Quick answer
How is veal different from beef?
It comes from a young animal, so it's paler, finer, and milder in flavor. That's why it turns tender quickly and works for delicate sauces and schnitzels.
Veal Recipes – Tender and Delicate Dishes
Veal is delicate, pale meat from young cattle — milder and more tender than beef. It's perfect for a crispy Wiener schnitzel, and equally at home in a slow braise: soft cheeks or veal in cream sauce. Pick a recipe based on what you're in the mood for.
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Frequently asked questions
How do I make a good veal schnitzel?
Pound the slice thin, coat it in flour, egg, and breadcrumbs, and fry it hot in butter or oil. It cooks fast, so don't let it dry out.
Which cut is for schnitzel and which for braising?
Leg is best for schnitzel; cheeks, shank, or shoulder shine in a slow braise. And crosswise slices of shank are what the famous osso buco is made of.
How do I keep veal from turning tough?
Either cook it fast and hot like a schnitzel, or braise it low and slow until soft, like cheeks. The worst is somewhere in between — that's where it stays tough.