Veal

Store raw veal tightly wrapped in its original packaging or butcher paper in the coldest part of your refrigerator. For longer storage, freeze it in airtight containers or freezer bags, removing as much air as possible.

Veal cooks more quickly than beef due to its lower fat content. Be careful not to overcook it, which can make it dry.

When pan-frying veal cutlets, dredging them in flour (seasoned with salt and pepper) before cooking creates a lovely crispy crust.

Veal pairs well with creamy sauces, lemon, herbs like rosemary and thyme, and mushrooms.

Mushrooms

Cream sauces

Lemon

White wine

Herbs (rosemary, thyme, sage)

Artichokes

Pasta

Risotto

Overcooking: This is the most common mistake, leading to dry and tough meat.

Seasoning too early: Salt can draw out moisture, so it's often best to season veal just before cooking.