Dive into the world of gourmet cooking with these 18 mouthwatering veal recipes! Whether you’re craving a quick weeknight dinner or an impressive weekend feast, we’ve got you covered with dishes that are sure to delight. From classic comfort food to elegant seasonal favorites, there’s something here for every home chef. Ready to elevate your kitchen game? Keep reading for inspiration that will have you cooking like a pro!
Veal Marsala with Wild Mushrooms
Yield to the allure of a classic Italian-American dish, where tender veal cutlets are seared to golden perfection and simmered in a rich Marsala wine sauce, punctuated by the earthy depth of wild mushrooms. This elegant yet approachable recipe transforms simple ingredients into a restaurant-worthy meal, perfect for a sophisticated weeknight dinner or a special occasion. The aromatic blend of shallots, garlic, and fresh herbs creates a symphony of flavors that will captivate your senses from the first bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ pounds veal cutlets, pounded to ¼-inch thickness
– ½ cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 3 tablespoons clarified butter
– 2 tablespoons extra-virgin olive oil
– 8 ounces wild mushrooms (such as chanterelles or morels), cleaned and sliced
– 2 medium shallots, finely minced
– 3 garlic cloves, thinly sliced
– ¾ cup dry Marsala wine
– 1 cup low-sodium chicken stock
– 2 tablespoons unsalted butter, chilled
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. Pat the veal cutlets dry with paper towels to ensure a proper sear.
2. In a shallow dish, combine the all-purpose flour, kosher salt, and freshly ground black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess to prevent a gummy coating.
4. Heat a large skillet over medium-high heat and add the clarified butter and extra-virgin olive oil until shimmering.
5. Sear the veal cutlets for 2–3 minutes per side until golden brown, working in batches to avoid overcrowding the pan.
6. Transfer the seared veal to a plate and tent with foil to keep warm.
7. In the same skillet, add the wild mushrooms and sauté for 4–5 minutes until they release their moisture and begin to brown.
8. Add the finely minced shallots and thinly sliced garlic, cooking for 1–2 minutes until fragrant and softened.
9. Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.
10. Simmer the Marsala for 2–3 minutes until reduced by half, concentrating its flavor.
11. Stir in the low-sodium chicken stock and bring the mixture to a gentle boil.
12. Return the veal cutlets to the skillet, spooning the sauce over them, and simmer for 3–4 minutes until the veal is heated through and the sauce has slightly thickened.
13. Remove the skillet from heat and swirl in the chilled unsalted butter until the sauce becomes glossy and emulsified.
14. Garnish with finely chopped fresh flat-leaf parsley before serving.
15. Rest the dish for 2 minutes off the heat to allow the flavors to meld.
Rich and velvety, the Marsala sauce clings to each tender veal cutlet, while the wild mushrooms add a meaty, umami-rich contrast. For a creative presentation, serve over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of the luxurious sauce.
Herb-Crusted Veal Chops with Garlic Mashed Potatoes
Unveiling a dish that marries rustic comfort with refined elegance, herb-crusted veal chops with garlic mashed potatoes offer a sophisticated yet approachable centerpiece for any dinner gathering. The aromatic crust, fragrant with fresh herbs, encases tender, juicy veal, while creamy, garlic-infused potatoes provide a velvety, indulgent base that complements each savory bite perfectly.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 4 bone-in veal chops, about 1 1/2 inches thick
– 1/4 cup extra-virgin olive oil
– 2 tbsp clarified butter
– 1/2 cup fresh breadcrumbs, made from day-old artisan bread
– 1/4 cup finely chopped fresh flat-leaf parsley
– 2 tbsp finely chopped fresh rosemary
– 2 tbsp finely chopped fresh thyme
– 3 cloves garlic, minced
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 1/2 cup heavy cream, warmed
– 4 tbsp unsalted butter, softened
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Pat the veal chops dry with paper towels to ensure a proper sear.
3. Season both sides of the veal chops evenly with kosher salt and freshly ground black pepper.
4. Heat extra-virgin olive oil and clarified butter in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the veal chops for 3-4 minutes per side until a golden-brown crust forms, using tongs to flip them carefully.
6. Transfer the seared veal chops to the prepared baking sheet, reserving the skillet drippings for later use.
7. In a small bowl, combine fresh breadcrumbs, finely chopped flat-leaf parsley, rosemary, thyme, and minced garlic to create the herb crust mixture.
8. Press the herb crust mixture firmly onto the top of each veal chop, coating evenly for maximum flavor adhesion.
9. Roast the herb-crusted veal chops in the preheated oven for 12-15 minutes until the internal temperature reaches 145°F for medium-rare, checking with an instant-read thermometer.
