Victoria Veal Recipes

Veal is lighter in color than beef with a more delicate flavor. Its low-fat content makes it very popular among those looking for an alternative to beef. Veal is very versatile, easy to cook and adds variety to menus. Its flavor blends well with many sauces and other ingredients without overpowering them.

As you view the various product sections on our website, you'll find many VICTORIA products that can provide the perfect accompaniment to your favorite veal dishes.
Let your imagination free and experiment.

Veal Parmigiana
Serves 4
15 minutes preparation
1 hour refrigeration
30 minutes cooking

Ingredients:
1 lb. Veal leg round steak, 1/4 inch thick
1 egg, lightly beaten
dry bread crumbs
2 tablespoons butter
1/4 cup VICTORIA olive oil
2/3 cup VICTORIA pasta sauce
1 cup mozzarella cheese, shredded

Directions: Cut the veal into serving-size pieces and pat dry with paper towels. Coat the veal in the flour and shake off any excess. Dip in the egg and coat with bread crumbs. Refrigerate for 1 hour. Preheat oven to 350 F. Grease a baking dish large enough to lay the veal slices in a single layer. Heat the butter and oil in a large skillet. Add the crumbed veal to the skillet and cook for 2 to 3 minutes on each side, or until golden. Drain on paper towels. Place in a single layer in the prepared dish. Spoon the pasta sauce onto each piece of veal, then sprinkle with the mozzarella. Bake for 20 to 25 minutes, or until the cheese is golden and melted.

Veal Scaloppini with Lemon Sauce
Serves 4
15 minutes preparation + 15 minutes cooking time

Ingredients:
1/4 cup VICTORIA olive oil
1/4 cup butter
1 lb. Veal leg round steak, 1/4 inch thick
Flour, for coating
2 Tbsp. lemon juice
2 Tbsp. VICTORIA Parsley
Lemon slices, to garnish

Directions: Heat oil and half the butter in a large skillet over medium heat. Cut veal into 8 pieces, coat in flour, shaking off any excess and add to pan. Cook for one minute, or until lightly browned on one side. Turn over and brown other side. Thin veal should take only about one minute - any longer and it will toughen the meat, Transfer to a warm plate and season with salt and pepper. To make lemon sauce, reduce heat and add the lemon juice, parsley and remaining butter to skillet. Stir to combine, then add veal and turn in sauce until heated through. Serve veal with lemon sauce and garnish with lemon slices. Serve with green salad or vegetables.

Veal Chops with Beans
Serves 4
10 minutes preparation
25 minutes cooking

Ingredients:
8 veal loin chops
1/3 cup VICTORIA olive oil
1 large leek
3 tablespoons VICTORIA chopped garlic
6 fresh sage leaves
1 jar VICTORIA lupini beans,rinsed and drained
1/2 cup chicken stock

Directions: Trim the chop of any excess fat and sinew. Heat 2 tablespoons of the oil in a large saucepan. Add the leek and cook for 3 minutes, or until softened. Stir in the garlic and sage and add the beans. Pour in the stock and season with salt. Cook, covered, over medium heat for 10 minutes stirring occasionally, and adding extra stock or water if necessary. Mash a few beans into the liquid to make a thick sauce. Keep warm until ready to serve. Heat the remaining oil in a large non-stick skillet. Add the chops and cook over medium heat for 4 minutes on each side. Just before serving, season the beans with plenty of salt and freshly ground pepper. Serve the chops with the beans.