The best veal recipes for breakfast, lunch, and dinner highlight veal's tender texture and intensely beefy flavor! You can make these easy veal recipes at home, but the incredible results are restaurant-worthy! If you have this exquisite cut of beef on your hands, you're in the right place!
- Best Veal Recipes For Breakfast, Lunch, and Dinner
- 1. Veal Short Ribs
- 2. Veal Osso Buco Alla Milanese
- 3. Veal Scallopini
- 4. Veal Piccata
- 5. Veal Parmesan
- 6. Pan-Fried Veal Chops
- 7. Veal Meatballs Italian Style
- 8. Veal Breakfast Sausage
- 9. Veal Saltimbocca with Prosciutto and Sage
- 10. Veal stew with potatoes
- 11. Veal Francaise
- 12. Pasta with Veal Bolognese
- 13. Veal Ragu
- 14. Veal Stew with Rosemary and Lemon
- 15. Grilled Veal T-bone Steaks
- 16. Veal Parmesan Breakfast Sandwich
- 17. Tuscan-Style Veal Chops
- 💭 Tips For Cooking The Best Veal
- ❔ What Is Veal?
- ❔ Does Veal Taste Different Than Beef?
- ❔ What Makes Veal So Special?
- ❔ What Are The Best Classic Veal Recipes?
- ❔ How Should Veal Be Cooked?
- ❔ How Do I Know When My Veal Is Done Cooking?
- 📖 Recipe Card
- Best Veal Recipes: 17+ Ideas To Make For Breakfast, Lunch, and Dinner!
- Ingredients US CustomaryMetric
- 💬 Reviews
Best Veal Recipes For Breakfast, Lunch, and Dinner
Veal is such a treat, and I look forward to this succulent, high-quality beef whenever I can get my hands on it. It's known for its fine-grained meat, tender texture, and delicate beefy flavor!
Veal is an incredibly versatile protein that makes a mouthwatering addition to pasta dishes, soups or stews, breakfast sandwiches, and more. Here are a few of the most popular veal recipes to try at home!
1. Veal Short Ribs
Once you dry brine, sear, and braise these veal short ribs, the tender meat slides right off the bone like butter!
They're cooked slowly in a rich marsala wine and mushroom sauce that is enough to make your mouth water on its own!
2. Veal Osso Buco Alla Milanese
This classic Italian recipe for braised veal shanks in garlic and lemon gremolata sauce would be an excellent introduction to cooking veal.
With plenty of butter, white wine, and tender vegetables, it's a stunning beef stew guaranteed to impress dinner guests.
You'll enjoy serving this hearty meal for family dinners over the weekends, and it's a great Valentine's Day dish to print and save!
3. Veal Scallopini
Thin and crispy fried veal cutlets in a decadent white wine piccata sauce over a bed of al dente angel hair pasta. Go all out and serve a few of these veal scallopini side dishes for a well-rounded meal!
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Veal piccata is a delicious and elegant dish that features tender veal cutlets sautéed fried until golden brown. It's topped with a zesty lemon and caper sauce and served with pasta for a satisfying blend of savory and tangy flavors.
Like classic chicken Parmesan, veal Parmesan features crispy fried veal cutlets topped with marinara sauce and melted mozzarella cheese. The beef is so buttery and tender beneath the crunchy breading that you might never go back to chicken!
These pan-fried veal chops are a great way to show off your finesse in the kitchen because the results are incredible, but the recipe is simple! This recipe even walks you through reserving the pan drippings to make a delectable lemon sauce!
Veal makes for the most tender and juicy Italian meatballs you can eat as an entree or serve over pasta! Skewer each jumbo-baked meatball with a toothpick, and they make a great party appetizer!
As much as I love pork breakfast sausage, nothing compares to the aroma of veal sausage patties sizzling on the griddle in the morning. Shaping the patties takes a little time, but then they cook up quickly in 3-5 minutes and can be frozen for quick weekday breakfasts!
This popular Italian dish features tender veal cutlets topped with prosciutto and sage leaves, then pan-fried to perfection. A squeeze of lemon on top ties all the flavors together for a gourmet restaurant-worthy meal at home!
