One of the most popular questions I get asked is “How do I cook veal?”

Well it’s no different to any other meat really however over the years I have found some great ways to cook veal.  I won’t bombard you with a million and one recipes for veal but will share with you a variety of recipes over the coming months.

What cut of veal are cooking with?

Like all meats there are different cuts to consider using depending on the type of meal you are preparing. There are rose veal chops, cutlets, liver, rose veal steak, fillet, joints, rose veal escalopes as well as veal mince.  It goes without saying that you should follow a recipe as chefs can be different in their methods but as a general rule consider the following:

• As a general rule only trim the fat after cooking. A thin layer of fat while cooking will preserve the juices in cooking.
• If you are looking to season your meat do so after cooking
• Always use a meat mallet to pound your veal down to get the same thickness for uniform cooking.
• Always let your meat rest after cooking to allow the juices to make their way around the cut.

The occasion may depend on what cut you want to cook; Is it a dinner party; a Friday night in with a loved one or a family roast dinner?

Veal Escalopes Recipes

Today we’ve concentrated on veal escalopes recipes so take a look at the following ideas:

Veal Parmigiana – View Recipe

A classic New York dish with bread crumbed tender rose veal escalopes that are layered up with tomato sauce and mozzarella and baked in the oven.

Saltimbocca alla Romana – View Recipe

A dish to serve with pasta, polenta or potatoes. Originating from Brescia, a really simple way to cook welfare friendly veal escalopes.

Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca) – View Recipe

Another take on this classic dish.

If you’ve never tried Rose Veal Escalopes Recipes head over to our shop and buy them here .

Credits: Photo of Veal Parmigiana from Jamie Oliver as per the link on the Veal Parmigiana recipe.