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Try changing the search filters.Çökertme kebabı is a traditional kebab variety originating from the Bodrum area. The dish consists of marinated strips of veal that are served with tiny fried potatoes, tomato sauce, and yogurt. The marinade is usually made with milk, ... READ MORE
One of the best-known dishes of Austrian cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served with a dollop of lingonberry jam, lemon wedges, and either butt... READ MORE
Frankfurter schnitzel is a traditional dish originating from Frankfurt. The dish is very similar to the famous Wiener schnitzel, which is always made with veal, but this version from Frankfurt can be prepared with other types of meat such as pork.... READ MORE
Piccata al limone is a traditional meat dish originating from Italy. Although there are many recipes, the dish is usually made with a combination of veal scallops, butter, lemon juice, flour, parsley, and salt. The veal is pounded with a mallet, s... READ MORE
Locally known as l'oss bus a la Milanesa, these wine-braised veal shanks are a classic of northern Italian cuisine and one of Milan's most cherished signature dishes. Ossobuco is believed to have been prepared in local trattorias for cent... READ MORE
Cachopo is a meaty delicacy from the Spanish region of Asturias, consisting of two veal or beef steaks filled with cheese and a slice of ham. The whole concoction is then coated in breadcrumbs and fried in hot oil. The dish is traditionally served... READ MORE
Just like its distant Viennese cousin, cotoletta alla Milanese is a thinly pounded, breaded, pan-fried veal cutlet. Although similar, the two dishes do differ slightly: the Viennese version is traditionally dipped in both flour and bread crumbs be... READ MORE
Fricandó amb moixernons is a classic Catalan dish of casseroled veal. There are as many variations on this dish as there are cooks. Dating back to the beginning of the 18th century, the dish is prepared with small, flattened slices of veal ... READ MORE
Greek sofrito is a dish consisting of tender cuts of beef or veal that are lightly dredged in flour and then slowly sautéed in a flavorful sauce based on white wine, which is additionally seasoned with garlic, parsley, and vinegar. Though i... READ MORE
This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of s... READ MORE
Often considered an institution of French cuisine and the mother of all French dishes, this is the ultimate home cooked meal – traditional and bourgeois, yet simple and flavorful. Blanquette de veau is a veal stew (often with mushrooms and o... READ MORE
Traditionally prepared with sliced veal strips, cream, beef stock, white wine, and often with the addition of mushrooms, Zürich-style veal – popularly known as Zürcher geschnetzeltes – first appeared in cookbooks in 1947, but... READ MORE
Costoletta alla valdostana is a traditional meat dish originating from the Aosta Valley. The dish is usually made with a combination of veal chops, prosciutto cotto, Fontina cheese, eggs, breadcrumbs, butter, salt, and pepper. The veal chops are t... READ MORE
Rahmschnitzel is a German meat dish. It's usually prepared with a veal cutlet, but pork or chicken can be used instead, if preferred. Other ingredients include flour, butter, white wine, heavy cream, and herbs such as parsley and chives. The meat ... READ MORE
Wallenbergare is a classic Swedish patty made with ground veal which is mixed with egg yolks and cream, then rolled in breadcrumbs. The usual accompaniments include green peas, carrots, boiled or mashed potatoes, and lingonberry jam. There are dif... READ MORE
Münchner schnitzel is an interesting variety on the world-famous Wiener schnitzel. This is a Munich-style variety, hence the name of the dish. The veal cutlets are brushed with a combination of sweet mustard and horseradish before they're coa... READ MORE
This German dish is a variation of the well-known Wiener schnitzel that originated sometime in the late 19th century. Though it appears in slightly different regional variations, Holstein schnitzel predominantly consists of a breaded and lightly f... READ MORE
Bife à café is a unique Portuguese meat dish. The dish is a twist on the classic veal steak called bife de vitela. It's prepared with veal steaks, butter, garlic, bay leaves, cream, and coffee. The meat is browned in butter with garl... READ MORE
Teletina ispod peke is a traditional dish that’s made with meat cooked under the lid (called peka in Croatian). It’s usually made with veal, potatoes, onions, carrots, bell peppers, oil, bay leaves, rosemary, and seasonings. The vegeta... READ MORE
It takes about 10 to 12 hours to make this magnificent risotto that is traditionally prepared by men. Skradinski rižot is made with veal rump, a bit of ham, some beef, onions, a bouillon of capon, rooster, or beef, and rice. Some recipes incorpora... READ MORE
Even though tafelspitz is today one of the most popular Austrian dishes, this succulent boiled veal dish was once reserved only for the ruling class, and it was the favorite dish of Emperor Franz Joseph I. According to the 1912 imperial c... READ MORE