10. While the veal roasts, place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
11. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
12. Drain the potatoes thoroughly and return them to the warm pot to evaporate excess moisture, about 1 minute.
13. Mash the potatoes with a potato ricer or masher until smooth, avoiding overworking to prevent gumminess.
14. Fold in the warmed heavy cream and softened unsalted butter until fully incorporated and creamy.
15. Stir the reserved skillet drippings into the mashed potatoes for a rich, savory depth, seasoning with additional salt and pepper if needed.
16. Let the veal chops rest for 5 minutes before serving to allow juices to redistribute, ensuring optimal tenderness.
Luxuriously tender beneath its crisp, aromatic crust, the veal yields to the fork with ease, while the garlic mashed potatoes offer a silky, comforting contrast. For an elegant presentation, plate each chop atop a generous mound of potatoes, garnished with a sprig of fresh rosemary and a drizzle of the pan juices to enhance the visual and culinary appeal.
Braised Veal Shanks in Red Wine Reduction
Under the gentle, slow heat of the oven, tough veal shanks transform into a dish of profound tenderness and depth, their rich marrow melting into a glossy, deeply flavored red wine reduction. This classic braise, a celebration of patient cooking, yields meat so succulent it falls effortlessly from the bone, enveloped in a sauce that is the very essence of savory luxury.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 3 hours 15 minutes
Ingredients
– 4 (12-ounce) bone-in veal shanks, tied with kitchen twine
– Kosher salt and freshly cracked black pepper
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, thinly sliced
– 2 tablespoons tomato paste
– 1 tablespoon all-purpose flour
– 1 (750-ml) bottle dry red wine, such as Cabernet Sauvignon
– 4 cups rich veal or beef stock
– 4 sprigs fresh thyme
– 2 bay leaves
– 1 tablespoon unsalted butter, chilled
– 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
1. Preheat your oven to 325°F (163°C).
2. Pat the veal shanks completely dry with paper towels and season all sides generously with kosher salt and freshly cracked black pepper.
3. Heat the clarified butter in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Sear the veal shanks until deeply browned on all sides, about 4-5 minutes per side; work in batches to avoid overcrowding, which steams the meat.
5. Transfer the seared shanks to a plate and reduce the heat to medium.
6. Add the diced onion, carrots, and celery to the pot, seasoning lightly with salt, and cook, stirring occasionally, until the vegetables are softened and just beginning to caramelize, about 8-10 minutes.
7. Stir in the sliced garlic and tomato paste and cook for 1 minute until fragrant.
8. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
9. Deglaze the pot by slowly pouring in the red wine, using a wooden spoon to scrape up any browned bits (the *fond*) from the bottom—this is where immense flavor resides.
10. Bring the wine to a simmer and cook until reduced by half, about 10-12 minutes.
11. Return the veal shanks and any accumulated juices to the pot, along with the veal stock, thyme sprigs, and bay leaves; the liquid should come about two-thirds of the way up the sides of the shanks.
12. Bring the liquid to a bare simmer, then cover the pot tightly with its lid and transfer it to the preheated oven.
13. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
14. Carefully transfer the shanks to a warm serving platter, tent loosely with foil, and discard the thyme sprigs and bay leaves.
15. Place the Dutch oven with the braising liquid over medium heat and simmer vigorously until the sauce is reduced to a glossy, coating consistency, about 15-20 minutes.
16. Remove the pot from the heat and whisk in the chilled unsalted butter until fully emulsified, which will give the sauce a beautiful sheen and velvety texture.
17. Stir in the chopped parsley and adjust the seasoning with salt and pepper if necessary.
18. Spoon the sauce over the veal shanks to serve.
Glistening with its rich, wine-infused sauce, the veal offers a luxurious contrast of textures: the yielding, gelatinous meat against the unctuous, deeply savory reduction. For a truly elegant presentation, serve each shank atop a mound of creamy Parmesan polenta or silky mashed potatoes, allowing the sauce to pool around the base. A final sprinkle of gremolata—a bright mix of lemon zest, garlic, and parsley—can provide a delightful, aromatic counterpoint to the dish’s profound richness.
Pan-Seared Veal with Lemon Caper Sauce
Gracefully bridging rustic European tradition with modern elegance, pan-seared veal with lemon caper sauce offers a sophisticated yet approachable centerpiece for any discerning dinner table. This dish showcases tender, delicate veal cutlets, seared to golden perfection and napped in a bright, briny sauce that balances richness with a refreshing citrus zing. Its refined simplicity allows the quality of ingredients to shine, making it ideal for both weeknight indulgence and special occasions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 4 veal cutlets, approximately 6 ounces each and ½-inch thick
- Kosher salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons clarified butter
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1 cup low-sodium chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons unsalted butter, cold and cubed
- 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
- Pat the veal cutlets completely dry with paper towels to ensure a proper sear.
