Transform premium veal into elegant restaurant-quality dishes with these crafted recipes that showcase the natural tenderness and delicate flavour of quality Canadian veal.
Introduction
The luxury of veal brings an unmatched elegance to weeknight cooking. Veal's naturally tender characteristics and subtle flavour make it well-suited for rapid, restaurant-style preparations that deliver sophisticated results in just 30 minutes.
When selecting veal, look for meat that's light pink rather than red for the most mild, delicate flavour profile. This visual cue indicates the quality and freshness that separates exceptional veal from ordinary cuts.
The seven recipes ahead showcase two exceptional cuts perfect for 30-minute cooking: the impressive Veal Tomahawk which is ideal for pan-searing; and versatile scaloppini that adapts to countless restaurant classics. Both cuts bring unique characteristics that work well in rapid preparations.
As renowned chef Thomas Keller reminds us, "A recipe has no soul, you as the cook must bring soul to the recipe." These techniques will guide you, but your attention to the inherent qualities of quality veal will create restaurant-standard meals.
Understanding Premium Veal
What Makes Quality Veal Different
Veal displays a characteristic light pink colour that indicates proper aging and quality. This natural hue reflects the careful raising process and results in meat with exceptional marbling and inherent tenderness. Veal should be cooked at relatively low temperatures or using moist-heat methods (Moist-heat methods means cooking food using liquids or steam), and is often enhanced with light coatings or prepared in sauce due to its lean nature. This characteristic isn't a limitation; it's an opportunity to create sophisticated dishes that highlight veal's delicate flavour profile.
Our signature veal cuts bring something unique to the table. The Veal Tomahawk delivers bold visual appeal with generous meat and rich marbling, ideal for centre-of-plate presentation.
Essential Preparation Techniques
Flattening veal to 1/4-inch thickness creates even cooking and tenderizes the meat, which is essential for restaurant-quality results. This fundamental technique ensures the delicate fibers break down properly while maintaining the meat's natural moisture.
For scaloppini preparations, remove excess fat and membrane to prevent curling during the sautéing process. This simple step ensures even contact with the cooking surface and professional-looking results.
Working with Veal's Natural Properties
Sautéing proves ideal, requiring only 2-3 minutes per side. This quick sautéing technique preserves the veal's delicate texture while developing proper surface browning.
Understanding veal's lean composition helps guide technique choices. The lower fat content means less rendered fat for pan sauces, making wine-based reductions and butter emulsions particularly effective for flavor development.
Recipe 1: Pan-Seared Veal Tomahawk with Compound Herb Butter (25 minutes)
Our impressive Veal Tomahawk is perfect for this recipe 👇
Ingredients:
- 2 Veal Tomahawk chops
- 2 tbsp neutral oil (grapeseed or canola)
- 6 tbsp European-style butter, cubed
- 4 rosemary sprigs
- 6 fresh thyme sprigs
- 3 garlic cloves, lightly crushed with flat knife
- Flaky sea salt and freshly cracked white pepper
Method: Temper veal at room temperature for 20 minutes exactly. Season generously with salt 15 minutes before cooking. Heat a heavy-bottomed pan until smoking, add oil. Sear chops 4-5 minutes per side without moving. Reduce heat to medium, add cold butter cubes gradually while tilting pan. Add aromatics, baste continuously using a spoon in figure-8 motion for 4-5 minutes. Internal temperature should reach 130°F for medium-rare. Rest on a warm plate for 8 minutes before service.
Wine Pairing: Brunello di Montalcino or Châteauneuf-du-Pape
Recipe 2: Saltimbocca alla Romana (18 minutes)
Our scaloppini is perfect for this traditional Roman dish 👇
Ingredients:
- 8 veal scaloppini pieces
- 8 fresh sage leaves, stems removed
- 8 paper-thin prosciutto di Parma slices
- Fine semolina flour for dusting
- 3 tbsp extra virgin olive oil
- 3 tbsp cold European butter, cubed
- 1/3 cup dry Frascati wine
- Fresh lemon juice (Meyer preferred)
- Wooden toothpicks
Method: Gently flatten scaloppini to 1/8-inch thickness using plastic wrap. Season lightly with white pepper only. Place sage leaf on each cutlet, wrap with prosciutto, securing with toothpick through thickest part. Dust lightly with semolina. Heat oil in a wide sauteuse until shimmering. Sear prosciutto-side down first (45 seconds), flip immediately, cook 90 seconds more. Remove to a warm plate. Deglaze pan with wine, reduce by half, mount with cold butter whisking constantly. Finish with 3 drops lemon juice per portion.
