Whether you find it ethical to eat veal or not, there’s no denying how good it tastes. Saddled with some extra ground veal that you’re trying to use? Though in most situations you can use ground veal ...

A tender and flavorful Vienna-style veal steak made with simple ingredients and quick preparation. This recipe delivers ...

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Veal Cutlets, or cotolette di vitello, are a cherished classic in Italian home cooking. Lightly breaded and quickly pan-friend, veal cutlets are crisp, golden, and irresistibly juicy. Growing up mamma ...

Succulent veal with a sweet Marsala wine sauce and pasta with tomatoes and eggplant were two dishes I savored on a recent trip to Sicily. Marsala is a sweet fortified Sicilian wine that is produced in ...

Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream. Line a large ...

Chef Wolfgang Ban is known for his modern take on traditional Austrian cuisine. Along with business partner and fellow Austrian chef Eduard Frauneder, he opened three very successful restaurants in ...

There was a time when veal cost less than chicken — especially in cities, where chicken coops were a rarity but meatpacking businesses were not. This recipe for mock drumsticks (which we adapted from ...

2 boneless veal shoulders (about 3 pounds each), butterflied open and pounded by your butcher to an even 1/3- to 1/2-inch thickness 1. Season the veal with salt and pepper, and place in the fridge. 2.

You can save this article by registering for free here. Or sign-in if you have an account. Whether you’re an expert chef or a passionate home cook, one thing is universally agreed upon: fall cooking ...

Most weekdays, the Times Test Kitchen is a whirlwind of activity. Recipe testers, interns, writers, editors, photographers and the occasional guest chef hurry from the refrigerators to the stove tops ...