what is the best way to cook veal?

Answer 1

All of the other suggestions are good. You do however need to be careful with veal because it has a very delicate flavor, so be careful not to over power that with a lot of strong seasonings. Also, if it is over cooked it will be tough and that is very discouraging especially considering the cost. Maybe for your first try you may want to fry it on the stove top. First soak int with a buttermilk mixture to keep it tender then follow which ever recipe that sounds good to you.

Answer 2

Veal has very little or no marbelling - fat - so it needs some help. For thin or "escallope", pound the meat between two waxed paper pieces until it is 1/4 - 1/2 inch thick. It is a mild meat, so too many flavourings will overwhelm the flavour of the meat. Lightly breaded (egg wash and dipped in fine bread crumbs), quick fried, and drizzled with a sauce (reduction) of heated butter, lemon juice, salt, pepper, and finely chopped rosemary would be perfect. It does not have to be cooked to shoe leather - it is the leanest of beef and will be tough if overcooked.

If cooking a roast, I would suggest marinating it in a white-wine, onion, and garlic marinade (be creative!). Don't prick holes in it - that is the worst thing you could do.

Preheat oven to 450. Brown it on the stove top - roasts have 6 sides, not 4 - and place on a rack in a roasting pan. Brown some onions, diced carrots, and diced celery in the veal-browning pan. Add a 1/2 cup of white wine. Pour over Veal.

Place in oven, covered, for 10 minutes. Reduce heat to 325. Cook for 25 minutes per pound, removing the cover for the last 15 minutes and turing the heat up to 375. Ensure that the bottom is not dry or the precious juices will burn. Add 1/4 cup of water, as needed. Enjoy!

Good Luck!

Answer 3

How To Cook Veal

Answer 4

Veal Marsala Recipe
Ingredients
12 veal scallops, pounded out thin
1/4 cup Parmesan cheese, grated
1 ounce butter cut into small pieces
1/2 medium lemon, squeezed for juice
1/3 cup dry Marsala
1 teaspoon parsley, chopped


Instructions
In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to 1/4-inch thickness. Coat veal lightly with Parmesan cheese, remove veal and place on a plate.

Light the burner and adjust the control to moderate heat. Place the flambe pan on the burner and add butter. When butter melts, saute veal medallions and brown lightly on both sides. Squeeze the lemon juice through a clean white napkin, over the veal. Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate. Cover with sauce. Sprinkle with chopped parsley and serve.

Prearrange your favorite starch and vegetables on dinner table family style before putting on a show.

Yield: 2 servings

Answer 5

Thin slices of veal pounded flat into an egg wash, then flour, then egg again and then flour again. In a frying pan, clarified butter (hot). Add slices of veal and a spritz of white wine. Turn veal after a minute and squeeze lemon all over the pan, cook for another minute or two (until sauce forms and starts to thicken. Serve immediately over a bed of blanched fresh spinach and enjoy.

Answer 6

my grandmother would take veal like if she was going to make cutlets, pound it to thin it out sprinkle salt on one side. depending on how much veal you have you are going to stuff you heat some olive oil in a pan place 1 chopped onion and chopped cabagge, cook until soft in another pan heat olive oil. Now you are going to take your veal peices with the salted side up and place your mixture of cabbage and onion on the veal fold over and seal with a toothpick then cook in hot olive oil until done.

Answer 7

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this might help : Ingrid. 4 Veal Cutlets, well- pounded, flour, 1/4 c. butter, 1 tsp.salt, 1/2 tsp. pepper, 8 mushrooms, wiped clean w/ a kitchen towel and quartered, 1 yellow sweet pepper, sliced thin (julienne), 1 green pepper, sliced julienne, 1 Tbl. fresh lemon juice. Directions : Dust cutlets in flour-shake off excess flour. Over med. heat, preheat a med. skillet. Add 2 Tbl. butter- swirling pan to coat and brown the cutlets on both sides. Turn heat to med.low, cover and cook 15 min., or until fork tender. Add 2 Tbl. water, to prevent sticking, if needed. Sprinkle w/ salt & pepper and keep warm. In another med. skillet, over med. high heat, add butter and swirl to coat. Add mushrooms and peppers and saute' to almost fork tender. Blend in lemon juice and heat thoroughly, stirring, about 2 min.. Pour over cutlets. Yields 4 servings. In your case skip flouring cutlets & go to cooking(if their pre-floured) Thaw them 1st. though-lol.

Answer 8

If it is a breast of veal I like it split and then stuffed with the same kind of sage stuffing you use for your Thanksgiving turkey. Also, rub the outside with salt and pepper as well and bake.

Answer 9

i've made veal cutlets before and they came out really good. I used bread crumbs, one egg and flour as batter and then pan seared them in butter or oil.

Answer 10

Bread it & bake it slow, 1/2 way through top with onions, & mushrooms. cover with a brown sauce.