Well, to be fair, the newborn calves were probably going to ulcer their stomach lining away anyway when they figured out what happened to all the older kids.

chris wrote:I've never eaten veal for that reason, and I stopped buying "regular" cheese after I learned that the stomach lining of newborn calves are used to make it.

Pussy.

Bruce

Ice Cream Jonsey wrote:Why? It's delicious. Is it a quality of life issue? I'm sorry that they become less tasty if they are out jumping over fences or whatever it is they would do, but they wouldn't be alive in the first place if not for how they taste when tender.

I don't like the principle of a calf being born, then immediately slaughtered for food. "Sorry there Elsie...you just gave birth to a calf, but we're gonna take it away for cutlets".

I've never eaten veal for that reason, and I stopped buying "regular" cheese after I learned that the stomach lining of newborn calves are used to make it. Luckily, I did find one make of cheddar that doesn't use animal rennet (the technical name for the lining), so I'm still enjoying grilled cheese sandwiches.

Bugs wrote:I'm with Chris... I at least want the thing to have a CHANCE of escape. Call it a hunter/gatherer instinct.

By the way, if you were raised from birth in a small cage and unable to move, I would eat you.

I've never cooked veal before in my life, and only ordered it at a restaurant once ever. However, not only will I cook anything once, but the person I'm cooking for is rather fond of it. Besides, one can substitute flat/pounded chicken breasts into anything that calls for veal scallopini at will.

But then "veal" wouldn't exist!

I'm with Chris... I at least want the thing to have a CHANCE of escape. Call it a hunter/gatherer instinct.

Why? It's delicious. Is it a quality of life issue? I'm sorry that they become less tasty if they are out jumping over fences or whatever it is they would do, but they wouldn't be alive in the first place if not for how they taste when tender.

You people eat veal? Disgusting. I'm a carnivore of the first order, but I've NEVER eaten veal as a matter of principle.

bruce wrote:Wetting the meat makes the breading soggy.

BAAAH-HAA-HAHAHAHAH!!!!!!

Vitriola wrote:I can see this being made here sometime in the next week or 2. Do you really like the egg batter? I tend to find that I prefer everything that uses egg better if I just wet the meat and coat it in the flour/whatever mixture without egg. I assumne this can also be used as rather a base for veal parmigiana?

Wetting the meat makes the breading soggy. The egg batter makes it crisp up nicely and helps the breadcrumbs stick.

This does indeed work for veal parm, but use Italian seasoned breadcrumbs, with oregano and a little bit of garlic, instead.

Bruce

I can see this being made here sometime in the next week or 2. Do you really like the egg batter? I tend to find that I prefer everything that uses egg better if I just wet the meat and coat it in the flour/whatever mixture without egg. I assumne this can also be used as rather a base for veal parmigiana?

Ingredients:

1 lb veal scallopini
1 stick butter
1 egg
1 C flour
1 C breadcrumbs
1 T milk
1 lemon
salt
pepper

Cut the lemon into as many wedges as you have pieces of veal.

Put flour in a bowl; season with salt and pepper (not a lot).
Put breadcrumbs in a different bowl and season with salt and pepper (still not a lot).
Put egg in a third bowl. Beat lightly. Then beat in the tablespoon of milk.

Pound the shit out of the veal with a tenderizing hammer. Pat it dry on both sides with a paper towel.

Take each piece of veal and dredge it through the flour and then toss it back and forth from hand to hand until it's thoroughly coated with flour but there's no excess flour on it.

Then dip it in the egg and squoosh it around until all surfaces have egg on them. Hold it over the bowl and squeegee the excess egg off with your fingers.

Then dredge it through the breadcrumbs until it's coated everywhere with them.

Repeat for each piece of veal, and then let them sit for at least 15 minutes.

Melt the stick of butter in a skillet. Get it hot, but don't burn the butter.

Sautee each piece of veal in the butter--it only needs a couple of minutes on each side. Put each piece on a plate as it's done.

Squeeze the lemon over the veal. Toss your side dish--potato salad works well--onto the plate, and give to someone to eat.

Eat the last piece yourself.

Bruce