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Discover new ways to make veal - 623 recipes

Whether you chop up your veal into cutlets or pan sear it, we're here to help you find your favorite veal recipes that will leave you inspired and satisfied.

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Top Recipe

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)
5/5 (5 Votes)

By

Preheat oven to 350 degrees F

  • 2 Veal Chops Milanese, patted dry
  • Salt and freshly ground black pepper
  • 6 whole sage leaves, divided use
  • 2 slices Jambon de Bayonne
  • 2 tablespoons olive oil
  • Squeeze of fresh lemon juice
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 3/4 cup stewed tomatoes, drained and chopped
  • 1/4 cup heavy cream
  • Cooked pasta of your choice, for serving (optional)
5/5 (4 Votes)

By

Zia Connie’s Veal Braciolette recipe, a traditional Neapolitan dish for the meat lovers amongst you!

  • Ingredients for 4 people:
  • For the Braciolette
  • 4 thin slices of prime cut veal
  • 60 g raisins
  • 60 g pine nuts
  • 40 g Pecorino cheese
  • 30 ml extra virgin olive oil
  • Sprig of rosemary to decorate
  • For the Chianti Wine Jelly Sauce
  • 120 g Vorrei’s Chianti Wine Jelly
  • 60 ml ready made meat stock
  • For the Mash
  • 500 g potatoes
  • 30 g truffle butter
  • 175 ml milk
  • 30 g Parmigiano Reggiano (Parmesan)
  • 30 g Pecorino
  • Salt
5/5 (2 Votes)

By

Heat a large heavy sauté pan over medium heat

  • 2 pounds ground veal
  • 2 tablespoons red miso
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon zest
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup minced shallots
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons finely grated fresh ginger
  • 1/2 teaspoon fine sea salt
  • 1 cup arugula
  • 16 (8- to 10-inch) wood skewers, soaked in water 1 hour
5/5 (2 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

In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly

  • 1/2 cup all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
  • 1 1/2 tablespoons vegetable oil
  • 5 tablespoons butter
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • 1 garlic clove, chopped
  • 1 lemon, juiced, or more to taste, (about 2 tablespoons)
  • 2 tablespoon capers, drained
  • 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
  • Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/veal-piccata-recipe.html?oc=linkback
5/5 (1 Votes)

By

Bread chicken with eggs and seasoned bread crumbs

  • Seasoned bread crumbs
  • 2 - 3 eggs
  • 1/4 lb. margarine
  • juice of 2 lemons
  • 3 cloves garlic, crushed
  • parsley flakes
  • salt
  • pepper
  • 1 1/2 cups Marsala wine
  • 2 1/2 lbs. chicken, (or veal), skinless & boneless
5/5 (1 Votes)

By

CUT MEAT INTO BITE SIZE CHUNKS AND LIGHTLY FRY IN OIL AND REMOVE SAUTE CHOPPED ONION IN OIL THEN ADD TOMATO PASTE,

  • 2 LBS VEAL
  • 1 LARGE ONION
  • 1 TABLESPOON SWEET PAPRIKA
  • 1 TABLESPOON HUNGARIAN HALF SHARP PAPRIKA
  • 2 TABLESPOONS TOMATO PASTE
  • 1 APPLE
  • 8 OZ HEAVY CREAM
  • 4 OZ SOUR CREAM
  • 1/4 CUP FLOUR
  • 2 TABLESPOONS LIME JUICE
  • 1 TEASPOON ORANGE ZEST
  • 1/2 CUP WHITE WINE
  • SALT AND PEPPER
  • OIL FOR FRYING (4 TABLESPOONS)
5/5 (1 Votes)

By

In a large, heavy Dutch oven, heat 2 tbsp olive oil over medium heat

  • 4 tbsp olive oil, divided
  • 2 carrots, peeled and finely chopped
  • 1 large onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 4 cloves garlic, minced
  • Salt
  • Freshly ground black pepper
  • 1/4 pound pancetta, thickly sliced and cut into 1/2 inch pieces
  • 2 pounds veal shoulder, cut into 1/2 inch cubes
  • 1 cup dry red wine
  • 1 (28 oz) can diced tomatoes
  • 1 cup chicken broth
  • 1 fresh rosemary sprig
  • 1/2 tsp crushed red pepper
  • 1 tsp balsamic glaze or syrup or 2 tbsp balsamic vinegar
  • 1 lb. pappardelle
  • Parmesan or Pecorino Romano cheese
5/5 (1 Votes)

By

Flatten the veal cutlets to an even 1/4 inch thickness

  • 1 lb veal cutlets
  • 1/4 cup flour
  • salt & pepper to taste
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • Grated zest of 1/2 lemon
5/5 (1 Votes)

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