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Veal

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Classic Veal Marsala

Veal Angelica

Veal Chop with Portabella Mushrooms

Veal Forestiere

Osso Buco

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DAILY RECIPE

Grandma's Homemade Italian Sauce and Meatballs

SUBMITTED BY: Anna

Takes a while but well worth the wait. Ground beef, pork, veal and pork chops make this a hearty sauce that's a meal in itself.

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Top 20 Veal Recipes

From Veal Marsala to Wienerschnitzel, veal cutlets are featured in many cuisines.

How to Make Osso Buco (Video)

Braised veal shanks are an Italian cool-weather classic. Serve with gremolata, a condiment made of lemon zest, garlic, and parsley.

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NEWEST VEAL RECIPES

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Veal Parmesan

Submitted by: Contadina®

Breaded veal cutlets are browned, baked under slices of mozzarella cheese, then served with an herb-infused tomato sauce in this elegant, classic preparation.

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Veal Medallions with Sauteed Mushrooms and Sauvagine Fondue

Submitted by: Alexis de Portneuf

Tender veal is seared to brown and served with a rich and earthy mushroom and cheese fondue.

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Frikadeller (Danish Meatballs)

Submitted by: Marigat

Living In: Port Washington, Wisconsin, USA

Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals. This recipe comes straight from the old country.

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The recipe for this rich and tangy Russian soup calls for wild mushrooms and three types of meat cooked in a highly seasoned beef stock with kalamata olives, marinated mushrooms, capers, and dill pickles.

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Tourtiere

Submitted by: Jean

Ground veal, pork and bacon are cooked until brown and crumbly, and then they 're cooked a tad more with onion, garlic, celery and sage. Water and cornstarch are added, and then the filling is simmered until it 's thick and all the flavors are blended. This savory filling is spooned into a pastry shell, topped with a second crust and baked. Serve it with garlic mashed potatoes.

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Veal Shank Fricassee

Submitted by: Jean Wright

This recipe is from a cookbook my mother gave me in 1944, when I was 14. Inside the front cover, she wrote, 'When and if Jean ever gets married.' Well, this recipe, along with many others from the same book, has pleased my family for 55 years. -Jean Wright, Clarkston, Washington