Veal Recipes

I will be away for the weekend, so i will post fridays, saturdays, and sundays ingredient of the day. Lets see how many recipes you guys can make me read through on sunday


(4 servings)

4 veal cutlets

1/2 tsp. paprika

2 tsp. mustard

1 sweet dill pickle

1/2 cup liver sausage

1/4 cup butter

2/3 cup plain yogurt

1/2 tsp. salt

1/2 tsp. white pepper

Pound veal until very thin, dust with paprika, spread with


Cut pickle lengthwise, in four. Spread liver sausage on veal and place a piece of pickle on each. Roll slices up and secure with toothpick.

Melt butter in skillet and brown the rolls on each side. Add yogurt and season with salt and pepper. Cover, cook over low heat 20 minutes.

Remove toothpicks; arrange on serving dish, spoon over the sauce and serve with rice.

veal scalapini

1 tsp oregano
1 tsp basil or 3 basil leaves chopped
juice of 1 lemon
1 cup dry white wine
4 cloves garlic minced
1 cup chicken broth
3 tbls olive oil
4-6 veal cutlets you can also use thinly sliced porkchops I do this and place them in a bagging and pound thin with tenderizing mallet you really can’t tell the difference

heat oil in skillet
flour and salt and pepper cutlets
brown in oil on each side
in a sauce pan combine other ingrediants
just until warm
place cutlets in an oven proof dish
pour sauce on top and cook for apx 30 minutes at 350 degrees
you can thicken the sauce with flour and water or cornstarch

serve over pasta or with oven browned potatoes

2 tbls butter
2 tbls oil
2 cloves garlic crushed
salt and pepper

melt butter in microwave
add oil, garlic and quartered potatoes and toss
sprinkle with salt and pepper

bake at 400 for apx 45 minutes or until browned I like to start mine in the microwave and cook along with the veal in a separate dish.


Veal Chops with Stilton Butter
1 ounce Stilton cheese, about 1/4 cup
1 tablespoon unsalted butter, room temperature
Grated zest and juice of 1/2 lemon
1 tablespoon fresh flat leaf parsley, chopped
1 tablespoon canola oil
2 one-inch thick rib veal chops, about 1 pound
Coarse salt and freshly ground black pepper

Using a small bowl, combine Stilton cheese, butter, lemon zest, juice and parsley, season with salt and pepper. Transfer mixture to a sheet of wax paper and roll into a log approximately 1-1/2 inches in diameter, refrigerate until firm. Using a paper towel, pat chops dry, season with salt and pepper.

Using a medium saute pan over medium high heat, add the oil. Add chops and cook until medium rare, about 4 minutes per side. Remove Stilton butter from refrigerator and slice, top each chop with half the butter.

3/4 cup all-purpose flour
Salt and ground black pepper
1 lb. veal or pork cutlets, pounded thin
3 Tbsp. Olive Oil
2 Tbsp. finely chopped shallots
1 Tbsp. grated fresh ginger
1 cup Beef Broth
1/4 cup pomegranate juice
1 large tomato, finely chopped
2 tsp. firmly packed brown sugar
1 Tbsp. finely chopped fresh parsley

Mix flour with salt and pepper. Dip veal in flour mixture, coating lightly. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown veal, a few at time. Remove from skillet and set aside.

Add remaining olive oil and cook shallots and ginger, stirring occasionally, 2 minutes. Add Beef Broth and stir, scraping up brown bits from bottom of pan. Stir in pomegranate juice, tomato and sugar and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, about 5 minutes. Return veal and juices to skillet and cook until veal is heated through, about 2 minutes. Garnish with chopped parsley.

