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Sautéing is a quick-cooking method ideal for thinner cuts, like cutlets/scallops, ground veal or veal cut into strips.
Stir-frying is an excellent way to cook uniform pieces of veal with vegetables and other ingredients. Substitute veal for other meats in your favorite recipes.
Broiling exposes veal directly to the heat source. Broiling is best for thinner cuts like chops, steaks and kabobs.
Stewing is a common veal cooking method by which smaller pieces of meat are covered by liquid and cooked slowly in a closed container until fork-tender.
Grilling adds rich flavor by browning the meat directly over the heat source. Veal chops, medallions, kabobs, and ground veal patties are the best cuts for grilling.
Braising is slow cooking in a closed container with a small amount of water is called braising. Veal Osso Bucco is usually braised.