Veal is a good choice if you like tender, lean meat. It is very versatile and you can use it in a wide variety of recipes. Choose meat that comes from sustainable farms based on respect for the environment and animals, select the cut you prefer and try one of these delicious recipes using the stove, oven or barbecue.
Ingrediants
Breaded Veal Slices
- 2-3 slices of veal
- 250 g of breadcrumbs
- 250 g of flour
- 2-3 eggs
- 1 tablespoon (15 ml) of seed oil or butter
Medallions, Chops or Grilled Veal Burgers
- Veal chops, minced or medallions
- Salt and pepper
- Other toppings (optional)
- 1 tablespoon (15 ml) of extra virgin olive oil
Braised Veal
- Chops, minced or veal steaks
- 1 tablespoon (15 ml) of extra virgin olive oil
- 250 ml of water or broth
Steps
Method 1 of 4: Select the Veal
Step 1. Observe the meat and choose it lean and of a nice pink color
When you go to the grocery store or the butcher, make sure the meat has a soft pink color and low fat content. The marbling should be barely hinted at, as veal is notoriously very lean.
Make sure the meat is well refrigerated and has the wrapping intact to purchase a quality product
Step 2. Choose the cut of meat you prefer
Select it according to the recipe you want to prepare. In addition to the classic slices that you can use for example to prepare the Milanese cutlet or the wiener schnitzel, there are many other interesting cuts. If you like to experiment in the kitchen, give it a try and prepare:
- Veal ribs, which are very cheap and easy to cook by browning them and letting them cook slowly in the oven;
- Veal chops, which are obtained from the loin and are excellent served medium-cooked.
- The veal shank, a cut that includes the bone and is obtained from the lower part of the animal's leg.
- Ground veal, which is very lean and can be used as an alternative to ground beef or pork.
Method 2 of 4: Prepare the Breaded Veal Slices
Step 1. Beat the veal slices if necessary
If you feel they are too thick, you can cut them into thinner slices or thin them with a meat tenderizer. Place them on a wooden cutting board and gently beat them until they have reached the desired thickness.
Step 2. Eliminate excess fat
Remove the fat surrounding the veal slices to prevent them from curling when cooking in the pan. It is best to get rid of the fat before beating them with the meat tenderizer. Hold the meat steady with one hand and cut off the outer fat with a small sharp knife.
Step 3. Flour the veal slices
To obtain a perfect breading, first coat the slices with 00 flour on both sides. After having floured them, dip them in the beaten eggs and then cover them evenly with the breadcrumbs.
Step 4. Fry the veal slices
Put a curl of butter or a tablespoon (15 ml) of seed oil in the pan and let it heat over medium heat. Add the meat and let it cook for 2-3 minutes, turning it halfway through cooking.
Adjust the cooking time according to the thickness of the veal slices. If you want to make sure they are perfectly cooked in the center as well, use a meat thermometer
Step 5. Serve the breaded slices with a side of vegetables
For a tasty and complete meal, you can accompany them with mixed vegetables in the oven, for example potatoes, carrots, courgettes and peppers. If you want to make the cutlets even more appetizing, you can serve them with a creamy garlic sauce or a tomato sauce.
Method 3 of 4: Grilled Medallions, Chops or Veal Burgers
Step 1. Prepare the veal
Season it according to your personal tastes. If you prefer simple flavors, you can massage it with extra virgin olive oil, salt and pepper. If you like to experiment with new flavors, get creative and add, for example, some minced garlic, a mixture of spices for the meat or some herbs of your choice.
Step 2. Preheat the barbecue
Wait until the grill is perfectly hot before cooking the veal. If you are using a gas barbecue, light it and let it heat up for about ten minutes. If you are using a charcoal barbecue, turn on the ignition chimney and let it heat for about 20 minutes.
Step 3. Put the meat on the barbecue
Place the medallions, chops or veal burgers on the grill using the barbecue tongs. Leave a few inches of space between them to be able to turn them easily. Have a barbecue thermometer on hand to periodically check the doneness.
Step 4. Flip the meat and let it cook another 12-14 minutes
Turn it several times every few minutes using the barbecue tongs to prevent it from sticking to the grill and achieve even cooking. After 12-14 minutes the chops and burgers should be medium cooked. Start checking the internal temperature of the meat after 10 minutes so as not to risk overcooking it.
The veal must reach an internal temperature of 68 ° C
Method 4 of 4: Braised Veal
Step 1. Fry the veal in a pan to seal the juices inside the meat
Heat 1 tablespoon (15 ml) of extra virgin olive oil in a thick-bottomed pan. Place the meat in the pot using the kitchen tongs and let it brown for a minute on each side or until it browns.
Step 2. Add the cooking liquid and cover the pan
Remove the pan from the heat and pour 250 ml of water or broth into it, then cover it with a lid or aluminum foil.
Step 3. Cook the veal at 165 ° C
Place it in the oven and let it cook for 90-150 minutes, depending on the cut and size. After an hour and a half, check the internal temperature of the meat to avoid overcooking it. Insert the digital thermometer where it is thickest to get an accurate reading.