Serves: 4
Preparation Time: 15 Minute(s)
Cook Time: 15 Minute(s)

1 Tbsp. vegetable oil
2 lbs. veal shoulder, cubed
2 ribs celery, chopped
2 carrots, chopped
2 medium green or red bell peppers, sliced
1 small onion, chopped
2 cloves garlic, finely chopped
1 jar (1 lb. 10 oz.) Pasta Sauce
1/2 cup water
1/4 cup Burgundy wine or beef broth
1/2 tsp. salt

  1. Preheat oven to 350°. In 6-quart Dutch oven, heat oil over medium-high heat and brown veal in two batches. Return veal to Dutch oven. Stir in celery, carrots, bell peppers, onion and garlic and cook 5 minutes. Stir in remaining ingredients. Cover and bake 1 hour. Remove cover and stir. Continue baking uncovered 30 minutes or until veal and vegetables are tender.

Serves: 4



16 1-1/2 oz slices of veal (thin)
4 thin slices prosciutto ham, finely chopped
8 oz brie cheese, peel the rind and softened
1/4 cup flour
1/2 tsp garlic powder
1 cup unsalted butter
1 T olive oil
4 oz. mushrooms
3 shallots, finely chopped
1 cup heavy cream
1/2 cup chopped parsley

Pound veal, season lightly with salt and pepper. Combine prosciutto & brie. Spread mixture on veal slices. Roll up and dust with flour / garlic powder mix.

Melt butter & olive oil over medium high heat in large skillet. Saute veal rolls untril brown on all sides and cooked through. Remove to a warm covered plate.

In same pan, saute mushrooms and shallots in remaining butter and add cream. Bring to a boil and reduce sauce to desired consistency. Add parsley. Spoon sauce over veal and serve.

B-man :smiley:

Veal in Garlic Butter Sauce


4 slices of veal
1/8 tsp. Garlic
pinch of salt
pinch of pepper
1/2 lemon
1/8 tsp. Sage
1 bay leaf
1/2 cup mushrooms, sliced very thin
1 cup heavy cream
1 1/2 - 2 sticks butter

Pound veal and cut into small squares. Season with garlic, salt, pepper and lemon; brown in frying pan with sage and bayleaf.

In a separate pan saute the sliced mushrooms in 2 tbs. butter. Combine veal, mushrooms and heavy cream in 9" casserole dish and bake for 20 minutes at 275.

Serve with fried bread or on toasted rounds of French bread.

B-man :smiley:

Tbsp. olive oil
1 medium red onion, finely chopped
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
2 Tbsp. honey
1 large egg
1/2 cup fine, dry bread crumbs
1/4 cup heavy or whipping cream
3 Tbsp. unsalted butter
1 Tbsp. olive oil
1 package Brown gravy mix
1/4 cup cranberry preserves or whole berry cranberry sauce
Kosher salt and freshly ground black pepper
1 English (hothouse) cucumber
1 Tbsp. kosher salt
1-1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf
2 allspice berries

FOR SWEDISH MEATBALLS, Heat the olive oil in a small skillet over medium heat. Add the onion and saute for about 5 minutes, until softened. Remove from the heat.

In a large bowl, combine the ground beef, veal, pork, sauteed onions, honey, egg, bread crumbs and heavy cream and mix well with your hands. Season with salt and pepper to taste. With wet hands (to keep the mixture from sticking), shape the mixture into about 24 meatballs the size of a golf ball and place them on a plate lightly moistened with water.

Melt the butter with the olive oil in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through. Transfer the meatballs to a plate and discard all but 1 tablespoon of fat from the skillet.

Prepare Brown gravy mix in the skillet according to package directions. Whisk in the cranberry preserves and season to taste with salt and pepper. Add the meatballs to the gravy, reduce the heat to medium and simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are heated through.

Veal Roast
Sometimes, simpler is better. That’s certainly the case with veal, which has such a wonderfully delicate flavor that you want to enhance, not overwhelm. A dry rub of rosemary, thyme, and garlic is all that’s needed.

