Veal meat

Veal is meat from young cattle; it is generally paler and more delicate in flavour than beef. The cut matters: shoulder suits slow cooking, while a tender cutlet is better cooked quickly.

For cutlets or escalopes, flatten them evenly, then fry briefly over a medium-high heat so they brown without drying out. For tougher cuts such as shoulder, cook gently with a little liquid until the meat is soft.

Yes: use thin veal escalopes, coat them in flour, beaten egg and fine breadcrumbs, then fry in a shallow layer of hot butter or oil until golden and cooked through. Serve promptly with lemon.

Veal is used in blanquette de veau, a French stew with a pale, creamy sauce, and in Italian scaloppine, thin slices quickly cooked with a sauce. Osso buco traditionally uses veal shank, rather than just any cut.

Keep it covered in the coldest part of the fridge and use it within one to two days. Store raw meat below ready-to-eat foods so its juices cannot drip onto them.

Yes. Wrap it tightly or seal it in a freezer bag, removing as much air as possible; thaw it in the fridge before cooking, not on the worktop.

Yes, veal mince works in meatballs, burgers and pasta sauces, but its milder flavour makes it especially good with herbs, garlic and Parmesan. Cook mince thoroughly, with no raw or pink centre.