Veal has been an important ingredient in Italian and French cuisine from ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Other popular dishes are Ossobucco, Saltimbocca, Veal Marsala and Veal Parmigiana. Much like spring lamb, veal is extremely light in texture and very tender, and has a lovely flavour. If you have been reluctant to buy veal, whatever your reason may be, I hope that the information below and the veal recipes you will find here, will lead to veal being added onto your grocery list on a regular basis!
There is a common misconception that veal production is cruel because the animals are killed when they are very young and therefore veal is not a popular choice for many people. The truth is that veal calves are in fact older than chickens, turkeys and pigs and about the same age as lambs when they are slaughtered. Most important, dairy cows must give birth to a calf each year to produce milk. Approximately 50% of all calves born are female calves (heifers). These heifers will eventually be used by the dairy farmer to replace older cows for milking purposes. Only a few of all the bull calves born are used for breeding stock. The rest of the bull calves are unsuitable for beef production and too costly to keep on the farm, so dairy producers sell the bull calves to veal producers to provide a quality food product.
You don’t have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Choosing the right cooking method is important. But regardless of how you choose to prepare your veal, the key is not to overcook it.
There are a number of techniques for flavoring veal. The technique chosen may depend on the seasonings or ingredients used.
Dry rub – apply herbs and spices to the outside of the meat before braising or grilling
Marinate – soak meat in a mixture of oils, herbs and acidic ingredients such as juices, vinegar or wine. Marinating can also tenderize meat before cooking.
Crust – coat meat, such as cutlets, in breadcrumbs, herbs or ground nuts
Sauce or glaze – top meat with a blend of flavors while adding moisture
Stuff – fill veal with an assortment of vegetables, herbs, nuts and cheeses
The following ingredients will compliment veal:
Wines & liqueurs – Chardonnay and other white wines, Marsala, Madeira, Cognac, Vermouth and Brandy
Fruits & juices – citrus fruit and zest, blood orange, mango, apple, cranberry, dried apricot
Herbs, spices and flavourings – fresh garlic, thyme, basil, marjoram, rosemary and tarragon
Vegetables – fresh, canned and dried tomatoes, asparagus, eggplant, squash, artichoke, onions, leeks, potatoes and sweet peppers
Other ingredients – Prosciutto, bacon, pancetta, crab, lobster, mushrooms, capers, pine nuts, pecan nuts, cheeses such as goat’s cheese, brie, mozzarella and provolone.
