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.
Because 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.