Pages in category "Veal dishes"
The following 34 pages are in this category, out of 34 total. This list may not reflect recent changes (learn more).
The following 34 pages are in this category, out of 34 total. This list may not reflect recent changes (learn more).
1. Veal – Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however, generally, veal is more expensive than beef from older cattle. Some methods or aspects of production are controversial due to animal welfare concerns. There are several types of veal, although some terminology varies by country, types of veal include, Bob veal Calves are slaughtered when only a few weeks old weighing up to 60 lb. Formula-fed veal Calves are raised on a milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine, the calves are usually slaughtered when they reach 18 to 20 weeks of age, weighing 450 to 500 pounds. Nonformula-fed veal Calves that are raised on grain, hay, or other solid food, the meat is darker in colour, and some additional marbling and fat may be apparent. It is usually marketed as calf, rather than veal, the calves are slaughtered at 22 to 26 weeks of age weighing 650 to 700 pounds. Rose veal Young beef Calves raised on farms in association with the UK Royal Society for the Prevention of Cruelty to Animals Freedom Food programme, the name comes from the pink colour, which is partly a result of the calves being slaughtered later at about 35 weeks of age. As of 2013, the majority of veal calves in the US are special-fed, Veal has been an important ingredient in Italian and French cuisine from ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel, some classic French veal dishes include fried escalopes, fried veal Grenadines, stuffed paupiettes, roast joints, and blanquettes. Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it not become tough. Veal is often coated in preparation for frying or eaten with a sauce, Veal Parmigiana is a common Italian-American dish made with breaded veal cutlets. In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces, calf stomachs are also used to produce rennet, which is used in the production of cheese. Calf offal is also regarded as the most prized animal offal. Most valued are the liver, sweetbreads, kidney, and bone marrow, the head, brains, tongue, feet, and mesentery are also valued. Male dairy calves are used for veal production as they do not lactate and are therefore surplus to the requirements of the dairy industry. Newborn veal calves are given only a limited amount of time with their mothers. Free-raised calves are raised alongside their mothers, and always have access to their mothers milk, three different primary types of housing used for veal calves, hutches, stalls, or various types of group housing
2. Bratwurst – Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. How the sausages are served is also different, but most commonly they are regarded as a snack served with or in a white bread roll made from wheat flour. As a pub dish, it is accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour. It is a popular form of fast food in German-speaking countries, often cooked. The Franconian sausage is a long, thick, coarse sausage. With marjoram as an ingredient, it is close in taste to the Nürnberger Bratwurst but juicier, due to its size. The Fränkische Bratwurst is traditionally served with sauerkraut or potato salad, Bratwurst originating in the city of Coburg in Franconia was first documented there in 1498. It is made from a minimum of 15% veal or beef, and its seasonings include salt, pepper, nutmeg. It is coarse in texture and measures about 25 cm in length, traditionally, it is grilled over pinecones and served in a bread roll. The Kulmbacher Bratwurst is a fine-grained Rohwurst from the city of Kulmbach in Upper Franconia, long and thin, it is made mostly from very finely ground veal, with very little pork. This sausage may be seasoned with salt, white pepper, nutmeg, lemon peel, marjoram, caraway, the exact mixture is a closely guarded trade secret of each butcher. Kulmbacher bratwursts are usually pan fried or grilled over a wood fire and they are sold and served freshly grilled from vendors stands in the Marktplatz, in pairs, with or without mustard, on crusty rolls sprinkled with anise. The small, thin bratwurst from Franconias largest city, Nuremberg, was first documented in 1567, it is small, being only 7 to 9 cm in length. Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish, they are served in sets of six, eight,10 or 12 on a plate with either sauerkraut or potato salad. They are also sold as a snack by street vendors as Drei im Weckla, a particular way of preparing Nuremberg sausages without grilling them is to cook them in a spiced vinegar and onion stock, this variety is called Blaue Zipfel. The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg in Franconia and its size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken-Wine. The Thüringer Rostbratwurst is a sausage from Thuringia
