Veal, composite of trimmed retail cuts, separable lean only, raw

Veal from young cattle has a pale color, fine grain, and mild, delicate flavor compared to beef, and lean trimmed cuts are typically pan-seared as cutlets, breaded for dishes like veal Milanese or veal parmigiana, or braised slowly for osso buco-style preparations. Because it is naturally lean, veal cooks quickly and is easy to dry out, so quick high-heat searing or long slow braising both work better than cooking it low and slow at moderate heat, which tends to toughen the meat before the fat has a chance to render, since there is so little of it to begin with. Ground veal also appears in some meatball and pate recipes, where its mildness lets other flavors, such as herbs or a rich sauce, take the lead.

Choose veal with a light pink color and fine texture, and keep it refrigerated no more than a couple of days before cooking or freezing, since fresh veal is more perishable than beef from older animals. At 112 calories per 100 grams with 20.2 grams of protein and just 2.87 grams of fat, it is a notably lean protein choice, with protein at 40% DV. Pounded thin into cutlets and quickly pan-fried, it makes a light main course that pairs naturally with a squeeze of lemon or a simple pan sauce, and a small portion goes further than a similarly sized cut of a fattier meat.