Veal Cuts and Cooking Methods
Veal Cutlets
ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; crown roast; loin; rump; leg; breast and loaf.
BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and patties are best cooked by braising or panfrying since these two methods supply fat which is lacking in veal because it comes from a young animal.
PANBROIL: Veal steaks, chops and patties are not panbroiled for the same reason that they are not broiled.
PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin steak; round steak (cutlets); city chicken; mock chicken legs; patties; liver; kidney; sweetbreads and brains.
BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast; riblets; sirloin steak; round steak (cutlets); heel of round pot-roast; hind shank; city chicken; mock chicken legs; cubes; patties; heart; kidneys; brains and sweetbreads.
COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart; kidneys; tongue; brains and sweetbreads.