Home›Dishes›Main Ingredient›VealIngredientVealMeat and Poultry ProductsReference and ClassificationDevelopingVeal is the meat of calves, in contrast to the beef that comes from older cattle, and most of it comes from male dairy breed calves that cannot be used for breeding and would otherwise be surplus to a dairy operation. In Canada, calves destined for milk fed veal are typically slaughtered at 20 to 24 weeks of age, weighing 200 to 230 kilograms, and the meat is generally priced higher per unit weight than beef from mature cattle. It holds delicacy status in Italian, French and Mediterranean cooking, prepared as cutlets such as cotoletta and Wiener schnitzel, escalopes and braised dishes, and calf bones are also used for stock while calf stomachs supply rennet for cheesemaking; veal production remains ethically contentious because of animal welfare concerns tied to traditional confinement practices.VealConnectionsSourcesComments (0)Reader Challenges (0)VealFilter Results19 entriesDish FamilyAllEuropean Grain and Starch Dishes (1)European Noodles and Dumplings (1)European Roasted, Grilled and Fried Dishes (4)European Sandwiches (1)European Stews, Braises and Sauced Dishes (4)Middle Eastern and North African Breads and Pastries (1)Middle Eastern and North African Noodles and Dumplings (1)Middle Eastern and North African Roasted, Grilled and Fried Dishes (3)Middle Eastern and North African Stews, Braises and Sauced Dishes (1)Raw, Cured and Potted Meat Dishes (1)South Asian Stews, Braises and Sauced Dishes (1)CuisineAllArmenian Cuisine (1)Austrian Cuisine (1)Brazilian Cuisine (1)French Cuisine (1)Georgian Cuisine (2)Israeli Cuisine (2)Italian Cuisine (6)Lebanese Cuisine (2)Persian Cuisine (1)Serbian Cuisine (1)Swiss Cuisine (2)Turkish Cuisine (2)Uzbek Cuisine (1)Era (Origin Period)All1400 (1)1700 (1)1800 (1)1831 (1)1947 (1)1952 (1)TraditionAllBread Baking (1)Passover and Jewish Holiday Foods (1)Street Food Culture (3)Format/TypeAllEuropean Grain and Starch Dishes (1)European Noodles and Dumplings (1)European Roasted, Grilled and Fried Dishes (4)European Sandwiches (1)European Stews, Braises and Sauced Dishes (4)Middle Eastern and North African Breads and Pastries (1)Middle Eastern and North African Noodles and Dumplings (1)Middle Eastern and North African Roasted, Grilled and Fried Dishes (3)Middle Eastern and North African Stews, Braises and Sauced Dishes (1)Raw, Cured and Potted Meat Dishes (1)South Asian Stews, Braises and Sauced Dishes (1)CourseAllMain Course (2)Snack or Street Food (2)Soup (1)Dietary SuitabilityAllContains Meat or Poultry (11)Origin RegionAllAustria (1)France (2)Georgia (1)Iran (1)Italy (6)Serbia (1)Switzerland (2)The Levant (2)Turkey (2)Uzbekistan (1)Show ResultsBrowseCompareSelect all 19Arnavut ciğeriVealBollito mistoVealChashushuliVealCordon bleuVealDimlamaVealGondiVealOsso BucoVealOssobucoVealPani câ meusaVealPljeskavicaVealPotjevleeschVealRiz CasimirVealSaltimboccaVealSfihaVealShawarmaVealShish koftaVealSpaghetti bologneseVealWiener SchnitzelVealZürcher GeschnetzeltesVealConnectionsUsed ByArnavut ciğeri, Dishes Well-attested Source Arnavut cigeri (Wikipedia)Austrian Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Bollito misto, Dishes Well-attested Source Bollito misto (Wikipedia)Chashushuli, Dishes Well-attested Source Chashushuli (Wikipedia)Cordon bleu, Dishes Well-attested Source Cordon bleu (Wikipedia)Dimlama, Dishes Well-attested Source Dimlama (Wikipedia)tier 3Gondi, Dishes Well-attested Source Gondi (food) (Wikipedia)Osso Buco, Dishes Well-attested Source Ossobuco (Wikipedia)Ossobuco, Dishes Well-attested Source Ossobuco (Wikipedia)Pani câ meusa, Dishes Well-attested Source Pani ca meusa (Wikipedia)Pljeskavica, Dishes Well-attested Source Pljeskavica (Wikipedia)tier 3Potjevleesch, Dishes Well-attested Source Potjevleesch (Wikipedia)Riz Casimir, Dishes Well-attested Source Riz Casimir (Wikipedia)Saltimbocca, Dishes Well-attested Source Saltimbocca - WikipediaSfiha, Dishes