Preparing Veal

By Paleo
In Paleo Tips
Apr 30th, 2013
1 Comment

Veal is the tender meat from a young cow, and while it’s often a popular choice at restaurants, it’s also a meat that can be enjoyed at home. Veal is a low-calorie, nutrient-dense food, that is also full of B vitamins. Veal can be used a substitute for a variety of other meats in your favorite paleo recipes.

When buying veal, choose cuts that are a creamy pink color, with a fine-grained texture. If there is a covering of fat it should be very white, and there should be very little marbling throughout the meat. Don’t purchase packages that have an excessive amount of juice.

The cooking method you choose for your veal should depend on the cut of meat you selected. When cooking veal, it’s important not to overcook the meat, because it will become dry and flavorless.


  • Sautéing is a great method for thinner cuts of veal, such as scallops and cutlets. Before sautéing thin cuts of veal, make sure to trim the excess fat around the edges, to avoid curling. Heat your cooking fat in a skillet over medium heat, and only cook the meat for two to three minutes, turning them once while cooking.


  • Stir-frying can be a good way to substitute veal for other meats, and add a new flavor. The pieces of veal you stir-fry should be cut into uniform strips, and continuously tossed until the outside is no longer pink.


  • Broiling works well for thin cuts of veal such as steaks and chops. When broiling veal, place it on the rack about 4 inches from the heat. For steaks and chops, cooking time should be about 14-17 minutes. The broiler should be preheated for about 10 minutes before adding the veal to the oven.


  • Grilling is a good option for veal chops, medallions, and ground veal patties, and when grilling veal, it reduces the overall fat content of the meat.


Before cooking veal, there are a few tips to follow. Veal has a delicate flavor, so it works well with a variety of seasonings, including lemon, garlic and herbs. To ensure proper preparation of veal:


  • Leave a thin layer of fat on veal roasts, chops and steaks. This will make sure the meat retains its juiciness. Trim the fat after the meat is cooked.


  • Veal cutlets should be pounded prior to cooking, which will ensure uniform cooking.


  • Veal cutlets should be patted dry with a paper towel, which will help them brown more easily during cooking.


  • Add salty flavored seasonings to veal after cooking is complete.

One Response to “Preparing Veal”

  1. Rosetta says:

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