal. Press to seal.
5. Place on baking sheet and bake for 25-30 minutes or until golden brown.
Note: Mushroom duxelles is a mixture of sautéed mushrooms, shallots, and herbs. You can use store-bought or homemade.
Veal Tacos with Avocado Lime Crema
Elevate your taco game with this flavorful and tender veal recipe, paired with a refreshing avocado lime crema.
Ingredients:
– 1 pound veal cutlets (about 1/4 inch thick)
– 2 tablespoons olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Lime Crema ingredients: see below
Avocado Lime Crema:
– 3 ripe avocados, diced
– 1/2 cup plain Greek yogurt
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together cumin, paprika, salt, and pepper.
3. Brush both sides of the veal cutlets with olive oil, then season with the spice mixture.
4. Grill veal for 3-4 minutes per side, or until cooked through to desired level.
5. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by slicing grilled veal into thin strips and serving with warmed tortillas, Avocado Lime Crema, and any desired garnishes.
Cooking Time: 15-20 minutes
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