Veal By: Elizabeth Salazar, Candice Ivy, Scott Maxey, Elijah Arredondo, Desiree Arroyo, and Jackie Garibaldi


You can purchase veal whole, butchered, or ground.

Fabrication of veal is done at the buried shop or store that you get it from.


Store veal in your refrigerator at 40 degrees or below. Use veal chops and roasts within 3 to 5 days, and ground veal or stew meat within 1 to 2 days.

Dry-Heat Cooking Methods

Dry-heat cooking methods are those that utilize air or fat.

Without Oil/Fat

Broiling, roasting, grilling, and baking

(Grilled Veal Rib)

With Oil/Fat

Sauteing, pan-frying and deep-fat frying

(Deep-Fried Sweetbreads)

Moist-Heat Cooking Methods

Moist-heat cooking uses water or steam.

They include poaching, boiling, steaming and simmering.

Poached Veal Knuckle


Veal Milanese

4 large eggs

1 1/2 cups all-purpose flour

2 cups plain dry bread crumbs

2 teaspoons dried basil

1 teaspoon dried thyme

2 pounds thinly sliced veal scallopine

Kosher salt and freshly ground black pepper

2 cups vegetable oil

1 lemon, cut into wedges

Preheat oven to 175 degrees F.

In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.

Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.

In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.

Serve with lemon wedges.

Veal Marsala

8 veal cutlets, scallopine style

salt, pepper,flour for dredging,mixed

2 tablespoons olive oil

1 tablespoon butter

1 lb mushroom, sliced

1⁄2 cup marsala wine

1 cup chicken stock

Watch how to make this recipe.

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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