- Season both sides of each cutlet generously with kosher salt and freshly ground black pepper.
- Dredge each seasoned cutlet lightly in all-purpose flour, shaking off any excess.
- Heat the clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
- Carefully place the veal cutlets in the skillet, ensuring they are not overcrowded, and sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.
- Flip each cutlet using tongs and sear the second side for an additional 3 to 4 minutes until cooked through and firm to the touch.
- Transfer the seared veal to a warm plate and tent loosely with aluminum foil to rest.
- Reduce the skillet heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant but not browned.
- Deglaze the skillet by pouring in the dry white wine, scraping the bottom with a wooden spoon to incorporate all the flavorful browned bits.
- Simmer the wine until reduced by half, about 2 minutes, to concentrate its flavor.
- Pour in the low-sodium chicken stock and freshly squeezed lemon juice, bringing the mixture to a gentle simmer for 5 minutes to allow the flavors to meld.
- Stir in the drained capers and simmer for 1 additional minute.
- Remove the skillet from the heat and whisk in the cold, cubed unsalted butter one piece at a time until fully emulsified into a glossy, velvety sauce.
- Fold in the finely chopped fresh flat-leaf parsley.
- Return the rested veal cutlets and any accumulated juices to the skillet, spooning the sauce over them to coat evenly.
- Serve immediately, ensuring each plate is generously sauced.
Keenly balanced, the veal offers a tender, yielding texture that contrasts beautifully with the sauce’s silky body and pops of briny capers. For a creative presentation, serve atop a bed of creamy polenta or alongside roasted fingerling potatoes to soak up every drop of the vibrant lemon caper sauce, elevating the dish into a complete, memorable meal.
Stuffed Veal Roulades with Spinach and Provolone
Luxuriously tender veal cutlets, elegantly rolled around a vibrant filling of earthy spinach and creamy provolone, create a sophisticated centerpiece that transforms an ordinary evening into a memorable culinary occasion. This classic roulade technique yields impressive, pinwheel-like slices that reveal a beautiful spiral of flavors, making it perfect for both intimate dinners and special gatherings where presentation is paramount.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 4 veal cutlets (approximately 4 ounces each), pounded to ¼-inch thickness
– 2 tablespoons extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 5 ounces fresh baby spinach
– ½ cup whole-milk ricotta cheese
– 4 ounces sharp provolone cheese, thinly sliced
– ½ cup dry white wine
– 1 cup low-sodium chicken stock
– 2 tablespoons unsalted butter
– Kosher salt and freshly ground black pepper
Instructions
1. Season both sides of the pounded veal cutlets generously with kosher salt and freshly ground black pepper.
2. Heat 1 tablespoon of extra-virgingin olive oil in a large skillet over medium heat until shimmering.
3. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, about 4 minutes.
4. Stir in the minced garlic cloves and cook until fragrant, about 30 seconds.
5. Add the fresh baby spinach in batches, wilting each addition before adding more, until all spinach is fully wilted, approximately 3 minutes total.
6. Transfer the spinach mixture to a medium bowl and allow it to cool for 5 minutes.
7. Once cooled, fold the whole-milk ricotta cheese into the spinach mixture until fully incorporated, then season the filling with a pinch of salt and pepper.
8. Lay the seasoned veal cutlets flat on a clean work surface.
9. Divide the spinach-ricotta filling evenly among the cutlets, spreading it in a thin, even layer, leaving a ½-inch border on all sides.
10. Place one slice of sharp provolone cheese over the filling on each cutlet.
11. Starting from a short end, tightly roll each cutlet into a cylinder, securing the seam with two toothpicks inserted perpendicular to the roll.
12. Wipe the skillet clean and heat the remaining 1 tablespoon of extra-virgin olive oil over medium-high heat.
13. Carefully place the veal roulades seam-side down in the hot skillet and sear until golden brown on all sides, about 2 minutes per side.
14. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.
15. Add the low-sodium chicken stock and bring the liquid to a gentle simmer.
16. Reduce the heat to medium-low, cover the skillet, and simmer the roulades for 18-20 minutes, turning them once halfway through, until the veal is cooked through and tender.
