Top Rated Veal Recipes

Lomonaco took some time away from running his busy New York City restaurants to take part in New York City’s Wine & Food Festival’s Meatball Madness. He dished out plates and plates of these balls at the event and was a runner-up at the event.  Click here to read How to Make a Better Meatball
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5
Osso Bucco
"Osso Bucco means bones with holes or hollow bones. One of my favorite parts of this recipe is the bone marrow. Anyone who leaves them without exploring and trying their interior has missed out the best part. I love cooking this at home because it is a great dish and not as difficult to cook as it looks. It can be served with any starch or veggies of your choice."- Fine & Rare’s Chef David Arias
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4.666665
veal milanese
In honor of Frank Sinatra’s Birthday coming up on December 12th, Patsy’s Italian Restaurant, known for years as Frank’s favorite Italian Restaurant is sharing some of Ol’ Blue Eyes’ favorite dishes like this Veal Milanese.In over 70 years of existence, Patsy’s Italian Restaurant has had only three chefs, the late Patsy himself, his son Joe Scognamillo and Joe’s son Chef Sal Scognamillo, who has been manning the kitchen for the past 30 years. Frank Sinatra first met “Patsy” Scognamillo in 1942, which sparked a lifelong relationship between Patsy’s and Sinatra. Whenever he was in New York, he would visit the restaurant usually more than once with all of his friends. His legacy lives on in the restaurant till this day.
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4.5
California Casserole
When old-fashioned comfort food calls, try a casserole that's got it all, a winner in the Pillsbury Bake-Off Contest.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1956.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
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4.5
This simple but easy-to-create veal Wiener schnitzel recipe is necessary for a fall dinner. Unlike many more complicated Wiener schnitzel recipes, this delicious Oktoberfest staple is easy for even beginner chefs.
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4
For a hearty hoilday meal, try this flavorful chestnut pasta with tender braised veal and vegetables.  For more recipes, visit Justmarriedandcooking.com
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4
  Bagatelle’s oxtail-stuffed pasta is all that we love about ravioli, and perfect for a warm and comforting dinner on a rainy night.  
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4
Grill
Heart is probably the most accessible of organ meats. It may be daunting in appearance, but it's meaty and firm and cooked, and tastes very good. It is prepared in this manner in various corners of Lazio, Umbria, and Tuscany. Most butchers will special-order veal heart for you.Adapted from “The Country Cooking of Italy” by Colman Andrews (to be published in Fall 2011 by Chronicle Books).
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3.4
pasta
Chicken livers are the secret to the Bolognese, shhhh… The sweetness of the peppers, onion, and basil, and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. — Cooking and the Career GirlFor more recipes like this one, visit Cooking and the Career Girl.
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3.4
This is a lovely, simple, basic method for braising veal chops or steaks. Serve just as is, enriching the braising juices with a little butter, or elaborating with cream and mushrooms or other trimmings, as described in the variations following this recipe. You might arrange the chops on a bed of creamed spainch or on the potatoes simmered in cream and tarragon.
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3.11111
Slow-Cooked Short Ribs
Braised short ribs are the ultimate comfort food, in my book. But, the classic Boeuf Bourguignon can be intimidating.I've simplified the braising process here, and for gluten-free folk like me, eliminated the flour. The key to tender braised short ribs is to make them a day in advance, and cook them over very, VERY low heat, for a long time. I've served these tender morsels here over the vegetable purée that I strained from the sauce, but crisp-tender spaetzle, or even tender egg fettuccine are wonderful accompaniments.Click here to see Slow Cooker Challenge.Click here to see 15 Classic Comforting FoodsClick here for more of the 101 Best Slow Cooker Recipes
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3.055555
Panko-Crusted Veal Cutlet with English Peas
It may seem like a lot of butter, but I was amazed at how the crust on each piece of veal just soaked it all up — about one tablespoon each. So, if you end up with about eight cutlets like I did, you'll need the eight tablespoons of butter. It may seem a bit decadent, but it's a tasty, quick, and easy weeknight main. And a little goes a long way. Two cutlets per person should more than suffice, especially with all the buttah. Click here to see Butter vs. Olive Oil: What's Better?
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2.5