Veal has a few distinctive characteristics as an ingredient. Its color is a delicate pink, rather than a deep, beefy red; its texture is very tender and soft; and it has a mildly understated flavor.

Veal loin chops, or porterhouse chops, are similar to T-bones, with tenderloin on one side and strip loin on the other. Veal rib chops, on the other hand, are from the upper section of the rib roast.

While both veal and beef come from the same animal, veal is the meat of young cows that are less than a year old — typically 16 to 18 weeks, according to the U.S. Department of Agriculture.

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Recommended are veal bottom round, top round or loin, ... 6 thin veal slices or cutlets, about 4 by 5 inches. 1 1/2 cups red wine. 2 tablespoons minced fresh parsley. 1.

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Boned loin roasts are tender but can easily dry out, as I discovered with Lobel's pale, thin 2-pound tube of meat. However, Summerfield's brawnier roast was more compact, making it easier to cook to ...

At Windows we'll serve an assiette, combining loin of veal with sweetbreads and a bit of tongue." Galvin is one of relatively few chefs who has not felt obliged to take veal off his menu, ...

For the risotto: In a medium-size pot, heat 2 tablespoons of olive oil. Add the rice and cook it in the oil for about 5 minutes to give the rice a “toasty” flavor. Add the chicken stock, bring ...