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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
Crockpot Veal Provencal Soup, courtesy of The Primordial Table. Ingredients: 2 lbs veal neck pieces 2 white sweet potatoes, peeled […]
Veal Stew with Mushrooms adapted from Hazan Family Favorites by Giuliano Hazan. Courtesy of Cooking From Books. Ingredients: 1.5 lbs of boneless […]
Veal Cutlets | 3 Grams total fat
Skinless Chicken Thigh | 3.5 grams total fat
Based on recommended 3oz serving size