From Wikipedia, the free encyclopedia
Wiener Schnitzel is a traditional dish in
Viennese cuisine , and the
national dish of
Austria .
Cotoletta with potato and lemon
Veal piccata (bottom)
This is a list of veal dishes , which use or may use
veal as a primary ingredient. Veal is the meat of young
calves , in contrast to the
beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves.
[1] Generally, veal is more expensive than beef from older cattle.
Veal dishes
Blanquette de veau – a
French
ragout in which neither the veal nor the butter is browned in the cooking process
Bockwurst – a German sausage traditionally made from ground veal and pork
Braciolone – Italian meat dish
Bratwurst – a sausage usually composed of veal, pork or beef
Cachopo – Veal dish from Asturias, Spain
Calf's liver and bacon – Dish containing veal liver and bacon
Carpaccio – prepared using raw meat; veal is sometimes used
Cotoletta – is an Italian word for a
breaded cutlet of veal
Hortobágyi palacsinta – a
savory
Hungarian
pancake , filled with meat (usually veal)
Jellied veal
Karađorđeva šnicla
Ossobuco
Pariser Schnitzel – prepared from a thin slice of veal, salted, dredged in flour and beaten eggs, and pan fried in
clarified butter or lard
Veal
parmigiana – Italian dish of eggplant with cheese and tomato sauce
Paupiette – meat dishPages displaying wikidata descriptions as a fallback
Piccata – a method of preparing food: meat is sliced, coated, sautéed, and served in a sauce. The dish originated in Italy using veal.
Ragout fin consists of veal,
sweetbread , calf brain, tongue, and bone marrow, and chicken breast and fish
Saltimbocca – Italian dish
Scaloppine – Type of Italian meat dish
Schnitzel – Breaded, fried flat piece of meat
Tas kebap – Turkish veal or mutton stewPages displaying short descriptions of redirect targets
Tourtière – French-Canadian meat pie dish
Veal Marsala
Veal Milanese – Italian dish in Milanese Lombard cuisine
Veal Orloff – Russian cuisine dish
Veal Oscar – Dish of veal or beef, crab, and sauce
Vitello tonnato – a
Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna
Wallenbergare
Weisswurst – a traditional Bavarian sausage made from minced veal and pork
back bacon
Wiener Schnitzel – a very thin,
breaded and pan-fried cutlet made from veal, it is one of the best-known specialities of
Viennese cuisine . The Wiener Schnitzel is the national dish of
Austria .
[2]
[3]
Zürcher Geschnetzeltes
See also
References
Dishes by origin
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By type and origin
By type
Production Products
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