Cooking Veal - Catelli Brothers (2024)

It is easy to serve your family this nutritious—and delicious—product. You can successfully cook veal many ways: sautéed, braised, stewed, stir-fried, broiled—or on the grill. When cooking ground veal, add a small amount of fat to prevent dryness. When sautéing, pan-frying or stir-frying cutlets, use medium-high heat to avoid overcooking. Stewed or braised veal should be browned slowly to let the flavor develop. Lightly cover to retain steam and simmer gently over very low heat. To ensure your veal is tender, juicy and flavorful, cook at 160º. So that your meal is not overcooked, use a good meat thermometer. Or, you can make a small slit near the center of boneless cuts or near the bone. Medium veal is light pink in the center.

Veal can be cooked frozen or thawed, but partial or complete thawing is recommended to retain the juiciness in the thicker pieces. For broiling, pre-heat broiler for 10 minutes then place veal in the standard broiling distance from cooking heat.

Helpful Hints for Preparing Veal

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Best for thinner cuts (e.g. cutlets/scallops, ground veal, etc.), this is a popular quick-cooking method. Trim excess fat before cooking veal cutlets and scallops to prevent curling. To gain desired thinness, use a meat mallet to pound veal scallops thin (1/8 inch). Coat with flour or bread crumbs if desired.

Heat oil or butter in a skillet to medium heat. Sauté cutlets 2 to 3 minutes, turning once. You may wish to remove veal and make or add a pre-made sauce to the pan before serving hot. Do not overcook.

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If you wish to cook similar sized veal pieces with vegetables and other ingredients, this is a good method. Simply heat a little oil in a wok or skillet over medium-high heat until hot.

Stir-fry veal strips in 1/2 lb. groups tossing continuously until outside surface is no longer pink. Add additional oil for each group. Cook veal and vegetables separately; combine and heat through.

Try substituting veal for other meats in your favorite stir-fry recipes.

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Broiling is the best cooking method for thinner cuts (e.g. steaks and kabobs). Make sure you keep the rate at which the outside of the meat browns with the temperature inside the meat. You may add seasoning before or after broiling.

Broil so that the surface of veal is about 4 inches from heat. For medium to well done broiling, use these guidelines:

  • Rib or loin chops: (1-inch thick) 14 -17 minutes
  • Ground veal patties: (1/2-inch thick/4oz. each) 8 -12 minutes

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For smaller pieces of veal, cover with liquid and slowly cook until tender in a closed container.

You may coat veal lightly with seasoned flour, and brown veal slowly in oil in a heavy pan. Drain, and then cover meat with liquid. Simmer over low heat on stovetop or in the oven at 325º until tender.

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Browning directly over the heat source adds rich flavor to veal. Grilling reduces the overall fat content by allowing fat to escape from the meat. Among the cuts that are best for grilling are veal chops, medallions, ground veal patties, and kabobs.

Before grilling, season veal with herbs or spices for added flavor.

Veal grills best at medium heat.

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In a closed container with a small amount of water, cook veal slowly. This method requires less water than stewing. Veal Osso Buco is best served braised.

After seasoning to your taste, slowly brown meat in oil in a heavy pan. Add a bit of liquid. Cover tightly and simmer gently over low heat on stovetop or in the oven at 325º oven until tender. Save the braising liquid for making sauce. Some helpful guidelines:

  • Boneless breast, stuffed, rolled & tied: 2 to 2-1/2 lbs. = 1-1/4 to 1-1/2 hrs. 4 to 4-1/2 lbs. = 2 to 2-1/2 hrs.
  • Boneless breast rolled & tied: 2 to 3 lbs. = 1-1/2 to 2-1/2 hrs.
  • Arm or blade steak: 3/4 to 1-inch thick = 50 to 60 minutes
  • Boneless shoulder roast: 3-1/2 lbs. to 4 lbs. = 2 to 2-1/2 hrs.

Source: Cattlemen’s Beef Board, National Cattlemen’s Beef Association and

For more information about veal go to

Cooking Veal - Catelli Brothers (2024)


How do you cook veal so it's tender? ›

Tender cuts including leg cutlets, veal patties, and rib or loin chops can be prepared by dry heating methods such as roasting, broiling, pan broiling, grilling or stir frying. Moist heat methods such as braising or simmering with a liquid can also be used with these cuts.

How is veal supposed to be cooked? ›

The recommended internal cooking temperature for veal are; 125°F (rare), 130°F (medium-rare), 140°F (medium), 150°F (medium-well), and 160°F (well-done). However, the USDA recommends a 145°F + 3 minutes rest. The two basic methods of cooking veal are moist or dry heat, depending on the type of meat or cuts.

What are the tips for cooking veal? ›

Lightly cover to retain steam and simmer gently over very low heat. To ensure your veal is tender, juicy and flavorful, cook at 160º. So that your meal is not overcooked, use a good meat thermometer. Or, you can make a small slit near the center of boneless cuts or near the bone.

Why are my veal cutlets tough? ›

Veal is a lean type of meat, so it can easily become chewy and tough if overcooked. Make sure to only fry the cutlets until golden and crispy on each side. You can check the doneness with a meat thermometer; it should read 160 F for medium.

What is a good seasoning for veal? ›

SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.

Does soaking veal in milk make it tender? ›

Soak the chops in milk for an hour before cooking to soften the meat (this is optional).

What makes veal tender? ›

Veal is just beef that's been processed before maturity—just like lamb is young sheep. It's very tender, because the animal's muscles are underdeveloped. (Although crating the calves contributes to tender meat, merely processing them before they grow up and work their muscles also contributes to unctuous meat.)

How long does veal take to cook? ›

VEAL Cooking Times and Temperatures
Oven Cooked Veal
Veal CutThicknessApproximate Cooking Time (medium doneness)
Loin or rib chops1 inch12 - 14 minutes
Arm or blade steak (marinated)3/4 inch16 - 18 minutes
10 more rows

Why I don't eat veal? ›

Veal production is synonymous with abuse of baby cattle. Newborn calves endure separation from their mothers and their natural source of food (cow's milk), and live for just a brief portion of their typical lifespans. To create tender meat for veal, these calves also suffer in a severely restricted environment.

How to keep veal tender? ›

Veal cutlets are usually best cooked using a dry cooking method, such as pan-frying or grilling. These methods allow for a crispy outer crust while keeping the meat tender and moist on the inside. However, you can also use a wet cooking method like braising if you prefer a more tender and flavorful result.

Should you tenderize veal cutlets? ›

No matter how you decide to assemble your saltimbocca, you'll want to pound the veal cutlets first. This tenderizes the meat and creates an even thickness that guarantees even cooking.

How do you tenderize veal cubes? ›

Wet Brining with Baking Soda to Tenderize Meat
  1. Step 1: Dissolve Baking Soda into water. Use 1 teaspoon of baking soda and ½ cup of water for every 12 ounces of meat.
  2. Step 2: Soak meat in solution for at least 15 minutes. ...
  3. Step 3: Remove meat and rinse thoroughly. ...
  4. Step 4: Cook as desired.

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