4 must-try veal recipes
Looking for inspiration for delicious veal dishes? Look no further! In this article, we present 4 recipes for sublimating this tender, flavorful meat, ideal for all your culinary creations.
Veal, especially milk-fed veal, is renowned for its melt-in-the-mouth texture and delicate flavor. It lends itself to a multitude of preparations, whether you opt for simmered, roasted or grilled recipes. These recipes will allow you to vary the pleasures at the table by highlighting this exceptional meat.
Here are the suggested pieces and their corresponding recipes:
1. Veal Blanquette
Serves 6
Preparation time: 30min
Total time: 2h
Serve with buttered rice.
Ingredients:
- 1 kg milk-fed veal stew/blanquette
- 1 bouquet garni
- 7 black peppercorns
- 1 clove
- 2 bay leaves
- 2 carrots
- 1 bunch spring onions
- 200 g mushrooms
- Salt and pepper
- 2 eggs
- 2 dl cream
- 3 tarragon sprigs
Preparation:
- Place the veal in a large casserole dish and cover with cold water. Bring to the boil over medium heat.
- Meanwhile, prepare the bouquet garni and cut into pieces. Bring back to a low heat and skim regularly.
- Add the bouquet garni, pepper, cloves and bay leaves, then cover and simmer over low heat for about 1.5 hours. The meat is cooked when you can easily stick a fork into it: remove the meat from the stock and set aside.
- Strain the stock through a fine sieve, return to the pot and reduce by half over medium heat. Meanwhile, slice the carrots, finely chop the spring onions and quarter the mushrooms. Add to the broth and simmer for 3-4 minutes. Season with salt and pepper.
- Remove the pan from the heat, mix the egg yolks with the cream and stir into the hot but not boiling stock to bind the sauce. Add the veal pieces to the sauce.
- Add the tarragon leaves to the blanquette, mix and serve in preheated plates.
- Serve with buttered rice
Blanquette (frozen) - 52,00 CHF 44.20 CHF / kg
Available soon
2. Veal escalope with lemon
Scaloppine al limone, a must-try in Lombardy, is a great Italian classic where tender veal blends perfectly with lemony notes, a recipe you can easily reproduce at home.
Serves 4
Preparation time: 15min
Total time: 1h
Ingredients:
- 1 lemon
- 12 veal cutlets, approx. 50 g each
- Salt and pepper
- 2 tablespoons olive oil
- 2 dl white wine
- 2 dl veal stock
- 70 g butter
Preparation:
- Preheat oven to 60°C
- Grate the lemon zest into fine pieces and squeeze out the juice.
- Using a glass bottom, for example, lightly flatten the cutlets, then season with salt and pepper.
- Heat the olive oil in a frying pan and sear the cutlets for about 1? minutes on each side (in batches).
- Keep the cutlets warm in the oven, covered.
- Deglaze the pan with the white wine and lemon juice, and reduce the sauce slightly.
- Add the veal stock and lemon zest, then simmer for about 3 minutes over medium heat.
- Add butter in small portions, stirring to obtain a smooth sauce (do not re-cook).
- Season with salt and pepper.
- Return the cutlets to the sauce and serve immediately.
Escalopine (frozen) - 92,00 CHF 78.20 CHF / kg
1
500g
3. Oven-roasted veal shoulder
Veal shoulder is a lean piece of meat, whose fine texture plays an essential role in releasing juices during slow cooking, making this veal roast tender and flavorful. Here's how to make a success of this recipe, with a perfectly juicy roast, ideal for your gourmet and convivial meals!
Serves 6
Preparation time: 15min
Total time: 1h
Perfect with risotto
Preparation time: 15min
Total time: 1h
Perfect with risotto
Ingredients:
- 800 g veal shoulder
- Salt and pepper
- 1 bunch thyme-lemon
- 3 garlic cloves
- 1 bunch spring onions
- 150 g celery stalks
- 2 dl dry white wine
Preparation:
- Season the veal shoulder with salt, pepper and lemon thyme.
- Place the meat and garlic cloves in a casserole dish.
- Place in a preheated oven at 180°C (160°C for hot-air ovens) for 30 minutes.
- Prepare spring onions and celery, then chop roughly.
- Deglaze roast with white wine, add vegetables.
- Cook for a further 30-45 minutes at the same temperature, adding a little water if necessary.
- Slice the veal shoulder and serve with the cooking juices.
Roast (frozen) - 52,00 CHF 44.20 CHF / kg
Available soon
4. Sliced veal Zurich-style
Serves 4
Preparation time: 40min
Total time: 45min
Serve with Rösti
Preparation time: 40min
Total time: 45min
Serve with Rösti
Ingredients:
- 600 g minced milk-fed veal
- Pepper and salt
- 200 g button mushrooms
- 1 onion
- 40 g butter
- 1.5 dl dry white wine
- 2.5 dl cream
- 1 dl broth
- 1 bunch parsley
Preparation:
- Cut the veal into thin strips and season lightly with pepper. Clean mushrooms and cut into strips. Finely chop onion.
- Heat the butter in a frying pan and brown the meat in small portions. Remove meat from pan and keep warm.
- In the same pan, sauté the onions and mushrooms, stirring regularly. Add the white wine, cream and stock, and simmer until the sauce thickens and becomes creamy.
- Return the meat to the pan with the sauce and reheat for a few moments.
- Season to taste with salt and pepper.
- Sprinkle with chopped parsley before serving.
Sliced (frozen) - 92,00 CHF 78.20 CHF / kg
1
500g
