From Prego Italian Sauce

Doesn't this sound amazing? Thin slices of veal rolled around a filling of prosciutto, pine nuts and mozzarella, simmered in Italian sauce and served with garlic cheese bread. Best of all, it's ready in under an hour.

Veal Spiedini

From Fine Cooking Magazine

Instead of using breadcrumbs to bind my meatloaf, I tear up bread into small pieces to provide delicate pockets of softness in each slice of meatloaf. For a decadent touch, I wrap the meatlof in bacon and then use a bit more bacon to make a velvety mushroom gravy. It's a perfect sauce for the meatloaf and works really well with a side of mashed potatoes, too.

Bacon-Wrapped Meatloaf

From Tyler Florence

Veal Piccata with Lemon, Capers, and Parsley-Butter Sauce

From Better Homes and Gardens

Veal and mushrooms are served in a flavorful sauce of beef broth, wine, and evaporated milk. Ladle this low-fat veal stew over noodles.

Creamy Veal and Mushrooms

From Food & Wine

Spaghetti and meatballs is a crowd-pleasing classic Italian-American dish. The mixture of beef, veal, and pork makes the meatballs really flavorful.

Classic Spaghetti and Meatballs

From Family Circle

This classic veal recipe is appropriate for any company or special occasion meal. Marsala wine lends its rich smoky flavor to the mushrooms and onions creating an exquisite sauce for both the meat and noodles.

Veal Marsala

From Food & Wine

Humanely raised veal is becoming more widely available at top butcher shops. Butcher-chef Tia Harrison recommends choosing veal shoulder or rump roast, which are more economical than other cuts of veal but still delicious. Harrison likes to braise them; here, canned fire-roasted tomatoes give the dish a smoky flavor.

Smoky Tomato-Braised Veal Shoulder with Potatoes

From Better Homes and Gardens

Stir baked meatballs into a rich cream sauce for this classic meatball recipe. Serve over noodles or with mashed potatoes.

Swedish Meatballs

From Better Homes and Gardens

Try your hand at Italian cooking with this easy, low-calorie recipe. Veal leg slices are pounded thin for fast cooking, then topped with an easy tomato sauce.

Veal Scaloppine

From Better Homes and Gardens

These veal rolls, stuffed with ham and sweet peppers, make a light but elegant main course.

Stuffed Veal Rolls

From Better Homes and Gardens

Serve veal and potato slices with the tangy honey vinaigrette.

Veal and Potatoes Vinaigrette

From Better Homes and Gardens

A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the veal from your butcher ahead of time.

Veal Roast with Herb Crust

From Campbell's

Do you wish dinner could be ready when you got home? It takes just 10 minutes to "fix it" in the morning, then the slow cooker lets you "forget it" while it cooks all day.

Swiss-Style Veal and Mushrooms

From Better Homes and Gardens

These simple to make meat rolls look impressive so give them a try when entertaining.

Veal Rolls Stuffed with Herb Cheese

From Better Homes and Gardens

Use your slow cooker to make these Italian-style veal shanks. The squash and Brussels sprouts add some variety to this classic dish.

Cold-Weather Osso Buco

From Better Homes and Gardens

Meaty veal shanks become fall-off-the-bone tender when cooked slowly with vegetables.

Osso Buco

From Food & Wine

Crispy Wiener Schnitzel with Lingonberry Preserves

From Food & Wine

At Seasonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts the recipe for easier-to-find veal shoulder.

Veal Goulash with Paprika, Caraway, and Fried Capers

From Food & Wine

Ethan Stowell sticks to Italian tradition when making osso buco, topping braised veal shanks with a citrusy gremolata (orange and lemon zest mixed with garlic and parsley). He advises spooning out and eating all of the marrow from the bones for what he calls "a mouthful of fatty goodness."

Osso Buco with Citrus Gremolata

From Food & Wine

Chef Robert Wiedmaier gives butchering demos at the Butcher's Block in Alexandria, Virginia. At his restaurant next door, Brabo, he serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Demiglace is available from dartagnan.com.

Pan-Roasted Veal Chops with Cabernet Sauce

From Fine Cooking Magazine

You can make this with any leftover meatloaf, but it's especially good made with Jessica Bard's Bacon-Wrapped Meatloaf because of the mushroom gravy that comes with it.

Fried Meatloaf

From Tyler Florence

Veal Braised in Milk and Honey with Buttered Turnips

From Better Homes and Gardens

Cook the chops and the vegetables in the same skillet to minimize cleanup. Be sure to use the flavorful drippings to make the sauce.

Veal Chops with Vegetable Sauce

From Prego Italian Sauce

These mouthwatering sandwiches take Sloppy Joe's to a whole new level. They feature a mix of ground beef, pork and veal in a delicious Italian sauce, served on toasted garlic bread.

Sloppy Giuseppe's

From Food & Wine

"The sauce fits the pasta," said judge Marc Vetri in praise of this tender veal ragu flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. "The meat, the capers--they hang on to the pasta when you lift up your fork."

Orecchiette with Veal, Capers and White Wine