The world of veal production has grown in many aspects over the past 20 years. Through education and industry modifications, 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:
- 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.
- Grain Fed – Raised on grain, hay, or other solid foods. The meat is generally darker in color and is more expensive.
- 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 Austria, Germany, and France, Veal is a staple. In Europe, Chefs have pounded out the cutlet into Wiener Schnitzel for hundreds of years.
This month I am going to offer you a recipe for Veal Scallopini, a favorite of mine during the Fall months. I recommend using the Tenderloin. It is the best cut of meat and will give you the best results.
Veal Scallopini – Makes 6 portions
Ingredients:
- Veal Tenderloin – 1 Each (pictured above)
- Eggs – 3 each
- All Purpose Flour – 1 Cup
- Panko Bread Crumbs – 2 Cups
- Butter – 4 Tablespoons
- Extra Virgin Olive Oil – 3 Tablespoons
Method:
- Thinly slice veal evenly, season with Salt and Pepper.
- Beat your eggs and set aside, place your Flour and Panko Breadcrumbs into separate bowls and set aside.
- 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.
- 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.
- Lightly season with salt and serve immediately.
As with all proteins, please look for the freshest, never frozen veal that is hormone/anti-biotic free.
Eat Fresh and Enjoy!
