\nClassic Veal Parmesan Recipe<\/p>\n
When it comes to special occasions, you want a dish that’s sure to impress. And what better way to do that than with a tender and flavorful piece of veal? Whether you’re serving it at a holiday dinner or a romantic evening in, veal is the perfect protein to elevate your meal to new heights. In this article, we’ll explore 20 delicious veal recipes that are sure to become new favorites.<\/p>\n
From classic Veal Parmesan to rich and creamy Veal Stroganoff, and from herby Veal Chops to tender Veal Osso Buco, there’s something for everyone on this list. And the best part? These dishes are perfect for special occasions, whether that’s a birthday dinner or a cozy night in with loved ones.<\/p>\n
So what are you waiting for? Let’s dive into these 20 delicious veal recipes and start planning your next special meal!<\/p>\n
\nClassic Veal Parmesan Recipe<\/p>\n
A timeless Italian-American classic, Veal Parmesan is a simple yet impressive dish that’s sure to please. Tender veal cutlets are breaded and fried to a golden brown, then topped with melted mozzarella cheese and marinara sauce.<\/p>\n
Ingredients:<\/p>\n
– 4 veal cutlets (about 1\/4 inch thick)
\n– 1 cup all-purpose flour
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 cups breadcrumbs
\n– 1 egg, beaten
\n– Vegetable oil for frying
\n– 1 cup marinara sauce
\n– 8 ounces mozzarella cheese, shredded<\/p>\n
Instructions:<\/p>\n
1. Season veal cutlets with salt and pepper.
\n2. Dredge cutlets in flour, shaking off excess.
\n3. Dip floured cutlets in beaten egg, then coat with breadcrumbs.
\n4. Fry breaded veal in hot oil until golden brown (about 2-3 minutes per side).
\n5. Transfer veal to a baking dish and spoon marinara sauce over each cutlet.
\n6. Sprinkle mozzarella cheese on top of each cutlet.
\n7. Bake at 375\u00b0F for 10-12 minutes, or until cheese is melted and bubbly.<\/p>\n
Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Season veal cutlets with salt and pepper. Cooking Time:<\/strong> Approximately 15-20 minutes.<\/p>\n Elevate your dinner game with this flavorful and tender veal chop recipe, featuring a fragrant herb crust that adds depth to each bite.<\/p>\n Ingredients:<\/p>\n – 4 veal chops (about 1 inch thick) Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal cutlets (about 3 oz each) Instructions:<\/strong><\/p>\n 1. Season veal cutlets with salt and pepper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal shanks (about 1 pound each) Instructions:<\/strong><\/p>\n 1. Preheat slow cooker to low. Serve: Garnish with chopped parsley, if desired. Serve with risotto, polenta, or crusty bread.<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal cutlets (about 1\/4 inch thick) Instructions:<\/strong><\/p>\n 1. Season the veal cutlets with salt and pepper. Cooking Time:<\/strong> About 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound veal strips Instructions:<\/strong><\/p>\n 1. Cook egg noodles according to package instructions. Set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal scallopini (thinly sliced veal cutlets) Instructions:<\/strong><\/p>\n 1. Season veal cutlets with salt and pepper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal medallions (about 1\/2 inch thick) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-16 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound veal shank or breast, cut into 2-inch pieces Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large Dutch oven over medium-high heat. Cooking Time:<\/strong> 1 1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal cutlets (about 1\/4 inch thick) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat the broth in a separate pot and keep warm. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal shanks Gremolata:<\/strong><\/p>\n – 1\/2 cup freshly chopped parsley Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground veal Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal cutlets (about 1\/4 inch thick) Instructions:<\/strong><\/p>\n 1. Preheat a skillet or saut\u00e9 pan over medium-high heat. Cooking Time:<\/strong> 6-8 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 veal cutlets (about 1\/4 inch thick) Instructions:<\/strong><\/p>\n 1. Prepare the breading station by placing flour, beaten egg, and breadcrumbs in separate dishes. Cooking Time:<\/strong> Approximately 20-25 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 12-15 cannelloni tubes Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (1-2 pound) veal tenderloin Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb veal scallopini Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Elevate your dining experience with these 20 mouth-watering veal recipes perfect for special occasions. From classic Veal Parmesan to creamy Veal Stroganoff and tender Veal Scallopini in White Wine Sauce, there’s something for everyone. Try Herb-Crusted Veal Chops or Pan-Seared Veal with Garlic and Thyme for a flavorful twist. Impress your guests with elegant dishes like Roasted Veal Tenderloin with Red Wine Reduction or Veal Saltimbocca with Prosciutto and Sage. Whether you’re hosting a dinner party or celebrating a special occasion, these veal recipes are sure to impress.