Recipes with veal

Veal piccata with lemon, butter, and fresh parsley over flour-dredged cutlets. A 5-ingredient Italian classic that tastes like a trattoria but cooks faster than takeout.

A layered Italian casserole of noodles, sautéed veal, red sauce, eggplant, Parmesan, and bubbly mozzarella. Think veal parm meets lasagna in a cozy dinner for two.

Traditional British raised meat pie with pork, veal, and ham surrounding a line of hard-boiled eggs, sealed in pastry and set with savory gelatin. Served cold in slices.

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.

Yogurt-marinated veal ribs with garlic, olive oil, and crushed red pepper, baked then finished on the grill. An Indian-inspired marinade that tenderizes and flavors the meat.

Roasted Pork Loin with Bacon and Onion Spaetz recipe

Homemade Chicken Casserole with Cream Cognac Sauce recipe

Homemade Chicken Casserole with Cream Cognac Sauce recipe

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.

Danish frikadeller meatballs: traditional pan-fried Scandinavian meatballs from twice-ground veal and pork, served with browned butter, potatoes, and stewed cabbage.

Eingemachtes Kalbsfleisch, traditional German veal in a creamy lemon-and-egg-yolk-thickened gravy. A classic Swabian comfort dish served over potato dumplings or pasta.

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.

Kalbsschnitzel mit Joghurt: pan-seared veal steaks layered with sliced apples and baked under a creamy yogurt-evaporated milk sauce. A simple German dinner ready in 40 minutes.

Veal stew browned on the stovetop then finished in the microwave with beef bouillon, mushrooms, tomato, and onion in a flour-thickened sauce. Fork-tender veal in under 40 minutes.