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Our Veal recipes - 48 recipes

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By á-172

Rate this recipe 4.5/5 (2 Votes)
Caramelized Veal Chops with Balsamic Syrup 1 Picture
Details

  • 1/3 cup balsamic vinegar
  • 2 Tbs. soy sauce
  • 1/2 cup orange juice
  • 1 Tbs. sugar
  • 2 tsp. crushed white peppercorns
  • 4 veal rib chops, each 6 oz., trimmed of fat

See this recipe

In a small saucepan over medium-high heat, combine the vinegar and soy sauce

Top rated Veal recipes

By

Pasture-raised veal from Randall Lineback cattle can be ordered directly from Chapel Hill Farm at rubyveal

  • 1 (4-rib) veal rack (about 4 pounds total)
  • 1/2 cup extra-virgin olive oil plus 2 tablespoons
  • 2 teaspoons freshly ground black pepper
  • Leaves from 1 bunch rosemary
  • Leaves from 1 bunch sage
  • 6 fresh bay leaves
  • 1 head of garlic, cloves separated and crushed with skin on
  • 1 tablespoon kosher salt
  • 1/4 cup grapeseed oil, plus more as needed
  • 1 stick unsalted butter
4/5 (3 Votes)

By

When Mindy Weisel knows the Liebermans are coming for dinner, she fixes Joe's favorite Veal Goulash, a recipe she i...

  • Olive oil for sauteeing
  • 2 large yellow onions, chopped (about 1 1/2 cups)
  • 4 cloves garlic, chopped, more, if desired
  • 2 tablespoons Hungarian paprika
  • 4 pounds veal, cut into 1 1/2-inch cubes and coated in flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper, or more, if desired
  • 1/2 cup chopped parsley
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 cups sliced carrots, quartered
  • 1 cup chopped potatoes
  • 1/2 cup sliced celery
  • 2 cups good tomato sauce or 2 cups canned or fresh plum tomatoes, peeled and chopped
  • 2 cups good red wine, such as merlot
  • 2 cups chicken stock, preferably homemade
  • small red and yellow bell peppers
4/5 (2 Votes)

By

easy and quick goes well with Fettuccine Alfredo recipe (see recipe)

  • Sauce:
  • 1-1/2 tablespoon red-wine vingar
  • 1-1/2 tablespoon capers, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup (1/2 stick) butter
  • Breading:
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Veal:
  • 1 pound thin cut veal scallopini (1/4 inch or less thick)
  • 3 tablespoon of oil
4.4/5 (8 Votes)

By

•In a large nonstick skillet coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on ...

  • 4 veal cutlets (4 ounces each)
  • 1/2 teaspoon canola oil
  • 1 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/4 cup water
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
4.7/5 (6 Votes)

By

Preheat the oven to 500°

  • 1 pound seedless red grapes
  • 3 tablespoons sherry vinegar
  • 2 1/2 tablespoons unsalted butter, softened
  • 1/2 teaspoon sugar
  • Salt and freshly ground pepper
  • Four 1-inch-thick veal rib chops (about 1/2 pound each)
4.5/5 (6 Votes)

By

Though one cup of tarragon may seem like a lot, the flavor mellows considerably in cooking

  • 2 pounds veal stew meat or boneless shoulder, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 2 3 cups chopped scallions (from 2 large bunches)
  • 1 cup tarragon leaves
  • 1 cup dry white wine
  • 3 cups water or low-sodium chicken stock
  • 1/2 cup mixed chopped herbs (any combination of parsley, dill, cilantro, mint and sorrel)
  • 3 cloves garlic, minced
  • 1 pound small waxy potatoes, sliced into 1/2-inch-thick rounds
  • 1/4 cup green tkemali (Georgian sour plum sauce), optional
5/5 (1 Votes)

By

It's your party and time to share with your friends and family if it is a girl or boy! Make this 4 layer cake fill

  • 2 boxes Betty Crocker® SuperMoist® cake mix (any flavor)
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 2 containers Betty Crocker® Whipped fluffy white frosting
  • 2 cups pink or blue candy-coated chocolate candies
  • 1/4 cup pink or blue mini candy-coated chocolate candies
  • 3/4 cup assorted pink or blue candy sprinkles
4.4/5 (38 Votes)

By

For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lem...

