Food and Wine Pairing with veal cutlets
Find the best food and wine pairings with veal cutlets as ingredients.
The best wines to pair with veal cutlets
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SassicaiaTuscany, Italy
- 5. Bolgheri SuperioreTuscany, Italy
- 6. CaliforniaUnited States
- 7. Castille-et-LéonSpain
- 8. CigalesCastille-et-Léon, Spain
- 9. Colchagua ValleyCentral Valley, Chile
- 10. Corton Grand CruCôte de Beaune, France
- 11. EmpordàCatalogne, Spain
- 12. JumillaMurcie, Spain
- 13. La ClapeLanguedoc-Roussillon, France
- 14. Maremma ToscanaTuscany, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. OregonUnited States
- 18. Puente AltoCentral Valley, Chile
- 19. RiojaSpain
- 20. Sonoma CountyCalifornia, United States
- 21. StellenboschWestern Cape, South Africa
- 22. TuscanyItaly
- 23. Vin de PaysPays d'Oc, France
- 24. Vosne-RomanéeCôte de Nuits, France
- 25. Walla Walla ValleyWashington, United States
Wines that pair with veal cutlets
About Veal
Widely consumed in France and Italy, veal is tender and has a delicate flavour. Veal can be prepared as a roast, blanquette, stir-fry, sauce or cutlet depending on the cut. Veal is an essential ingredient in many traditional dishes, such as blanquette de veau in France and osso buco in Italy. Choose farm-raised meat with a red label or a farm product. Veal meat can be eaten cooked, but raw versions are also available, such as carpaccios. Please take it out of the refrigerator at least 30 minutes before cooking. Veal can be cooked quickly or slowly. Cutlets, tenderloin, prime rib and grenadine are the best choices for grilling or pan-frying.
Recipes and food and wine pairings with veal cutlets recipes
- Alsatian fondue
- Beef à la mode (braised)
- Blanquette of veal from the baroness
- Blanquette of veal in pickle sauce
- Calf sweetbread with mushrooms
- Country-style veal roulades with risotto
- Deer stew
- Duck breast with black figs
- Duck breast with pepper sauce
- Filet mignon of veal with cider
- Filet mignon with prunes and white wine
- Home-made coq au vin
- Italian-style bolognese cutlets
- Norman veal roast
- Old-fashioned pork roll
- Oriental stuffed vegetables
- Osso buco
- Osso buco with mushrooms
- Pork shank stew
- Pork tenderloin with chorizo and peppers
- Pork tenderloin with mushroom sauce
- Potjevleesch
- Potjevlesch (northern france)
- Roast pork with onions and honey
- Roast veal grand-mère madou
- Roast veal with chanterelles and cream
- Saltimbocca alla romana
- Simple veal sauté
- Traditional veal stew
- Turkey ballotine
- Veal colombo
- Veal cutlets stuffed with gouda cheese and cured ham
- Veal cutlets with savoy tomme
- Veal paupiettes with white wine
- Veal roast casserole with mushrooms
- Veal tagine with artichokes and lemons
- Veal tagine with carrots and dried apricots
- Very soft beef bourguignon
- Vital tone / vitello tonnato (italy)
- Vitello tonnato
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