List of veal dishes

Updated on Oct 03, 2024

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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.

Veal dishes

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

Ossobuco

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

Paupiette

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

Saltimbocca

Scaloppine

Schnitzel

Tas kebap

Tourtière

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

Wallenbergare

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.

References

List of veal dishes Wikipedia

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