Two of my cooking teachers told me (years ago) that in fact, veal has little taste on its own. Rather, it has mostly texture, and of course, any sauce put on it.
This argument strikes me as very plausible, and I'm not really sure if I taste anything reasonably distinctive, when I've eaten veal. By analogy, if you're making chicken soup, the classic starting ingredient is "an old stewing hen", because the longer it's lived, the more flavor it has (and of course, the tougher it is). And, interestingly, you rarely see a recipe for a simple piece of broiled, stewed, or fried veal.
What do others say?