3. Piccata – Piccata is an Italian word, the feminine form of the word piccato, meaning “larded”. It is also spelled picatta or pichotta and it is a translation of the French piqué, participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, sautéed, traditionally, the Italians use veal, however the best known dish of this sort in the US uses chicken. The recipe has a meatless adaptation using seitan, a chicken breast is butterflied or sliced along its width. It is flattened with a tenderizer between two pieces of wax paper and it is seasoned and dredged in flour before being browned in butter or olive oil. The sauce is made using the pan drippings, lemon juice and white wine are added and reduced. Shallots or garlic can be added with capers and slices of lemon, after reduction, butter is stirred in to finish the sauce. In the United States, it is served with a starch, such as pasta, polenta. In Italy, veal piccata is a secondo and would be served after the pasta course, List of chicken dishes List of veal dishes Rollatini Scaloppine Schnitzel
4. Schnitzel – A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer. It is very similar to the French dish escalope, the German word Schnitzel, Middle High German Snitzel, is a diminutive of Sniz slice. The term Wiener Schnitzel itself dates to at least 1845, the dish called Wiener Schnitzel is a popular part of Viennese cuisine. It is made of veal and is garnished with a slice of lemon and either potato salad or potatoes with parsley. The term Wiener Schnitzel is a geographical indication in Austria and Germany. When pork is used, the dish must be called Wiener Schnitzel vom Schwein or Schnitzel nach Wiener Art to differentiate it from the veal original, the English term schnitzel means in general all types of breaded, fried flat pieces of meat. Due to the similarity between schnitzel and escalope, in many of the countries listed below, people refer to schnitzels as escalope. In the countries of Argentina, Bolivia, Brazil, Chile, Paraguay, Peru, Uruguay, and Venezuela, beef and chicken schnitzel are both very popular dishes in Australia, particularly in pubs where they are among the most widely available meals. Chicken schnitzel is also sold at many take-away establishments, Schnitzel in Australia is often served in the form of the parmigiana, which is a schnitzel topped with Italian tomato sauce, cheese, and occasionally ham. At pubs, schnitzel is typically accompanied by chips, salad, plain and parmigiana schnitzels are sometimes respectively known by colloquial names Schnitty, Schnitter, and Parma or Parmie. In Bosnia and Herzegovina, the dish is called Bečka Šnicla or Bečki Odrezak and is made of veal or beef, common garnishes include a slice of lemon or some lettuce. In Brazil, such preparations, designated à milanesa, are quite common, the meats of choice are beef or chicken, while veal and pork are relatively rare. Called шницел, it is made from veal, formed as a thin patty, seasoned with salt and black pepper. The dish usually is served with a choice of mashed or roasted potatoes, French fries, or simply a tomato salad. It is common at truck stops, and it is usually ordered à la carte, coming with a lemon wedge, in Shanghai, 炸猪排, literally a fried pork chop, is made by a piece of pork, beaten, floured and breaded then fried. It is usually served with Worcestershire Sauce, 辣酱油, although originally a western cuisine, it is widely available as a street snack in Shanghai
5. Ossobuco – Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese, there are two types of ossobuco, a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, the modern and more popular recipe includes tomatoes, carrots, celery and onions, gremolata is optional. While veal is the meat used for Ossobuco other meats such as pork may be used. The ossobuco bone is known to pose as danger to dogs as it does easily get caught in the mandibles, Ossobuco or osso buco is Italian for bone with a hole, a reference to the marrow hole at the centre of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this name is oss bus. This dishs primary ingredient, veal shank, is common, relatively cheap, although tough, braising makes it tender. The cut traditionally used for this comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. The shank is then cross-cut into sections about 3 cm thick, although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The braising liquid is usually a combination of wine and meat broth flavored with vegetables. Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, Ossobuco is also eaten with polenta or mashed potatoes. Outside Milan, it is served with pasta
6. Saltimbocca – Saltimbocca is a dish made of veal lined or topped with prosciutto and sage or basil, marinated in wine, oil or saltwater depending on the region or ones own taste. This dish is also topped with capers depending on individual taste. A common American twist replaces the veal with chicken, a version of this dish is saltimbocca alla Romana which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Also, sometimes the veal and prosciutto are not rolled-up but left flat, braciola - also known as Involtini Scaloppine List of veal dishes List of Italian dishes Il nuovo Cucchiaio dArgento, 5th ed. Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau. How to prepare Saltimbocca alla Romana VIDEO Saltimbocca alla Romana A very popular Italian meat dish
