Mild Meat

Experts say veal actually has very little flavor — it’s all about texture. That’s why you rarely see a recipe for a simple piece of broiled or grilled veal; they always have a sauce. Beef, on the other hand, can be simply seasoned with salt and pepper to give it delicious flavor. And if you’re making chicken soup, the classic starting ingredient is “an old stewing hen,” because the longer it’s lived, the more flavor it has. The older an animal is or the more its muscles have been used, the better the taste.

One reason people choose veal is for the lower fat content. Fat adds calories but also adds flavor.

For tender texture and light mouth-feel, go with veal! Try one of our recipes today.

Veal Scallopini

1/2 cup flour

3 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

4 boneless veal cutlets, about 3/4 pound, pounded to a thickness of 1/8-inch

6 tablespoons canola oil

1 cup dry white wine

1/2 cup chicken stock

1 garlic clove, chopped

1 lemon, juiced, or more to taste (about 2 tablespoons)

2 tablespoons capers, drained

1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

In a shallow bowl or plate combine flour, 1-1/2 teaspoons of the salt, and pepper; stir to combine thoroughly. Quickly dredge the veal in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Pour the wine into the pan to deglaze and bring to a boil, scraping to remove any browned bits from the bottom of the pan. Cook until the wine has reduced by half. Add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining salt and the chopped parsley. Return the veal cutlets to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

Veal-Stuffed Cannelloni

2 tablespoons canola oil

8 ounces sweet Italian sausage meat with fennel (Jack’s)

12 ounces ground veal

About 2 tablespoons fresh sage leaves, thinly sliced, or 2 teaspoons dry

2 to 3 cloves garlic, crushed

1 onion, diced

Salt and freshly ground black pepper

12 ounces chopped frozen spinach, defrosted and wrung dry in kitchen towel

1/3 cup dry white wine

For the sauce:

1 tablespoon canola oil

1 medium onion, diced

15 ounces tomato sauce

1 small can tomato paste

2 tablespoons brown sugar

1/2 teaspoon kosher salt

12 cannelloni pasta

1-1/2 cups panko crumbs

2 teaspoons dry parsley

Salt and pepper to season crumbs

Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown the sausage, break it up with a fork and crumble into very small pieces. Then add the veal; brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Add the spinach to the skillet. Stir to heat through. Add the wine to deglaze, scraping up all the browned bits. Remove from heat.

Prepare the sauce:

Heat oil in a medium saucepan; add onions and sauté until translucent. Add tomato sauce, tomato paste, brown sugar and salt. Stir well to combine and boil for 2–3 minutes.


Fill the tubes with the meat filling using a small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the tubes and cover with the remaining sauce. Top with panko and sprinkle with parsley, salt and pepper.

Heat oven to 375° and bake 30 to 40 minutes or until crumbs are nicely browned.

Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.