Veal

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About
Veal is the meat of a young calf. Because veal comes from a young and lean animal, all parts of the animal are leaner than beef and will tend to be drier, even the expensive quick-cooking chops.

Chops to Sauté, Bake, or Broil: Loin chops are the most tender. Rib chops are also good cooked any of these ways.

Chops to Braise or Cube for Stew: Shoulder “blade” chops.

Scaloppine to Sauté or Stir-Fry: Scaloppine is the name given to thin pieces of boneless veal that can be cut from any part of the animal but are usually cut from the leg. However, the consumer has no way of knowing.