Veal is the meat of young calfs and is charicterised by its tender texture. The different types of veal are determined by the age of the calf and its living conditions. Red veal comes from calfs which are raised on grain and hay, giving the meat a red colour. Rose veal comes from calfs bred according to RSPCA standards which means they are free to roam around, unlike indoor bread calfs which give the veal its white colouring.
Veal is a popular meat in restaurants for its delicate flavour and is used in a variety of different recipes. Veal chops recipe, minced veal recipes and veal escallops with breadcrumbs are all classic veal recipes that can be replicated at home. Easy veal recipes are veal schnitzel which is covered with flour, egg and breadcrumbs before being fried, and veal cutlets.
Veal recipes are a popular feature in Italian cooking, often served with spaghetti and tomato sauce, as well as being a favoured German and Austrian dish.