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!
--
Bigbazza (Barry) Oz


Yesterday is already a dream and tomorrow is only a vision, but today well
lived makes every yesterday a dream of happiness and every tomorrow a vision
of hope.

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>


--

Never trust a dog to watch your food.

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

On Thu, 30 Sep 2010 21:28:18 -0700 (PDT), Bryan
> wrote:

> 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!
> >
<snip>
> >
> > 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.
> >
I'd use dry sherry for chicken. Come to think of it, marsala is good
but cream sherry might be just as good with veal. Use whatever amount
you want. <shrug>

--

Never trust a dog to watch your food.

"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


Yesterday is already a dream and tomorrow is only a vision, but today well
lived makes every yesterday a dream of happiness and every tomorrow a vision
of hope.

sf > wrote:

>I'd use dry sherry for chicken. Come to think of it, marsala is good
>but cream sherry might be just as good with veal. Use whatever amount
>you want. <shrug>

Marsala, Madeira, Oloroso Sherry, Amontillado Sherry -- anything this
side of Fino. And capers and lemon juice. No added salt needed with
the capers. A little ground black pepper is okay.


Steve

" 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......

" Bigbazza" > wrote in
:

> 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!


Mmmmmmmm, I straight away thought of Masala and cream. Will have to look for
a recipe with them in it.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

sf > wrote in
:

> 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/g...l-marsala-reci
> pe/index.html>
>
>


Uh Ohhh!! I was thinking the same thing!!


--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Janet wrote on Fri, 1 Oct 2010 14:01:11 +0100:

> In article >,
> says...
>>
>> 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?......

> Google Wiener Schnitzel.

> We used to have an Austrian neighbour, a not-New-Man who
> could only cook one dish, his mother's recipe for VS. Once a
> year he had all the neighbours round to eat schnizeln. My
> mouth's watering just thinking about it..

Was he a Neanderthal or not? :-) The valley (Thal) was named for a
self-consciously cultured gent who changed his name from the original
Neumann to the Greek Neander

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 30/09/2010 11:54 PM, 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!

You got it. It is Schitzel. Dredge it in flour, dip in egg and then
into seasoned bread crumbs and fry lightly. It is delicious. You might
also want to try veal Marsala. You fry the veal without the egg and
crumbs and then make a sauce with mushrooms and Marsala wine.

On Fri, 1 Oct 2010 16:27:19 +1000, " Bigbazza"
> wrote:

> Also, that recipe for Veal Marsala sounds great as well......
>
<laugh> choices, choices. Please let us know what you decide to do
with them (even it it's not one of those recipes)!

--

Never trust a dog to watch your food.

On Fri, 1 Oct 2010 14:59:08 +1000, " Bigbazza"
> wrote:

> YUM, Thanks SF.....Those Veal Cutlets with Mushrooms and Cream sounds real
> nice.... :-)

I bet they would be, Barry! I do something similar with pork and
chicken. We haven't had cheap veal on the West Coast in decades. I
was able to buy kidney chops back in the day.

--

Never trust a dog to watch your food.

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.....

Shoulda bought at least 1lb... you'll be sorry.

http://www.cooksrecipes.com/veal/cla...ta_recipe.html

"sf" > wrote in message
...
> On Fri, 1 Oct 2010 16:27:19 +1000, " Bigbazza"
> > wrote:
>
>> Also, that recipe for Veal Marsala sounds great as well......
>>
> <laugh> choices, choices. Please let us know what you decide to do
> with them (even it it's not one of those recipes)!

I didn't have any veal, so I made the 'veal marsala' with pork chops for
dinner this evening)

They were *good*
--
--
https://www.shop.helpforheroes.org.uk/

"Ophelia" > ha scritto nel messaggio
> I didn't have any veal, so I made the 'veal marsala' with pork chops for >
> dinner this evening)

bistecca di maiale al marsala

"Giusi" > wrote in message
...
>
> "Ophelia" > ha scritto nel messaggio
>> I didn't have any veal, so I made the 'veal marsala' with pork chops for
>> > dinner this evening)
>
> bistecca di maiale al marsala

Don't you use bad language to me young lady... <g>


--
--
https://www.shop.helpforheroes.org.uk/

On Sep 30, 8:54*pm, " 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!
> --
> *Bigbazza (Barry) Oz
>
> Yesterday is already a dream and tomorrow is only a vision, but today well
> lived makes every yesterday a dream of happiness and every tomorrow a vision
> of hope.

How about something you probably never heard of.....Grillades and
Grits !!

http://www.hizzoners.com/southern-co...ades-and-grits

one of my favorite New Orleans thangs.

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!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Fri, 01 Oct 2010 13:21:04 -0700, JL > wrote:

> If available the veal bones are great for stock.

