What is the best substitute for veal?
Answers:
Why are we looking to substitute the veal? Although all of the above suggestions COULD work, there is NO substitute for tender veal scallopini.
beef also substitute chicken breasts
Chicken would work as well (breast meat) it has a similar texture.
FATLESS BEEF.OR PORK.
Beef
For something like Wiener Schnitzel, many people nowadays use pork escalope. For other things, chicken breasts would work as well.
Lamb. It has the same tenderness.
Substitute veal with the same weight of pork, chicken, or turkey.
Underloin, Undercut - tender to cook like veal.
Years ago i was taught when making Veal Schnitzel to use pork fillet !!! i was an innocent 16 yr old trainee chef and now i dread to think the horror it may have caused to those people who cant eat pork..I'm sorry it wasn't my fault..if its for yourself, then pork fillet bashed out and bread crumbed is fine.
quorn - no animals are harmed
considering that veal is a young calf, i would say beef is your best option if ya looking for something similar try rib eye and serve with some roasted carrots! mmmmmmmm
Try young cow
I use pork or chicken, works.
probably beckham with about 30 minutes to go!
pork is very good, if putting in breadcrumbs, then use loin, slice thinly and bash with the end of a spoon, knife, rolling pin.
for stews, use leg.
fillet steak or pork fillet it also depends on your recipe
lean pork --- like for cutlets or schnitzel.
chicken for sure. thats what we always do at home.
The best substitute for veal is chicken.
I would say pork because it cooks almost the same way as veal.
Depends what you're cooking.
For schnitzel, use pork escalopes, or slices ot turkey breast if you're kosher. I actually prefer turkey schnitzel to veal schnitzel.
For saltimbocca or osso buco - just don't bother to cook 'em if you can't get veal.
For chops/cutlets and roasts - I'd use pork for chops, beef for roasts. Lamb is delicious in its own right, but it's not a good substitute for veal.
For making stock - you're best off using shin of beef, IMO, although it'll be stronger and ballsier than veal stock.
hte best replacement is lean pork loin if your doing a braised or casseroled dish or if you want to do an escalope use trimmed pork fillet as it can be cooked quickly and will still be tender.
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