veal Recipes
14 delicious veal recipes from around the world
Blanquette de Veau
A classic French veal stew featuring incredibly tender veal in a rich, creamy white sauce, studded with sweet pearl onions and earthy mushrooms. This is comfort food at its finest, reminiscent of cherished family recipes.
Costoletta alla Milanese
Milanese veal cutlet - bone-in, breaded, fried in butter. Ear-shaped crispy edge.
Königsberger Klopse
Königsberger Klopse are tender, delicate meatballs originating from East Prussia, served in a rich, tangy white sauce infused with capers and lemon. A true German classic.
Ossobuco
Milanese braised veal shanks in white wine and tomatoes, crowned with bright gremolata. The marrow is the prize.
Ossobuco alla Milanese
Milanese braised veal shank - slow-cooked with vegetables, white wine, gremolata.
Pieczeń Cielęca (Polish Veal Roast)
A classic Polish Sunday dinner centerpiece, this tender veal roast is infused with flavor and served with a rich, creamy gravy.
Ris de Veau (French Veal Sweetbreads)
A classic French haute cuisine dish featuring delicate veal sweetbreads, expertly prepared to achieve a crispy exterior and a luxuriously creamy interior. This recipe guides you through the essential steps for a truly exquisite result.
Saltimbocca alla Romana
Roman veal with prosciutto and sage - 'jumps in the mouth' with flavor.
Schnitzel Holstein
Crispy, golden-brown breaded veal cutlets, pan-fried to perfection and traditionally topped with a sunny-side-up egg, salty anchovy fillets, and briny capers. A rich and satisfying dish with Danish influences, perfect for a special meal.
Vitello Tonnato
Piedmont veal with tuna sauce - cold sliced veal draped in creamy tuna-caper mayonnaise. Summer antipasto perfection.
Wallenbergare (Swedish Veal Patties)
Wallenbergare are a classic Swedish fine-dining dish, featuring exceptionally tender and creamy veal patties. This recipe elevates the traditional preparation for a truly luxurious experience.
Weisswurst (Bavarian White Sausage)
Authentic Bavarian Weisswurst, a delicate veal sausage traditionally enjoyed as a hearty Munich breakfast. The key is a fine grind and gentle poaching to preserve its tender texture and subtle flavor.
Wiener Schnitzel
Austria's national dish - tender veal pounded thin, breaded, and fried to golden, ruffled perfection. This classic dish is surprisingly quick to prepare and incredibly satisfying.
Vitel Toné
A classic Argentine Christmas dish, Vitel Toné features tender, cold-sliced veal bathed in a rich, creamy tuna and anchovy sauce. It's a beloved festive meal, originating from Italian traditions but uniquely adapted in Argentina.