Veal Recipes

veal marsala
Diana Rattray

Mild-flavored veal is easy to cook, and leaner and more tender than other cuts of beef. Veal is the meat of young animals that aren't used for breeding, and it's an excellent source of protein and vitamins D and B12. We suggest looking for cuts of veal that were raised humanely, indicated by "rose" or "pasture-raised" labels on their packages. Or look for the trademark, "Free Raised."

Classic flavorings like garlic, lemon, onions, mushrooms, shallots, white wine, rosemary, basil, and capers all enhance the flavor of veal. Similarly, the best starches to pair with veal are traditional favorites like potatoes, rice, spaetzle, and noodles. For vegetable sides, look to spinach, beets, creamed mushrooms, eggplant, carrots, and green beans.

Our collection of veal recipes is organized by flavoring and ingredients.

Veal and Mushroom Recipes

The earthiness and umami of mushrooms complement veal beautifully. This classic combination comes in many variations, using different types of mushrooms and seasonings. For a leaner and less caloric dish, double the number of mushrooms in each recipe and lower the amount of veal. You get more volume, fewer calories and an equally filling and flavorful dish:

  • Veal Marsala with Mushrooms: Coat pan-fried cutlets of veal in a mushroom sauce using the Italian Marsala wine, sweet or dry, as its base. It takes just 30 minutes of prep and cooking time to enjoy this moist cut of veal. Make saffron rice in just 22 minutes, add fresh parsley to the veal once cooked, and dinner is served. For a heartier version, use chops instead, like in our Veal Chops With Marsala Sauce.
  • Roast Veal with Mushrooms: This stunning boneless veal roast gets its great flavor from garlic, white wine, rosemary, and a variety of mushrooms like crimini, shiitake, button, oyster, and porcini. It's up to you to mix and match the mushrooms or to keep it to just one or two varieties. Serve with roasted potatoes.
  • Veal With Lemon and Mushrooms: For a quick weeknight dinner, marinate your veal during the day in white wine, garlic, lemon juice, rosemary, and parsley. Once it's time to cook, dust the veal with flour, and cook with mushrooms until golden brown. Skip the flour if wheat allergies are an issue. Serve with the classic Italian pasta "olio e aglio" (oil and garlic).
  • Veal with Mushrooms and Peppers: Cook your veal in a skillet and add sliced green and red peppers, mushrooms and tomato sauce. Simmer for 45 minutes for a no-fuss dinner. While your veal is cooking, make this easy microwaved mashed potatoes in just 15 minutes.

Veal Crockpot Recipes

Crockpot recipes are the best for when you have guests for dinner but no time for cooking. Put your ingredients in the slow cooker and forget about it until dinner time. These recipes and suggested side dishes will give you great ideas for an easy dinner party:

  • Crock Pot Veal Stew: You'll look like a master with this simple stew. It's easy: Brown flour-coated, seasoned veal and transfer to the crockpot. Add potatoes, onions, and mushrooms, and cover with beef broth. Cook on low for 8 hours or on high for 4. Once the veal is cooked, add sour cream and serve. Use your rice cooker to make Korean rice in 20 minutes and you'll present a whole meal without having used lots of pots and pans!
  • Slow Cooker Veal Pot Roast: Cook this roast in 8 hours by simply browning it before placing it in the crockpot. Add vegetables and water and forget about it until it's dinner time. The recipe has the instructions for making gravy from the cooking liquids. Take 30 minutes to make boxty (Irish potato pancakes) adding chives to the batter for a kick; the pancakes and roast covered in gravy are just what you need for a family dinner.

Veal Cutlet Recipes

  • Saltimbocca (Veal with Prosciutto and Sage): Pound veal cutlets with a rubber mallet and place prosciutto and sage on top using a toothpick. Dredge in flour and pan-fry in butter. Remove from the skillet and use wine and more butter, lemon juice, and flour to deglaze the pan and make a sauce. This quick dish is ready in 20 minutes. Cook some spaghetti, add olive oil, salt, pepper, and parmesan and use it as a bed for your veal. You just got yourself a perfect meal in no-time. Similarly, this Veal Cutlets With Lemon, Garlic, and Capers uses the same cooking technique as the saltimbocca but deglazes the pan differently to make a tangy sauce.
  • Breaded Veal Cutlets: This simple recipe is a great idea for when you're in a rush. Use flour, egg and panko breadcrumbs to coat the cutlets, then pan-fry for 10 minutes and serve! Cut in strips and place in a warm baguette with mustard-mayo dip and arugula for an easy sandwich.
  • Veal Rolls with Bread Stuffing: Stuff thin veal cutlets with a bread dressing mixture and simmer for 45 minutes in water and wine. Sour cream and flour thicken the sauce. Serve with tabbouleh salad of wheat bulgur, tomatoes, and cucumbers.
  • Vitello Tonnato (Veal in Tuna Sauce): Tuna and veal, served cold, is an unlikely combination, and yet one of the most underrated Italian dishes. The recipe is time-consuming but so unusual and amazing that you have to give it a try. Marinate your veal in wine, spices, and herbs for a day. Remove the spices and herbs and cook the veal in marinade and water for 1 hour. Add clean anchovy fillets to the pot and cook for an extra 30 minutes. Blend hardboiled egg yolks with cooked anchovies, tuna, olive oil, lemon, and broth from the cooking process. Once the veal is cold, slice it and pour the sauce over top. Garnish the plate with capers, parsley, and lemon slices. A piece of fresh Italian bread is a great side for this unusual dish.


