Cooking Guide -- Veal

Cooking Guide

The art of perfect cooking

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Complete Guide

Cooking Veal

Veal is a delicate and refined meat that requires a little more attention. Whether it's cutlets, chops, roasts, or osso buco—veal always rewards patience and precision.

Steps

Temperature Guide

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Steps

From preparation to plate

Preparation

The veal is lean — don't skimp on the cooking fat. Butter, olive oil, or a mix of both. Take the meat out 20 minutes before and pat the surface dry.

Cooking

For cutlets, use high heat and cook quickly — 2 minutes per side maximum. For chops and roasts, start at a high temperature then finish on low heat. Veal likes tenderness.

Break

Veal is lean and dries out easily. Let rest for 5 minutes for chops, 15 minutes for roasts. Baste with pan juices during resting.

Service

Veal pairs well with creamy, mushroom, or lemon sauces. For osso buco, serve on a bed of risotto with traditional gremolata.

Why let the veal rest?

During cooking, the juices concentrate in the heart of the meat due to the heat. By letting the veal rest for a few minutes after cooking, the juices slowly redistribute throughout the cut. The result: a more tender, juicier, and more flavorful meat.

Temperature chart

Cup	Cooking	Internal temperature	Time (per book)
Escalope	Cooked	68°C – 70°C	2–3 min per side in a pan
Veal chop	Medium	60°C — 63°C	5–7 min per side in a frying pan
Veal chop	Well done	71°C	8 – 10 min per side
Roast veal	Medium	63°C — 65°C	25 – 30 min / lb in the oven
Osso buco	Braised	85°C+	2 to 2 1/2 hours simmering
Stew (cubed)	Poached / Simmered	85°C+	1.5-2 hours gentle simmering
Flank steak of veal	Medium	60°C — 63°C	3 — 4 min per side