Top tips for veal recipes
- Veal is a fine-textured meat, yet as a rule it doesn’t need any special handling, in fact it’s easy to cook. Prepare and cook veal cuts in much the same way as you do beef.
- Veal is naturally lean, so take care not to overcook it. Take it from the heat just a few minutes short of its doneness goal. As it rests it will continue to cook and be just perfect when you serve it.
- Baste veal cutlets or medallions when you’re barbecuing or char-grilling them to stop them drying out. Use a mix of olive oil, herbs and lemon juice.
- Slow-simmer the less expensive veal cuts like osso bucco, shoulder, neck, knuckle for moist, tender results.
Veal recipe tips
Crumbed veal schnitzel is a favourite with everyone. Use a mix of fresh and dried breadcrumbs to coat your veal, keep the proportion at half dried breadcrumbs, half-fresh.
Another tasty idea is to combine dried breadcrumbs with a 200g packet of seasoned stuffing mix. It works a treat!