To prevent curling when cooking veal scallops, trim excess fat, including the membrane around the slices.
Using a wooden meat mallet, pound veal scallops to flatten and tenderize them.
Because of its lack of fat marbling, veal toughens when cooked over high heat. For best results, use a meat thermometer inserted in the thickest part of the veal, making sure the thermometer is not touching a bone. Internal temperatures should be as follows when the veal is done:
Ground veal: 160F (71C)
Medium rare 145F (62C)
Medium 160F (71C)
Well-done 170F (76.6C)
Wash roast under cold water and pat dry. Heat a heavy skillet or Dutch oven over medium heat until very hot. Add oil or butter and the roast, and brown on all sides. When the meat is all browned, add cooking liquid and cover with a tight lid. Cook in the over at 325F (160C), or on the stovetop over low heat until veal is tender, 20 to 25 minutes per pound (454 grams).
Heat a frying pan on medium heat. Add butter or oil. Saute chops or cutlets 2 to 3 minutes on each side until brown on the outside and meat reaches the desired temperature on the inside. Serve hot.
Wash roast under cold water, pat dry, and place on a rack above a shallow roasting pan with fat side up. Insert meat thermometer deep into the meat. Roast at 350F (180C) until desired internal temperature is reached.
Wash and pat dry shanks or stew meat. Dredge in flour and seasonings, if desired. Shake off any excess four. Brown meat in oil or butter, and place it in a Dutch oven. Cover with liquid and herbs, spices, and vegetables. Cook in the over at 325F (160 C), or on the stovetop over low heat until veal is tender, about 1 1/2 hours
For roasts, place on a roasting rack over a dish, fat side down, inside a roasting bag. Cook on High 10 to 12 minutes per pound (454g). Turn halfway through. Let stand 10 to 15 minutes. For chops, arrange slices in a single layer in a shallow baking dish. Cook on High 7 to 10 minutes per pound (454g). Turn halfway through.