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  2. Veal - Wikipedia

    en.wikipedia.org/wiki/Veal

    Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, ...

  3. List of veal dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_veal_dishes

    This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves , in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. [ 1 ]

  4. Wiener schnitzel - Wikipedia

    en.wikipedia.org/wiki/Wiener_schnitzel

    In 1887, E. F. Knight wrote of a Wiener schnitzel ordered in a Rotterdam cafe, "as far as I could make out, the lowest layer of a Wienerschnitzel consists of juicy veal steaks and slices of lemon peel; the next layer is composed of sardines; then come sliced gherkins, capers, and diverse mysteries; a delicate sauce flavours the whole, and the ...

  5. Ossobuco - Wikipedia

    en.wikipedia.org/wiki/Ossobuco

    Ossobuco served with risotto. This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. [5]

  6. Beef brain - Wikipedia

    en.wikipedia.org/wiki/Beef_brain

    Still Life with a Calf's Head by Sebastian Stoskopff Cervelle de veau. Beef brains and veal (juvenile beef) or calf's brains are used in the cuisines of France; Italy; Spain; El Salvador; Mexico, etc. where they are called sesos in Spanish and are eaten in tacos and quesadillas; Pakistan and Bangladesh also in parts of India like Kolkata and Kerala, where they are known in Urdu and Bengali as ...

  7. Veal Schnitzel (Wiener Schnitzel) Recipe - AOL

    www.aol.com/food/recipes/veal-schnitzel-wiener...

    Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream.

  8. Schnitzel - Wikipedia

    en.wikipedia.org/wiki/Schnitzel

    The Rahmschnitzel version is made with either veal or pork and topped with a cream sauce, sometimes including mushrooms. The cordon bleu variant of schnitzel – two slices of schnitzel (or one with a pocket) filled with cheese, typically Emmentaler or Gruyere, and a slice of ham – is also popular in Switzerland.

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