Main Dishes with Veal

Veal is a dietary product that has only recently been used in Russian cuisine compared to Western Europe, where the meat of young calves has been valued for several centuries and dishes made from it are very diverse. In Belgian cuisine, you will find recipes for main dishes with veal cooked in beer, while the famous Italian ossobuco is made with white wine. French chefs will first respond that one can prepare thin steaks and fried escalopes for a second course with veal.

Compared to beef, veal is more tender and not as dry. It contains significantly less fat than other types of meat, and even less than chicken.

Veal is rich in iron, which improves blood circulation and blood composition, and also contains extractive substances that help produce digestive juices. It is the only type of meat that is allowed to be consumed with atherosclerosis. Veal will help restore energy balance after sports training and physical work.

This section publishes step-by-step recipes for main dishes, as deliciously preparing veal can only be done by considering all the nuances of cooking.

Any method of heat treatment can be applied to veal. The best method is considered to be roasting the fillet with preliminary marinating. For frying and stewing, brisket, shoulder, and hind leg parts of the carcass are well-suited.

The taste qualities of veal are complemented by sweet and sour sauces and ginger. Veal will pair well with dried apricots, cardamom, raisins, bell peppers, prunes, and if you want to surprise your guests with something special, serve the meat with chocolate or strawberry sauce. All citrus fruits pair well with veal.

As a side dish, boiled or baked potatoes, mashed potatoes, cabbage, carrots, and rice can be served.