Don’t be fooled by those who say preparing veal is difficult. Cooking veal is easy!    
   Depending on the cut, veal can be prepared by a number of cooking methods. Here are 
   the most popular methods and the veal cuts they’re best suited to:

Cooking Method

Appropriate For Cuts That Are

Types Of Cuts

Dry Heat

roasting

tender

rump, shoulder

broiling

less tender

(if marinated first)

boneless and bone-in veal rib or loin chops, ground veal, blade steaks, arm steaks

pan-broiling

tender

loin chops, rib chops, blade steaks, arm steaks, ground veal

grilling

tender

arm steaks, blade steaks, leg cutlets, ground veal

pan-frying

tender

cutlets, cubed steaks, ground veal

stir-frying

tender

round steak, cutlets

Moist Heat

braising

less tender

boneless breast, riblets, round steaks, arm steaks, blade steaks, boneless shoulder roast, loin chops, rib chops

cooking in liquid

less tender

boneless breast, cross cut shanks, veal for stew

Note: Blade steaks and arm steaks can usually be prepared using either dry or moist heat

Food Preparation

Here is a list of things to keep in mind when preparing veal, or any other type of meat:

» Keep everything that touches food clean - hands, utensils, bowls and countertops.
» Wash hands with warm, soapy water prior to preparing any food and after handling raw 
   meat such as veal.
» Use separate platters, cutting boards, trays and utensils for cooked and uncooked veal.  It 
   is also best to use separate cutting boards for each food type.
» When marinating veal, use a covered, non-metallic container and place it in the  
   refrigerator. Ingredients in marinades such as wine, vinegar and lemon juice are acidic and 
   will cause a chemical reaction in some metals. When this happens the metal will leach into 
   the food being marinated. 
» Avoid mixing dark colored sauces in with ground veal as they make it more difficult to 
   judge doneness. Instead, brush sauces on the cooked surface of the patty about midway 
   through the cooking cycle. 

» Do not use a marinade that has been in contact with raw veal as a sauce for the cooked 
   food without first bringing the marinade to a boil for at least one minute.

 

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