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Our Veal recipes - 44 recipes

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Suggestions: duck, venison, Cornish Hens, rabbit, goose

More Veal recipes

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Generously salt and pepper the veal shanks and dredge them in the flour to coat lightly

  • 4 veal shanks cracked
  • 1 pound veal stew meat cubed
  • Flour for dredging
  • 2 tablespoons olive oil
  • 2 celery ribs chopped
  • 3 medium carrots chopped
  • 3 medium garlic cloves crushed
  • 4 anchovy filets drained, mashed
  • 1 teaspoon dried marjoram
  • 2 fresh thyme sprigs chopped
  • 1 cup dry white wine
  • 1 can chopped tomatoes - (14 oz) drained
  • 1 bay leaf
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 cup Italian flat leaf parsley
0/5 (0 Votes)

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In a large 12- to 14-inch saute pan, heat olive oil over medium heat

  • 4 tablespoons virgin olive oil
  • 8 veal medallions - (2 oz ea) from rack or loin
  • 2 ounces all-purpose flour
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 ounces domestic mushrooms quartered
  • 8 ounces Marsala wine (may substitute any light sweet sherry)
  • 2 tablespoons unsalted butter cold
  • 2 tablespoons chopped fresh thyme leaves (or 2 tspns dry thyme leaves)
0/5 (0 Votes)

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Heat oven to warm setting

  • 2 pounds veal scallops pounded or sliced
  • into 16 very thin pieces
  • 8 fresh sage leaves (or 1 tspn dried sage)
  • 4 ounces fontina cheese thinly sliced
  • 8 slices proscuitto - (thin slices)
  • 5 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 3/4 cup dry white wine
  • 2 tablespoons chopped Italian (flat leaf) parsley
  • Lemon wedges for garnish
0/5 (0 Votes)

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Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat

  • 1/4 cup olive oil
  • 1 cup pecans coarsely chopped
  • 3/4 cup finely-chopped shallots
  • 2 pounds mushrooms sliced (a mixture of white, shiitake, crimini, and/or portobello)
  • 1 1/2 pounds baby spinach rinsed, dried
  • 1 sheet matzo
  • 1 tablespoon salt plus
  • 1 teaspoon salt divided
  • 1 teaspoon freshly-ground black pepper divided
  • 1 veal breast - (abt 7 lbs) trimmed, and slit horizontally to form pocket for stuffing
0/5 (0 Votes)

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* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection

  • 8 thin veal cutlets - (abt 2 1/2 oz ea)
  • Emeril's Essence see * Note
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/4 pound pancetta or 3 strips bacon chopped
  • 1/2 cup finely-chopped yellow onion
  • 1 tablespoon minced garlic
  • 1/2 cup dry red wine
  • 1 can Italian-style tomatoes - (28 oz)
  • 1 cup tomato puree
  • 1 tablespoon fresh chopped basil
  • 1 teaspoon fresh chopped parsely
  • 1 teaspoon fresh oregano
  • 1 teaspoon dried red pepper flakes
  • Parmesan cheese
  • 8 ounces mozzarella thinly sliced
0/5 (0 Votes)

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In a Dutch oven, over medium heat, add the oil

  • 3/4 pound veal stew meat diced 1" cubes
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 garlic cloves crushed
  • 1/2 cup chopped tomatoes
  • 1 teaspoon green peppercorns
  • 4 cups veal stock
5/5 (1 Votes)

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Cook the spinach in a covered 12-inch sauté pan over high heat for 5 minutes

  • 1 1/2 pounds spinach leaves washed thoroughly
  • 6 tablespoons unsalted butter
  • 2/3 cup freshly-grated Parmigiano-Reggiano
  • 2 extra-large eggs
  • 2 pounds boneless veal loin butterflied, and pounded thin with a mallet
  • 1/4 pound thinly-sliced Pancetta
  • 1/4 cup extra-virgin olive oil
  • 1 cup dry white wine
  • 2 cups chicken broth plus
  • extra if needed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
0/5 (0 Votes)

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Lightly flour steaks. Sprinkle with salt and pepper

  • 4 veal steaks
  • 2 tablespoons butter
  • 1 cup chopped mushrooms
  • 1/4 cup chopped parsley
  • 1/2 chopped tomatoes
  • 3/4 cup whipping cream
  • 3/4 cup shredded mozzarella or jack cheese
  • Salt to taste
  • Freshly-ground black pepper to taste
0/5 (0 Votes)

Any burning questions? Our chefs answer!

French Veal Osso Buco - Classic Italian Veal Stew