<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to special occasions, you want a dish that’s sure to impress. And what better way to do that than with a tender and flavorful piece of veal? Whether you’re serving it at a holiday dinner or a romantic evening in, veal is the perfect protein to elevate your meal to new heights. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":9264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-9488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=9488"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9488\/revisions"}],"predecessor-version":[{"id":9489,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9488\/revisions\/9489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/9264"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=9488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=9488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=9488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Veal Marsala with Mushrooms<\/h2>\n
\nThis rich and savory Veal Marsala with Mushrooms recipe is a staple of Italian cuisine, perfect for special occasions or a cozy night in. Tender veal cutlets are smothered in a flavorful mushroom sauce, made with saut\u00e9ed mushrooms, marsala wine, and aromatics.<\/p>\n
\n\u2022 4 veal cutlets (6 oz each)
\n\u2022 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n\u2022 2 tablespoons butter
\n\u2022 2 cloves garlic, minced
\n\u2022 1\/2 cup marsala wine
\n\u2022 1\/2 cup chicken broth
\n\u2022 1 tablespoon all-purpose flour
\n\u2022 Salt and pepper to taste
\n\u2022 Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
\n3. Add mushrooms and cook until tender, about 3-4 minutes.
\n4. Add marsala wine and chicken broth; bring to a simmer.
\n5. Whisk in flour to thicken sauce.
\n6. Add veal cutlets and cook for 2-3 minutes on each side or until cooked through.
\n7. Serve hot, garnished with chopped parsley if desired.<\/p>\nHerb-Crusted Veal Chops<\/h2>\n
\nHerb-Crusted Veal Chops Recipe<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 2 sprigs fresh rosemary, chopped
\n– 2 sprigs fresh thyme, chopped
\n– 1 teaspoon lemon zest
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, and lemon zest.
\n3. Place the veal chops on a baking sheet lined with parchment paper.
\n4. Brush the herb mixture evenly over both sides of the veal chops.
\n5. Season with salt and pepper to taste.
\n6. Bake for 18-20 minutes or until the veal reaches your desired level of doneness.<\/p>\nVeal Piccata with Lemon and Capers<\/h2>\n
\nPiccata is a beloved Italian dish that showcases the tender flavor of veal. This recipe adds a bright and tangy twist with lemon and capers, making it a perfect accompaniment to pasta or risotto.<\/p>\n
\n– 2 lemons, juiced
\n– 1\/4 cup white wine
\n– 1\/4 cup chicken broth
\n– 2 tbsp butter
\n– 2 tsp capers, rinsed and drained
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, melt 1 tbsp of butter over medium-high heat. Add veal and cook for 3-4 minutes per side, or until cooked through. Remove from skillet and set aside.
\n3. Reduce heat to medium. Add remaining 1 tbsp of butter, lemon juice, white wine, and chicken broth. Scrape up any browned bits from the bottom of the pan.
\n4. Stir in capers. Simmer sauce for 2-3 minutes or until slightly thickened.
\n5. Serve veal with lemon-caper sauce spooned over the top. Garnish with chopped parsley if desired.<\/p>\nSlow-Cooked Veal Osso Buco<\/h2>\n
\nOsso buco, an Italian classic, gets a tender and flavorful makeover with slow-cooking. This rich and comforting dish is perfect for a special occasion or cozy night in.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup white wine
\n– 1 cup beef broth
\n– 1 tablespoon tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Season veal shanks with salt and pepper.
\n3. Heat oil in a large skillet over medium-high heat. Brown veal shanks on all sides, about 5 minutes per side. Remove from skillet and set aside.
\n4. Add chopped onion to skillet and cook until caramelized, about 5 minutes.
\n5. Add garlic, wine, broth, tomato paste, and thyme to skillet. Stir to combine.
\n6. Place veal shanks in slow cooker. Pour sauce over top.
\n7. Cook for 8-10 hours or overnight.<\/p>\nVeal Saltimbocca with Prosciutto and Sage<\/h2>\n
\nThis traditional Italian recipe combines tender veal cutlets, crispy prosciutto, and fragrant sage to create a rich and savory dish. Perfect for special occasions or cozy dinner gatherings.<\/p>\n
\n– 6 slices of prosciutto
\n– 2 tablespoons of olive oil
\n– 2 sprigs of fresh sage, chopped
\n– 1 lemon, cut into wedges
\n– Salt and pepper to taste<\/p>\n
\n2. Heat the olive oil in a large skillet over medium-high heat.
