Bigbazza wrote:
>
> " Bigbazza" > wrote in message
> ...
>
>>
>> "sf" > wrote in message
>> ...
>>
>>> 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, 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
>>>
>>> unless I found something looked more interesting... like veal marsala.
>>> <http://www.foodnetwork.com/recipes/giada-de-laurentiis/veal-marsala-recipe/index.html>
>>>
>>
>> YUM, Thanks SF.....Those Veal Cutlets with Mushrooms and Cream sounds
>> real nice.... :-)
>> --
>> Bigbazza (Barry) Oz
>>
>
> Also, that recipe for Veal Marsala sounds great as well......
>
>

If available the veal bones are great for stock.

They seem to me to add a rich, velvety fullness almost a texture more
than a flavor to a beef & veggie stock. Similar in effect to oyster
mushrooms imo.

And of course using the ground veal with beef & pork in a meat loaf is
very good also.

I rarely use veal anymore simply because it is not available in my local
neighborhood.

But i do like a good schnitzel, those people here familiar with my
rantings of the last 10 years or so might recall how often i have
praised the schnitzeled meats.

I would live on chicken fried steaks if i thought it was a good idea.

And as far as a sauce, garnish or side dish goes, a nice white wine
reduction sauce made from the pan juices the meat was schnitzled in, or
a nice bit of butter (compound or herbed) & lemon.

I rarely 'garnish' a dish or a plate of food, unless its for guests and
i don't serve veal to myself any more, much less guests. Though match
stick potatoes, peas or asparagus make a nice side to the veal.

A restaurant i used to routinely patronize had breaded veal cutlets on
the menu that came with a glass of the house made tomato juice. Small
green salad as a side and a bowl of soup iirc.

If i were serving alcohol with the veal schnitzel i would probly serve
it with a good dark beer.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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