Soups are wonderful and complete meals. These two soups offer low-calorie alternatives to cooking veal and bring aromatic, flavorful broths to your plate:

  • Dutch Vegetable Soup With Veal Meatballs: Make ground veal meatballs with cream, tomato sauce, and spices. Cook the meatballs in hot broth for 3 minutes. Add broccoli, asparagus, carrots, leeks, cauliflower, and turnip into the pot and cook for 10 minutes. Your soup is ready in 30 minutes. Serve with warm rolls and blue cheese compound butter.
  • Veal Stock: This recipe for white stock calls for blanching veal bones and gently cooking them with aromatic herbs, vegetables, and peppercorns. After 6 to 8 hours of cooking, never boiling, the stock is ready to be strained and cleaned of fats and impurities. Use it as a base for other soups or stews, or serve it as a light appetizer with warm rolls.

Veal Parmesan Recipes

Chicken parm is one of the most beloved Italian-American dishes. The veal version is equally tasty:

  • Veal Parmesan: Bread thin veal cutlets, fry them, and place them on a baking tray. Cover with Parmesan cheese, tomato sauce, and mozzarella and bake for 25 minutes. This veal parm is amazing on a roll as a sandwich. Or serve it with cheese ravioli or bucatini with olive oil, salt, and pepper.
  • One-Dish Veal Parmesan With Spaghetti: This light and easy veal dish uses veal parm flavors but doesn't bread or fry the meat. Cook thin cutlets of veal in a pan and reserve. Make tomato sauce and spaghetti, bring the veal back into the sauce and mix the cooked pasta with half the sauce. Put the remaining veal sauce on top, add cheese and bake for 15 minutes. Serve with a fresh salad of arugula and goat cheese.


Use lean veal for these burgers and enjoy a flavorful pattie. Serve with different cheeses, vegetables, pickles, dips, sauces and chips for a burger party:

  • Veal Patties or Burgers: Add lemon, salt, nutmeg, and pepper to ground veal, and dip the patties in egg and water before breading and frying. Skip the eggs and bread for a leaner version, or add chopped cilantro to the meat for a fresh flavor. Cook in olive oil.

Steaks and Chops

These protein-filled mains have big cuts of meat and are simple and easy to make, great for busy weeknight dinners or weekend lunches with family and friends:

Osso Buco

Osso Buco (hollow bone) is a classic Italian preparation made with veal shanks, vegetables, and herbs. This braised veal is surprisingly easy to fix up on the stovetop. We offer two scrumptious versions:

  • Osso Buco: Brown the veal shanks in a pot and remove. Add carrots, celery, onions, and garlic and cook until translucid. Add wine and reduce. Bring the meat back to the pot and add tomatoes, stock, bay leaf, thyme, and peppercorns. Cook for 2 hours until tender. Serve with polenta or the incredible risotto Milanese, a classic side for osso buco.
  • Osso Buco Veal Stew: A quick version of the classic, this stew uses garlic, parsley, oregano, thyme, and mirepoix to perfume and season veal shoulder. A splash of Pinot Grigio binds the flavors together. Enjoy a bowl of this stew after 2 hours and 15 minutes of simmering. Serve with creamy polenta, in true Italian fashion.


Veal Cuts and Cooking Methods

Due to its delicate flavor, veal is compatible with many spices and seasonings, and each one of its cuts benefits from different methods of cooking:

  • Veal cutlets, ground veal, and strips of veal meat are excellent choices for sauteing and stir-frying. 
  • Veal chops and steaks are best grilled or broiled. 
  • Veal stewing beef is excellent stewed in liquid or braised.
  • Veal breast, shoulder roasts, and blade steaks are good for braising in a small amount of liquid.