I miss Petrini's every time I want to make stock. They butchered on
the premises and bones in the freezer for our stock (and our dogs).
>
> 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 used to make meatloaf a lot more when there was veal to add to the
mix.
>
> I rarely use veal anymore simply because it is not available in my local
> neighborhood.

Here too. I suspect it's more available on the East coast as is duck.

--

Never trust a dog to watch your food.

On Oct 1, 3:21*pm, JL > wrote:
>
>
> I would live on chicken fried steaks if i thought it was a good idea.
>
Why is it not a good idea?
>
> Mr. Joseph Paul Littleshoes Esq.
>
--Bryan

On 01/10/2010 6:41 PM, Bryan wrote:
> On Oct 1, 3:21 pm, > wrote:
>>
>>
>> I would live on chicken fried steaks if i thought it was a good idea.
>>
> Why is it not a good idea?
>>


Because it's fried ?????

FWIW, I have never had chicken fried steak. However, I have heard of it.
I had a friend who moved to Texas back in the late 70's. When he arrived
in a small town they had a dinner in his honour and served chicken
friend steak. He raved about it.

"Brooklyn1" <Gravesend1> wrote in message
...
> 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.....
>
> Shoulda bought at least 1lb... you'll be sorry.
>
> http://www.cooksrecipes.com/veal/cla...ta_recipe.html



But but but....The two of them together weighs 680g, that's about 1 1/2 Lbs
Sheldon....:-)

I like that simple recipe 'Veal Piccata' sounds nice and simple.... Thanks.
--
Bigbazza (Barry) Oz


Yesterday is already a dream and tomorrow is only a vision, but today well
lived makes every yesterday a dream of happiness and every tomorrow a vision
of hope.

Dave Smith wrote:

> On 01/10/2010 6:41 PM, Bryan wrote:
>
> > On Oct 1, 3:21 pm, JL wrote:
> >
> >>
> >>
> >> I would live on chicken fried steaks if i thought it was a good idea.
> >>
> > Why is it not a good idea?
> >
> >>
>
>
> Because it's fried ?????
>
> FWIW, I have never had chicken fried steak. However, I have heard of it.
> I had a friend who moved to Texas back in the late 70's. When he arrived
> in a small town they had a dinner in his honour and served chicken
> friend steak. He raved about it.

The American Pacific North West was abundant with road side dinners.

I have to go back to Oregon or Idaho or Wyoming to get a good resturant
chicken fried steak and even then the whole 'road side dinner' aspect
just isnt now what it was for me as a youth.

I have never had an acceptable 'chicken fried steak" in a california
resturant.

That's why i had to learn to make them myself.

And dont even get me stared on "country fried steaks."

I suppose my second favorite food after chicken fried steak is deep
fried chicken, ham and cheese in an appropriate fritter battter.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

JL wrote:

> Dave Smith wrote:
>
> > On 01/10/2010 6:41 PM, Bryan wrote:
> >
> > > On Oct 1, 3:21 pm, JL wrote:
> > >
> > >>
> > >>
> > >> I would live on chicken fried steaks if i thought it was a good idea.
> > >>
> > > Why is it not a good idea?
> > >
> > >>
> >
> >
> > Because it's fried ?????
> >
> > FWIW, I have never had chicken fried steak. However, I have heard of it.
> > I had a friend who moved to Texas back in the late 70's. When he arrived
> > in a small town they had a dinner in his honour and served chicken
> > friend steak. He raved about it.
>
>
> The American Pacific North West was abundant with road side dinners.
>
> I have to go back to Oregon or Idaho or Wyoming to get a good resturant
> chicken fried steak and even then the whole 'road side dinner' aspect
> just isnt now what it was for me as a youth.
>
> I have never had an acceptable 'chicken fried steak" in a california
> resturant.
>
> That's why i had to learn to make them myself.
>
> And dont even get me stared on "country fried steaks."
>
> I suppose my second favorite food after chicken fried steak is deep
> fried chicken, ham and cheese in an appropriate fritter battter.
>
Ohhh....how could i forget ....callzone! (sp?)

Stuffed pizza?
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sat, 2 Oct 2010 12:58:27 +1000, " Bigbazza"
> wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> 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.....
>>
>> Shoulda bought at least 1lb... you'll be sorry.
>>
>> http://www.cooksrecipes.com/veal/cla...ta_recipe.html
>
>
>
>But but but....The two of them together weighs 680g, that's about 1 1/2 Lbs
>Sheldon....:-)

Then they're too thick to be called cutlets

>I like that simple recipe 'Veal Piccata' sounds nice and simple.... Thanks.

For picatta you want a cutlet no more than 3/16" thk, and about 2" x
3", like 7-8 to the pound... and never pound veal, never pound any
meat except during sex. Meat mallets should be outlawed, for thin
learn to use a knife... pounding your meat does not tenderize, it only
extracts juices, and makes it sore! LOL