The finest and most expensive veal comes from calves that were slaughtered when they were less than 6 months old, so young that the animal was not yet weaned. This "milk-fed" or "dairy" veal is white and tender, but, although widely enjoyed in Europe, it is hardly ever found in American markets.

Veal has little fat and no visible marbling. It should, therefore, be cooked slowly and gently, preferably by moist heat (except when you are quickly sautéing thin slices). A very good leg or loin of veal can be oven-roasted, but care must be taken to add fat to the meat and to baste it frequently while it is cooking. Veal roasts from the breast or shoulder are gently braised in a flavorful liquid.

Veal cutlets are steaks cut from the leg of the calf. Trimmed and pounded thin, they become scallops, the most tender, delicate morsels imaginable.

Beacuse veal is scarce and costly, many of the recipes that specify veal scallops can be made instead with pounded slices of boned chicken or turkey breast. These are a reasonable alternative to the more expensive meat, although they lack the succulence and special flavor of veal scallops.

Since the delicate taste and texture are perfect foils for cooking embellishments, veal is usually presented with a little sauce.

Use a meat thermometer to test the doneness of veal. It should read 160 degrees.

Bavarian Veal
Bavarian Veal with Asparagus
Braised Leg of Veal
Braised Veal Brisket with Dried Fruit
Braised Veal Chops
Breaded Veal Cutlet
Breaded Veal Cutlets 2

Fillets of Veal, New Stanley (East Africa)
French Veal

Gremolata Grilled Veal Chops
Grilled Veal Chops
Grilled Veal Chops with Fruit Salsa
Grilled Veal Chops with Mushroom Wine Sauce

Herbed Veal Roast with Apricot-Thyme Chutney
Honey-Citrus Glazed Veal Chop
Hungarian Stew

Italian Veal Chops
Italian Veal Steaks with Marinated Vegetables

Lemon-Herb Grilled Veal Chops
Lemon-Rosemary Veal Steaks with Grilled Polenta
Lemon Veal Piccata

Panéed Veal with Fried Lemon Slices
Pot-Roasted Veal

Roast Veal with Apple Ginger Sauce
Roast Veal with Mushrooms
Roasted Veal Shanks

Sautéed Veal Cutlets
Scaloppine of Veal Marsala
Stuffed Breast of Veal or Lamb
Stuffed Veal Breast
Sweet and Spicy Veal Chops

Veal and Olives
Veal and Peppers
Veal Birds
Veal "Birds" and Olives
Veal Blanquette
Veal Braised with Vegetables
Veal Casserole with Sour Cream
Veal Chops In Tomato Sauce
Veal Chops with Mushrooms
Veal Chops with Tomato-Pepper Relish
Veal Cutlets In Sherry
Veal Cutlets Vienna, Wiener Schnitzel
Veal Cutlets with Cream Sauce
Veal Friccassee
Veal Italian With Elbow Macaroni
Veal Marsala
Veal Marsala 2
Veal Medallions in Mushroom-Cream Sauce
Veal Paprika
Veal Paprikash
Veal Piccata
Veal Pot Roast
Veal Rib Roast with Cranberry-Port Sauce
Veal Roast (Arrosto)
Veal Roast with Herb Crust
Veal Patties
Veal Scaloppini
Veal Scallops Florentine
Veal Scallops with Lemon
Veal Shank with Baby Vegetables
Veal Steaks Rio Grande with Fresh Salsa
Veal with Dumplings

Wiener Schnitzel
Wild Mushroom-Stuffed Veal Roast