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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 and White Eggplant Cassoulet from Kitchen Tested. Ingredients: 1/4 lb. veal bacon, chopped (can use 1/4 cup olive oil) […]
Veal Pojarski from NY Times. (Serves: 2 servings) (cook time: 1 hour) Ingredients: ¼ cup dried porcini mushrooms 4 tablespoons unsalted butter 1 shallot, finely chopped 1 clove […]
Veal Cutlets | 3 Grams total fat
Skinless Chicken Thigh | 3.5 grams total fat
Based on recommended 3oz serving size