2006-10-11 02:00:07 · 19 answers · asked by Patrick J 1 in Food & Drink ➔ Cooking & Recipes
Why are we looking to substitute the veal? Although all of the above suggestions COULD work, there is NO substitute for tender veal scallopini.
2006-10-14 16:13:14 · answer #1 · answered by Cinderella 4 · 0⤊ 0⤋
Substitute For Veal
2016-11-10 21:44:20 · answer #2 · answered by Anonymous · 0⤊ 0⤋
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I am a former chef and have worked in Italian palces and cooked Osso Bucco and few times, loin is a waste of money, like Walter said go for a veal shoulder chop or buy a small roast and have the butcher cut it into pieces like a stew size chunks/pieces, but you can make it the same way in the tomato based sauce with the, orange and marsala and the cremolota at the end. Brown the meat and your onions, carrots celery in good size pieces, tomato product, wine and stock and slow cook for 2-3 hours in a 325 d F oven or slow cooker for 4-5 hours, still brown the meat first. I grate only a bit of orange peel even a few strips and then removed before serving is fine or small ornage juice in the braise. I add the last bit when serving it is an option, I seve it with noodles or tagelettli even mashed potatos with roasted garlic is a nice option.
2016-04-10 21:30:03 · answer #3 · answered by Michele 4 · 0⤊ 0⤋
Depends what you're cooking.
For schnitzel, use pork escalopes, or slices ot turkey breast if you're kosher. I actually prefer turkey schnitzel to veal schnitzel.
For saltimbocca or osso buco - just don't bother to cook 'em if you can't get veal.
For chops/cutlets and roasts - I'd use pork for chops, beef for roasts. Lamb is delicious in its own right, but it's not a good substitute for veal.
For making stock - you're best off using shin of beef, IMO, although it'll be stronger and ballsier than veal stock.
2006-10-13 05:33:18 · answer #4 · answered by Anonymous · 1⤊ 0⤋
The best substitute for veal is chicken.
2006-10-11 22:10:54 · answer #5 · answered by Anonymous · 1⤊ 0⤋
Substitute veal with the same weight of pork, chicken, or turkey.
2006-10-11 02:03:41 · answer #6 · answered by Allabor 3 · 0⤊ 0⤋
Underloin, Undercut - tender to cook like veal.
2006-10-11 02:03:58 · answer #7 · answered by mamamia 3 · 0⤊ 0⤋
I would say pork because it cooks almost the same way as veal.
2006-10-12 02:24:24 · answer #8 · answered by Joeyjo75 2 · 0⤊ 0⤋
considering that veal is a young calf, i would say beef is your best option if ya looking for something similar try rib eye and serve with some roasted carrots!!! mmmmmmmm
2006-10-11 02:06:29 · answer #9 · answered by sarah b 2 · 0⤊ 0⤋
Years ago i was taught when making Veal Schnitzel to use pork fillet !!!!!!! i was an innocent 16 yr old trainee chef and now i dread to think the horror it may have caused to those people who cant eat pork........I'm sorry it wasn't my fault..........if its for yourself, then pork fillet bashed out and bread crumbed is fine.....
2006-10-11 02:04:52 · answer #10 · answered by pat.rob00 Chef U.K. 6 · 1⤊ 0⤋