what is the best way to cook veal?

Question

it`s so yummy on it`s own but I need to do something else with it as I eat it so often.

Answer 1

I love it too. I found this recipe for you at this Veal website... I really like veal parmigiana. Once you make the "cutlets" you can eat them in a sandwich (veal to go!) or over pasta.

Answer 2

I haven't seen veal on sale in this country for a long time. In Germany I have been served "veal" which was just "young" beef. If you mean the kind of veal which used to be imported from France, I wouldn't eat it at all, thanks!

Answer 3

PETA Knows Best

What you need is:

A Computer
A Power Supply
A Computer Desk
An Internet Browser

Directions:

Place the Computer on the Desk, plug the Computer in the power supply and go to http://www.peta.org and in the search box type Veal and you will see the truth.

Answer 4

I would put 1 egg and just a little water in a pie plate. Then on a paper plate put flour and salt and pepper and mix up good. Then put cutlets in the egg mixture and then the flour and put in frying pan. Use medium heat and brown well on both sides.

Answer 5

You put this question in the vegetarian and vegan section. We don't eat veal.

Put it in the meat section or cookery section or somewhere.

Answer 6

From http://www.factoryfarming.org/veal.htm
Veal is a by-product of the dairy industry. In order for dairy cows to produce milk, they must be impregnated and give birth. Half of the calves born are female, and they are used to replace older cows in the milking herd. The other half are male, and because they are of no use to the dairy industry, most are used for beef or veal.

Within moments of birth, male calves born on dairies are taken away from their mothers and loaded onto trucks. Many are sold through auction rings where they are subjected to transportation and handling stresses. The fragile animals are shocked and kicked, and when they can no longer walk, they are dragged by their legs or even their ears.

Every year, approximately one million calves are confined in crates measuring just two feet wide. They are chained by the neck to restrict all movement, making it is impossible for them to turn around, stretch, or even lie down comfortably. This severe confinement makes the calves' meat "tender" since the animals muscles cannot develop.

Published scientific research indicates that calves confined in crates experience "chronic stress" and require approximately five times more medication than calves living in more spacious conditions. It is not surprising then, that veal is among the most likely meat to contain illegal drug residues which pose a threat to human health.

Researchers have also reported that calves confined in crates exhibit abnormal coping behaviors associated with frustration. These include head tossing, head shaking, kicking, scratching, and stereotypical chewing behavior. Confined calves also experience leg and joint disorders and an impaired ability to walk.

In addition to restricting the animals' movement, veal producers severely limit what their animals can eat. The calves are fed an all liquid milk-substitute which is purposely deficient in iron and fiber. It is intended to produce borderline anemia and the pale colored flesh fancied by 'gourmets'. At approximately sixteen weeks of age, these weak animals are slaughtered and marketed as "white" veal (also known as "fancy", "milk-fed", "special fed", and "formula fed" veal). Besides the expensive veal which comes from calves who are kept in small wooden crates, "bob" veal is the flesh of calves who may be slaughtered at just a few hours or days old. While these calves are spared intensive confinement, they are still subjected to inhumane transport, handling, and slaughter, and many die before reaching the slaughterhouse.

Why do we love animals called pets and eat animals called dinner?

Answer 7

Replace the veal with Quorn or tofu! :)

Answer 8

Can't help you as i won't eat veal on principle , I'm not a veggie but i think the way veal calves are raised is cruel and unnatural.

Answer 9

well, since you asked in the veggie section, the only thing I can tell you about veal is that it is a young calf, snatched from its mother at birth, confined to pen with no room to move (excercise would make the meat tough) then cruelly slaughtered at 6 weeks of age. Its stomach is gutted to remove rennet, which is used for making cheese. If you have the heart to eat the little critter, knock yourself out, its your karma

Answer 10

Gently I expect, so as not to overcook that lovely milky tenderness so lovingly created by confining a living animal to a tiny crate.
You twonk.

Answer 11

Definitely Veal Parmigiana....yummmmm.....

First dip the veal cutlets in an egg and milk mixture (about 4 eggs and three tablespoons of milk) to coat....then dip it in some Italian bread crumbs, again coating the entire thing. Fry them up in some very hot vegetable oil for about 2 minutes on each side (or until they are a nice brown...but not too long or they will dry out). Then place the fried cutlets in a baking dish, top with marinara sauce and shredded mozzarella cheese and bake at 350 until the cheese is melted. DELICIOUS!!!