\n3. Add the prosciutto slices and cook until crispy, about 2-3 minutes per side.
\n4. Remove the prosciutto from the skillet and set aside.
\n5. Add the chopped sage to the skillet and saut\u00e9 for 1 minute.
\n6. Add the veal cutlets to the skillet and cook for 2-3 minutes per side, or until cooked through.
\n7. Serve the veal with crispy prosciutto on top and a squeeze of lemon juice.<\/p>\nCreamy Veal Stroganoff<\/h2>\n
\nA classic Russian dish gets a creamy twist with this veal stroganoff recipe. Tender veal strips are cooked in a rich and creamy sauce, served over egg noodles for a comforting and satisfying meal.<\/p>\n
\n– 2 tablespoons butter
\n– 1 medium onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup beef broth
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 8 ounces egg noodles
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, melt butter over medium-high heat. Add veal strips and cook until browned, about 3-4 minutes. Remove from heat and set aside.
\n3. Reduce heat to medium. Add chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
\n4. Stir in heavy cream, beef broth, and paprika. Bring mixture to a simmer.
\n5. Return veal strips to the skillet and cook until coated in sauce, about 2-3 minutes. Season with salt and pepper to taste.
\n6. Serve veal stroganoff over cooked egg noodles. Garnish with chopped parsley if desired.<\/p>\nVeal Scallopini in White Wine Sauce<\/h2>\n
\nThis classic Italian dish is a staple of fine dining, with tender veal cutlets cooked to perfection and served in a rich white wine sauce. A simple yet impressive recipe perfect for special occasions or weeknight dinners.<\/p>\n
\n– 1 cup all-purpose flour
\n– 2 tablespoons butter
\n– 1\/2 cup dry white wine
\n– 1\/2 cup chicken broth
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Dredge veal in flour, shaking off excess.
\n3. Melt butter in a large skillet over medium-high heat. Add veal and cook 2-3 minutes per side, or until cooked through.
\n4. Remove veal from skillet; set aside.
\n5. Reduce heat to medium; add white wine, chicken broth, and garlic to skillet. Simmer 2-3 minutes, stirring occasionally.
\n6. Serve veal with white wine sauce spooned over the top. Garnish with chopped parsley, if desired.<\/p>\nGrilled Veal Medallions with Rosemary<\/h2>\n
\nElevate your dinner game with this flavorful and elegant dish. Tender veal medallions are infused with the aroma of fresh rosemary, perfect for a special occasion or a cozy night in.<\/p>\n
\n– 2 sprigs of fresh rosemary, chopped
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together olive oil and chopped rosemary.
\n3. Brush both sides of the veal medallions with the rosemary-infused oil.
\n4. Season with salt and pepper to taste.
\n5. Grill the veal medallions for 3-4 minutes per side, or until cooked through.
\n6. Let rest for a few minutes before serving.<\/p>\nVeal Rag\u00f9 with Pappardelle<\/h2>\n
\nThis rich and flavorful Veal Rag\u00f9 is a staple of Italian cuisine, paired perfectly with wide, flat pappardelle noodles. This comforting dish is sure to become a new favorite.<\/p>\n
\n– 3 tablespoons olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup red wine
\n– 1 cup beef broth
\n– 1 can (6 oz) tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 12 ounces pappardelle noodles<\/p>\n
\n2. Brown the veal pieces, then set aside.
\n3. Cook the onion and garlic until softened, about 5 minutes.
\n4. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
\n5. Return the veal to the pot, cover, and simmer for 1 1\/2 hours or until the meat is tender.
\n6. Cook the pappardelle noodles according to package instructions.
\n7. Serve the rag\u00f9 over the noodles.<\/p>\nVeal Cutlets with Lemon Butter<\/h2>\n
\nThis classic dish is a masterclass in simplicity, where the delicate flavor of veal is elevated by a tangy and rich lemon butter sauce. Perfect for a special occasion or a weeknight dinner.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 2 cloves garlic, minced
\n– 2 lemons, juiced (about 2 tablespoons)
\n– 2 tablespoons chopped fresh parsley
\n– Salt and pepper to taste<\/p>\n
\n2. Season veal cutlets with salt and pepper.