This hearty stew with potatoes and veal is one of my favorite fall soup recipes because it's so cozy and rich that it warms you to your core! It only requires an hour for prep and cooking and a handful of ingredients, but it tastes like it was simmering all day!
Crispy pan-fried veal leg cutlets (aka round steak) with a tangy buttery white wine sauce. It's similar to veal scallopini, but scallopini cutlets are pounded thin, whereas veal Francaise leaves them thick and juicy!
Spaghetti bolognese is a classic Italian comfort food. Simply swap out the ground beef for ground veal, and you have an upgraded spaghetti dinner suitable for family dinners and date nights!
Al dente pappardelle noodles (or any other wide and flat type of pasta) are topped with a robustly flavorful ground veal ragu and lots of cheese. Make sure to serve it with some crispy baked garlic bread to soak up every last drop of the incredible meat sauce!
This elegant and elevated stew is made with ultra-tender veal shoulder braised low and slow in white wine and tomato sauce. As it cooks, a rich and beefy stew forms that is fantastic served over a bowl of Parmesan Polenta.
These grilled T-bone steaks are the perfect way to showcase veal's buttery, tender flavor. Impress your steak-loving family and friends with just how tender these T-bones are and how much flavor they have with minimal seasoning!
Take your leftover veal Parmesan from above and turn it into the most amazing breakfast sandwich! Stick a crispy veal cutlet between two English muffins, top with a fried egg (the runnier, the better), and enjoy!
These gorgeous grilled veal chops are cooked to flame-kissed perfection, tossed in olive oil, and left to rest. It forms the most incredible sauce bursting with rich, beefy flavor that you can spoon right over the top of your chops!
💭 Tips For Cooking The Best Veal
If you've never cooked veal, there's no reason to avoid trying any of these recipes. Veal may be delicate, but it's very easy to cook as long as you keep these key things in mind:
- Choose the Right Cut: Veal comes in various cuts, including chops, roasts, steaks, and shanks. Choose a cut that suits your recipe. For example, veal chops are great for grilling or pan-frying, while shanks are perfect for slow braising.
- Handle with Care: Handle veal gently. Overhandling the beef can cause the muscle fibers in the meat to toughen.
- Seasoning: Veal has a mild flavor and pairs well with many herbs and spices. Popular seasonings include thyme, rosemary, garlic, parsley, and garlic. Try a beef marinade for even more flavor!
- Searing for Flavor: Searing veal before slow cooking or roasting develops a flavorful crust and helps retain moisture in the meat. Use high heat and a little oil to sear the veal quickly on all sides before roasting.
- Use a Meat Thermometer: Veal is best when cooked to medium doneness (160°F/71°C). This is a higher temp than I cook most beef to. Use a meat thermometer to monitor the beef's internal temperature as it cooks to ensure you get your desired level of doneness.
❔ What Is Veal?
Veal is the meat of young cattle (calves). Typically, these are the males born to dairy breeds.
It's known for its tender texture and mild flavor compared to beef from older, more mature cows.
❔ Does Veal Taste Different Than Beef?
Veal has a much milder flavor than beef. It's less rich and intense, with a slightly sweet flavor and a tender, fine-grained texture.
❔ What Makes Veal So Special?
Veal is considered a delicacy due to its tender texture, delicate flavor, and the special care needed in raising young calves for veal.
It's also less common than beef, adding to its elevated status. Most times, you have to go to a butcher or order veal specially rather than being able to find it at your local grocers.
❔ What Are The Best Classic Veal Recipes?
Classic veal recipes include Veal Piccata, Veal Marsala, Veal Parmesan, Veal Scallopini, and Osso Buco. These dishes highlight the tender, mild flavor of veal.
❔ How Should Veal Be Cooked?
Veal can be roasted, grilled, smoked, slow-cooked, pan-fried, or braised. The key is to cook it at a moderate temperature to ensure its tenderness and moisture.
Overcooking with any method can lead to a tough and dry texture.
❔ How Do I Know When My Veal Is Done Cooking?
