Veal Two Ways

Veal 2

Veal Two Ways

The USDA grades veal in six different categories; from highest to lowest they are Prime, Choice, Good, Standard, Utility, and Cull.  The leg is the most desirable cut because it has solid, lean, firm-textured meat.  Choose milk-fed veal with a creamy pink color.  Free-range veal is redder and good for hearty dishes.  Keep in the refrigerator for up to two days for ground, three days for chops or steaks, or four days for a roast.  Veal that ground can be frozen for up to three months; other cuts can be frozen for up to nine months. 

Veal is more perishable than beef, so buy it only for immediate use.  You can tell the difference between veal (traditionally from a calf under three months old, but today from a calf that can be up to twenty-six weeks old) and baby beef (three to twelve months old) by the appearance.  If the meat is creamy pink, it is veal.  If the meat is creamy red, then it is baby beef.  The deepening of color comes from the calf’s increased consumption of iron in its diet.  Also look at the surrounding fat.  The whiter and less yellow the fat, the younger the animal. 

When pounding veal, use a steady, moderate stroke, starting at the center and moving outward.

Time estimate for roasting: Depending on the cut, about 20 minutes per pound at 350 degrees for medium.  The USDA recommends cooking all whole muscle cuts of veal to at least these internal temperatures to ensure that potentially harmful bacteria are destroyed. Some people may choose to cook their meat to lower temperatures depending on preference. 

Medium:  145 Degrees, Warm/Firm Texture, Pinkish Beige Center Color

Medium Well: 155 Degrees, Very Warm/Firm Texture, Beige Center Color

Well Done: 165 Degrees, Hot/Dense/Hard Texture, Beige Color

Best Cooking Methods For Veal

Scaloppini Cutlet (Leg): Grill, Roast, Sauté

Loin Chops (Loin): Broil, Grill, Pan-Fry, Sauté

Rib Chops (Loin): Braise, Broil, Roast, Pan-Fry

Boneless Leg Roast (Leg): Braise, Roast

Shoulder Roast (Shoulder): Braise, Roast, Stew

Tenderloin (Loin): Braise, Broil, Grill, Roast

Boneless Loin (Loin): Braise, Broil, Grill, Roast

Osso Bucco (Leg): Braise, Stew

Boneless Stew (Various): Sauté, Stew

Boneless Breast (Breast): Braise, Roast

Kabobs (Various): Broil, Grill, Sauté

Rib Roast (Loin): Braise, Broil, Grill

Pan Roasted Veal Chops With Gremolata


5 Garlic Cloves

Zest of 2 Lemons

Juice of 2 Lemons

1/2 Cup Italian Parsley

4 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Diced Shallots

4 Thick Veal Chops

Puree garlic, lemon zest, lemon juice, parsley, 3 tablespoons olive oil, kosher salt and pepper. Set aside.  Heat 1 tablespoon olive oil in sauté pan over a medium heat.  Add diced shallots and veal chops. Cook for 5 to 7 minutes per side, until target temperature. Remove from heat and let rest 10 minutes before serving topped with gremolata (garlic parsley mixture). Serves 4

Osso Bucco


1/2 Cup Olive Oil

3 Veal Shanks (1 Pound Each)

1 Cup Unbleached Flour

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Chopped Onion

1 Chopped Carrot

1 Chopped Celery Stalk

1 Cup White Wine

2 Tablespoons Tomato Paste

3 Cups Chicken Stock

5 Sprigs Fresh Rosemary

4 Sprigs Fresh Thyme

1 Bay Leaf

Chopped Italian Parsley For Garnish

Lemon Zest For Garnish

Heat olive oil in Dutch oven over a medium-high heat. Dredge veal shanks in flour. Brown all sides, remove, set aside. In same pan, sauté onions, carrots, and celery until soft. Stir in white wine, tomato paste, chicken stock, rosemary thyme, and bay leaf. Add veal, cover and simmer over a low heat for 1 1/2 hours.  Stir every 20 minutes.  Add more chicken stock if needed.  Remove from heat and serve topped with chopped parsley and lemon zest.  Serves 4

Cotoletta of Veal in a Frying Pan


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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