Veal Recipes
Grilling Veal
Cutlets, loin and chump chops are suitable. Prepare and grill as for Lamb, basting frequently during cooking time as veal is a lean and therefore dry meat.Frying Veal
Fry cutlets, loin and chump chops as for Lamb in hot oil or equal quantities of hot oil and butter, also in egg and breadcrumbs. Veal escalopes (fillet of veal) are beaten thin, then coated in egg and breadcrumbs and shallow-fried for 2 to 3 minutes on each side. See Wiener Schnitzel.Roasting Veal
Suitable roasting cuts are shoulder, leg, loin, fillet, best end of neck, breast. All these joints are sold either on the bone or boned and rolled. The latter may be stuffed according to taste. See also Veal Orloff. Season the joint, put in roasting tin and cover with rashers of streaky bacon.Roasting Times:
Slow roasting in moderate oven 180°C/350°F or Gas Mark 4. 35 minutes to 1/2 kg (1 lb) plus 35 minutes over (for meat on the bone). 40 minutes to 1/2 kg (1 lb) plus 40 minutes over (for boned and rolled meat).For stuffed joints, weigh after stuffing and allow 5 to 10 minutes to 1/2 kg (1 lb) extra cooking time.
Quick roasting in hot oven 220°C/425°F or Gas Mark 7. 25 minutes to 1/2 kg (1 lb) plus 25 minutes over (for meat on the bone). 30 minutes to 1/2 kg (1 lb) plus 30 minutes over (for boned and rolled meat).
