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 SuperioreToscane, Italy
- 5. CaliforniaUnited States
- 6. Castille-et-LéonSpain
- 7. CigalesCastille-et-Léon, Spain
- 8. Colchagua ValleyCentral Valley, Chile
- 9. Corton Grand CruBurgundy, France
- 10. Côte de NuitsBurgundy, France
- 11. EmpordàCatalogne, Spain
- 12. JumillaMurcie, Spain
- 13. La ClapeLanguedoc-Roussillon, France
- 14. Maremma ToscanaToscane, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzes, Italy
- 17. OregonUnited States
- 18. Puente AltoCentral Valley, Chile
- 19. RiojaSpain
- 20. Sonoma CountyCalifornia, United States
- 21. StellenboschWestern Cape, South Africa
- 22. ToscaneItaly
- 23. Vosne-RomanéeBurgundy, France
- 24. 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
- Andouillette de troyes with chaource sauce
- Atriaux en sauce
- Axoa from espelette ( 22nd meeting )
- Bites of cheese
- Cutlets with portuguese sauce
- Dafina
- Delicious veal stew
- Duck breast with pepper sauce
- Gizzards in sauce
- Homemade marengo veal
- Milanese cutlets like in italy
- Moroccan veal tagine from hanane
- Osso bucco of monkfish
- Osso buco with mushrooms
- Pork chops with veal stock sauce
- Roasted chicken with cassava
- Roasted stuffed goose with mushroom sauce
- Sauté of veal
- Sauté of veal with chorizo
- Sauté of veal with olives (corsica)
- Sauté of veal with the moulinex cookeo
- Shoulder of lamb stuffed with cognac
- Small stuffed provençal dishes
- Stuffed cabbage (polish recipe from my grandma)
- Stuffed veal breast
- Tripe with cider and calvados
- Veal paupiettes à la bourguignonne
- Veal chop with rosemary
- Veal curry
- Veal head with vinaigrette
- Veal meatballs with curry
- Veal paupiettes with beer
- Veal paupiettes with cider
- Veal paupiettes with forestry sauce
- Veal roast, country style
- Veal shank in a pot au feu with star anise
- Veal tagine with artichokes and lemons
- Veal tagine with preserved lemons and saffron
- Vitello alla genovese (roast veal with sponge cake)
- Veal escalope with marsala
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