10 Veal Recipes From 9 Cuisines.

Young beef with pale flesh, fine grain and far less connective tissue than mature cuts, which makes it cook faster and taste milder. Escalopes pounded thin are the basis of Wiener schnitzel and saltimbocca; shank becomes osso buco; breast and shoulder braise into delicate stews. Because it carries little fat, it dries out quickly over high heat, so pull cutlets while they still have give. Bones from veal make the clearest, most gelatinous stock in classical European kitchens.

10 recipes on this route