17. Transfer the cooked roulades to a cutting board, tent loosely with foil, and let them rest for 5 minutes.
18. While the roulades rest, increase the heat under the skillet to medium-high and simmer the pan sauce until reduced by half, about 4 minutes.
19. Remove the skillet from the heat and whisk in the unsalted butter until the sauce is glossy and slightly thickened.
20. Remove the toothpicks from the roulades and slice each one crosswise into 1-inch thick medallions.
21. Arrange the veal medallions on a serving platter and spoon the warm pan sauce over the top.
Offering a delightful contrast, the tender, juicy veal yields to a molten core of provolone and a savory spinach filling, all enhanced by a rich, buttery pan sauce. For a stunning presentation, fan the sliced medallions over a bed of creamy polenta or roasted fingerling potatoes, allowing the elegant spirals to take center stage.
Veal Parmigiana with Homemade Marinara
Nestled at the intersection of rustic Italian tradition and refined comfort, this veal Parmigiana elevates the classic with a vibrant, slow-simmered homemade marinara. The dish presents tender, breaded cutlets crowned with molten mozzarella and Parmigiano-Reggiano, all resting atop a bed of al dente pasta for a truly satisfying centerpiece. Its layers of texture and deep, herbaceous flavors make it an ideal choice for a special weekend dinner or an impressive gathering.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ pounds veal cutlets, pounded to ¼-inch thickness
– ¾ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 ½ cups fine Italian-style breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese, divided
– ¾ cup clarified butter
– 2 tablespoons extra-virgin olive oil
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (28-ounce) can San Marzano whole peeled tomatoes, crushed by hand
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 8 ounces fresh mozzarella cheese, sliced into ¼-inch pieces
– 12 ounces dried spaghetti
– Kosher salt and freshly ground black pepper
– Fresh basil leaves, for garnish
Instructions
1. Season the veal cutlets generously on both sides with kosher salt and freshly ground black pepper.
2. Dredge each cutlet first in the all-purpose flour, shaking off any excess.
3. Dip the floured cutlet into the lightly beaten pasture-raised eggs, allowing the excess to drip off.
4. Press the cutlet into the mixture of fine Italian-style breadcrumbs and ¼ cup of the grated Parmigiano-Reggiano cheese until fully coated.
5. In a large skillet, heat the clarified butter over medium heat until it shimmers, about 350°F.
6. Working in batches to avoid crowding, fry the breaded cutlets for 3–4 minutes per side, or until golden brown and crisp. Transfer to a wire rack set over a baking sheet.
7. For the marinara, heat the extra-virgin olive oil in a heavy-bottomed saucepan over medium-low heat.
8. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 8 minutes.
9. Stir in the minced garlic and cook until fragrant, about 1 minute.
10. Add the hand-crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes. Season with a pinch of kosher salt.
11. Reduce the heat to low and simmer the sauce, uncovered, for 30 minutes, stirring occasionally, until it thickens slightly. *Tip: A slow simmer allows the tomato’s natural sugars to caramelize, deepening the sauce’s flavor.*
12. Meanwhile, bring a large pot of generously salted water to a rolling boil and cook the dried spaghetti until al dente, following the package instructions, usually 9–11 minutes.
13. Preheat your oven’s broiler to high.
14. Spread about 1 cup of the finished marinara sauce in the bottom of a 9×13-inch baking dish.
15. Arrange the fried veal cutlets in a single layer over the sauce.
16. Spoon the remaining marinara evenly over each cutlet.
17. Top each cutlet with slices of fresh mozzarella and the remaining ¼ cup of grated Parmigiano-Reggiano.
18. Broil the dish 6 inches from the heat source for 3–5 minutes, or until the cheese is bubbly and lightly browned. *Tip: Watch closely during broiling, as the high heat can quickly burn the cheese.*
19. Drain the cooked spaghetti and toss it with a ladle of the reserved marinara sauce to coat lightly.
20. Divide the sauced spaghetti among four plates, top each with a veal cutlet, and garnish with fresh basil leaves. *Tip: Let the cutlets rest for 2–3 minutes after broiling to allow the cheese to set slightly for easier serving.*
Glistening with rich tomato sauce and molten cheese, each bite offers a delightful contrast between the crisp, golden breading and the tender veal. The marinara, bright with herbaceous notes and a subtle heat, clings perfectly to the al dente spaghetti, creating a harmonious plate. For a creative twist, serve the cutlets atop a bed of creamy polenta or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Grilled Veal Skewers with Tzatziki Sauce
Tender, succulent veal takes center stage in this elegant yet approachable dish, where delicate skewers are kissed by the grill and paired with a cooling, herbaceous tzatziki. The interplay of smoky char and bright, creamy sauce creates a sophisticated balance perfect for al fresco dining or an impressive weeknight meal.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ pounds boneless veal shoulder, cut into 1-inch cubes
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 3 garlic cloves, minced
– 1 tablespoon chopped fresh oregano
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 1 cup full-fat Greek yogurt
– ½ English cucumber, grated and squeezed dry
– 1 tablespoon chopped fresh dill
– 1 teaspoon white wine vinegar
– ¼ teaspoon kosher salt
Instructions
1. In a medium bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, chopped oregano, fine sea salt, and black pepper to create the marinade.
