This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young cows, in contrast to the beef from older cattle. Though veal can be produced from a cow of either sex and any breed, most veal comes from male cows. Generally, veal is more expensive than beef from older cattle.
- Blanquette de veau – a French ragout in which neither the veal nor the butter is browned in the cooking process
- Bockwurst – a German sausage traditionally made from ground veal and pork
- Bratwurst – a sausage usually composed of veal, pork or beef
- Calf's liver and bacon
- Carpaccio – prepared using raw meat; veal is sometimes used
- Cotoletta – is an Italian word for veal breaded cutlet
- Hortobágyi palacsinta – a savory Hungarian pancake, filled with meat (usually veal)
- Jellied veal
- Karađorđeva šnicla
- Marga Betinjan
- Pariser Schnitzel – prepared from a thin slice of veal, salted, dredged in flour and beaten eggs, and pan fried in clarified butter or lard
- Veal Parmigiana
- Piccata – a method of preparing food: meat is sliced, coated, sautéed, and served in a sauce. The dish originated in Italy using veal.
- Ragout fin consists of veal, sweetbread, calf brain, tongue, and bone marrow, and chicken breast and fish
- Tas kebap
- Veal Milanese
- Veal Orloff
- Veal Oscar
- Vitello tonnato – a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna
- Weisswurst – a traditional Bavarian sausage made from minced veal and pork back bacon
- Wiener Schnitzel – a very thin, breaded and pan-fried cutlet made from veal, it is one of the best-known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.
- Zürcher Geschnetzeltes