Veal is interesting meat. It’s considered a “luxury” protein and is a real delicacy in many parts of the world. It can be beef, pork, or veal, and is often served on its own, with a simple sauce, or prepared into dishes such as scaloppine, or stuffed into ravioli.
14 Veal Dishes
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young cows, in contrast to the beef from older cattle.
Though veal can be produced from a cow of either sex and any breed, most veal comes from male cows. Generally, veal is more expensive than beef from older cattle.
1) Blanquette de Veau
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.
Prosper Montagne wrote that “Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery.
Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)”
Bockwurst is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika.
Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well.
Bockwurst was originally said to have been eaten with bock beer. In Bavaria and Berlin it was sold during the bock beer season.
Nowadays you can buy bockwurst all year round almost everywhere in Germany in butcher’s shops, cheaper restaurants, snack bars, food booths, some bakeries and gas stations.
As a natural casing sausage it is usually cooked by simmering or steaming although it may also be grilled.
Boiling is avoided as the casing may split open and the bockwurst may look unappetizing and loses flavor to the cooking water.
A usual portion consists of one bockwurst with mustard and a bread roll or potato salad on a plate.
Sometimes, however, the bockwurst is served directly in the bread roll and covered with mustard. In some regions of Germany potato soup is served with bockwurst.
Bockwursts made in America, also from veal and pork, bear more resemblance to the Bavarian Weisswurst in color and taste, albeit parsley is rarely used in this version.
Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled.
It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others.
The hard-boiled eggs are sometimes placed in the center of the roll, which provides a “bull’s-eye” appearance when the dish is sliced. It has been described as a large-sized braciola-style dish.
Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state of Louisiana.
Bratwurst is a type of German sausage typically made from pork, and less commonly from beef or veal.
The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.
There are many varieties of bratwurst, with some more commonly consumed in certain regions of Germany. Bratwursts are popular in the midwestern United States, Austria, Switzerland, and elsewhere.
Cachopo is a dish characteristic of Asturian cuisine. It consists of two large veal fillets and includes ham and cheese.
The dish is eaten fried and hot after being breaded in eggs and breadcrumbs, and it is usually served garnished with potatoes, peppers, or mushrooms.
The first evidence of the cachopo dish is from doctor Gaspar Casal, in the early eighteenth century.
There are multiple variables of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc.
6) Calf’s Liver And Bacon
Calf’s liver and bacon is a dish containing calf liver and bacon. It was popular in cookbooks of the 19th and early 20th century.
Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer.
It was invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and popularised during the second half of the twentieth century.
The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly slice d and served with lemon or vinegar, olive oil, salt and ground pepper.
Cotoletta; from costoletta meaning “little rib”, because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet.
There are several Italian variations, as well as in other countries due to Italian diaspora.
9) Hortobágyi Palacsinta
Hortobágyi palacsinta is a savoury Hungarian Crêpe, filled with meat (usually veal).
The meat is prepared as a stew; minced meat is fried with onions and spices like the pörkölt or the paprikás dish, using veal, veal with mushrooms, chicken, or Hungarian sausage.
The crêpes are filled with the minced meat, tucking in the ends, and are baked in the oven with a paprika and tejföl (sour cream) sauce, then topped with fresh parsley.
Popular serving option in Hungary is rolling the filled crêpes up, or folding them into half and rolling them up on the shorter side. The rolled up crêpes then can be stacked on each other with the sauce poured over them.
The dish does not originate from the Hortobágy National Park region of the Great Hungarian Plain and has nothing to do with Hortobágy. It was originally invented for the 1958 Brussels World Fair.
10) Jellied Veal
Jellied veal is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge.
Often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden.
Jellied veal is considered as one of the few remaining dishes from the original Swedish Christmas smorgasbord.
11) Karađorđe’s Schnitzel
Karađorđe’s schnitzel is a Serbian breaded cutlet dish named after a Serbian revolutionary Karađorđe. It is a rolled veal or pork steak, stuffed with kajmak, and then breaded and fried.
It is served with roasted potatoes and tartar sauce.
The steak is sometimes colloquially referred to as the maidens’ dream, because of its phallic shape.
The dish is a modern invention, created by chef Mića Stojanović in 1959 who, when he needed to prepare Chicken Kiev for a distinguished visitor from the Soviet Union, was faced with lack of poultry.
He used veal instead of chicken.
However, not fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled the medal of the Order of the Star of Karađorđe, and thus the steak was named.
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth.
It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.
The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata.
The modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.
13) Pariser Schnitzel
Pariser schnitzel (from German Pariser Schnitzel ‘Parisian cutlet’) is a schnitzel variation from French cuisine. Unlike Wiener schnitzel, it does not incorporate bread crumbs.
The name dates as far back as from the World Exhibition in Paris 1889.
Pariser schnitzel is prepared from a thin slice of veal, salted, which is dredged in flour and then dipped in beaten egg.
It is then fried in a pan heated to 160–170 °C (320–338 °F), in clarified butter or lard until the outside of the schnitzel turns golden brown.
Though not traditional, and providing slightly different results, many modernised recipes substitute vegetable oil, typically canola, for the butter or lard.
Parmigiana, also called parmigiana di melanzane or melanzane alla parmigiana, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked.
The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.
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