2. Add the veal cubes to the marinade, tossing thoroughly to coat each piece, then cover and refrigerate for 20 minutes to allow the flavors to penetrate.
3. While the veal marinates, prepare the tzatziki by combining the Greek yogurt, grated cucumber, chopped dill, white wine vinegar, and kosher salt in a small bowl; refrigerate until serving.
4. Preheat a grill or grill pan to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Thread the marinated veal cubes onto metal or soaked wooden skewers, leaving a small space between each piece for even cooking.
6. Place the skewers on the preheated grill and cook for 4–5 minutes per side, turning once, until the veal develops a golden-brown crust and reaches an internal temperature of 145°F.
7. Transfer the grilled skewers to a platter and let them rest for 3 minutes to allow the juices to redistribute.
8. Serve the veal skewers immediately with the chilled tzatziki sauce on the side.
Delicate and juicy, the veal offers a tender bite with subtle herbaceous notes from the marinade, beautifully contrasted by the tzatziki’s cool, tangy creaminess. For a vibrant presentation, garnish with extra dill sprigs and lemon wedges, or pair with a simple quinoa salad and grilled flatbread for a complete Mediterranean-inspired feast.
Veal Scaloppine in Creamy Porcini Sauce
Gracefully bridging rustic Italian tradition with refined elegance, veal scaloppine in creamy porcini sauce transforms simple ingredients into a luxurious centerpiece. This dish features tender, thinly pounded veal cutlets, seared to golden perfection and draped in a velvety sauce enriched with earthy, rehydrated porcini mushrooms and a touch of cream, creating a harmonious balance of delicate protein and deep, savory notes.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ounce dried porcini mushrooms
– 1 cup boiling water
– 1 pound veal scaloppine, pounded to ¼-inch thickness
– Kosher salt and freshly ground black pepper
– ½ cup all-purpose flour
– 3 tablespoons clarified butter
– 2 tablespoons unsalted butter
– 1 small shallot, finely minced
– ½ cup dry white wine
– ½ cup heavy cream
– 1 tablespoon fresh flat-leaf parsley, finely chopped
Instructions
1. Place the dried porcini mushrooms in a small bowl and pour the boiling water over them, ensuring they are fully submerged. Allow them to steep for 15 minutes until softened and pliable.
2. While the mushrooms steep, season both sides of the veal scaloppine generously with kosher salt and freshly ground black pepper.
3. Dredge each seasoned veal cutlet lightly in the all-purpose flour, shaking off any excess to ensure a thin, even coating that will promote a crisp sear.
4. In a large skillet over medium-high heat, heat the clarified butter until it shimmers and just begins to smoke, about 2 minutes.
5. Working in batches to avoid overcrowding, sear the veal cutlets for 90 seconds per side until they develop a rich, golden-brown crust. Transfer the seared veal to a plate and tent loosely with foil to retain warmth.
6. Reduce the heat to medium and add the unsalted butter to the same skillet, swirling to melt and incorporate the fond.
7. Sauté the finely minced shallot for 2-3 minutes until translucent and fragrant, stirring frequently to prevent burning.
8. Strain the rehydrated porcini mushrooms, reserving the flavorful soaking liquid. Chop the mushrooms finely and add them to the skillet, cooking for an additional 2 minutes to intensify their earthy essence.
9. Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom, and simmer for 3 minutes until the liquid is reduced by half.
10. Stir in the reserved porcini soaking liquid, being careful to leave any sediment behind, and simmer for 4 minutes to concentrate the flavors.
11. Pour in the heavy cream and bring the sauce to a gentle simmer, cooking for 3-4 minutes until it thickens slightly and coats the back of a spoon.
12. Return the seared veal scaloppine to the skillet, along with any accumulated juices, and simmer gently for 1 minute to warm through and allow the flavors to meld.
