10 mins
Pan Fried Veal
Recipe by Graham
Veal is the meat of young cattle (calves) that are slaughtered between 20 and 26 weeks old. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Veal has a tender texture that once made it a luxury meat. Nowadays, it is less expensive than it used to be and makes a nice change from time to time.
If you feel that it's really too easy to have a recipe for pan fried veal, please read my introduction. There, I say that the only assumptions I have made about you, the visitor to NeedARecipe.com, is that you know what an egg is, and that you can tell the difference between the sharp end of a knife and the blunt end! Because of this, you may find some of the recipes a little elementary. If this is the case, don't worry because it means that you have a head start on some of your fellow site visitors. Even visitors who have some basic culinary skills will find that this site contains plenty of useful ideas and short cuts that they have not come across before.
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime 
Panzanella Ingredients for Pan Fried Veal
Currently displaying quantities in US Imperial Measurements
How to Cook Pan Fried Veal
- Heat the oil and butter in a frying pan. Salt and freshly-ground pepper the veal to taste then cook over a moderate heat for about 5 minutes on each side until golden brown. Sprinkle with fresh parsley (optional) and serve immediately with Roast Potatoes and/or Peppered Cabbage)
GRAHAM'S HOT TIP:
Squeeze a few drops of lemon juice onto the veal just before sprinkling with freshly-chopped parsley
What To Eat Tonight
Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!
If you know what kids like, they're easy to please, even using 'healthy' foods that they normally avoid. It's all in the preparation!
Breakfast is, they say, the most important meal of the day, so choose your breakfast menu well from our great selection.
Other Veal Recipes
The French refer to paupiettes as "alouettes sans tête" (headless larks). Thin slices of veal stuffed with minced meat. Simple and effective.
In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.
Veal is the meat of young cattle (calves) that are slaughtered between 20 and 26 weeks old. Veal has a tender texture that once made it a luxury meat.
