Seasonings For Western Veal

Veal dishes are a perfect canvas to add unique flavors. Whether it's the earthiness of cumin or the aromatic notes of cinnamon, these flavors elevate any dish to new heights.

Cotoletta alla Milanese is a traditional Italian meat dish made with thinly pounded and breaded veal cutlets. It is topped with prosciutto crudo and grated Parmigiano-Reggiano cheese.

Garlic and Thyme

Garlic is a staple in any kitchen, it adds savory and earthy flavors to recipes. When paired with thyme, it creates a balanced symphony of taste. The herbs work together to elevate the flavor of Western veal dishes.

This classic combination can be made with a variety of cooking methods. Sauteing veal with minced garlic and thyme leaves creates a delectable pan sauce. Marinating western veal in a mixture of chopped garlic, thyme, olive oil, and lemon juice infuses it with an incredible burst of flavor before roasting or grilling.

It can also be used to season pasta or mashed potatoes. It makes a delicious dip for an aperitif or can be drizzled over mushroom omelets. Not only is this herb a great flavor enhancer, but it is also healthy. It contains many vitamins and minerals that support good health. In addition, it has antifungal and antibacterial properties and is a rich source of Allicin and Sulfur. It has been known to lower blood cholesterol and increase circulation. It also promotes a healthy digestive system.

Rosemary and Sage

Herbs like rosemary and sage pair well with the natural flavors of Western Veal. Their woody, balsamic flavor brings a sense of the outdoors into your dishes. Rosemary’s pine-like aroma pairs well with roasted meats and vegetables. Try using this herb in a rosemary-and-thyme rub before roasting or grilling.

Sage works well as a topping for chicken breasts or a sauce in pasta. It has a complex taste with notes of mint, thyme, and marjoram. Unlike many herbs, sage is very tolerant of heat, making it ideal to use in recipes that call for sautéing or boiling. It also grows very well indoors, so you can easily keep it in the kitchen next to your stove.

One of the most classic and savory western veal dishes is saltimbocca, which consists of tender veal cutlets that are wrapped in Italian prosciutto flavored with sage and then sauteed in white wine. It’s traditionally served with pappardelle pasta, but it would be equally delicious with any type of pasta or a rich, creamy white sauce such as the western veal blanquette (which is made by thickening a veloute with a roux). The first written recipe for this dish was published in 1739.

Paprika and Cumin

While fresh herbs such as basil and chives pair well with veal, the tender meat can also take on more subtle flavors. Coriander has a citrusy and earthy taste that pairs nicely with the savory nature of veal dishes, as do marjoram’s bright and floral characteristics.

Paprika has a smoky, sweet, or hot flavor and can be used as a seasoning for sauces or as a garnish. It is often gently heated (or bloomed) in oil, lard or butter to release its flavor compounds before adding to recipes. This practice is popular in Hungary, where paprika comes from. Its flavor can be balanced like a fine whiskey by experienced millers who carefully blend harvests from various regions.

Whole seeds can be toasted to add flavor to curry dishes, or ground into a powder for use in Indian and Turkish egg-based recipes. It is also a common ingredient in a wide range of stews and casseroles. Its earthy and slightly spicy taste can help cut through the richness of beef. Ossobuco a la Milanese is an iconic Italian veal dish featuring wine-braised veal shanks and is said to have been enjoyed in local trattorias for centuries.

Oregano and Basil

Veal is a very versatile meat that can be cooked in a variety of ways. When combined with herbs and spices, it can create a harmonious symphony of flavors that can elevate any meal. Moreover, many herbs and spices also offer a number of health benefits, such as anti-inflammatory and antioxidant properties. Both oregano and basil pair well with veal. The difference between the two is that basil has a slightly different flavor profile with hints of mint and anise.

Also, the leaves of basil are larger and more oval than oregano leaves. Coriander and marjoram also work well with veal. These herbs have a citrusy and slightly earthy flavor that can enhance the taste of any dish. When combined with thyme and rosemary, these herbs create a harmonious blend of flavors that will take your veal dishes to the next level.

They are great for soups, stews, marinades and salad dressings. Additionally, these herbs pair well with a number of other ingredients, such as paprika, cumin, and bay leaf. These herbs can be used to make a variety of recipes, such as cotoletta alla bolognese (veal cutlets that are pounded thin and breaded then fried in butter) or grilled veal chops.

Bay Leaf and Parsley

Whether it's fresh parsley in tabbouleh, or the classic Italian dish, Scaloppine al Limone (veal scallops with lemon sauce), this versatile herb is a must. The world's most popular herb, parsley is a close relative of celery and has been cultivated since ancient times for its medicinal properties as well as its culinary value.

The subtle flavor and refreshing aroma of this herb pair wonderfully with veal. It's also a great addition to starchy ingredients. Try adding a bay leaf to boiling water to brighten up your mashed potatoes. Similarly, if you're cooking beans or rice, adding a bay leaf is an excellent way to infuse them with a deep and complex flavor.

Note

When using bay leaves, be sure to use Turkish bay leaves rather than California bay leaves, which have a stronger menthol/eucalyptus flavor. While they can be used as a substitute in recipes that call for dried bay leaves, the results may not be as pleasing due to the strong menthol-like scent. You can substitute a pinch of poultry seasoning in place of a bay leaf when making veal dishes.