13. Remove the skillet from the heat and sprinkle with the finely chopped fresh flat-leaf parsley.
Silken veal cutlets, yielding effortlessly to the fork, are enveloped in a sauce that marries the profound umami of porcini with the luxurious richness of cream. Serve this elegant dish over a bed of creamy polenta or alongside roasted fingerling potatoes to soak up every drop of the savory sauce, creating a meal that feels both comforting and decidedly sophisticated.
Lemon-Thyme Roasted Veal Tenderloin
A culinary masterpiece awaits with this Lemon-Thyme Roasted Veal Tenderloin, where the delicate, buttery texture of premium veal meets the bright, aromatic notes of citrus and fresh herbs. This elegant dish transforms a simple roast into a sophisticated centerpiece, perfect for intimate dinners or celebratory gatherings that demand both visual appeal and exquisite flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) veal tenderloin, trimmed of silver skin
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons clarified butter
– 3 medium lemons, zested and juiced
– 4 sprigs fresh thyme, leaves stripped
– 3 cloves garlic, minced
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup dry white wine
– ½ cup low-sodium veal or chicken stock
– 1 tablespoon unsalted butter, chilled
Instructions
1. Pat the veal tenderloin completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the olive oil, clarified butter, lemon zest, thyme leaves, minced garlic, sea salt, and black pepper to form a fragrant paste.
3. Rub the paste evenly over the entire surface of the veal tenderloin, coating it thoroughly.
4. Preheat the oven to 400°F (204°C) and place a large oven-safe skillet over medium-high heat.
5. Once the skillet is hot, sear the veal for 2–3 minutes per side until a deep golden-brown crust forms, using tongs to rotate it.
6. Transfer the skillet directly to the preheated oven and roast for 15–18 minutes, or until an instant-read thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare.
7. Remove the veal from the skillet, transfer it to a cutting board, and tent it loosely with foil to rest for 10 minutes, which allows the juices to redistribute.
8. While the veal rests, return the skillet to medium heat and deglaze with the white wine, scraping up any browned bits with a wooden spoon for 1 minute.
9. Add the lemon juice and veal stock to the skillet, simmering until the liquid reduces by half, about 3–4 minutes.
10. Remove the skillet from the heat and whisk in the chilled unsalted butter until the sauce is glossy and slightly thickened.
11. Slice the rested veal against the grain into ½-inch medallions.
12. Arrange the medallions on a platter and spoon the warm lemon-thyme pan sauce over the top.
Zestful and tender, the veal melts with each bite, its subtle richness balanced by the sauce’s vibrant acidity and herbal notes. For a creative presentation, serve alongside roasted fingerling potatoes or a crisp arugula salad to complement the dish’s refined elegance.
Classic Veal Piccata in Butter Sauce
Zesty yet refined, Classic Veal Piccata in Butter Sauce is a timeless Italian-American dish that transforms simple ingredients into an elegant meal. With tender veal cutlets bathed in a bright, buttery sauce punctuated by briny capers and fresh lemon, it offers a perfect balance of richness and acidity that feels both comforting and sophisticated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 4 veal cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large pasture-raised eggs, lightly beaten
- 1 cup fine breadcrumbs
- 1/4 cup clarified butter
- 1/2 cup dry white wine
- 1 cup low-sodium chicken stock
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons unsalted butter, cold and cubed
- 2 tablespoons brined capers, drained
- 2 tablespoons fresh Italian parsley, finely chopped
Instructions
- Pat the veal cutlets dry with paper towels to ensure even browning.
- Combine the all-purpose flour, kosher salt, and freshly ground black pepper in a shallow dish.
- Place the lightly beaten pasture-raised eggs in a second shallow dish.
- Spread the fine breadcrumbs in a third shallow dish.
- Dredge each veal cutlet first in the seasoned flour, shaking off excess.
- Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.
- Coat the cutlet thoroughly in the fine breadcrumbs, pressing gently to adhere.
- Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Cook the breaded veal cutlets for 2-3 minutes per side until golden brown and cooked through, working in batches to avoid overcrowding.
- Transfer the cooked cutlets to a wire rack set over a baking sheet to keep them crisp.
- Pour off any excess fat from the skillet, leaving about 1 tablespoon.
- Deglaze the skillet with the dry white wine, scraping up any browned bits with a wooden spoon, and simmer until reduced by half, about 2 minutes.
- Add the low-sodium chicken stock and freshly squeezed lemon juice, bringing to a gentle simmer for 3-4 minutes until slightly thickened.
- Whisk in the cold, cubed unsalted butter one piece at a time until the sauce is glossy and emulsified.
- Stir in the drained brined capers and cook for 1 minute to warm through.
- Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly, and heat for 1 minute.