Number of Servings: 4


veal breast or leg, boned and rolled — 1 1/2 lb
chopped fresh rosemary 2 tsp —
thyme, fresh chopped 2 tsp —
clove garlic, minced 1 ea —
salt 1/2 tsp —
fresh ground black pepper 1/4 tsp —
carrot,coarsely chopped 1 cup —
chopped onion 1 cup —
red potatoes, peeled and halved 4 ea —
dry white wine 1/4 cup —

1 Preheat the oven to 325 degrees F. Prepare a roasting pan with nonstick pan spray.

2 Place the veal in the pan and press the herbs, garlic, and salt and pepper on all sides of the roast. Surround the roast with the vegetables; add 3/4 cup water and the wine. Cover tightly with foil. Roast for about 2 hours, or until the veal is tender. If necessary, add additional water to the pan to keep the roast moist and prevent from burning.

3 Remove the roast to a heated platter. Skim the fat from the pan juices with a spoon, or use a gravy separator and set aside.

4 Allow the meat to rest 10 minutes before carving. Slice the roast and divide the mea and vegetables to serve 4. Top the veal with natural juices.

B-man :smiley:


Yield: 5 servings (1-lb of cooked meat will yield about 5 servings)


2 medium onions, sliced and separated into rings
One 3-to 3-1/2-pound veal brisket, well trimmed
1/2 teaspoon freshly ground pepper
1 cup chili sauce
One 12 ounce bottle or can of beer

Heat the oven to 325 degrees F.
Prepare a roasting pan with nonstick pan spray.

Scatter half the onion rings over the bottom of the pan.
Place the brisket over the onions; sprinkle with pepper.
Spread the remaining onions over the brisket. Stir the
chili sauce and beer together and pour over the meat.

Cover and roast until the veal is fork tender, about
2-1/2 to 3 hours, basting with the pan juices several times.

Remove the brisket to a carving board. Skim the fat from
the surface of the pan juices with a spoon. Transfer the
defatted juices and onions to a saucepan and cook over high
heat until slightly thickened and reduced to 2-1/2 cups.

Thinly slice brisket across the grain;
pour 1/4 cup of onion gravy over each serving.

B-man :smiley:

Veal Chops Balsamico
4 thick-cut veal chops
1/4 cup olive oil
2 Tbsp. minced garlic
1 Tbsp. chopped, fresh rosemary
1-1/2 cups Marinara Sauce
1/4 cup balsamic vinegar
1/4 cup shredded Mozzarella Cheese

RUB chops with oil, garlic and rosemary. Grill or broil chops 4 minutes on each side.
MIX marinara sauce and vinegar; pour into 2-quart baking dish sprayed with cooking spray. Place grilled chops on top of sauce; sprinkle each chop with cheese.
BAKE at 350°F for 25 minutes or until chops are cooked through.

Veal Scallopini

Number of Servings: 4
Serving Size: 1 cutlet with 1/2 cup sauce


veal cutlets(4-oz.) 4 ea —
all-purpose flour 1/2 cup —
salt 1 tsp —
black pepper 1 tsp —
olive oil 2 Tbsp —
white wine 1 cup —
chopped plum tomatoes 1 1/2 cups —
capers 1 Tbsp —
chopped fresh parsley 1 Tbsp —

1 If the veal cutlets are not already pounded thin, use a mallet or meat tenderizer to do it yourself. Place the flour, salt, and pepper in a separate, shallow bowl, then dredge the veal cutlets until they are thoroughly coated.

2 Heat the olive oil in a pan over medium heat. Add the veal. When one side is browned, turn the veal over and brown the remaining side. Once both sides are browned, remove the veal from the pan and pat dry with paper towels to remove some of the excess fat.

3 Add white wine to the pan and bring it to a simmer. Allow the liquid to reduce by half. Add the chopped tomatoes and return the liquid to a simmer. Add the capers and simmer for 5 minutes. Add the veal and cook just until it is reheated. Serve immediately and garnish with the chopped parsley.

