List of veal dishes

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Wiener Schnitzel is a traditional dish in Viennese cuisine, and the national dish of Austria. Wiener Schnitzel in Wien.JPG
Wiener Schnitzel is a traditional dish in Viennese cuisine, and the national dish of Austria.
Cotoletta with potato and lemon Cotoletta e patate al forno.jpg
Cotoletta with potato and lemon
Veal piccata (bottom) Veal piccata.jpg
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.

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Veal dishes

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Related Research Articles

<i>Tonkatsu</i> Japanese dish of deep-fried pork

Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko, and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.

<span class="mw-page-title-main">Chicken-fried steak</span> American breaded cutlet dish

Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".

<span class="mw-page-title-main">Austrian cuisine</span> Culinary traditions of Austria

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<span class="mw-page-title-main">Schnitzel</span> Breaded, fried flat piece of meat

Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.

<i>Milanesa</i> South American variation of an Italian dish

The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.

Cutlet refers to:

  1. a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken
  2. a dish made of such slice, often breaded
  3. a croquette or cutlet-shaped patty made of ground meat
  4. a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel ; often synonymous with steak
  5. a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
  6. a mash of vegetables fried with bread
<span class="mw-page-title-main">Parmigiana</span> Italian dish of eggplant with cheese and tomato sauce

Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the southern regions of Calabria, Campania, Apulia and Sicily.

<span class="mw-page-title-main">Karađorđeva šnicla</span> Serbian breaded cutlet

Karađorđeva šnicla is a breaded cutlet dish named after the Serbian revolutionary Karađorđe. The dish consists of a rolled veal, pork, or chicken steak, stuffed with kaymak, which is then breaded and fried. It is served with tartar sauce and a slice of lemon on the side, and sometimes french fries or steamed vegetables. Created by Josip Broz Tito's chef Mića Stojanović in 1956 or 1957 as an improvisation of Chicken Kiev, it has become a regular staple in Serbian cuisine. Stojanović unsuccessfully tried to patent his original recipe, which has since been adapted to several variations.

<span class="mw-page-title-main">Veal Orloff</span> French dish named for Russian diplomat

Veal Orloff, or veal Orlov, is a dish created by Urbain Dubois, a 19th-century French chef employed by Prince Orloff, the Russian ambassador to France. The dish consists of thinly sliced braised loin of veal, with duxelles and soubise layered between the slices, topped with Mornay sauce, and browned in the oven.

<i>Cotoletta</i> Italian word for a veal breaded cutlet

Cotoletta is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite, and was created by the chef Joseph Menon in 1735. Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.

<span class="mw-page-title-main">Chicken parmesan</span> Italian-American dish

Chicken parmesan or chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone. Ham or bacon is sometimes added.

<span class="mw-page-title-main">Cordon bleu (dish)</span> Meat and cheese dish

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried.

<span class="mw-page-title-main">Wiener schnitzel</span> Viennese meat dish, breaded veal cutlet

Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce.

<span class="mw-page-title-main">Breaded cutlet</span> Meat in breading or batter

Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.

<span class="mw-page-title-main">Veal Milanese</span> Italian dish in Milanese Lombard cuisine

Veal Milanese, known in Italian as cotoletta alla milanese, is a popular variety of cotoletta found in the city of Milan. According to some sources it has a French origin and was brought to Milan during the Napoleonic Wars, where it was first known as cotoletta rivoluzione francese. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

<span class="mw-page-title-main">Kotelett</span> German sliced meat dish

Koteletts, also known as Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on both sides of the spine behind the neck. Koteletts are typically offered from pork, veal and mutton, but they can also come from beef.

<span class="mw-page-title-main">Jägerschnitzel</span> Classic, fried meat dish

Jägerschnitzel is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.

References

  1. ↑ Stacey, Caroline. "Is veal cruel?". BBC Food - Food matters. BBC. Archived from the original on 2007-05-29. Retrieved 2013-08-12.
  2. ↑ "Wiener Schnitzel – Austria's National Food". All Things Austria. 13 December 2010. Archived from the original on 10 July 2017. Retrieved 27 March 2014.
  3. ↑ "Wiener Schnitzel". Hunter Angler Gardener Cook. 21 December 2012. Retrieved 27 March 2014.
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