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Less tender veal cuts should be marinated and cooked with wet heat at low temperatures for longer periods of time. Wet heat cooking methods include braising, pot roasting, stewing, steaming, poaching and slow cooker cooking.Find A Recipe
Veal Scallopini Slightly modified from Adam Siegel’s Veal Scallopini Ingredients: Makes 2 servings. 4 veal cutlets also called scallopini salt and […]
Veal Stew with Baby Peas, Prosciutto and Wine from 2 Sisters. Tender chunks of veal simmered with white wine, vegetable stock, fresh parsley, […]
Veal Cutlets | 3 Grams total fat
Skinless Chicken Thigh | 3.5 grams total fat
Based on recommended 3oz serving size