Veal Milanese is an easy recipe to prepare and great for a casual dinner. You may serve it hot out of the pan or at room temperature. Serve plain or topped with a small arugula salad. If you don’t want to use veal then by all means use chicken breasts.
Another Czech dish that I grew up eating was Veal Goulash. Perfect for these cold winter nights.
I grew up in a Czech community in Lincoln, Nebraska. While Wiener Schnitzel is a German dish my mother made this dish quite often. Chilling the breaded cutlets before frying is the secret to their perfectly crisp exterior and tender juicy interior. The best way to eat this dish is...
Veal Two Ways The USDA grades veal in six different categories; from highest to lowest they are Prime, Choice, Good, Standard, Utility, and Cull. The leg is the most desirable cut because it has solid, lean, firm-textured meat. Choose milk-fed veal with a creamy pink color. Free-range veal is redder...
Grilled Veal Chops I love a thick grilled veal chop. For many of us, veal is a special treat, because it tastes so good. Veal is one of the leanest meats to eat and has the highest amount of protein of all meats. Veal is an ideal protein compliment to...
Osso Buco Osso Buco literally means “bone with a hole” and is Milanese specialty of veal shanks braised with vegetables, white wine and broth. There are two types of osso buco, a modern version that has tomatoes and the original version which does not. The original version (osso buco in...
