by: Brian PetersonPosted on:

Delicious Veal Recipes for Unique Dishes

If you’re a fan of indulging in rich, succulent meat dishes, then you’re in for a treat! In this article, we’ll be exploring a collection of mouthwatering veal recipes that are sure to tantalize your taste buds and impress your guests. From tender veal cutlets smothered in a creamy mushroom sauce to juicy veal sliders bursting with flavor, these simple carnivore diet veal recipes are perfect for creating unique and unforgettable dishes. So, grab your apron and get ready to elevate your culinary skills with these delicious veal creations!

Veal Piccata

Ingredients:

  • 4 veal cutlets
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • ½ cup chicken broth
  • ¼ cup lemon juice
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Season the veal cutlets with salt and pepper on both sides.
  2. Dredge the cutlets in flour, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat.
  4. Add the veal cutlets to the skillet and cook for about 2 minutes per side, or until browned and cooked through. Remove the cutlets from the skillet and set aside.
  5. In the same skillet, add the minced shallot and garlic. Cook for about 1 minute until fragrant.
  6. Pour in the chicken broth and lemon juice, and bring to a simmer. Cook for about 2 minutes to reduce slightly.
  7. Stir in the capers and chopped parsley. Cook for another minute to heat through.
  8. Return the veal cutlets to the skillet and coat them with the sauce.
  9. Cook for an additional minute to combine the flavors.
  10. Serve the veal piccata with the sauce spooned over the top.
  11. Garnish with fresh parsley, if desired.
  12. Enjoy this delightful veal piccata with your favourite sides.

Slow Cooked Veal Stew

Ingredients:

  • 2 pounds veal stew meat, cut into cubes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • Chopped fresh parsley for garnish

Instructions:

  1. Season the veal stew meat with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the veal cubes to the skillet and brown on all sides. Remove the veal from the skillet and set aside.
  4. In the same skillet, add the diced onion, carrots, celery, and minced garlic. Cook for about 5 minutes, until the vegetables are softened.
  5. Stir in the tomato paste and cook for another minute to incorporate.
  6. Pour in the red wine and scrape any browned bits from the bottom of the skillet.
  7. Transfer the vegetable mixture to a slow cooker.
  8. Add the browned veal cubes, beef broth, fresh thyme, and bay leaves to the slow cooker.
  9. Cover and cook on low for 6-8 hours, or on high for 4-6 hours, until the veal is tender.
  10. In the last 30 minutes of cooking, stir in the frozen peas.
  11. Remove the thyme sprigs and bay leaves.
  12. Serve the slow-cooked veal stew hot, garnished with chopped fresh parsley.
  13. Enjoy this hearty and comforting veal stew with a side of crusty bread.
See also  Delicious Ribeye Steak Recipe for Carnivore Diet

Veal Parmesan

Ingredients:

  • 4 veal cutlets
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Chopped fresh basil for garnish

Instructions:

  1. Season the veal cutlets with salt and pepper on both sides.
  2. Dredge the cutlets in flour, shaking off any excess.
  3. Dip the cutlets into the beaten eggs, allowing any excess to drip off.
  4. In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
  5. Coat the veal cutlets in the breadcrumb mixture, pressing gently to adhere.
  6. Heat the olive oil in a large skillet over medium-high heat.
  7. Add the breaded veal cutlets to the skillet and cook for about 3 minutes per side, or until golden brown.
  8. Preheat the oven to 350°F (175°C).
  9. Spread a layer of marinara sauce on the bottom of a baking dish.
  10. Place the cooked veal cutlets on top of the sauce.
  11. Spoon additional marinara sauce over each cutlet.
  12. Sprinkle the shredded mozzarella cheese evenly over the top.
  13. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
  14. Remove from the oven and let it rest for a few minutes.
  15. Garnish with chopped fresh basil.
  16. Serve this delicious veal Parmesan with pasta or a side salad.
  17. Enjoy the crispy and cheesy goodness of veal Parmesan!

Veal Marsala

Ingredients:

  • 4 veal cutlets
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 shallot, minced
  • 8 ounces mushrooms, sliced
  • ½ cup Marsala wine
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • Chopped fresh parsley for garnish

Instructions:

  1. Season the veal cutlets with salt and pepper on both sides.
  2. Dredge the cutlets in flour, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat.
  4. Add the veal cutlets to the skillet and cook for about 2 minutes per side, or until browned and cooked through. Remove the cutlets from the skillet and set aside.
  5. In the same skillet, add the minced shallot and sliced mushrooms. Cook for about 5 minutes until the mushrooms are tender and lightly browned.
  6. Pour in the Marsala wine and chicken broth, and bring to a simmer. Cook for about 5 minutes to reduce slightly.
  7. Stir in the heavy cream and cook for another minute to heat through.
  8. Return the veal cutlets to the skillet and coat them with the sauce.
  9. Cook for an additional minute to combine the flavors.
  10. Garnish with chopped fresh parsley.
  11. Serve the veal Marsala over cooked pasta or with mashed potatoes.
  12. Enjoy this rich and flavourful veal Marsala dish!

