Top Rated Veal Recipes

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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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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Capers
Veal piccata is a classic staple of Italian food. Capers, parsley, lemon juice, and white wine form the foundations of the sauce for this recipe. Try this quick and easy version from Lugo Caffe, located in New York City. See all caper recipes.
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I have so many herbs growing in the garden and when my husband came home with Veal Loin Chops this recipe was created. I combined all of my herbs together and this dish was delicious! This was served with my Sweet Potato Pie I did however take the loin chops out of the package and season them with salt and pepper on both sides then put into a plastic bag and add minced garlic and olive oil. Seal and refrigerate for 3 hours. You can make this a paleo recipe by omitting the parmesan cheese and breadcrumbs. For this recipe and other entertaining tips from Cindy's Table, click here.
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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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Making Sausage
This recipe is a great project for the do-it-yourself types out there. Chef Anthony Meidenbauer of Holstein's in Las Vegas brings us this simple recipe for homemade bratwurst. All you'll need is a meat grinder or a friend at the butcher shop, and a sausage maker. You can save the extra sausage casings for the next time you feel like making your own links. Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.
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4
We don’t serve hamburgers and hotdogs when our lake friends are invited over for dinner… I go for the gusto and prepared Braised Veal Shanks with Fresh Herbs from my garden and served over parsnip puree! The only think left on every ones plate was the bone! I guess that means – enjoyed by all… This is a great Paleo Recipe and of course Italian Recipes prepared especially for you….. Last minute I decided to chop up more fresh herbs and top with a gremolata. A gremolata is a herb (parsley) condiment that is chopped with fresh parsley, lemon zest, garlic which is traditionally accompanies braised veal but I love to add to braised short ribs and even chicken milanese.
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Peas
Lay your eyes upon this delectable recipe of veal to follow the first course in an Edwardian- or Victorian-era feast, adapted from Mrs. Beeton's Book of Household Management, an authoritative guide to domestic matters published in 1861. Your guests will surely express their delight and satisfaction with your hospitality should this emerge from your illustrious kitchen.
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I decided to create this dish because the veal looked really good, the asparagus were just perfect and I love peas.. This veal scaloppine with asparagus and sweet peas took some time and I had to stay at the stove but my husband and our company told me this was better than any restaurant meal. I will take that as a huge compliment! This recipe is perfect if you are following the paleo diet but because I am Italian and was serving other Italian’s I made a batch of polenta. You can certainly make a cauliflower mash and it would be just amazing! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
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Mini Cilantro-Seasoned Veal Burger
Barbeque season may be over, but you can enjoy this modern take on a classic hamburger year-round! These zesty mini-patties made from veal, herbs, and onion can work as an appetizer or entrée. A rosé wine like a Bordeaux Clairet adds a gourmet touch to the dining experience.
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This brine marinade is used at BLT Steak for the herb-Parmesan crusted veal chop. Simple and easy on hand ingredients make it a no-brainer next time you are preparing your favorite chop.
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Country Cooking of Italy
Fontina — the real thing, which has been made from raw cow’s milk in the alpine reaches of the Valle d’Aosta for eight or nine hundred years — is one of Italy’s great cheeses: aromatic, herbaceous, a little sweet. It also melts extremely well, and is used frequently in cooking, in its home region and beyond. I first encountered this classic preparation one October almost 40 years ago at a little restaurant in the countryside near Saint-Vincent — I’ve long since forgotten its name — where slices of white truffle were added to the filling.
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