Veal is as expensive a meat as you might think. It is usually sold ground and often in the form of cutlets. It is very tender. It cooks quickly and has wonderful flavor.
Veal is the meat of calves; most veal comes from young males of dairy breeds because these are surplus to the industry's requirements. Veal has been an important ingredient in Italian and French cuisine from ancient times.
I totally understand that such meat may present a dietary problem for some people and in that case one can substitute using soy patties.
Believe me when you are cooking veal parmesan... Oh, the anticipation when the family knows that's what's for dinner. Begin by preparing a liquid coating of egg and milk whisked together in a bowl. Take a plate and cover with dried bread crumbs, adding dried herbs: rosemary, mint and oregano and some basil. The procedure is thus: bath the cutlets in the liquid coating and then gently pressed into the bread crumbs (both sides).
Before you start to cook the cutlets, prepare either a side of boiled potatoes to be mashed or polenta (see brainy archives for polenta recipe). Take a skillet and drizzle in olive oil and a dollop of fresh creamy butter. Once it starts to melt and bubble, lay in the cutlets, adding a bit more olive oil as needed to keep them from burning. On med heat, brown both sides and then cover for 6-8 min. on low heat. Uncover and add fresh homemade tomato juice which I happened to make just the other day about 1/2 cup. Cover again for 4 min. and then uncover to lay over the top large slices of mozzarella cheese. Cover again to melt the cheese.
Get ready to serve! Placing the cutlets on a serving plate and leave the potatoes (hand mashed) or polenta in the pot -homestyle!
~ Tutti a Tavola! ...Feast as if you are abroad!
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