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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 & Eggplant Ragu from Rachel Ray Mag. (Serves: 6 servings) Ingredients: 1 small to medium eggplant, half the skin peeled off in […]
Veal Scallopine with Asparagus from Framed Cooks. (Serves: 4 servings) Ingredients: 1 pound asparagus, trimmed Olive oil 1 pound thin […]
Veal Cutlets | 3 Grams total fat
Skinless Chicken Thigh | 3.5 grams total fat
Based on recommended 3oz serving size