Veal Scallopini

Ingredients:

  • 4 veal cutlets
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • Juice of 1 lemon
  • 2 tablespoons capers
  • Chopped fresh parsley for garnish

Instructions:

  1. Season the veal cutlets with salt and pepper on both sides.
  2. Dredge the cutlets in flour, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat.
  4. Add the veal cutlets to the skillet and cook for about 2 minutes per side, or until browned and cooked through. Remove the cutlets from the skillet and set aside.
  5. In the same skillet, add the chicken broth, white wine, and lemon juice. Bring to a simmer and cook for about 2 minutes to reduce slightly.
  6. Stir in the capers and cook for another minute to heat through.
  7. Return the veal cutlets to the skillet and coat them with the sauce.
  8. Cook for an additional minute to combine the flavors.
  9. Garnish with chopped fresh parsley.
  10. Serve the veal scallopini with your choice of sides, such as roasted vegetables or a crisp salad.
  11. Enjoy this classic Italian dish with tender veal cutlets!
See also  Delicious Bison Recipes for a Unique Flavour

Braised Veal Shanks

Ingredients:

  • 4 veal shanks
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Chopped fresh parsley for garnish

Instructions:

  1. Season the veal shanks with salt and pepper.
  2. Dredge the shanks in flour, shaking off any excess.
  3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  4. Add the veal shanks to the pot and brown on all sides. Remove the shanks from the pot and set aside.
  5. In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook for about 5 minutes, until the vegetables are softened.
  6. Pour in the white wine and scrape any browned bits from the bottom of the pot.
  7. Add the diced tomatoes, beef broth, fresh rosemary, and fresh thyme to the pot. Stir to combine.
  8. Return the veal shanks to the pot, nestling them into the sauce.
  9. Preheat the oven to 325°F (160°C).
  10. Cover the pot with a lid and transfer it to the preheated oven.
  11. Braise the veal shanks in the oven for about 2 hours, or until the meat is tender and easily falls off the bone.
  12. Remove the rosemary and thyme sprigs.
  13. Serve the braised veal shanks hot, garnished with chopped fresh parsley.
  14. Enjoy this melt-in-your-mouth dish with creamy polenta or mashed potatoes.

Veal Roast with Herbs

Ingredients:

  • 2 pounds boneless veal roast
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Season the veal roast with salt and pepper on all sides.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the veal roast to the skillet and brown on all sides.
  5. Remove the veal roast from the skillet and place it on a rack in a roasting pan.
  6. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, and chopped parsley.
  7. Rub the herb mixture all over the veal roast, coating it evenly.
  8. Roast the veal in the preheated oven for about 1 hour, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
  9. Remove the veal roast from the oven and let it rest for 10 minutes before slicing.
  10. Slice the veal roast and serve it hot with the pan juices.
  11. This succulent veal roast pairs well with roasted vegetables or a fresh salad.
  12. Enjoy this herb-infused veal roast for a special occasion or Sunday dinner!

Veal Goulash

Ingredients:

  • 2 pounds veal stew meat, cut into cubes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons sweet paprika
  • 1 teaspoon caraway seeds
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • Chopped fresh parsley for garnish

Instructions:

  1. Season the veal stew meat with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
  3. Add the veal cubes to the pot and brown on all sides. Remove the veal from the pot and set aside.
  4. In the same pot, add the diced onion and minced garlic. Cook for about 5 minutes, until the onion is softened.
  5. Stir in the sweet paprika and caraway seeds, and cook for another minute to toast the spices.
  6. Add the diced bell peppers and cook for about 3 minutes, until slightly softened.
  7. Pour in the diced tomatoes and beef broth. Stir to combine.
  8. Return the veal stew meat to the pot, nestling it into the sauce.
  9. Cover the pot and simmer over low heat for about 2 hours, or until the veal is tender.
  10. Adjust the seasoning with salt and pepper if needed.
  11. Serve the veal goulash hot, garnished with chopped fresh parsley.
  12. This hearty dish is traditionally enjoyed with buttered noodles or rice.
  13. Enjoy the comforting flavors of veal goulash on a chilly evening!
See also  Delicious Venison Recipes for the Carnivore Diet

Veal Ragu

Ingredients:

  • 1 pound ground veal
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Chopped fresh parsley for garnish

Instructions:

  1. Season the ground veal with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the ground veal to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Remove the veal from the skillet and set aside.
  4. In the same skillet, add the diced onion, carrots, celery, and minced garlic. Cook for about 5 minutes, until the vegetables are softened.
  5. Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, and dried basil. Mix well.
  6. Return the cooked ground veal to the skillet, stirring to combine with the sauce.
  7. Simmer the ragu for about 20 minutes, until the flavors meld together.
  8. Adjust the seasoning with salt and pepper if needed.
  9. Serve the veal ragu hot, garnished with chopped fresh parsley.
  10. This versatile ragu is delicious with pasta, polenta, or crusty bread.
  11. Enjoy this comforting and flavourful veal ragu for a satisfying meal!

Veal Medallions in Creamy Mushroom Sauce

Ingredients:

  • 1 pound veal medallions
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • Chopped fresh parsley for garnish

Instructions:

  1. Season the veal medallions with salt and pepper on both sides.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the veal medallions to the skillet and cook for about 2 minutes per side, or until browned and cooked through. Remove the medallions from the skillet and set aside.
  4. In the same skillet, add the sliced mushrooms, minced shallot, and minced garlic. Cook for about 5 minutes until the mushrooms are tender and lightly browned.
  5. Pour in the chicken broth and cook for another 2 minutes to reduce slightly.
  6. Stir in the heavy cream and cook for another minute to heat through.
  7. Return the veal medallions to the skillet and coat them with the creamy mushroom sauce.
  8. Cook for an additional minute to combine the flavors.
  9. Garnish with chopped fresh parsley.
  10. Serve the veal medallions in creamy mushroom sauce with roasted potatoes or steamed vegetables.
  11. Enjoy these tender and indulgent veal medallions for a special dinner!

In conclusion, these delicious veal recipes provide a variety of options for special meals or when you want to try something different. From crispy veal Parmesan to tender slow-cooked veal stew, each dish offers its unique flavours and textures. Whether you prefer a tangy veal piccata or a rich and creamy veal medallions, these recipes are sure to please your taste buds. So gather the necessary ingredients, follow the step-by-step instructions, and serve and enjoy these wonderful veal dishes with your loved ones. Bon appétit!