7. Wiener Schnitzel – Wiener Schnitzel, or Wienerschnitzel in Switzerland, is a very thin, breaded and pan fried cutlet made from veal. It is one of the best known specialities of Viennese cuisine, the Wiener Schnitzel is one of the national dishes of Austria. The designation Wiener Schnitzel first appeared in the end of the 19th century, in the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen. According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857, in 2007, linguist Heinz Dieter Pohl discovered that this story had been invented. Before this time, the story was unknown in Austria, after Radetzky had returned, the emperor personally requested the recipe from him. Pohl relates this anecdote with the words, This story is scientifically meaningless, it does not cite any sources, no such Count Attems appears in any biographical work about the Austrian monarchy, which would have corresponded to this time and position. The Schnitzel was then mentioned in the 19th century as Wiener Schnitzel analogically to the Wiener Backhendl, there are documents in the Milan archive of Saint Ambrose dated in 1148 where Lumbolos cum panitio are mentioned, which can be translated as little chops with breadcrumbs. This can be a hint that a similar to the Cotoletta alla Milanese already existed at that time. The dish is prepared from veal slices, butterfly cut, about 4 mm thin and lightly pounded flat, slightly salted, the bread crumbs must not be pressed into the meat, so that they stay dry and can be souffléd. Finally the Schnitzel is fried in a proportion of lard or clarified butter at a temperature from 160 to 170 °C until it is golden yellow. The Schnitzel must swim in the fat, otherwise it will not cook evenly, during the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon, the Schnitzel is done after it turns golden yellow or brown. The dish is served in Austria with Kopfsalat, potato salad, cucumber salad. Currently it is served with rice, french fries or roasted potatoes. It is common to serve it with a slice of lemon, to give the bread crumbs more taste, and it has however become common in Northern Germany to serve it with lemon, cucumber slices, sardines and capers, to achieve a pleasant appearance. Any sauces, e. g. mushroom sauce, are considered a taboo, a popular variation is made with pork instead of veal, because pork is cheaper than veal. To avoid mixing up different products, the Austrian and German food committees have decided that a Wiener Schnitzel must be made of veal, a Schnitzel made of pork can be called Schnitzel Wiener Art or Wiener Schnitzel vom Schwein. The Verwaltungsgericht Arnsberg 2009 decided about the acceptability of the latter name, the result was that in common parlance in Germany, a Wiener Schnitzel no more referred exclusively to a veal dish, but instead to a breaded steak in general
8. Blanquette de veau – Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette, from Larousse Gastronomique BLANQUETTE, the French term for a ragout of white meat cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream, however, the roux is more often than not omitted. Blanquette had an important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made fish and vegetables To prepare blanquette de veau, one stews pieces of veal and mirepoix, Strain, reserving meat. Boil to thicken, then return meat to stew, international Culinary Center recipe includes adding pearl onions and quartered mushrooms to the mix. Finish with a liaison of heavy cream and yolk,1,1, do not further cook once egg is added, to avoid curdling. Even modern chefs follow tradition in this classic dish, from The Country Cooking of France, Mushrooms, carrots and rice are the most common accompaniments to this dish, although the carrots should not be there. Pasta or potatoes can occasionally be served instead of rice, however, Georges Auguste Escoffiers Le Guide culinaire written in 1903 lists both the Blanquette de Veau a lAncienne as being served with noodles instead of rice. He also lists a second recipe, Blanquette of Veal Breast with Celery Knobs and endives, because this is a classic white stew there is a prejudice to serving it with any items that would add color. Cuisine of France List of stews List of veal dishes Food portal 2001 2nd edition, ISBN 2-03-560227-0, with assistance from a gastronomic committee chaired by Joël Robuchon
9. Cordon bleu (dish) – A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Cordon bleu is made of veal pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, for chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese, the French term cordon bleu is translated as blue ribbon. By extension, the term has since applied to food prepared to a very high standard. The analogy no doubt arose from the similarity between the worn by the knights and the ribbons of a cooks apron. The origins of cordon bleu as a filled with cheese are in Switzerland, probably about the 1940s. The earliest reference to chicken cordon bleu in The New York Times is dated to 1967, there are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft. The chicken breast is then rolled into a roulade, coated in bread crumbs, other variations exist with the chicken baked rather than fried. Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, a variant popular in the Asturias province of Spain is cachopo, a deep-fried cutlet of veal, beef or chicken wrapped around a filling of Serrano ham and cheese. In Spain, the made with chicken is often called san jacobo. In largely Muslim-populated countries, the versions of chicken cordon bleu are also popular