\n3. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
\n4. Stir in lemon juice and parsley. Bring mixture to a simmer.
\n5. Place veal cutlets on a baking sheet lined with parchment paper. Spoon lemon butter evenly over each cutlet.
\n6. Bake for 12-15 minutes or until veal is cooked through and slightly pink in the center.
\n7. Serve immediately, garnished with additional parsley if desired.<\/p>\nVeal and Wild Mushroom Risotto<\/h2>\n
\nThis rich and creamy risotto pairs perfectly with tender veal, earthy wild mushrooms, and a hint of white wine.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1\/2 cup veal scallopini, thinly sliced
\n– 1 cup mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/4 cup white wine
\n– 2 tablespoons butter
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, heat the oil over medium-high. Add veal and cook until browned, about 3-4 minutes. Remove from pan and set aside.
\n3. Reduce heat to medium. Add chopped onion and cook until translucent, about 2-3 minutes. Add garlic and cook for an additional minute.
\n4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
\n5. Add white wine and stir until absorbed. Then, add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n6. After 20-25 minutes of cooking, when rice is tender and creamy, stir in butter and cooked veal. Serve hot, garnished with chopped parsley if desired.<\/p>\nBraised Veal Shanks with Gremolata<\/h2>\n
\nA classic Italian dish that showcases tender veal shanks slow-cooked in a rich and flavorful sauce, finished with a bright and herby gremolata.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup red wine
\n– 1 cup beef broth
\n– 1 tablespoon tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– Gremolata (see below)<\/p>\n
\n– 1\/4 cup freshly chopped lemon zest
\n– 2 cloves garlic, minced
\n– Salt, to taste<\/p>\n
\n2. Season veal shanks with salt and pepper.
\n3. Heat oil in a large Dutch oven over medium-high heat. Brown veal shanks, then set aside.
\n4. Add onion and garlic; cook until softened, about 5 minutes.
\n5. Add wine, broth, tomato paste, and thyme. Bring to a boil, then cover and transfer to the preheated oven.
\n6. Braise for 2-1\/2 hours or until veal is tender.
\n7. Stir in gremolata and serve with braised veal.<\/p>\nVeal Meatballs in Tomato Basil Sauce<\/h2>\n
\nElevate your pasta dish with these tender veal meatballs swimming in a rich and flavorful tomato basil sauce.<\/p>\n
\n– 1\/2 cup breadcrumbs
\n– 1 egg, lightly beaten
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 1 can (28 oz) crushed tomatoes
\n– 1\/4 cup chopped fresh basil
\n– 2 cloves garlic, minced
\n– 1\/4 cup grated Parmesan cheese<\/p>\n
\n2. In a large bowl, combine ground veal, breadcrumbs, egg, and olive oil. Mix until just combined.
\n3. Use your hands to shape mixture into small meatballs, about 1 1\/2 inches in diameter. Place on a baking sheet lined with parchment paper.
\n4. Bake for 15-18 minutes or until cooked through.
\n5. While meatballs are cooking, heat crushed tomatoes, basil, garlic, and Parmesan cheese in a large skillet over medium-low heat.
\n6. Add cooked meatballs to the sauce and simmer for an additional 10-15 minutes.
\n7. Serve with pasta, garnished with additional basil if desired.<\/p>\nVeal Stew with Root Vegetables<\/h2>\n
\nA hearty and flavorful stew that pairs tender veal with a medley of root vegetables, perfect for a cozy dinner.<\/p>\n
\n– 1 pound veal stew meat, cut into 2-inch pieces
\n– 2 medium carrots, peeled and sliced
\n– 2 medium parsnips, peeled and sliced
\n– 1 large celery stalk, chopped
\n– 2 cloves garlic, minced
\n– 1 cup beef broth
\n– 1 tablespoon tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n1. Heat oil in a large Dutch oven over medium-high heat.
\n2. Add veal and cook until browned, about 5 minutes. Remove from pot.
\n3. Add carrots, parsnips, celery, and garlic to the pot. Cook until vegetables are tender, about 10 minutes.
\n4. Stir in beef broth, tomato paste, and thyme. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
\n5. Return veal to the pot and cook until cooked through, about 5-7 minutes more.
\n6. Season with salt and pepper to taste.<\/p>\nPan-Seared Veal with Garlic and Thyme<\/h2>\n
\nThis classic French-inspired dish is a masterclass in simplicity and flavor. Tender veal cutlets are seared to perfection, infused with the pungency of garlic and the earthiness of thyme.<\/p>\n
\n– 2 cloves of garlic, minced
\n– 2 sprigs of fresh thyme, chopped
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Season the veal cutlets with salt and pepper on both sides.