Well-attested Source Sfiha, WikipediaShawarma, Dishes Well-attested Source Shawarma (Wikipedia)tier 3Shish kofta, Dishes Well-attested Source Shish kofta (Wikipedia)Spaghetti bolognese, Dishes Well-attested Source Bolognese sauce (Wikipedia)Wiener Schnitzel, Dishes Well-attested Zürcher Geschnetzeltes, Dishes Well-attested Source Zurcher Geschnetzeltes (Wikipedia)SourcesWikidata: VealWikidata Q957434, class allow-list match (w-wdresolver-0926)View the SourceLarousse Gastronomiquetier 1Hamlyn, 2009Used By: Austrian Cuisine, entry: VealDimlama (Wikipedia)tier 3WikipediaUsed By: Dimlama, Infobox main_ingredient field: Meat (lamb, veal, or beef), potatoes, onions, vegetables, sometimes fruitsView the SourcePljeskavica (Wikipedia)tier 3WikipediaUsed By: Pljeskavica, Infobox main_ingredient field: Two or more of beef, lamb, pork, veal; onions, sometimes bread crumbs and lardView the SourceOssobuco (Wikipedia)Used By: Osso Buco, Infobox main_ingredient field: Cross-cut veal shanks braised with vegetables, white wine, and brothUsed By: Ossobuco, Infobox main_ingredient field: Cross-cut veal shanks braised with vegetables, white wine, and brothView the SourceSaltimbocca - WikipediaUsed By: Saltimbocca, Infobox main_ingredient field: Veal, prosciutto, sageView the SourceBollito misto (Wikipedia)Used By: Bollito misto, Infobox main_ingredient field: Beef and veal, cotechino, whole hen or caponView the SourceShawarma (Wikipedia)tier 3WikipediaUsed By: Shawarma, Infobox food/dish main_ingredient fieldView the SourceBolognese sauce (Wikipedia)Used By: Spaghetti bolognese, Infobox food/dish main_ingredient fieldView the SourcePotjevleesch (Wikipedia)Used By: Potjevleesch, infobox main_ingredient fieldQuote, Used By: Potjevleesch, infobox main_ingredient fieldVeal, pork, chicken, rabbitView the SourceRiz Casimir (Wikipedia)Used By: Riz Casimir, lead paragraphQuote, Used By: Riz Casimir, lead paragraphIt is made from rice, sliced veal, curry sauce, and fruits, usually bananas, pineapples and peaches or cherries.View the SourceShish kofta (Wikipedia)Used By: Shish kofta, lead paragraphQuote, Used By: Shish kofta, lead paragraphThe dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a şiş (skewer) and grilled.View the SourceSfiha, WikipediaUsed By: Sfiha, Lead sectionQuote, Used By: Sfiha, Lead sectionconsisting of flatbread cooked with a minced meat topping, often a mix of sheep and veal, and flavored with onions, tomatoes, pine nuts, and spicesView the SourceGondi (food) (Wikipedia)Used By: Gondi, Lead sectionQuote, Used By: Gondi, Lead sectionmade from ground lamb, veal or chicken traditionally served on ShabbatView the SourceCordon bleu (Wikipedia)Used By: Cordon bleu, Lead sectionQuote, Used By: Cordon bleu, Lead sectiona thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheeseView the SourceChashushuli (Wikipedia)Used By: Chashushuli, Lead paragraphQuote, Used By: Chashushuli, Lead paragraphThe meat (veal in the original recipe) is fried and then stewed with tomatoes.View the SourcePani ca meusa (Wikipedia)Used By: Pani câ meusa, Lead paragraphQuote, Used By: Pani câ meusa, Lead paragraphIt is a dish typical of Palermo and it consists of a soft bread (locally called vastedda or vastella) topped with sesame, stuffed with chopped veal lung and spleen that have been boiled and then fried in lard.View the SourceArnavut cigeri (Wikipedia)Used By: Arnavut ciğeri, Lead paragraphQuote, Used By: Arnavut ciğeri, Lead paragraphArnavut ciğeri (literally "Albanian liver") is a Turkish dish made of oil-fried lamb or veal liver cubes seasoned with hot pepper, served traditionally with onion and parsley.View the SourceZurcher Geschnetzeltes (Wikipedia)Used By: Zürcher Geschnetzeltes, Lead paragraphQuote, Used By: Zürcher Geschnetzeltes, Lead paragraphThat recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace.View the SourceComments (0)No comments yet. 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