Cooking Veal

   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

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.