Best 2 Easy Veal Recipes

Indulge in the delectable world of veal dishes, where tenderness and flavor come together in perfect harmony. From classic scaloppine to hearty osso buco, our carefully curated collection of veal recipes will tantalize your taste buds and leave you craving for more. Discover the art of preparing succulent veal cutlets, expertly coated and pan-fried to golden perfection in our easy veal scaloppine recipe. Embark on a culinary journey to Italy with our authentic osso buco recipe, featuring tender veal shanks braised in a rich and flavorful broth. For a lighter option, try our flavorful veal piccata, where thin slices of veal are sautéed and smothered in a tangy lemon-butter sauce. If you're in the mood for comfort food, our classic veal stew will warm your heart with its tender chunks of veal simmering in a savory gravy. And for those who love a good sandwich, our juicy veal parmesan hero is a must-try, featuring crispy veal cutlets topped with melted cheese and tangy marinara sauce. Get ready to treat your palate to an extraordinary veal extravaganza with our diverse range of recipes that cater to every taste and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

EASY VEAL CHOPS LADIVA

Easy Veal Chops Ladiva image

Meat, potatoes and vegetables all in one pan! I had a large veal shoulderblade chop which looked more like a steak than a chop, and I decided to braise it in the oven. The ingredients went together very quickly and this came out tender and moist. There was more than enough potatoes and zucchini for two, but we did finish the veal. Yum!

Provided by Divaconviva

Categories One Dish Meal

Time 1h15m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs veal shoulder chops (I used shoulder blade chops with bone)
1 1/2 lbs zucchini, cut into 1/2-inch thick slices
1 1/4 lbs red potatoes, small (10 or 12 to a pound)
1 sweet onion, medium to large (chopped coarsely)
1/2 tablespoon salt
1/2 teaspoon pepper
1 tablespoon extra virgin olive oil
1/4 cup white wine (I used a Riesling)
2 small garlic cloves, grated (It's quicker than mincing)
3/4 teaspoon dried thyme
28 ounces tomatoes, canned petite diced

Steps:

Preheat oven to 400 degrees. Use a 9 x 13 glass baking dish.
Rub or brush chops with olive oil, both sides. Then sprinkle salt and pepper, to taste.
Place chops in baking dish.
Mix garlic and thyme into the wine, then pour over meat.
Arrange zucchini over the chops, then add the potatoes.
Pour can of tomatoes over all.
Cover tightly with foil, and bake for one hour at 400 degrees.
Remove vegetables to plates, then the chops. Ready to eat! We topped it with fresh grated Romano cheese and crushed red pepper. OPTIONAL: Thicken the liquid with cornstarch to make a gravy.

Nutrition Facts : Calories 884.8, Fat 27.2, SaturatedFat 8.5, Cholesterol 296.5, Sodium 2157.3, Carbohydrate 78.9, Fiber 14.4, Sugar 25.4, Protein 79.6

VEAL BRISKET IN A PRESSURE COOKER - FAST, EASY AND WONDERFUL

Veal Brisket in a Pressure Cooker - Fast, Easy and Wonderful image

Make and share this Veal Brisket in a Pressure Cooker - Fast, Easy and Wonderful recipe from Food.com.

Provided by petlover

Categories Meat

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs veal brisket
3 tablespoons light olive oil
1/2 cup flour
3 shallots
1 sweet onion
6 garlic cloves
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine
2 cups beef broth

Steps:

Trim all visible fat from brisket.
Chop shallots, garlic and onions-set aside.
Dredge brisket in flour.
Heat olive oil in nonstick pan over m-h heat and brown brisket on both sides.
Set aside brisket.
In same oil saute garlic, onions and shallots until lightly browned.
Place garlic, onion, shallots, brisket and all the other ingredients into pressure cooker.
Cook under high pressure 45 minutes then turn off heat and let pressure come down slowly.
Open cooker and take out brisket.
Slice brisket against the grain and return slices to gravy in cooker.
Serve over noodles.

Nutrition Facts : Calories 933.1, Fat 44.9, SaturatedFat 14.8, Cholesterol 372.6, Sodium 1362.6, Carbohydrate 26, Fiber 1.4, Sugar 1.9, Protein 93.3

Tips:

To ensure the veal is cooked evenly, use a meat thermometer to check the internal temperature. The ideal temperature for veal is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
For a crispier crust on your veal, sear it in a hot skillet over high heat before reducing the heat to medium-low and continuing to cook until done.
Veal can be cooked using a variety of methods, including pan-searing, roasting, grilling, and braising. The cooking method you choose will depend on the cut of veal and your desired level of doneness.
Veal is a delicate meat, so it is important to not overcook it. Overcooked veal will become tough and dry.
Veal pairs well with a variety of flavors, including lemon, garlic, herbs, and mushrooms.

Conclusion:

Veal is a delicious and versatile meat that can be enjoyed in a variety of ways. With its mild flavor and tender texture, veal is a great choice for special occasions or everyday meals. By following these tips, you can cook veal perfectly every time.