CS Knowledge Base

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.^[1] Generally, veal is more expensive than beef from older cattle.

• Bitok – Franco-Russian dish of minced meat (usually veal or beef) formed into patties and fried; often served with a sour cream sauce
• 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
• Braciola – Any of several Italian dishes
• Bratwurst – a sausage usually composed of veal, pork or beef
• Cachopo – Veal dish from Asturias, Spain
• Calf's liver and bacon – British dish of veal and pork
• 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 – a breaded and fried veal cutlet in the style of the original Italian eggplant parmigiana
• Paupiette – French meat dish
• 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 – a soup made 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 – Middle Eastern 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 – an italian 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.^[2][3]
• Zürcher Geschnetzeltes – a Swiss dish of seared sliced veal in a creamy wine sauce

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

• List of beef dishes
• Lists of prepared foods