Moshari lemonato me patates is a traditional dish that's usually cooked at home. The dish is usually made with a combination of onions, potatoes, veal, white wine, olive oil, sugar, salt, pepper, lemon juice, and garlic. The onions are sauté... READ MORE
Cotoletta alla bolognese is a traditional meat dish originating from the region of Emilia-Romagna. The dish is made with veal cutlets that are pounded until thin. They're dipped in eggs and breadcrumbs, then fried in butter. Each slice of meat is ... READ MORE
Zigeunerschnitzel is a German specialty consisting of a thin, breaded, and pan-fried veal cutlet (but pork, or chicken can also be used) that is finished with a spicy sauce on top just before serving. This schnitzel was named after the sauce it is... READ MORE
Scaloppine al limone is a traditional veal dish. Although there are many recipes for this dish, it's usually made with a combination of veal scallops, lemon juice, flour, butter, salt, and black pepper. The scallops are lightly pounded, dusted wit... READ MORE
Chomlek is a traditional North Macedonian stew that is typically prepared with veal or baby beef, a generous amount of tiny, walnut-sized onion bulbs (called kokar or arpadzik in Macedonian), and garlic. Depending on the recipe, ... READ MORE
A traditional Genovese dish known as cima alla Genovese is actually a meat loaf consisting of a veal breast stuffed with a huge number of ingredients. Here are just some of them: onions, pork fat, ground veal, pistachios, various offal, peas, hard... READ MORE
As the name might imply, this French dish consists of a calf’s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous consistency. The tongue and brain are also boiled separately with a combina... READ MORE
Khoresh alou esfenaj is a traditional spinach and dried plum stew. It's prepared with esfenaj (spinach), alou (prunes, especially the dried yellow variety known as alou bokhara), cubes of lamb or veal, onions, turmeric, ... READ MORE
Veal Orloff is a traditional dish originating from the 19th century. It consists of thinly sliced veal that is stuffed with pureed onions and mushrooms. The combination of these ingredients is topped with Mornay sauce and baked in an oven until it... READ MORE
Scaloppine al latte is a traditional veal dish. Although it has many variations, the dish is usually prepared with a combination of veal scallops, flour, eggs, breadcrumbs, butter, milk, capers, and seasonings. The scallops are lightly pounded, du... READ MORE
Kokt kalv i dillsås is a traditional meat dish originating from Sweden. It's usually made with a combination of veal, vegetable or chicken stock, carrots, onions, dill, salt, and white pepper. The meat is boiled in salted water, then simmere... READ MORE
Scaloppine al Marsala is a traditional dish originating from Piedmont. The dish is usually made with a combination of veal scallops, Marsala, flour, butter, salt, and pepper. The veal is tenderized with a mallet until then, coated in flour, fried ... READ MORE
Petto al forno is a traditional dish consisting of roasted veal breast. It's made with a combination of boneless breast of veal, butter, prosciutto crudo slices, sage, rosemary, olive oil, and seasonings. The breast is pounded until thin, seasoned... READ MORE
Braciole rifatte is a traditional meat dish originating from Florence. The dish is usually made with a combination of veal or beef slices, breadcrumbs, eggs, olive oil, garlic, tomatoes, beef stock, and parsley. The meat is pounded until thin, fla... READ MORE
Piccatine al limone is a traditional dish originating from the Lazio area. The dish is usually made with a combination of veal, prosciutto, lemon, parsley, flour, butter, and seasonings. The thinly sliced veal fillets are seasoned with pepper, dip... READ MORE
This traditional Polish meat specialty consists of garlic-studded veal that is roasted in the oven. The garlicky veal is first seasoned with salt and pepper and allowed to soak in boiling water for half an hour. With raw bacon slices on top, the m... READ MORE
This dish is especially popular in the Croatian city of Virovitica. It consists of thinly sliced veal that is covered with sautéed rice and onions, tied with a string, rolled in flour, then fried. The meat is covered with stock and cooked u... READ MORE
Balšića tava is a traditional dish from Montenegro consisting of boiled veal that is roasted in a pan and combined with a delicious sauce consisting of eggs, milk, and sour cream. The veal is typically boiled with onions and carrots. The co... READ MORE
Gradačačka kutija is a traditional dish originating from Gradačac in Bosnia and Herzegovina. The dish is unique because it's traditionally prepared in a shoebox. It consists of diced veal or lamb, onions, parsley, celery, carrots, oil, salt, black... READ MORE
Gefüllte Kalbsbrust nach Wiener Art is a traditional meat dish originating from Vienna and consists of stuffed breast of veal. The dish is usually made with a combination of breast of veal, Kaisersemmeln bread rolls, milk, butter, eggs, parsl... READ MORE