9 Great Italian Veal Recipes

• 4 veal cutlets
• 1/2 tsp. paprika
• 2 tsp. mustard
• 1 sweet dill pickle
• 1/2 cup liver sausage
• 1/4 cup butter
• 2/3 cup plain yogurt
• 1/2 tsp. salt
• 1/2 tsp. white pepper

Cut pickle lengthwise, in four. Spread liver sausage on veal and place a piece of pickle on each. Roll slices up and secure with toothpick.

Melt butter in skillet and brown the rolls on each side. Add yogurt and season with salt and pepper. Cover, cook over low heat 20 minutes.

Remove toothpicks; arrange on serving dish, spoon over the sauce and serve with rice. 

• 1-1/2 lb. veal
• 2 tbsp. butter
• 3/4 cup water
• 3 tbsp. flour
• 8 oz. green grapes
• 1 dessert apple
• 1 ripe pear
• 1/2 tsp. salt
• 1/2 tsp. paprika pepper
• 3 tbsp. cream

Mix flour with remaining water to form smooth paste. Stir into veal and cook another 5 minutes.

Peel grapes, halve and remove seeds. Peel and quarter apple and pear. Remove cores and dice.

Stir in salt, paprika and cream into veal mixture, then fold in fruit. Heat 2 - 3 minutes. Serve hot. 

• 2 lb. veal roast
• 1 tsp. salt
• 1/2 tsp. white pepper
• 2 tsp. paprika
• 2 carrots
• 2 tomatoes
• 2 onions
• 5 tbsp. oil
• 7 tbsp. white wine
• 6 tbsp. whipping cream
• parsley

Peel and chop carrots, onions, tomatoes and place with meat. Pour over the oil and wine and roast in oven 1 - 1-1/2 hours. Transfer to serving dish and keep warm.

Either blend vegetables and cooking liquid in blender or rub through strainer. Reheat, check seasoning and stir in cream. Pour around the meat and serve garnished with parsley.

Cooked spinach topped with cheese and browned in broiler would make a good side vegetable. 

• 4 veal loin chops
• 1/2 tsp. onion salt
• 1-1/2 tsp. salt
• 1/2 tsp. white pepper
• 1 tsp. mustard
• 1 calf kidney
• 3 tbsp. oil
• 4 eggs
• 3 tbsp. chopped parsley
• 1 tbsp. chervil
• 1/4 cup butter
• 5 tbsp. brandy

Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the herbs. In saucepan, melt butter and cook eggs until slightly scrambled. Keep warm.

Slice the kidney and cook in pan used for the chops for 30 seconds. Sprinkle with remaining salt.

Stir in brandy. Arrange chops on dish, spoon on eggs and kidney on top. 

• 1 lb. boneless veal
• 1/2 lb. mushrooms
• 1 cup chicken broth
• 1 medium onion
• 3 tbsp. flour
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• dash caraway seeds
• 1/2 cup sour cream

• 4 veal loin chops (3/4")
• 2 tbsp. butter
• 1/4 lb. mushrooms, sliced
• 1/4 cup minced onions
• 2 tbsp. medium sherry
• 1 tsp. salt
• dash hot pepper
• 1 small avocado
• 2 tsp. cornstarch
• 1/2 cup heavy cream
• 1 tsp. fresh dill

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat to boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange over chops. Bake, uncovered, 10 minutes. Put chops on warmer plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in chopped dill. 

• 2 veal shoulder arm steaks each 1" thick
• 2 tbsp. all-purpose flour
• 2 tbsp. olive oil
• 1 8 oz. can stewed tomatoes
• 1 6 oz. can tomato paste
• 1-1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. oregano
• 1 8 oz. package spaghetti

Add remaining ingredients except spaghetti; heat to boiling. Reduce heat to low; cover and simmer 1 hour or until steaks are fork-tender, turn once. Serve over cooked spaghetti. 

• 4 veal cutlets or scallops
• juice of 1-1/2 lemons
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 cup oil
• 4 slices bread
• 1/4 cup mango chutney
• 2 sliced tomatoes
• 4 slices cheese
• 2 tsp. paprika
• 3 tsp. parsley

• 2 tbsp. butter
• 4 slices bread
• 1 heat lettuce
• 4 small veal scallops
• 3 tbsp. flour
• 1/4 cup oil
• 1/2 tsp. celery salt
• 4 tomatoes
• 1/2 tsp. garlic salt