Veal

For thin escalopes, cook them quickly in a hot pan with a little oil, about 1–2 minutes per side, then rest them briefly. Tougher cuts such as shoulder suit slow braising; keep them gently simmering until easily pierced with a fork.

Thin slices work well in Italian saltimbocca, topped with sage and prosciutto, or in breaded veal Milanese. Shoulder and shin are good for French blanquette de veau, a gently simmered stew with a creamy sauce.

Whole cuts such as chops can be served slightly pink if the centre reaches 63 °C and rests for at least 3 minutes. Cook minced veal throughout to 71 °C; colour alone is not a reliable way to judge doneness.

Keep raw veal covered on the lowest shelf of a fridge at 5 °C or colder, and use it within 1–2 days. Freeze it if you will not cook it in time; thaw it in the fridge rather than on the worktop.

Yes. Beef works in stews and braises, but its stronger flavour can dominate delicate dishes such as blanquette de veau. For a quick-cooking recipe, choose a tender beef cut and slice it thinly across the grain.

Veal comes from young cattle and is generally paler and more delicately flavoured than beef. Veal has 21 g protein and 4.7 g fat per 100 g, compared with 19.1 g protein and 13.2 g fat in average beef.