On Sep 30, 11:10*pm, sf > wrote:
> On Fri, 1 Oct 2010 13:54:56 +1000, " *Bigbazza"
>
> > wrote:
> > Any Recommendations for Veal Cutlets?..... I've never cooked them
> > before..... I have been seeing them at the supermarket for a long time, but
> > only bought 2 yesterday.....
>
> > Are they cooked in egg and breadcrumbs like you do with Lamb cutlets?.......
> > As Veal is actually young beef, I would never have thought to 'Crumb' Beef
> > Steak before!
>
> I am not wild about food that is breaded and fried,

Mmmm. Breaded and fried.

> so I'd make a recipe similar to this - *but I'd use sour cream instead of cream
> http://southernfood.about.com/od/vea.../r/r90410b.htm

Keep the cream, just lose the green onions.
>
> unless I found something looked more interesting... like veal marsala.
> <http://www.foodnetwork.com/recipes/g...veal-marsala-r...

That looks very good, but the only thing that would make chicken
marsala better is to reduce or eliminate the marsala.
>
>
--Bryan