Veal should be cooked to at least an internal temperature of 145°F (63°C) when checked at its thickest section for medium-rare doneness. Use a meat thermometer to ensure accuracy.
However, the Veal site recommends cooking to 160°F (71°C) for the very best flavor and juiciness. As with any meat, allow your cooked veal to rest before slicing to retain juices.
Give these veal recipes a try, then come back and share your delicious creations! I'd love to hear about your favorite veal dish – comment below, and I'll see if I've tried it!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Best Veal Recipes: 17+ Ideas To Make For Breakfast, Lunch, and Dinner!
- 2½ lbs veal short ribs (bone-in)
- ½ tablespoon Kosher salt
- ¼ tablespoon ground black pepper
- ¼ cup olive oil (extra virgin, divided into 2 tablespoon portions)
- 1 large shallot (finely chopped)
- 4 cloves garlic (crushed then minced)
- 8 oz cremini mushrooms (baby Bella mushrooms, quartered)
- ¼ cup tomato paste
- 1½ cups dry Marsala wine
- 4 cups beef stock (or veal stock)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Prepare & Sear The Ribs
- Place your bone-in 2½ lbs veal short ribs onto a baking sheet and generously season both sides of the meat with ½ tablespoon Kosher salt and ¼ tablespoon ground black pepper. Transfer the tray to the refrigerator and let them stand, uncovered, for at least 2 hours (or overnight).
- Get ready by preheating your oven to 325°F (160°C).
- Drizzle 2 tablespoons of extra virgin ¼ cup olive oil into a large Dutch oven or heavy-bottomed oven-safe pan and place it over high heat.
- Once the oil is hot, add the short ribs to the pan and sear both sides until golden brown (working in batches if needed). Then, transfer them to a plate and set them aside.
- Clean the pan if desired, and add another 2 tablespoons of extra virgin ¼ cup olive oil if necessary. Reduce the heat to medium-high and add in the chopped 1 large shallot, sauteing it for 2 minutes.
- Add in the minced 4 cloves garlic and quartered 8 oz cremini mushrooms and saute for another 3-4 minutes.
- Next, add the ¼ cup tomato paste and reduce the heat to medium-low. Stir until well-combined and cook for an additional 2-3 minutes.
- Add a splash of the 1½ cups dry Marsala wine to deglaze the pan, scraping the browned bits off the bottom with a wooden spoon or spatula. Then, pour in the remaining marsala wine and bring the mixture to a low boil.
- Allow the wine to reduce by half (about 10 minutes) and then place the veal short ribs back into the pan and pour in the 4 cups beef stock (or veal).
- Bring the liquid back up to a boil before adding in the 2 sprigs fresh thyme, 1 sprig fresh rosemary, and 1 bay leaf.
- Cover the pot and transfer it to the oven. Bake at 325°F (160°C) for 2-2½ hours, or until the meat is fork tender and pulling away from the bone.
- Remove the pan from the oven. Transfer the short ribs to a separate plate and cover them loosely with aluminum foil while you finish up the sauce.
Reduce the Sauce
- Discard the thyme, rosemary, and bay leaf, and bring the sauce to a simmer over medium heat.
- Reduce the sauce by ¼-⅓ more (depending on your desired thickness), Make sure to taste your sauce while it is reducing and season with salt and pepper as needed.
- Once the sauce reaches your desired thickness, serve it over your short ribs. *You can place the short ribs back into the pan with the sauce to warm them up if needed.
- You can leave your short ribs in portions, or cut them into individual ribs before cooking. It's up to you!
- I really believe that using bone-in ribs helps to enhance the flavor during cooking. However, you can always use boneless ribs, too! Just make sure to check them during cooking, as they may cook faster without the bone.
- Don't skip out on searing your ribs! This adds a ton of flavor to the meat and will give you the tastiest ribs possible!
- To store: Allow your short ribs to cool completely before storing them in an airtight container in the refrigerator for up to 5 days.
- To reheat: Cover and warm your ribs over low heat on the stovetop for 15-20 minutes. Additionally, you can pop them in the oven at 325°F (160°C) until heated through.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!