The world of Veal production has grown in many aspects over the past 20 years. In the 1980′s many of the worlds animal protection groups published graphic pictures of baby cows tied to posts, or stuffed into tiny crates. As a result the sales of Veal plummeted. Since then thru education and pressure on the industry many positive changes have been made to make this a popular choice among diners around the world.

     The options for Veal have also grown over the years, today there are three different options for you when you speak to your local Butcher:

1. Milk Fed – These Cows are on a Milk diet or a Milk supplement, there meat is creamy Pink with a Velvety appearance. This is very popular with Chefs in restaurants, as it is easy to cook with and is appealing to the eye.
2. Grain Fed – Raised on Grain, Hay or other solid foods. The meat is generally darker in color and is more expensive.
3. Free Range – The way everyone wants baby Cows to be grown, wandering free in the pasture with no Hormones or Anti-biotics. The meat is a rich Pink color, and usually is lower in fat content.

     In European countries such as Italy, Germany and France, Veal is a staple. In using Veal, Germany has pounded out the Cutlet into Wiener Schnitzel for centuries. In North America we use Veal in a very popular American-Italian dish – Veal Parmesan. As a Chef, I use the Veal Shank to make Osso Bucco, one of my favorite dishes during the Winter months.

However this month I am going to give you a recipe for Veal Scalloppini, a favorite of mine during the Fall months. You can use the Cutlet, however I recommend using the Tenderloin. It is the best cut of meat and will give you the best results.

Veal Scalloppini – Makes 6 portions

Ingredients:

• Veal Tenderloin – 1 Each
• Eggs – 3 each
• All Purpose Flour – 1 Cup
• Panko Bread Crumbs – 2 Cups
• Butter – 4 Tablespoons
• Extra Virgin Olive Oil – 3 Tablespoons

Method:

1. Thinly slice Veal evenly, season with Salt and Pepper.
2. Beat your eggs and set aside, place your Flour and Panko Breadcrumbs into separate bowls and set aside.
3. Place 1 slice of Veal in the Flour and pat off the excess, put into the Egg mixture and let excess drip off and set into Panko and gently press Panko into Veal on both sides. Set aside on a plate and repeat with remaining Veal.
4. In a Saute pan over medium heat, add Butter and Oil. When Butter is melted add your Veal. Cook for 30 seconds or until golden brown and turn it over. Cook for 15 -20 seconds or until golden brown, remove and put on a paper towel. Repeat cooking procedure, do not stack Scallopini.
5. Lightly season with Salt and serve immediately.

As with all protein’s, please look for the freshest, never frozen Veal that is Hormone/Anit-biotic Free. Eat Fresh and Enjoy!