Veau Braisé

Veal is a delicately flavored meat, much like the breast of chicken. Just as we can do more to chicken than fry it, we can do more to veal than bread it. Substitute it in any of the chicken recipes and in most of the sole fillet recipes. Cognac is seldom used in sauces created for veal. When it is, completely burn off the Cognac leaving only bouquet. Because veal is a lean meat, it is best braised or sautéed.