Cooking Veal: Methods & Cuts

Veal makes an elegant, quick and easy meal. Use these tips and tricks to prepare perfectly cooked Giant Eagle® veal tonight.
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Veal Cuts

  • Breast: Succulent and rich, veal breast (or brisket) is perfect for slow cooking applications.
  • Chuck: Very flavorful when cooked on low heat for a long time. Braising, stewing and pot roasting are perfect cooking methods. Try Stuffed Peppers with Sun-Dried Tomatoes and Veal.
  • Leg: Slices are most commonly used for premium cutlets, used in Veal Milanese.
  • Loin: Very flavorful when cooked on low heat for a long time. Braising, stewing and pot roasting are perfect cooking methods.
  • Rib Chop: Tender steaks available bone-in or as boneless rib-eye.
  • Rib Cuts: Tender and flavorful ribs can be roasted, sautéed, pan-fried, broiled, or grilled, as in Veal Chops Balsamico. 
  • Rib Roast: Known as standing rib roast (bone left in); also boned for convenient slicing. Excellent when dry roasted.
  • Scaloppini: A general term, interchangeable with cutlet, for a thinly sliced and pounded cut. 
  • Shanks: Excellent for braising; used in Irish Stout Osso Bucco .

Marinating

  • Marinate veal in the refrigerator up to 5 days for chops, roasts or steaks.
  • Veal cubes or stew meat can be marinated up to 1 to 2 days.
  • Discard any uncooked, leftover marinade.

When is Veal Done?

The USDA recommends cooking ground veal to a safe minimum internal temperature of 160°F. Cook all raw veal, steaks, chops and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source.

Approximate Veal Cooking Times

Cut Size Cooking Method Cooking Time Minimum Internal Temperature & Rest Time
Rib Roast 4 to 5 lbs. Roast 325°F 25 to 27 min./lb. 145°F and allow to rest at least 3 minutes
Loin 3 to 4 lbs. Roast 325°F 34 to 36 min./lb.
Loin/Rib Chops 1" thick or 8 oz. Broil/Grill 7 min. per side 145°F and allow to rest at least 3 minutes
Cutlets 1/8" thick Pan fry 3 to 4 min.
1/4" thick   5 to 6 min.
Arm/Blade Steak 3/4" thick 16 oz. Broil/Grill 7 min. per side
  8 min. per side
Round Steak 1/4" thick Braise 30 min.
1/2" thick   45 min.
Boneless Breast, stuffed 2 to 2.5 lbs. Braise 1 1/4 to 1 1/2 hrs. 145°F and allow to rest at least 3 minutes
4 to 4.5 lbs.   2 to 2 1/2 hrs.
Cross-Cut Shanks 1 1/2" thick Cover with liquid; simmer 1 to 1 1/4 hrs.
Stew Meat 1 to 1 1/2" cubes/pieces Cover with liquid: simmer 45 to 60 min.
Ground Patties 1/2" thick or 4 oz. Broil/Grill/Pan fry 6 to 7 min. per side 160°F

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Source: Is It Done Yet?