Recipes › Veal
Veal recipes
23 recipes from 5 countries, none of it adapted from anybody else.
By country
Every veal recipe
- 'O Pere e 'o Musso, sourced from Italy. Trotter and muzzle simmered soft, cooled, sliced thin and dressed with nothing but lemon and salt. Pork, Veal.
- Agnolotti, sourced from Italy. Piedmontese stuffed pasta pinched along a strip and dressed with the roasting juices. Pork, Veal, Egg.
- Bockwurst, sourced from Germany. It is smoked before it has ever been cooked, and boiling it splits the casing. Pork, Veal.
- Bollito Misto, sourced from Italy. Several cuts boiled separately so each is right, then brought together in one broth. Chicken, Pork, Beef, Veal, Fish.
- Cockchafer soup, sourced from Germany. A serving is about thirty beetles, and the beetle has been gone from most of Europe since the 1970s. Chicken, Veal, Egg.
- Cotoletta alla Bolognese, sourced from Italy. A crumbed cutlet covered with ham and parmesan and finished in broth in the oven. Pork, Beef, Veal, Egg.
- Cotoletta alla Milanese, sourced from Italy. A bone-in veal chop crumbed and fried in butter, served with nothing but lemon. Veal, Egg.
- Cotoletta alla Palermitana, sourced from Italy. Cutlets oiled rather than egged, crumbed with herbs and cheese, and grilled. Veal.
- Doner kebab, sourced from Germany. The sandwich form is Berlin's, and Germany formally objected when Turkey tried to fix the recipe. Beef, Veal, Lamb.
- Frittola, sourced from Italy. Butcher's trimmings simmered then fried in lard and kept warm in a cloth-lined basket. Beef, Veal.
- Gerashi Yogurt Kebab, sourced from Iran. The cubes are spread on a cloth to dry before the yogurt goes on, and then marinated for at least a day. Veal, Lamb.
- Gondi, sourced from Iran. Chickpea flour binds it instead of bread or rice, and cardamom is the only spice in it. Chicken, Veal, Lamb.
- Jägerschnitzel, sourced from Germany. The first version in its article is unbreaded veal with a tomato sauce, not breaded pork with cream. Veal.
- Leipziger Allerlei, sourced from Germany. The full version has crayfish butter and semolina dumplings, which is what makes it more than mixed vegetables. Veal, Shellfish, Egg.
- Maultasche, sourced from Germany. The casing is defined by law: whole egg, water, and durum or spelt flour. Pork, Beef, Veal, Egg.
- Ossobuco alla Milanese, sourced from Italy. Veal shin braised whole with no tomato, finished with raw gremolata. Beef, Veal.
- Pani câ Meusa, sourced from Italy. Spleen and lung simmered then held in hot lard, served in a roll plain or with cheese. Veal.
- Piccata, sourced from Italy. Thin escalopes cooked in two minutes, with the sauce built in the pan afterwards. Veal.
- Potjevleesch, sourced from France. Four meats packed raw in layers and set in their own jelly, which comes from the bones rather than from gelatine. Chicken, Pork, Veal, Rabbit.
- Saltimbocca alla Romana, sourced from Italy. Veal, ham and sage cooked flat in four minutes, ham side down first. Pork, Veal.
- Sofrito, sourced from Greece. Thin veal slices in a pale garlic and vinegar sauce with no tomato in it at all, which is what makes it this rather than a stew. Beef, Veal.
- Vincisgrassi, sourced from Italy. A Marche baked pasta with offal in the sauce and marsala in the dough. Chicken, Pork, Veal, Egg.
- Vitello Tonnato, sourced from Italy. Veal poached and cooled in its own broth, under a tuna and anchovy sauce. Veal, Fish, Egg.