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9 Great Italian Veal Recipes

VEAL ROLLS
(4 servings)
  • 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
Pound veal until very thin, dust with paprika, spread with mustard.

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. 

VEAL AND FRUIT RAGOUT
(4 servings)
  • 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
Remove any fat from meat and cut into chunks. Melt butter, add veal and fry until brown on all sides. Add 1/2 cup water, cover, simmer 40 minutes, until veal is tender.

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. 

ROAST VEAL
(4 servings)
  • 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
Preheat oven to 400 degrees. Trim meat, rub all over with salt, pepper, paprika. Place meat in roasting pan.

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. 

VEAL CHOPS WITH KIDNEY SAUCE
(4 servings)
  • 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
Trim chips. Season with onion salt, 1/2 tsp. salt and the pepper; spread on mustard. Heat oil in skillet and fry chops over medium heat 3-5 minutes on each side; remove and keep warm.

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. 

VEAL PAPRIKA
(4 servings)
  • 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
Cut veal into 1-1/2" cubes. Slice mushrooms. Chop onions. In 2 qt. casserole combine veal, 1/2 cup broth, mushrooms, onion, paprika, salt, pepper, caraway. Cover, cook on HIGH 10 minutes and at MEDIUM-LOW 22 minutes or until veal is tender. Stir occasionally. Blend flour with remaining broth; stir until smooth. Mix into veal dish. Cook at HIGH 2 - 3 minutes, or until sauce thickens. Blend in sour cream. 
VEAL CHOPS WITH AVOCADO
(4 servings)
  • 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
Preheat oven to 350 degrees. Slash fat on edge of chops. in 10" skillet, over medium heat, cook mushrooms and onions in hot butter, about 5 minutes.

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. 

VEAL STEAKS WITH SPAGHETTI
(4 servings)
  • 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
On waxed paper, coat veal steaks with flour. In 12" skillet over medium heat, in hot oil, cook meat until well browned on both sides.

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. 

VEAL TOAST
(4 servings)
  • 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
Pound veal and sprinkle sides with lemon, salt and pepper. Fry on each side for 4 minutes, in oil. Toast bread and sprinkle with chutney. Place veal on bread and top with tomatoes, then cheese. Broil until cheese is melted. 
VEAL SCALLOP OPEN SANDWICH
(4 servings)
  • 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
Butter bread. Separate lettuce into leaves, wash and pat dry and shred. Pound veal to flatten; coat with flour. Fry veal in oil 2-3 minutes each side until lightly browned. Remove from pan; keep warm. Halve tomatoes, place in pan cut sides down. Fry 3 minutes, turn over, sprinkle with celery and garlic salt. Remove from heat. Place bread on four individual dishes. Place veal on each; add layer of lettuce; top with two tomato halves and serve. 
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