Veal Cutlets

Like many people interested in where their food comes from, I didn't eat veal for quite a long time. Then I found a farmers raising veal without cages and confinement, simply selling the meat that came from culling the herd of extra calves. The resulting "red veal" or "vitello" (two names I've seen such veal sold as in order to differentiate it from the white color of confinement veal) has terrific flavor and is still plenty tender. These cutlets are a classic (and delicious) way of preparing veal. I like them with a Simple Arugula Salad.

Want less bread? Try Veal Scallopini With Capers.

See Also

Veal Scallopini

Dutch Veal Croquettes (Kalfskroketten)

How to Make a Wiener Schnitzel (Video)