- braised breast of veal,
- braised veal in red wine,
- pan-seared veal filet,
- pan-seared veal filet, braised cheeks and sweetbreads, with cherry sauce,
- roast loin of veal with apple-cinnamon purée,
- sage and parmesan veal cutlets,
- seared veal tenderloin with Jerusalem artichoke purée,
- veal chops with red pepper basil butter,
- veal with capers and white wine,
- veal scallopini with watercress salad.