Veal is a delicious meat to cook. Like beef in some ways, veal has its own unique flavor and texture. So, what is veal exactly? Veal is the meat from young cattle, usually the male calves from dairy herds because adult females are used for milk production.
If you are thinking about making something a bit different for dinner or looking for new cooking ideas, what about buying some veal? It makes a nice change from beef, chicken and other meats and since there is hardly any wastage, veal is not an expensive meat to cook with.
Frying Pan
One of the best ways to cook veal is to pay fry it. To pan fry veal, you need to heat a little butter or oil in a nonstick skillet over a moderately high heat. Season the veal with whichever seasonings, herbs, or spices you want to use and then add it to the skillet. Do not add water, cover the pan, or overcrowd the skillet.
Cooking Times for Veal Cutlets and Patties
A veal cutlet between an eighth of an inch and a quarter inch thick will need three or four minutes total cooking time for medium doneness. A four-ounce veal patty, which is about half an inch thick will, need five to seven minutes of total cooking time for medium doneness.
These times are based on veal from the refrigerator. Veal at room temperature might need a minute less. Turn the meat occasionally as it cooks and season it with salt after cooking if you like.
Recipe for Pan Fried Veal with Asparagus and Red Wine
This tasty Italian inspired veal recipe makes enough to serve four people. The recipe calls for bocconcini and these are Italian cheese balls, which are similar to mozzarella. Bocconcini are cherry tomato-sized and you can get them in delicatessens and some grocery stores. Bocconcini goes very nicely with the taste of veal but if you cannot find it use sliced mozzarella instead.
What you will need:
4 veal steaks, 5 oz each 1/2 chopped onion 2 tablespoons extra virgin olive oil 1 bunch asparagus, in 1 1/2 inch pieces 2 tablespoons snipped chives 1/2 tablespoon fresh oregano leaves 3 tablespoons red wine 1/2 teaspoon dried chili flakes 1 finely chopped clove garlic 14 oz can chopped tomatoes 4 halved bocconcini
How to make it:
Brush the oil over the meat and season it using salt and pepper. Heat a big nonstick skillet over a moderate heat and pan fry the veal for a minute or two per side, or until it is browned. Add the onion, garlic, and chili flakes and cook for a minute more.
Add the wine, asparagus, and tomatoes and cook for three or four minutes. Add the bocconcini and cook for a couple more minutes. Serve the veal and bocconcini, topped with the sauce. Scatter the herbs over the top and serve with mashed potato.
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- 5 Quart Capacity
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T-Fal Specialty 5-Quart Nonstick Jumbo Cooker with Glass Lid, Black Overview
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