Wine Pairing: Frascati or Gavi di Gavi
Recipe 3: Piccata di Vitello (16 minutes)
Classic Italian preparation highlighting scaloppini's versatility with refined technique
Ingredients:
- 6 veal scaloppini pieces
- Wondra flour for dusting
- 3 tbsp clarified butter
- 2 tbsp cold European butter
- 1/2 cup Pinot Grigio
- 1/4 cup fresh Meyer lemon juice
- 2 tbsp small capers, rinsed and drained
- Microgreens for garnish
Method: Flatten scaloppini to uniform 1/8-inch thickness. Season with salt and white pepper. Dust lightly with Wondra flour, shaking off excess. Heat clarified butter in a large sauteuse until foaming subsides. Sear cutlets 90 seconds per side, working in batches to avoid overcrowding. Remove to a warm plate. Add wine to pan, scraping fond with wooden spoon. Reduce by two-thirds, add lemon juice and capers. Remove from heat, whisk in cold butter to create glossy emulsion. Strain sauce through fine-mesh sieve, adjust seasoning.
Wine Pairing: Vermentino or Muscadet
Recipe 4: Cotoletta alla Milanese (24 minutes)
Traditional breaded preparation using precise technique for optimal crust
Ingredients:
- 4 large veal scaloppini pieces
- 2 cups fresh breadcrumbs from day-old brioche
- 3 farm-fresh eggs, beaten with 1 tbsp cream
- Tipo 00 flour for dusting
- Vegetable oil for frying (maintained at 340°F)
- Wild arugula and Pachino tomatoes
- Lemon wedges from organic lemons
Method: Flatten scaloppini to 1/4-inch thickness uniformly. Set up a bread station: flour, egg wash, breadcrumbs. Season cutlets, dredge systematically: flour (shake excess), egg wash (drain briefly), breadcrumbs (press gently). Heat oil to precisely 340°F in a heavy-bottomed pan. Fry cutlets 2.5 minutes per side until golden and floating. Transfer to a wire rack briefly. Serve immediately over dressed arugula with compressed lemon wedges.
Wine Pairing: Barbera d'Alba or Dolcetto di Dogliani
Recipe 5: Wiener Schnitzel (20 minutes)
Austrian preparation featuring ultra-thin scaloppini with classic technique
Ingredients:
- 6 veal scaloppini pieces
- 2 cups fine Austrian breadcrumbs
- 3 farm-fresh eggs, beaten
- All-purpose flour for dusting
- Neutral oil for frying (sunflower preferred)
- Fresh lemon wedges
- Flat-leaf parsley, picked and chopped
- Fine sea salt and white pepper
Method: Flatten scaloppini to paper-thin 1/8-inch thickness using gentle, overlapping strikes. Season both sides with salt and white pepper. Create an assembly line: seasoned flour, beaten eggs, fine breadcrumbs. Coat each cutlet methodically, pressing breadcrumbs gently. Heat oil to 350°F in a wide pan. Fry schnitzel 90 seconds per side, constantly spooning hot oil over the surface to create a characteristic "soufflé" effect. Drain on paper towels for 30 seconds maximum. Garnish with parsley and lemon.
Wine Pairing: Grüner Veltliner or Austrian Riesling Trocken
Recipe 6: Scaloppine al Marsala (26 minutes)
Sicilian classic using advanced reduction technique
Ingredients:
- 6 veal scaloppini pieces
- 8oz mixed wild mushrooms (porcini, shiitake, oyster)
- Wondra flour for dusting
- 4 tbsp olive oil
- 1/2 cup dry Marsala (Florio preferred)
- 1/2 cup rich veal stock
- 4 tbsp cold butter, cubed
- Fresh thyme and sage
Method: Dust scaloppini lightly with Wondra flour. Heat oil in a wide sauteuse until shimmering. Sear cutlets 2 minutes per side until golden, remove to a warm plate. Sauté mushrooms until caramelized, season with salt. Deglaze with Marsala, flambé if desired. Add stock, reduce to syrup consistency (coats spoon). Return veal to pan for 30 seconds to reheat. Remove from heat, mount sauce with cold butter, and swirl pan constantly. Finish with herbs.
