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Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.
Tender veal shins braised with vegetables, white wine, and stock, finished with a fresh lemon, garlic, and parsley gremolata.
Tender veal escalopes topped with savory Parma ham, melted mozzarella, and roasted peppers, served with a sage butter wine sauce.
Pan-seared veal served atop pea-infused mayonnaise, accompanied by sautéed asparagus and a rich tomato and green peppercorn vinaigrette.
Breaded veal chops pan-seared and oven-roasted, served with homemade herb spätzle and a silky red wine reduction sauce.
Golden breaded veal escalopes topped with melted mozzarella and a homemade sweet and tangy onion chutney.
Grilled thin veal slices served with a vibrant fresh herb salsa verde and wilted spinach on a serving platter.
Herb-breaded veal roasted until tender, served over golden potato rösti with red cabbage confit and a soft poached egg.
Double-breaded stuffed veal served with a buttery potato cake, charred baby leeks, and a rich herb mushroom cream sauce.
Tender veal escalopes simmered in a rich tomato sauce and topped with melted buffalo mozzarella.
Pan-fried veal served with a rich, garlic-infused mushroom cream sauce and fresh herbs.
Crispy herb-crusted veal schnitzel served over a sweet and tangy apple and tomato ragù.
Succulent veal medallions served with a rich sherry cream sauce, sautéed wild mushrooms, tender asparagus tips, and wilted greens.
Pan-fried veal chops served with a unique raspberry vinegar and ginger-infused banana sauce and caramelized fruit.
A classic French veal stew simmered with aromatics, served with button mushrooms, cocktail onions, and a creamy velvet sauce.
Tender veal kidneys served in a rich mustard cream sauce alongside aromatic pilau rice and freshly wilted garlic spinach.
A traditional blend of pork, veal, suet, and herbs formed into skins or cakes and fried until cooked through.
Veal cutlets marinated for 24 hours in miso and yuzu, griddled and roasted, served with a charred chili courgette pickle.
Succulent veal shins braised in red wine and beef stock, served with a vibrant médley of sautéed vegetables and herbs.
Pan-seared veal chops served with a rich herb butter, braised summer vegetables, and microwave-finished crushed Jersey Royal potatoes.
Veal escalope stuffed with Gruyère and herbs, served with a rich red wine reduction and sautéed cavolo nero.
Pan-fried veal escalope served with a rich brandy and mushroom cream sauce accompanied by tender sautéed cavolo nero.
A quick one-pan stew featuring tender veal strips, waxy potatoes, and cavolo nero finished with a splash of cream.
Succulent rose veal meatballs simmered in a rich, vodka-infused tomato sauce, served over pasta with freshly grated parmesan cheese.
Succulent griddled veal rump steaks served with buttery roasted cep mushrooms and a crisp, nutty mixed leaf salad.
Tender veal poached in wine and stock, chilled overnight, and served with a tangy, home-made tuna and caper mayonnaise.
Marinated veal chops grilled over hot coals and served with a zesty herb and lemon salmoriglio sauce.