I saw these delicious looking veal steaks (t-bone/porterhouse) on saw at Costcos. I've only had veal served italian style (breaded/fried) so I'm not sure what it would taste like grilled - does it work or am I better off just sticking with fully grown cows?
Veal steaks??
- Thread starter slackerinabox
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Pan fry it or broil it. You can grill as well. Cook to between medium and medium well.
Veal is a very delicate flavor by itself and it's best with some kind of cream/mushroom sauce with some lemon and capers.
Veal is a very delicate flavor by itself and it's best with some kind of cream/mushroom sauce with some lemon and capers.
I don't know that it's fair to call it breaded and fried as "Italian style" as though that's all we do with veal 
We'll make cutlets out of anything, but there's a bit more technique out there that Italian folks have been known to do.
I'd say grill it, but no more than medium (eating raw or undercooked meat blah blah blah). Any more than that and it may toughen up, and at that point, you could've just bought beef. Maybe brush it with balsamic vinegar before you put it on, then a couple more times during cooking, or reduce it on the stove and brush on at the end as a sauce. Or lemon juice. Also good with porcini mushrooms cooked down in any particular red wine that you like to drink.
I'm not big on cream sauces with veal, but spidey's recommendation of lemon and capers would work very well for me.
We'll make cutlets out of anything, but there's a bit more technique out there that Italian folks have been known to do.I'd say grill it, but no more than medium (eating raw or undercooked meat blah blah blah). Any more than that and it may toughen up, and at that point, you could've just bought beef. Maybe brush it with balsamic vinegar before you put it on, then a couple more times during cooking, or reduce it on the stove and brush on at the end as a sauce. Or lemon juice. Also good with porcini mushrooms cooked down in any particular red wine that you like to drink.
I'm not big on cream sauces with veal, but spidey's recommendation of lemon and capers would work very well for me.
Originally posted by: sjwaste
I don't know that it's fair to call it breaded and fried as "Italian style" as though that's all we do with veal
I'd say grill it, but no more than medium (eating raw or undercooked meat blah blah blah). Any more than that and it may toughen up, and at that point, you could've just bought beef. Maybe brush it with balsamic vinegar before you put it on, then a couple more times during cooking, or reduce it on the stove and brush on at the end as a sauce. Or lemon juice. Also good with porcini mushrooms cooked down in any particular red wine that you like to drink.
I'm not big on cream sauces with veal, but spidey's recommendation of lemon and capers would work very well for me.
Sorry, didn't mean to offend
I've only had finely prepared italian food a few times and tend to visit the places with the $10 dinner specials, not the joints known for fine cuisine - so I'll admit ignorance here.This is one of my favorite veal chop recipes, although I use a bit less oregano (and don't try it with dry oregano, even though it says you can substitute). Great with chanterelles, but they're expensive...oyster mushrooms are a good substitute.
Personally though, I'd rather buy veal shanks and make osso buco.
Personally though, I'd rather buy veal shanks and make osso buco.
Originally posted by: freedomsbeat212
Originally posted by: sjwaste
I don't know that it's fair to call it breaded and fried as "Italian style" as though that's all we do with veal
I'd say grill it, but no more than medium (eating raw or undercooked meat blah blah blah). Any more than that and it may toughen up, and at that point, you could've just bought beef. Maybe brush it with balsamic vinegar before you put it on, then a couple more times during cooking, or reduce it on the stove and brush on at the end as a sauce. Or lemon juice. Also good with porcini mushrooms cooked down in any particular red wine that you like to drink.
I'm not big on cream sauces with veal, but spidey's recommendation of lemon and capers would work very well for me.
Sorry, didn't mean to offend
Haha, I wasn't offended, I was just being sarcasting (hence pointing out that we'll bread and fry anything cutlet-style). Actually, to be honest, I think that's more of an Italian-American thing. I actually taught my own grandmother, who came over from Italy, how to bread up and fry a chicken. Naturally, she picked it up and on the first try made it better than I ever have. The point is, most Italian food is traditionally cooked with basically whatever's around, it's peasant food by nature. By the way, my favorite food is probably a good chicken cutlet, so I'm absolutely not offended by the "Italian style" comment, cause that's what I eat
If you're out for good Italian, you don't necessarily need to spend a lot if you don't want to. Italian food's not meant to look like 10 artists plated it, and some of the best places I've been have been in strip malls in NJ. If it's not a national chain, stop in, you might like it and not even spend a ton.
Let me know what you do with that veal, but it's a fine piece of meat. Cook it as rare as you like a steak to be and serve it up simply.
I need to try this recipe, it sounds awesome. Oyster mushrooms would definitely work. We get lucky, we find chanterelles in the woods behind my Dad's house pretty often, otherwise definitely too expensive.
I'm not recommending anyone go out and pick unknown mushrooms and eat them, that could be dangerous
It's a hobby of my dad's, so he can identify species pretty quickly. Tasty hobby.
There's one resounding truth to that recipie.
Veal BEGS for mushrooms. There really isn't a better match. Veal is my favorite meat and even large loin roasts BEG for mushrooms. Large steaks like that and even all veal needs "something". Lemon is perfect unless you are going for a slow cook/stew thing.
That's what I was talking about - delicate flavor. Veal on it's own isn't all that great, it's rather bland. But give it a nice sauce (cream, acidic, wine, whatever) and it is the best there is.
I'm enjoying my scallopini right now. Veal, flower toss in pan and make a sauce on what's left over.
watdahel
Golden Member
No. Giraffe is tough.
Veal is baby cow. Muscles haven't been worked much so the meat is super tender.
I second your comment about mushrooms. This is what I save the dried porcini for (they're a bargain at BJ's, they come in two 10oz canisters and aren't too expensive). Rehydrate those things in something tasty, then saute with a little butter and olive oil, and serve 'em over that veal.
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