  • Dressing:
  • 1/2 packed cup fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 packed cup fresh mint
  • 2 tablespoons chopped fresh marjoram
  • 2 tablespoons white wine vinegar
  • 1 tablespoon anchovy paste
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, smashed
  • Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
  • 1/2 small red onion, roughly chopped
  • Veal Chops:
  • 3 tablespoons extra-virgin olive oil
  • Four 8-ounce 3/4-inch-thick bone-in veal rib chops
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
4.3/5 (42 Votes)

By

1.Preheat the oven to 425°

  • 2 slices stale good-quality white bread, crusts trimmed
  • 1/2 cup milk
  • 2 tbsp. EVOO
  • 1 1/2 lbs. ground veal
  • Salt and pepper
  • 6 oz. gorgonzola crumbled
  • 1/3 cup grated parmigiano reggiano (a generous handful)
  • 1 egg
  • 2 cloves garlic, finely pasted or grated
  • 3 tbsp. chopped or slivered sage leaves
  • A few grates fresh nutmeg
  • TO SERVE AS A MEAL add: Apple & Fennel Salad
  • 1 lemon, juiced
  • 2 tbsp. honey
  • 2 tbsp. cider vinegar
  • 1/4 cup EVOO
  • Salt and pepper
  • 2 green apples—peeled, quartered, cored and thinly sliced crosswise
  • 1 large bulb fennel—bulb quartered and thinly sliced lengthwise, fronds coarsely chopped to equal 1/2 cup
4.8/5 (4 Votes)

By

Meatballs - Soak bread slices with milk until completely absorbed - Mix soaked bread slices with veal - Add nutmeg,...

  • Meatballs
  • 4-1/2 lbs ground veal
  • 10 slices white bread, crust removed (I normally use wheat)
  • 20 oz milk
  • 12 oz parmesan cheese, grated
  • pinch of nutmeg
  • 8 eggs
  • Tomato & Vegetable Sauce
  • 3-4 garlic cloves, finely chopped
  • 2-3 onions, brunoise cut
  • 3 carrots, brunoise cut
  • 3 celery sticks, brunoise cut
  • 2 28 oz can of whole tomatoes, rough chop, keep liquid
  • 1 qt chicken stock
  • Olive oil
  • Serving
  • Mozzarella cheese or parmesan cheese
  • Optional - can be served over spaghetti
4.6/5 (8 Votes)

By

Combine marinade ingredients in a bowl big enough to hold all 4 chops

  • For Marinade:
  • 4 veal chops, 3/4" thick, tied to compact meat, bones frenched, trimmings saved
  • 1/2 cup Port wine
  • 1 Tbsp sugar
  • 3 cloves garlic, minced
  • Dash of hot sauce
  • 1/2 small onion, chopped
  • 1/4 cup whole fresh rosemary leaves
  • Salt and pepper to taste
  • Sauce:
  • 2 Tbs olive oil
  • 1/2 onion, chopped
  • 1 Tbsp fresh rosemary leaves
  • Veal trimmings
  • 1/4 cup bacon, chopped
  • 1 clove garlic, chopped
  • 1 cup port wine
  • 2 cups low sodium chicken stock
  • 1/2 cup gorgonzola, crumbled
  • 1 Tbsp butter, softened
  • Salt and Pepper to taste
4.3/5 (12 Votes)

By

Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers

  • 3 * 3 tablespoons olive or vegetable oil
  • 1/2 * 1/2 cup all-purpose flour
  • 1 * 1 pound thin veal scallopini (less than 1/4 inch thick)
  • 1/2 * 1/2 stick unsalted butter, cut into pieces
  • 1 1/2 * 1 1/2 tablespoons red-wine vinegar
  • 1 1/2 * 1 1/2 tablespoons drained small capers
  • 2 * 2 tablespoons chopped flat-leaf parsley
4.5/5 (2 Votes)

By

Veal chops are always something of an extravagance, though worth it when well prepared

  • 6 bone-in veal rib chops, about 1 1/2 inches thick, 8 to 10 ounces each
  • 2 teaspoons kosher salt
  • 8 ounces Fontina cheese, shredded, from Valle d 'Aosta
  • 1 cup Grana Padano, grated, or Parmigiano-Reggiano
  • 4 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup all-purpose flour, for dredging, plus more as needed
  • 12 sage leaves
  • 1 tablespoon tomato paste
  • 2 cups white wine
  • 1/2 cup chicken broth, hot
5/5 (2 Votes)

By

In a large pot, heat the oil over moderate heat

  • 3/4 lb. pappardelle
  • 3 Tbs. olive oil
  • 2 oz. salt pork, cut into fine dice
  • 1 onion, chopped finely
  • 1 carrot, chopped finely
  • 1 rib celery, chopped finely
  • 1 lb. boneless veal shoulder,cut into 1/4 in. cubes
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 3 1/2 cups canned tomatoes with their juice, chopped (28 oz. can)
  • 1 1/4 tsp. salt
  • 1 Tbs. chopped fresh sage or 1 tsp. dried
  • 3 Tbs. butter
  • 1/2 lb. cremini or other mushrooms, cut into thick slices
  • 2 Tbs. lemon juice
  • 1/2 cup chopped fresh flat parsley
  • freshly ground black pepper
5/5 (1 Votes)

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VEAL MARSALA Caramelized Veal Chops with Balsamic Syrup