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Pairing each cut with its appropriate cooking method
Pairing each cut with its appropriate cooking method
It's important to match each cut to the cooking method that will bring out its best qualities. Grilled, roasted, pan-fried, braised or simmered, veal lends itself to a thousand and one recipes. Here are a few tips for cooking it properly:
| Dish | Cut | Portion per person | Cooking time |
| Escalopes (scaloppine) | Top round, eye of round, bottom round, rump | 130 g (5 oz.) | 3 to 4 minutes per side |
| Stuffed rolled escalopes | Top round, eye of round, bottom round | 100 g (3 1/2 oz.), before stuffing | 45 minutes;
15 minutes in a pressure cooker |
| Veal medallions | Tenderloin, eye of round, bottom round | 100 to 150 g (3 1/2 to 5 oz.) | 4 to 5 minutes per side |
| Chops | Loin chops, rib chops, blade chops, sirloin chops | 150 g (5 oz.) | 6 to 8 minutes per side |
| Roasts | Eye of round, bottom round, top round, shoulder, rack, rump roast | 150 to 200 g (5 to 7 oz.), boneless
or 180 to 250 g (6 to 8 oz.), bone in |
In the oven: 30 minutes per lb.
in a covered casserole: 30 minutes per lb. (12 minutes in a pressure cooker) |
| Osso buco | Hind shank, sliced | 180 to 250 g (6 to 8 oz.), bone in | 1 1/2 hours
(40 minutes in a pressure cooker) |
| Blanquette (white veal stew) | Shoulder, breast, flank | 180 to 250 g (6 to 8 oz.), bone in | 1 hour
(25 minutes in a pressure cooker) |
| Fricandeau (braised slices of veal) | Top round, rump, shoulder | 150 to 200 g (5 to 7 oz.) | 1 1/2 hours
(40 minutes in a pressure cooker |
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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