- Sprinkle with the finely chopped fresh Italian parsley just before serving.
Wonderfully tender, the veal cutlets offer a delicate texture that contrasts with the crisp breadcrumb coating, while the sauce delivers a luxurious, velvety mouthfeel. Bright lemon and briny capers cut through the richness, creating a harmonious flavor profile. For a creative presentation, serve over a bed of silky polenta or alongside roasted asparagus to soak up every drop of the buttery sauce.
Veal Meatballs in Spicy Tomato Sauce
Luxuriously tender and richly flavored, veal meatballs simmered in a vibrant, spicy tomato sauce offer a sophisticated twist on a classic comfort dish. Perfect for an elegant dinner party or a cozy weekend meal, this recipe balances delicate veal with a bold, aromatic sauce that clings beautifully to each morsel. The result is a harmonious blend of textures and flavors that feels both indulgent and approachable.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 1 pound ground veal, preferably from pasture-raised sources
- 1 large pasture-raised egg, lightly beaten
- 1/2 cup fine breadcrumbs, made from day-old artisan bread
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves, thinly sliced
Instructions
- In a large mixing bowl, gently combine the ground veal, lightly beaten egg, fine breadcrumbs, and finely grated Parmigiano-Reggiano cheese until just incorporated, being careful not to overwork the mixture to ensure tender meatballs.
- Using damp hands, shape the veal mixture into 16 uniform meatballs, each about 1 1/2 inches in diameter, and set them aside on a parchment-lined tray.
- Heat the extra-virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
- Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, approximately 5 to 7 minutes.
- Stir in the minced garlic and crushed red pepper flakes, and cook for 1 minute until fragrant, being careful not to let the garlic brown.
- Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half, about 2 minutes.
- Add the hand-crushed San Marzano tomatoes, fine sea salt, and freshly ground black pepper, then bring the sauce to a gentle simmer over medium-low heat.
- Carefully nestle the formed veal meatballs into the simmering sauce in a single layer, spooning some sauce over the tops to partially submerge them.
- Cover the skillet and simmer the meatballs in the sauce for 20 minutes, then uncover and continue simmering for an additional 10 minutes to allow the sauce to thicken slightly.
- Remove the skillet from the heat and stir in the thinly sliced fresh basil leaves, letting them wilt into the sauce for 1 minute before serving.
Offering a sublime dining experience, these meatballs boast a melt-in-your-mouth texture from the delicate veal, contrasted by the sauce’s bright acidity and gentle heat. Serve them over creamy polenta or al dente pappardelle to soak up every drop of the robust sauce, or present them as an elegant appetizer skewered with fresh basil for a stylish touch.
Slow-Cooked Veal Osso Buco with Gremolata
Kneading the soul of Italian comfort into a single, sumptuous dish, slow-cooked veal osso buco with gremolata transforms humble veal shanks into a masterpiece of tender, falling-off-the-bone meat, bathed in a rich, aromatic sauce and finished with a bright, herbaceous topping that cuts through the richness with citrusy verve. This classic Milanese preparation, when executed with patience and care, yields a dish that is both rustic and refined, perfect for a special dinner where time is an ingredient as crucial as any other. The slow braise coaxes out deep, savory flavors, while the gremolata adds a final flourish of freshness, creating a harmonious balance on the plate.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 180 minutes
Ingredients
– 4 cross-cut veal shanks (osso buco), about 1.5 inches thick, tied with kitchen twine
– Kosher salt and freshly ground black pepper
– ¼ cup all-purpose flour, for dredging
– 3 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 cup dry white wine
– 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
– 2 cups low-sodium veal or chicken stock
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 1 bay leaf
– For the gremolata: ½ cup finely chopped fresh flat-leaf parsley, zest of 1 lemon, and 1 garlic clove, minced
Instructions
1. Pat the veal shanks completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. Dredge each shank lightly in the all-purpose flour, shaking off any excess to ensure a light, even coating that will promote browning without becoming pasty.
3. In a large Dutch oven or heavy-bottomed pot, heat the extra-virgin olive oil over medium-high heat until shimmering, about 2 minutes.
4. Sear the veal shanks in batches, without crowding, for 4-5 minutes per side until a deep golden-brown crust forms, transferring them to a plate once seared.
5. Reduce the heat to medium and add the finely diced yellow onion, carrots, and celery to the pot, sautéing for 8-10 minutes until softened and lightly caramelized, scraping up any browned bits from the bottom.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the dry white wine, using a wooden spoon to deglaze the pot by scraping up all the fond, and simmer for 5 minutes until the wine is reduced by half.