Wine Pairing: Marsala Superiore or Nero d'Avola
Recipe 7: Asian-Inspired Veal Stir-Fry with Black Bean Sauce (14 minutes)
Modern preparation showcasing scaloppini's adaptability to high-heat cooking
Ingredients:
- 6 veal scaloppini pieces, julienned into 1/4-inch strips
- 2 tbsp peanut oil
- 2 cups mixed vegetables (snow peas, baby corn, shiitake)
- 3 tbsp premium soy sauce
- 2 tbsp Shaoxing rice wine
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp fermented black beans, rinsed
- Fresh ginger and garlic, minced
- Scallions, bias-cut
Method: Velvet veal strips in egg white and cornstarch for 10 minutes. Heat wok until smoking, add oil. Stir-fry veal in small batches 45 seconds each, remove immediately. Stir-fry aromatics 30 seconds, add vegetables in order of cooking time. Return veal, add sauce ingredients, toss rapidly. Thicken with cornstarch slurry, finish with scallions. Serve immediately in heated bowls.
Wine Pairing: Off-dry Riesling or Chenin Blanc
Technique Mastery for Quality Results
Temperature and Timing Guidance
Visual cues provide the most reliable doneness indicators for veal. Look for golden-brown surface coloring and slight firmness when pressed gently. Internal temperature should reach 145°F for optimal safety while maintaining tenderness using proper veal cooking temperatures.
Resting proves crucial for optimal texture. Allow 3-5 minutes for cutlets, 5-8 minutes for thicker cuts like tomahawk chops. This brief pause allows juices to redistribute throughout the meat.
Sauce Fundamentals
Pan sauce development relies on proper fond creation and deglazing technique. The browned bits from properly seared veal provide essential flavor compounds for rich sauces.
Emulsification techniques transform simple pan drippings into silky restaurant-quality sauces. Mount butter gradually while whisking to create proper emulsion. Understanding veal's lean composition means careful temperature control maintains optimal texture. Wine reductions should achieve coating consistency that is thick enough to trail behind a spoon.
Presentation Approach
Restaurant-style plating begins with warm plates and proper portioning. Arrange veal as the focal point, with sauces pooled alongside rather than covering the meat entirely.
Garnish selection should complement rather than compete. Fresh herbs, lemon zest, or simple microgreens enhance without overwhelming the veal's delicate appearance.
Wine Pairing Fundamentals
Veal's subtle flavor profile pairs well with medium-bodied wines that won't overpower the meat's delicate characteristics. Italian varieties like Chianti, Barolo, and Pinot Grigio offer traditional compatibility, while French options like Burgundy and Loire Valley whites provide elegant alternatives.
Consider the preparation method when selecting wine. Cream-based sauces call for richer whites like Chardonnay, while tomato-based preparations work well with light reds. Wine reductions in the dish should complement your serving wine choice.
Conclusion
The natural tenderness and delicate flavor of premium grain-fed veal sourced from Quebec and Ontario make it well-suited for quick, elegant preparations. These seven recipes demonstrate how proper technique can transform quality cuts into restaurant-standard dishes within 30 minutes.
From the impressive presentation of a perfectly seared Veal Tomahawk to the classic elegance of Saltimbocca, each preparation showcases different aspects of the veal's exceptional characteristics. The key lies not in complex procedures, but rather in understanding and respecting the inherent qualities of this premium protein.
As Thomas Keller reminds us, bringing soul to these recipes means paying attention to the details: the gentle pounding of scaloppini, the careful temperature control, and the patient development of pan sauces. Master these fundamentals, and you'll create restaurant-standard meals that showcase the finest qualities of grain-fed veal.
Common Technique Questions
Q: What's the best way to ensure veal stays tender? Use appropriate heat levels and avoid overcooking. Veal's lean composition means careful temperature control maintains optimal texture.
Q: How can I achieve smooth pan sauces? Temperature control and gradual butter incorporation prevent breaking. If sauce separates, whisk in a tablespoon of cold water to re-emulsify.
Q: Can I prepare veal components in advance? Veal is best served immediately after cooking. However, you can flatten and season cuts several hours ahead, keeping them refrigerated until cooking time.