B-man :smiley:

Stuffed Peppers with Sun-Dried Tomatoes and Veal
/4 cup sun-dried tomatoes
1 cup boiling water, divided
3/4 lb. ground veal
1/4 cup finely chopped cauliflower
1 envelope GOOD SEASONS Basil Vinaigrette Salad Dressing & Recipe Mix
1 tsp. crushed red pepper
1 egg white
1 cup Cheddar Cheese
2 large bell peppers, halved, seeded

PLACE tomatoes in large bowl. Pour 1/4 cup boiling water over tomatoes; let stand 5 minutes. Drain tomatoes; chop into 1/4-inch pieces. Return to bowl. Add veal, cauliflower, salad dressing mix, red pepper and egg white; mix well. Stir in cheese.
SPOON veal mixture into pepper halves. Place in 8- or 9-inch square baking pan. Spray filling with cooking spray; cover loosely with foil. Pour remaining 3/4 cup boiling water into pan.
BAKE at 375°F for 30 minutes. Uncover. Bake an additional 15 minutes or until filling is lightly browned and thoroughly heated.

also you can substitue ground turkey for the veal . :smiley:

Another Veal Scallopine


3 ounces pancetta, diced
6 tablespoons unsalted butter
2 sage leaves
2 sprigs rosemary
1/2 pound sliced wild mushrooms
1 1/2 pounds veal tenderloin, cut into scallops
1/4 cup flour
salt and pepper to taste
1 cup dry white wine

Melt 4 tablespoons of the butter in a large skillet over medium heat
and cook the pancetta until golden. Remove the pancetta and set
aside, leaving the butter.

Add the sage and rosemary and cook for
1 minute.

Season veal pieces with salt and pepper and dredge in
flour, shaking off excess. Cook for 2 minutes per side until golden.

Add the mushrooms and saute for 3 minutes. Season lightly with salt
and pepper. Return pancetta to pan and deglaze with the wine. Simmer
for 3-5 minutes.

Remove the veal to a platter and reduce the cooking
juices by about one-third over high heat. Whisk in the remaining
2 tablespoons of butter and bring to boil to thicken the sauce.

Pour over the veal and serve hot.

B-man :smiley:

Veal Chops in Cognac and Mushroom Sauce


4 center-cut veal chops (10 to 12 ounces each), about 1 1/4-inches thick
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
3-4 shallots, chopped (1/2 cup)
8 ounces mushrooms, sliced (about 3 1/2 cups)
1 tablespoon Cognac
2/3 cup heavy cream
chopped fresh basil

Sprinkle the chops with salt and pepper. Heat the butter in a heavy
skillet or saucepan over medium-high heat. When the foam starts to
subside, add the chops and saute, uncovered, over medium to high heat
for 5 minutes, until nicely browned. Turn, cover, reduce the heat to
low, and cook for 5 minutes on the other side. (At this point they
should be medium rare.) Place the chops on a serving platter and set
aside in a warm place while you make the sauce.

Add the chopped shallots to the drippings in the pan and saute to
wilt for about 30 seconds. Add the mushrooms and cognac and saute for
about 1 minute. Add the cream and simmer for about 1 minute longer.
Stir in salt and pepper to taste.

Pour the sauce over the chops,sprinkle with the basil, and serve immediately.

B-man :smiley:

Veal Casserole
1/3 cup All Purpose Flour
1 teaspoon paprika
2 lb. boneless veal, cut into 1-inch pieces
1/4 cup oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 (10 3/4-oz.) can condensed cream of chicken soup
1 1/2 cups water
1 (16-oz.) jar (1 1/2 cups) small onions, drained

2 cups All Purpose Flour
4 teaspoons baking powder
1 tablespoon poppy seed, if desired
1 teaspoon instant minced onion
1 teaspoon celery seed
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 cup oil
3/4 to 1 cup milk
2 tablespoons margarine or butter, melted
1/2 cup Plain Bread Crumbs
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) container sour cream
1/4 cup milk

  1. In small bowl or plastic bag, combine 1/3 cup flour and paprika; mix well. Add veal; coat well with flour mixture.
  2. Heat 1/4 cup oil in 12-inch skillet over medium-high heat until hot. Add veal; cook until browned. Add 1/2 teaspoon salt, pepper and 1 cup water. Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until veal is tender, stirring occasionally. Transfer veal mixture to ungreased 13x9-inch (3-quart) glass baking dish or 3-quart casserole.
  3. In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water; blend well. Bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well.
  4. Heat oven to 425°F. In large bowl, combine 2 cups flour, baking powder, poppy seed, minced onion, celery seed, poultry seasoning and 1/4 teaspoon salt; mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients are just moistened.
  5. In small bowl, combine margarine and bread crumbs; mix well. Drop rounded tablespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over warm veal mixture. Bake at 425°F. for 20 to 25 minutes or until dumplings are deep golden brown.
  6. Meanwhile, in medium saucepan, combine all sauce ingredients; blend well. Bring just to a boil. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings.

