This is a list of veal dishes, which use or may use

veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

as a primary ingredient. Veal is the meat of young calves, in contrast to the

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. Generally, veal is more expensive than beef from older cattle.

Veal dishes

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Blanquette de veau Blanquette de veau () is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France. Definition '' ...

'' – a French

ragout Ragout (French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients ...

in which neither the veal nor the butter is browned in the cooking process *

Bockwurst Bockwurst is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are als ...

– a German sausage traditionally made from ground veal and pork * *

Bratwurst Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...

– a sausage usually composed of veal, pork or beef * * * ''

Carpaccio Carpaccio (, , ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Ital ...

'' – prepared using raw meat; veal is sometimes used * ''

Cotoletta Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other count ...

'' – is an Italian word for a

breaded cutlet Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''fil ...

of veal * '' Hortobágyi palacsinta'' – a savory Hungarian

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...

, filled with meat (usually veal) * * ''

Karađorđeva šnicla Karađorđe's schnitzel ( sr, Карађорђева шницла/''Karađorđeva šnicla'') is a Serbian breaded cutlet dish named after the Serbian revolutionary Karađorđe. It is a rolled veal or pork steak, stuffed with '' kajmak,'' and the ...

'' * ''

Ossobuco ''Ossobuco'' or ''osso buco'' (; lmo, òss bus, label=Milanese or ''òs büüs'' ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with ''gremolata'' and traditio ...

'' * '' Pariser Schnitzel'' – prepared from a thin slice of veal, salted, dredged in flour and beaten eggs, and pan fried in

clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. w ...

or lard * Veal * *

Piccata Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, and then served in a sauce containing lemon juice, butter, and capers. Etymology Piccata is an Italian word, the feminine form of the word piccato, meani ...

– a method of preparing food: meat is sliced, coated, sautéed, and served in a sauce. The dish originated in Italy using veal. * ''

Ragout fin Ragout fin (French for ''fine ragout'') is a time-consuming entrée. Its origin in France is not confirmed, and it appears to have been created by Huguenot immigrants in Berlin. A similar dish is in East Germany known as Würzfleisch, which uses ...

'' consists of veal,

sweetbread Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (french: ris de veau, es, hígado) or lamb (). Sweetbreads have a ri ...

, calf brain, tongue, and bone marrow, and chicken breast and fish * * * * * * * * * * ''

Vitello tonnato Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italia ...

'' – a

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

ese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna *

Wallenbergare Wallenbergare is a Swedish dish generally consisting of ground veal, cream, egg yolks and coated in breadcrumbs. It is traditionally served with boiled or mashed potatoes, lingonberry jam and green peas. There are various theories about the orig ...

* ''

Weisswurst A Weisswurst (German ''Weißwurst'' , literally ''white sausage''; bar, Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, ...

'' – a traditional Bavarian sausage made from minced veal and pork back bacon * '' Wiener Schnitzel'' – a very thin,

breaded Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickeni ...

and pan-fried cutlet made from veal, it is one of the best-known specialities of

Viennese cuisine Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austri ...

. The ''Wiener Schnitzel'' is the national dish of

Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...

. *

Zürcher Geschnetzeltes Zürcher Geschnetzeltes (German for "sliced meat Zürich style", ''Züri-Gschnätzlets'' in Zürich German, émincé de veau à la zurichoise in French) is a Swiss dish from Zürich. The first mention of Zürcher Geschnetzeltes is in a cookb ...

File:Blanquette a l'ancienne.jpg, ''

'' File:Kalvsylta.jpg,

Jellied veal Jellied veal (or veal brawn, sv, kalvsylta) is a cold cut dish made from veal, sometimes pork, Stock (food), stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge. Often with potatoes and pickled be ...

File:Pariser Schnitzel.jpg, '' Pariser Schnitzel'' File:Veal parmesan.jpg, Veal ''parmigiana'' File:Ragout fin.jpg, ''

'' File:French meat.jpg, A version of

veal Orloff Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov ( rus, телятина по-орловски, telyatina po-orlovski; french: veau Orloff or ''veau Orlov'') is a 19th-century dish of Russian cuisine, which purportedly was created ...

File:Vitello tonnato (5994599958).jpg, A close-up view of ''

vitello tonnato Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italia ...

References

{{Beef

Veal dishes Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

Veal dishes

See also

References