Does Cooked Veal Look Like Chicken? A Guide to Distinguishing Between the Two Meats

Veal and chicken are two popular meats that are both tasty and good for you. But to someone who isn’t used to it, cooked veal can sometimes look a lot like chicken. So how can you tell the difference?.

As an avid home cook and food blogger, this is a question I get all the time from my readers. Many are surprised when they cook veal for the first time and find that it lacks the pink color that beef normally has. The pale appearance of cooked veal can cause some confusion with lighter chicken meat.

In this article I’ll provide a thorough explanation of why veal and chicken can look alike as well as give you some tips for telling them apart. Keep reading to become a veal vs chicken distinguishing pro!

Why Does Cooked Veal Resemble Chicken?

To understand why cooked veal can look like chicken we first need to understand what gives meat its color. In beef the red, pinkish color comes from a protein called myoglobin. The myoglobin level in meat depends on the age of the animal.

Veal comes from young calves that are less than 20 weeks old. At this young age, the myoglobin level in calves is very low compared to beef cattle. Therefore, when veal is cooked, it lacks the pink tones that would come from myoglobin and appears pale.

Chicken on the other hand has very little myoglobin Since poultry like chicken contains less myoglobin overall, cooked chicken breast meat can look similar in color to cooked veal

Key Differences Between Veal and Chicken

At first glance, cooked veal and chicken may look the same, but there are some big differences:

• Fat content – Veal contains more marbling or intramuscular fat than chicken. So veal will have a richer mouthfeel.

• Texture – Chicken breast meat is lighter and more delicate than veal. Veal has a dense, fine-grained texture.

• Flavor – Veal has a mild, sweet, delicate flavor compared to chicken. Chicken breast meat tastes lighter.

• Cooking method – Veal chops and cutlets are often pan-fried, grilled, or breaded and pan-fried. Chicken is very versatile – baked, grilled, sautéed, etc.

• Appearance of raw meat – Raw veal is light pinkish tan in color while raw chicken is pale whitish. Veal also has more marbling visible.

• Bones – Chicken bones are smaller and thinner compared to veal bones. Veal rib bones resemble beef ribs.

Tips for Telling Veal and Chicken Apart

Now that you know a bit about the major differences between veal and chicken, here are some tips for distinguishing them when cooking:

• Look at the raw meat – As mentioned, raw veal will be light tan or pink while raw chicken is more pale. Raw veal also has finer marbling.

• Examine the bones – Chicken bones are small and thin. Veal bones, like ribs and shanks, are thicker like beef bones.

• Check the fat – Veal contains more fat marbling than chicken. So if your meat contains larger fat deposits, it’s likely veal.

• Consider the cut – Veal is sold in chops, cutlets, shanks and ground just like beef. Chicken is most often sold whole or in breasts, thighs, etc.

• Read the label – When in doubt, check the label! Chicken, beef and veal must be properly labeled.

• Take a taste – Chicken has a more delicate flavor than the richer, mildly sweet taste of veal. A small taste test should help determine the difference.

Common Veal Cuts and Dishes

Now let’s go over some of the most common types of veal cuts and dishes:

• Veal chops – Usually cut from the loin or rib. Can be pan-fried, grilled, breaded and pan-fried. Often compared to chicken breasts.

• Veal cutlets – Thin, tender cuts from the leg. Often breaded and pan-fried or used in dishes like veal parmesan.

• Veal shanks – The veal shank is meaty with lots of connective tissue. Great for braising.

• Ground veal – Used to make veal meatballs, burgers, meatloaf, etc. More delicate than beef.

• Veal scaloppine – Thin, tender veal cutlets often prepared in a lemon caper sauce.

• Osso buco – A veal shank braised dish with vegetables in a white wine sauce. The marrow is considered a delicacy.

Common Chicken Cuts and Preparations

For comparison, here are some typical chicken parts and how they are cooked:

• Chicken breast – The leanest part of the chicken, often baked, grilled or sautéed.

• Chicken thighs – Dark meat, contain more fat. Great for baking or soup.

• Chicken wings – Often spilt into drumettes and flats. Deep fried as wings or braised.

• Ground chicken – Versatile like ground veal or beef. Used in patties, meatballs, etc.

• Chicken tenderloins – Tenders come from the tender muscle under the breast. Quick cooking.

• Whole chicken – Roast whole chickens are prized for crispy skin and juicy meat.

Final Tips for Cooking with Veal and Chicken

Both veal and chicken are so versatile and can be used in all types of global cuisines. Here are my final tips when cooking with either:

• Choose veal or chicken cuts appropriate for your desired cooking method.

• Don’t overcook veal or it can become dry and chewy. Cook gently to about 145°F internal temperature.

• Chicken needs to be cooked to 165°F to be safe. But avoid overcooking breast meat.

• Use a meat thermometer if you’re ever unsure if veal or chicken is fully cooked.

• Marinate veal chops or chicken in acidic ingredients for added flavor.

• Bread and pan fry, or use a sauce to keep lean meats like veal and chicken juicy.

• Substitute one for the other in recipes with similar cuts like cutlets, chops, etc. Adjust cook times.