Spices and flavors are made to enhance the natural flavors of meats.
Flavor pairings are important to veal dishes because the tender meat soaks in the flavors of what you cook it with. It is important to be mindful of this because you will taste your added flavors enhanced in a veal dish. Traditionally veal dishes have a certain flavor profile that includes basil, chives, lemon, capers, mushroom, paprika, sage, thyme, etc., but veal has the possibility to take on the flavor combinations that your taste buds love! For example, breaded cutlets are so often served as veal parmesan, a new flavor profile to explore is buffalo and blue cheese.
Marsala is a traditional dish that is rich in sauce and flavor. This sauce is created by caramelizing onions and mushrooms in a hot pan and then adding Marsala to create that rich and savory flavor. After the wine is cooked down, stock is added back to the sauce to add more flavor.
Saltimbocca translates literally to “jumps in your mouth.” This traditional dishs’ flavors also use marsala and meat stock to create a flavorful velvety sauce. Topped with Prosciutto and sage, this dish is easy to replicate at home and brings flavor to your table.
Piccata is another Italian classic, a lemon butter sauce accompanied by capers. This sauce is slightly tart, but combined with flour, seasoned, and pan-fried cutlets to create a delicious flavorful meal.
Osso Buco gets a lot of its savory flavor from the bone cut of meat. This bone in cut is from the leg, and includes the marrow bone which contributes flavor to the sauce it is cooked in. This flavor is replicated in more than the traditional dish.
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How to Serve a Glorious Slab of Meat, the Veal Porterhouse
What to eat with veal?
The combination of veal with rice is a comforting and hearty dish that is perfect for colder months, and is considered a staple of French home cooking. Comfort food at it’s finest, tender veal is cooked in a cream sauce with carrots, onions, and mushrooms and served over a bed of fluffy, white rice.
What is veal meat?
Veal is a versatile type of meat obtained from young cattle and is known for its tender texture and subtle flavor. This section explores the various categories and specific cuts that are popular in cuisines around the world. Veal can be categorized based on the age and diet of the cattle.
What is the difference between beef and veal?
Veal is the meat from a male calf up to 16 to 18 weeks old. It is not fed any grains or grasses, which gives its meat a delicate texture and a creamy pale color with a grayish-pink hue. Beef, on the other hand, is the darker, red meat from older animals. The age and the way the young calves are fed makes a difference in the meat.
What are veal cutlets called?
Veal cutlets, called scallopini in Italian, are used in Veal Piccata, breaded and fried veal cutlets served in a buttery lemon-caper sauce. Other variations of veal cutlets are Veal Marsala with a Marsala wine sauce, and Veal Parmesan with tomato sauce and Parmesan cheese. Veal Milanese Style are plain breaded veal cutlets.