\n3. Add the olive oil to the preheated pan, then add the garlic and thyme. Cook for 1 minute, stirring constantly, until fragrant.
\n4. Place the veal cutlets in the pan and cook for 2-3 minutes per side, or until cooked through.
\n5. Remove the veal from the pan and let it rest for a few minutes before serving.<\/p>\nVeal Schnitzel with Arugula Salad<\/h2>\n
\nExperience the richness of Italy with this tender and crispy Veal Schnitzel served alongside a peppery arugula salad. This simple yet elegant dish is perfect for special occasions or a cozy night in.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1 egg, beaten
\n– 1 cup breadcrumbs (Panko or regular)
\n– 2 tbsp butter, melted
\n– Salt and pepper to taste
\n– 4 cups arugula leaves
\n– 1\/4 cup shaved Parmesan cheese
\n– 2 tbsp olive oil
\n– 2 tbsp white wine vinegar
\n– Salt and pepper to taste<\/p>\n
\n2. Season veal cutlets with salt and pepper. Dip each cutlet into flour, then egg, then breadcrumbs, pressing gently to adhere.
\n3. Heat butter in a large skillet over medium-high heat. Fry veal schnitzels for 2-3 minutes per side, or until cooked through.
\n4. Meanwhile, combine arugula leaves, Parmesan cheese, olive oil, and white wine vinegar in a bowl.
\n5. Serve veal schnitzel with arugula salad. Enjoy!<\/p>\nVeal and Spinach Stuffed Cannelloni<\/h2>\n
\nElevate your pasta game with this creamy, flavorful dish that combines tender veal and spinach with rich ricotta cheese. Perfect for a special occasion or dinner party.<\/p>\n
\n– 1 lb veal scallopini, finely chopped
\n– 2 cups fresh spinach leaves
\n– 1 cup ricotta cheese
\n– 1\/2 cup grated Parmesan cheese
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook cannelloni tubes according to package instructions.
\n3. In a mixing bowl, combine veal, spinach, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
\n4. Stuff each cooked cannelloni tube with the veal and spinach mixture.
\n5. Place stuffed cannelloni in a baking dish and cover with tomato sauce.
\n6. Top with shredded mozzarella cheese and chopped parsley (if using).
\n7. Bake for 25-30 minutes, or until golden brown.<\/p>\nRoasted Veal Tenderloin with Red Wine Reduction<\/h2>\n
\nRoasted Veal Tenderloin with Red Wine Reduction: A rich and flavorful dish that elevates the tenderloin to new heights.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon butter
\n– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
\n– 1 cup beef broth
\n– 2 cloves garlic, minced
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together olive oil, butter, garlic, and thyme.
\n3. Season the veal tenderloin with salt and pepper.
\n4. Place the tenderloin on a baking sheet lined with parchment paper and brush with the olive oil mixture.
\n5. Roast in the preheated oven for 15-20 minutes per pound, or until the internal temperature reaches 145\u00b0F (63\u00b0C).
\n6. While the veal is roasting, reduce the red wine and beef broth in a saucepan over medium heat by half.
\n7. Serve the roasted veal with the reduced sauce spooned over the top.<\/p>\nVeal and Potato Gratin<\/h2>\n
\nElevate your dinner game with this rich and comforting Veal and Potato Gratin recipe, perfect for a special occasion or cozy night in. Thinly sliced veal and tender potatoes are layered with creamy bechamel sauce and baked to golden perfection.<\/p>\n
\n– 2 large Yukon gold potatoes, thinly sliced
\n– 1\/4 cup unsalted butter, softened
\n– 1\/2 cup all-purpose flour
\n– 1 1\/2 cups whole milk
\n– 1\/2 cup grated Gruy\u00e8re cheese
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. In a large skillet, cook veal in butter until browned, about 3-4 minutes per side. Remove from heat.
\n3. In a separate pot, combine milk and flour to make bechamel sauce. Cook over medium heat, whisking constantly, until thickened.
\n4. In a greased 9×13-inch baking dish, create alternating layers of veal, potatoes, and bechamel sauce. Top with Gruy\u00e8re cheese.
\n5. Bake for 25-30 minutes or until golden brown and bubbly.<\/p>\nSummary<\/h2>\n