Veal leg (round)
A large hind-leg cut of the calf with pale, tender, lean meat for escalopes, schnitzels and carpaccio.
Veal leg (round) is a large hind-leg cut of the calf with pale, tender, lean meat and little connective tissue. It is cut into escalopes and schnitzels, thin slices for carpaccio and vitello tonnato, roasted as veal roast, braised, cut for stew and goulash, and ground into lean mince.
Calories, proteins, fats and carbohydrates per 100 g of product
Veal leg (round), Raw: Calories 117.0 kcal, Proteins 21.0 grams, Fats 3.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Veal leg (round), Stewed: Calories 211.0 kcal, Proteins 36.2 grams, Fats 6.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Veal leg (round), Baked: Calories 160.0 kcal, Proteins 27.7 grams, Fats 4.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Meatballs made from three types of meat are a true homage to European meat dish traditions. This recipe combines beef, veal, and chicken to create a rich palette of flavors. The addition of bulgur gives the meatballs a tender texture and keeps them juicy, while cumin and garlic add a special spiciness. First, the minced meat is finely chopped and mixed thoroughly before being complemented with aromatic ingredients and resting to enhance the flavor. The final stage is frying and baking, turning the meatballs into an appetizing golden crust. This dish is perfect for both festive tables and cozy family dinners. Juicy and fragrant with a harmonious blend of spices, they pair wonderfully with fresh vegetables or a light sauce.
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