Veal’s delicate flavour can be developed and enhanced in countless ways using seasonings and ingredients from the traditional to the innovative.
Flavour tips
Dry rub: Rub a small amount of olive or vegetable oil onto the veal so the rub will stick. Apply herbs and spices to the outside of the meat before roasting, grilling or frying.
Marinate: Soak meat in a mixture of oils, herbs and acidic ingredients such as fruit or vegetable juices, vinegar or wine. Marinating will tenderize meat before cooking.
Crust or bread: Coat veal in a variety of herbs, ground nuts or breadcrumbs.
Sauce or glaze: Can include prepared sauces, gravies prepared from drippings, or glaze that is added to the veal in the final phase of cooking. Top cook veal with a blend of seasonings which will not only add to the flavour, but will also add moisture to the dish.
Stuff: Fill veal with an assortment of vegetables, herbs, nuts, cheeses, rice or seasoned bread cubes.
Seasonings and companions
Herbs, spices & flavourings:
Fresh thyme, sage, anise, rosemary, fennel and basil
Infused oil
Truffle oil
Wood smoke
Soy sauce
Salsa verde
Fruits and juices:
Citrus juice and zest
Blood orange
Kumquat
Apple
Cranberry
Plantain
Dried apricot
Wines and liqueurs:
Chardonnay and other white wines
Marsala
Madeira
Cognac
Vermouth
Brandy
Vegetables:
Fresh and dried tomatoes
Asparagus
Eggplant
Squash
Artichoke
Leek, shallot, onion
Potatoes
Peppers
Other ingredients:
Brie, feta and mozzarella cheeses
Crab, lobster
Mushrooms, all varieties
Capers
Pine nuts
Bacon, pancetta
Prosciutto
Pecans