The following is from the United States Department of Agriculture:

For safety, USDA recommends cooking ground veal to a safe minimum internal temperature of 160 °F. However, whole muscle meats such as veal steaks, roasts, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). There are two basic methods of veal cookery: dry or moist heat. Tender cuts including leg, cutlets, veal patties, and rib or loin chops can be prepared by dry heating methods such as roasting, broiling, pan broiling, grilling or stir frying. Moist heat methods such as braising or simmering in liquid can also be used with these cuts. Less tender cuts, such as cross cut shanks, stew meat, round steak and breast of veal, generally require moist heat cooking methods. By marinating and pounding less tender cuts to break down connective tissue, dry heating methods can be used. Refer to the following chart for approximate cooking times

Approximate Veal Cooking Times

*Pan Frying, which is often called "sautéing," is a quick cooking method. Meat is placed in small amount of heated oil and cooked on medium-high heat. ** Braising is roasting or simmering less tender meats with a small amount of liquid in a tightly covered pan.

Source: USDA

Last modified - October 17, 2006

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