SettingsVeal dishes
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.
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.
Bockwurst
Bockwurst is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin.
Bockwurst is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin.
Calf's liver and bacon
Calf's liver and bacon is a dish containing calf liver and bacon.
Calf's liver and bacon is a dish containing calf liver and bacon.
Carpaccio
Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer.
Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer.
Cotoletta
Cotoletta (from costoletta = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a breaded veal cutlet.
Cotoletta (from costoletta = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a breaded veal cutlet.
Hortobágyi palacsinta
The Hortobágyi palacsinta is a savoury Hungarian pancake, filled with meat (usually veal).
The Hortobágyi palacsinta is a savoury Hungarian pancake, filled with meat (usually veal).
Jellied veal
Jellied veal (or veal brawn, kalvsylta) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper.
Jellied veal (or veal brawn, kalvsylta) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper.
Ossobuco
Ossobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth.
Ossobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth.
Parmigiana
Parmigiana (a short form of Parmigiana di melanzane) is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked.
Parmigiana (a short form of Parmigiana di melanzane) is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked.
Paupiette
A paupiette is a piece of veal meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats.
A paupiette is a piece of veal meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats.
Saltimbocca
Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage;...
Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage;...
Scaloppine
Scaloppine (plural and diminutive of scaloppa - a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is an Italian ...
Scaloppine (plural and diminutive of scaloppa - a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is an Italian ...
Schnitzel
Schnitzel is a traditional Austrian dish made with boneless meat thinned with a hammer, coated in bread crumbs and fried.
Schnitzel is a traditional Austrian dish made with boneless meat thinned with a hammer, coated in bread crumbs and fried.
Veal Orloff
Veal Prince Orloff, Veal Prince Orlov, Veal Orloff, or Veal Orlov (Телятина "Орлов" Telyátina Orlóv) is a 19th century dish of Franco-Russian cuisine.
Veal Prince Orloff, Veal Prince Orlov, Veal Orloff, or Veal Orlov (Телятина "Орлов" Telyátina Orlóv) is a 19th century dish of Franco-Russian cuisine.
Vitello tonnato
Vitello tonnato is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.
Vitello tonnato is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.
Wallenbergare
Wallenbergare is a Swedish dish generally consisting of ground veal, cream, eggs and coated in breadcrumbs.
Wallenbergare is a Swedish dish generally consisting of ground veal, cream, eggs and coated in breadcrumbs.
Weisswurst
Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon.
Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon.
Zagrebački odrezak
Zagrebački odrezak is a dish originating from Zagreb made with thin slices of veal and chicken interlaid or stuffed with ham and cheese and then sautéed.
Zagrebački odrezak is a dish originating from Zagreb made with thin slices of veal and chicken interlaid or stuffed with ham and cheese and then sautéed.