What to do with veal?

Tuscanytrace · 11-22-2008, 02:23 PM

I got a great deal on veal the other day, and now I have something like 14 lbs. of veal roasts (veal breast).

I was looking through my cookbooks, but I don't have any recipes specific to veal. This stuff looks like it would be best in a slow cooker, which is about what I have time for anyway.

One recipe I found is for beef carbonade--does veal work for that?

TIA!

Trace

KlingonBabe · 11-22-2008, 02:26 PM

Veal saltimbocca... (literally means "jump in the mouth"). It's basically veal cordon bleu.

Pound veal cutlets very thin. Place a slice of ham and a slice of cheese (I like provolone for this dish) and then roll up. Dip in egg, roll in pork rinds and bake.

Don't ask me for specific amounts, times, or temperatures. I'm a "seat of my butt" cook.

Tuscanytrace · 11-22-2008, 03:45 PM

Quote:

Originally Posted by KlingonBabe

Veal saltimbocca... (literally means "jump in the mouth"). It's basically veal cordon bleu.

Pound veal cutlets very thin. Place a slice of ham and a slice of cheese (I like provolone for this dish) and then roll up. Dip in egg, roll in pork rinds and bake.

Don't ask me for specific amounts, times, or temperatures. I'm a "seat of my butt" cook.

LOVE saltimbocca! Unfortunately this meat won't work for that. It's like roasts, very well marbled, so that trying to cut it into cutlets would be real trick. Thanks for the suggestion, though.

Charski · 11-22-2008, 05:23 PM

Do a Google search for breast of veal - I've only ever had it stuffed, which isn't very LC unless you stuff it with mushrooms and onions and celery! I wasn't that fond of it, but heck if you already HAVE it then that might not be a bad way to go! However, what *I* had was still bones intact so you may have an entirely different animal!

If it's boned and rolled, then I'd braised it or crockpot it, probably with a packet of onion soup mix OR some minced dried onions, a teaspoon of chicken or beef stock paste (or a bouillon cube) and a cup to 12 oz. of liquid, like red or white wine, or a LC beer, or just water.

Browning it in some fat in advance of crockpotting it would add some flavor, but isn't essential. I might also throw in a bay leaf and a couple whole peppercorns!

Kisal · 11-22-2008, 07:00 PM

Veal Parmigiana? This Food Network recipe looks pretty good. I think all you'd have to change would be to use your favorite lc coating mix instead of the flour.

11-22-2008, 02:23 PM	#1
Tuscanytrace Major LCF Poster! Join Date: Oct 2006 Location: Indiana Posts: 1,326 Gallery: Tuscanytrace Stats: 208.8/172.6/113 5'1.5" WOE: Atkins 1972,VCO, WAPF/whole foods, Start Date: Oct 15, 06/restart 5/07/ restart 3/08	What to do with veal? I got a great deal on veal the other day, and now I have something like 14 lbs. of veal roasts (veal breast). I was looking through my cookbooks, but I don't have any recipes specific to veal. This stuff looks like it would be best in a slow cooker, which is about what I have time for anyway. One recipe I found is for beef carbonade--does veal work for that? TIA! Trace

11-22-2008, 05:23 PM	#4
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,175 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Do a Google search for breast of veal - I've only ever had it stuffed, which isn't very LC unless you stuff it with mushrooms and onions and celery! I wasn't that fond of it, but heck if you already HAVE it then that might not be a bad way to go! However, what I had was still bones intact so you may have an entirely different animal! If it's boned and rolled, then I'd braised it or crockpot it, probably with a packet of onion soup mix OR some minced dried onions, a teaspoon of chicken or beef stock paste (or a bouillon cube) and a cup to 12 oz. of liquid, like red or white wine, or a LC beer, or just water. Browning it in some fat in advance of crockpotting it would add some flavor, but isn't essential. I might also throw in a bay leaf and a couple whole peppercorns! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

11-22-2008, 02:26 PM	#2
KlingonBabe Major LCF Poster! Join Date: Oct 2008 Location: Wandering around the Delta Quadrant Posts: 2,182 Gallery: KlingonBabe Stats: Miserable/Sane/FABULOUS	Veal saltimbocca... (literally means "jump in the mouth"). It's basically veal cordon bleu. Pound veal cutlets very thin. Place a slice of ham and a slice of cheese (I like provolone for this dish) and then roll up. Dip in egg, roll in pork rinds and bake. Don't ask me for specific amounts, times, or temperatures. I'm a "seat of my butt" cook.

11-22-2008, 07:00 PM	#5
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	Veal Parmigiana? This Food Network recipe looks pretty good. I think all you'd have to change would be to use your favorite lc coating mix instead of the flour.