8. Add the hand-crushed San Marzano tomatoes, low-sodium veal or chicken stock, rosemary, thyme, and bay leaf, bringing the mixture to a gentle simmer.
9. Return the seared veal shanks and any accumulated juices to the pot, nestling them into the liquid so they are mostly submerged.
10. Cover the pot with a tight-fitting lid, reduce the heat to low, and braise for 2.5 to 3 hours, checking occasionally to ensure a bare simmer, until the meat is fork-tender and easily pulls away from the bone.
11. While the osso buco braises, prepare the gremolata by combining the finely chopped flat-leaf parsley, lemon zest, and minced garlic clove in a small bowl, mixing well and setting aside to allow the flavors to meld.
12. Once the veal is tender, carefully transfer the shanks to a serving platter, tenting loosely with foil to keep warm.
13. Skim any excess fat from the surface of the sauce, then increase the heat to medium and simmer uncovered for 10-15 minutes until slightly thickened to a rich, spoon-coating consistency.
14. Taste the sauce and adjust seasoning with additional kosher salt and freshly ground black pepper if needed, then spoon it over the veal shanks.
15. Generously sprinkle the gremolata over the top just before serving to preserve its vibrant color and aroma.
Perfectly braised, the veal yields to the gentlest pressure of a fork, its marrow-rich bones adding unctuous depth to the velvety tomato-infused sauce. Present this osso buco atop a bed of creamy risotto alla Milanese or soft polenta to soak up every last drop, allowing the gremolata’s citrusy spark to cut through the richness with each satisfying bite.
Veal Saltimbocca with Prosciutto and Sage
Wrapped in a delicate veil of prosciutto and adorned with aromatic sage, veal saltimbocca is a classic Italian dish that translates to ‘jumps in the mouth’—a fitting description for its vibrant, savory flavors. This elegant preparation transforms simple, quality ingredients into a restaurant-worthy centerpiece, perfect for a sophisticated dinner party or a special weeknight indulgence. The combination of tender veal, salty prosciutto, and earthy sage creates a harmonious balance that is both comforting and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 veal cutlets (about 4 ounces each), pounded to ¼-inch thickness
– 4 thin slices of prosciutto di Parma
– 8 fresh sage leaves
– ¼ cup all-purpose flour, for dredging
– 2 tablespoons clarified butter
– ½ cup dry white wine, such as Pinot Grigio
– ½ cup low-sodium chicken stock
– 2 tablespoons unsalted butter, chilled and cubed
– Kosher salt and freshly ground black pepper
Instructions
1. Season both sides of the veal cutlets generously with kosher salt and freshly ground black pepper.
2. Place one slice of prosciutto di Parma on top of each veal cutlet, pressing gently to adhere.
3. Secure one sage leaf to the center of each cutlet with a toothpick, ensuring it pierces through both the prosciutto and veal.
4. Dredge each prepared cutlet lightly in all-purpose flour, shaking off any excess to prevent a gummy coating.
5. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the veal cutlets to the skillet, prosciutto-side down first, and cook for 2–3 minutes until the prosciutto is crisp and golden brown.
7. Flip the cutlets carefully using tongs and cook for an additional 2–3 minutes until the veal is just cooked through and lightly browned.
8. Transfer the cooked cutlets to a warm plate and tent loosely with aluminum foil to retain heat.
9. Pour off any excess fat from the skillet, then deglaze with dry white wine, scraping up any browned bits with a wooden spoon.
10. Allow the wine to reduce by half, about 2 minutes, to concentrate its flavor and remove the alcohol.
11. Add low-sodium chicken stock to the skillet and simmer until the liquid is reduced by one-third, approximately 3 minutes.
12. Remove the skillet from heat and whisk in chilled, cubed unsalted butter one piece at a time until the sauce is emulsified and glossy.
13. Discard the toothpicks from the veal cutlets and arrange them on a serving platter.
14. Spoon the pan sauce generously over the veal saltimbocca, ensuring each cutlet is well-coated.
Fork-tender veal melds with the crisp, salty prosciutto and fragrant sage, while the velvety pan sauce adds a luxurious, buttery finish. Serve this dish alongside creamy polenta or roasted fingerling potatoes to soak up the rich juices, and garnish with additional fresh sage leaves for an elegant presentation that delights both the palate and the eye.
Conclusion
Overall, this collection offers gourmet inspiration for any home cook. From classic osso buco to elegant scallopini, there’s a veal dish to elevate your next meal. We hope you’ll try a recipe, leave a comment with your favorite, and share your creations by pinning this article on Pinterest. Happy cooking!