Hazelnut and Honey Crusted Veal Chop

Makes 6 servings


1 1/2 cups shelled hazelnuts
1 clove garlic, sliced
1 shallot, sliced
4 tablespoons buckwheat honey or other dark honey
2 tablespoons chopped fresh chives, plus extra for garnish
6 (1 1/2 inch thick) veal chops
ground white pepper

Preheat oven to broil.

In the bowl of a food processor fitted with a metal blade, process the nuts, garlic and shallot until finely minced. Add in the honey and pulse to make a paste. Stir in the chopped chives. Set aside.

Season the veal chops on both sides with salt and pepper.

Place the veal chops on a baking tray 6 inches from the heat and broil 5 minutes per side.

Spread a layer of the honey paste over the top side of each veal chop. Place crust side up on the baking tray.

Return the tray, uncovered, to the oven on the rack furthest from the heat. Broil for 10 minutes longer, checking to make sure the honey crust is not burning.

Garnish with chopped chives.

B-man :smiley:

Veal Medallions with Pistachio Butter Sauce

Makes 8 to 10 servings


2 tablespoons unsalted butter
4 pounds boneless veal loin, trimmed and tied, at room temperature
salt and pepper to taste

Pistachio Butter Sauce:

1/4 cup finely chopped shallots
1/2 cup white burgundy wine
1/4 cup white wine vinegar
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
8 ounces cold unsalted butter, cut into 16 pieces
1 clove garlic, peeled and mashed
1/2 cup coarsely chopped, toasted pistachio nuts

Heat oven to 350 degrees F. Melt 2 tablespoons butter in heavy roasting pan. Season veal with salt and pepper. Brown meat on all sides over medium high heat, about 5 minutes. Place in oven, roast about 30 minutes, until thermometer inserted in thickest portion registers 140 degrees. Baste with butter several times during roasting.

Remove meat from oven, cover loosely with foil and allow to rest in warm place for 15 minutes before slicing. Slice into 1/4 inch thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.

Pistachio Butter Sauce:

In small, heavy saucepan, combine shallots, wine, vinegar, water, salt and pepper. Bring to boil. Reduce heat, simmer until mixture is reduced to about 2 tablespoons. Cool slightly.

Over lowest possible heat, begin whisking in the pieces of cold butter, 1 at a time. Do not add more butter until each piece is incorporated. The sauce will have the consistency of heavy cream after all the butter has been added. Whisk in the garlic and pistachios. Taste and adjust seasoning, if necessary.

Makes about 1 1/2 cups. Sauce may be kept lukewarm in double boiler. At serving time, place over heat and whisk in 1 teaspoon cold water at a time until desired consistency is achieved.

B-man :smiley:

Veal Oscar

Makes 6 servings


1 bunch asparagus spears, ends trimmed
8 ounce king crab meat
white wine
lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Béarnaise Sauce (recipe follows)

Blanch asparagus tips in simmering water, drain and set aside. Poach crab meat in water, white wine and lemon slices until warmed through and set aside.

In a shallow dish combine flour, salt and pepper and dredge the veal cutlets. In a sauté pan over medium heat, melt 1 tablespoon of butter and fry veal 3 minutes each side until golden brown. Remove the veal to a warm platter.

Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Sauté 2 minutes to warm.

To serve: Place asparagus and crab on top of each cutlet. Drizzle each with Béarnaise Sauce. Serve hot.

Béarnaise Sauce

Makes 1 cup


1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted and hot
salt and pepper to taste


In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper. Set aside to a warm spot.

B-man :smiley: