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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
BON APPÉTIT MARCH 2004 http://www.epicurious.com/recipes/food/views/veal-chops-with-rosemary-butter-109262 Serves: 4 Ingredients 1/4 cup (1/2 stick) unsalted butter, room temperature 2 1/2 teaspoons minced fresh […]
Photo and recipe by MaryFrancesCooks https://food52.com/recipes/38960-curry-pho-with-veal-and-veggies Serves: 5-6 Ingredients 1 tablespoon olive oil 1 medium onion, cut into quarters and […]
Veal Cutlets | 3 Grams total fat
Skinless Chicken Thigh | 3.5 grams total fat
Based on recommended 3oz serving size