On 05/09/2015 1:35 PM, Ed Pawlowski wrote:
> On 9/5/2015 2:59 PM, gtr wrote:
>> I have a recipe I want to try from "La Cuisine - Everyday French Home
>> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
>> do you get them? Buy and slice veal leg myself and hammer it out, or
>> what? Similarly I'm not quite sure how one manages to get chicken or
>> pork cutlets either.
>>
>> I snooped around at various stores, particularly those that claim great
>> meat deparments (locally Stater Bros. has that reputation), but came up
>> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
>> that says they always have veal cutlets on hand, but they're a bit of a
>> shlep from my house.
>>
>
> I hardly ever see them in the stores, probably due to the high price
> good ones fetch. Substitute chicken breast of thin cuts of pork loin.
> You can pound them thin if you like.
>
An impecunious Jewish friend, going through a divorce from hell, fed her
kids pork, telling them it was veal.
Graham