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This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. Generally, veal is more expensive than beef from older cattle.

Veal dishes

• Blanquette de veau – a French ragout in which neither the veal nor the butter is browned in the cooking process
• Bockwurst – a German sausage traditionally made from ground veal and pork
• Braciolone – Italian meat dish
• Bratwurst – a sausage usually composed of veal, pork or beef
• Cachopo – Veal dish from Asturias, Spain
• Calf's liver and bacon – Dish containing veal liver and bacon
• Carpaccio – prepared using raw meat; veal is sometimes used
• Cotoletta – is an Italian word for a breaded cutlet of veal
• Hortobágyi palacsinta – a savory Hungarian pancake, filled with meat (usually veal)
• Jellied veal - a cold cut dish made from minced cooked veal, stock, and spices that sets into a spread
• Jägerschnitzel - breaded veal cutlet with generally an onion and mushroom gravy served with fried potatoes
• Karađorđeva šnicla - a Serbian dish of cheese stuffed and breaded veal, served with tartar sauce and lemon
• Ossobuco - Italian preparation of veal shanks braised with vegetables in white wine and stock
• Pariser Schnitzel – prepared from a thin slice of veal, salted, dredged in flour and beaten eggs, and pan fried in clarified butter or lard
• Veal parmigiana – Italian dish of eggplant with cheese and tomato sauce
• Paupiette – meat dishPages displaying wikidata descriptions as a fallback
• Piccata – a method of preparing food: meat is sliced, coated, sautéed, and served in a sauce. The dish originated in Italy using veal.
• Ragout fin consists of veal, sweetbread, calf brain, tongue, and bone marrow, and chicken breast and fish
• Saltimbocca – Italian dish
• Scaloppine – Type of Italian meat dish
• Schnitzel – Breaded, fried flat piece of meat
• Tas kebap – Turkish veal or mutton stewPages displaying short descriptions of redirect targets
• Tourtière – French-Canadian meat pie dish
• Veal Milanese – Italian dish in Milanese Lombard cuisine
• Veal Orloff – French dish named for Russian diplomat
• Veal Oscar – Dish of veal or beef, crab, and sauce
• Vitello tonnato – a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna
• Wallenbergare - a breaded veal meatloaf in Swedish cuisine traditionally served with boiled or mashed potatoes, lingonberry sauce and green peas
• Weisswurst – a traditional Bavarian sausage made from minced veal and pork back bacon
• Wiener Schnitzel – 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 the national dish of Austria.
• Zürcher Geschnetzeltes - a Swiss dish of seared sliced veal in a creamy wine sauce

• Veal dishes
• Blanquette de veau
• Jellied veal
• Pariser Schnitzel
• Veal parmigiana
• Ragout fin
• A version of veal Orloff
• A close-up view of vitello tonnato

See also

• List of beef dishes
• Lists of prepared foods

References

1. Stacey, Caroline. "Is veal cruel?". BBC Food - Food matters. BBC. Archived from the original on 2007-05-29. Retrieved 2013-08-12.
2. "Wiener Schnitzel – Austria's National Food". All Things Austria. 13 December 2010. Archived from the original on 10 July 2017. Retrieved 27 March 2014.
3. "Wiener Schnitzel". Hunter Angler Gardener Cook. 21 December 2012. Retrieved 27 March 2014.

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