Photo Gallery | Rockets best Spartans in homecoming showdown

Unity senior Jonah Sullivan stands with his parents for photos during Friday Senior Night recognition at Hicks Field.

Photo: PhotoNews Media/Clark Brooks

Rocket lineman Michael Jancola hugs his mother during the senior recognition festivities before the start of Unity's homecoming football game against St. Joseph-Ogden.

Photo: PhotoNews Media/Clark Brooks

St. Joseph-Ogden's Keaton Nolan is wrapped up by Unity's Grant Albaugh and Austin Langendorf during first quarter action of their Illini Prairie Conference matchup on April 9. The Rockets defense held SJO scoreless the first half on its way to a 48-16 homecoming victory.

Photo: PhotoNews Media/Clark Brooks

Unity's Logan Jones dives into the end zone to bump his team first half lead to 27-0 over the Spartans in the second quarter.

Photo: PhotoNews Media/Clark Brooks

Enjoying a beautiful spring evening of high school football, Rocket student fans stand along the fence in the west end zone cheering their team on to victory.

Photo: PhotoNews Media/Clark Brooks

A member of the Rockets Dance Team performs with the troupe during halftime while the Unity football retired to the locker room at the intermission with a 28-0 lead over the visiting Spartans.

Photo: PhotoNews Media/Clark Brooks

Chased down the field by Unity defensive back Logan Jones, St. Joseph-Ogden's Jackson Rydell celebrates the first touchdown of he game for the Spartans. SJO would score one more time and tack on a safety in the second half but it wasn't enough to overcome the four TD deficit earned earlier in the contest.

Photo: PhotoNews Media/Clark Brooks

With 6:41 to play in the third quarter, 6'4", 271-pound running back Lane Innes head for the end zone for a Unity touchdown in the third quarter. The score widen Unity's lead over SJO, 41-6.

Photo: PhotoNews Media/Clark Brooks

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Food | Kick it up a notch for dinner with Buffalo Veal sandwiches

(Family Features) -- Figuring out what to eat at home after a high school baseball or softball game can seem like a tall task. If you pandemic menu is stagnate and in a rut, why not try serving your hungry family a delicious buffalo veal sandwiches.

On those busy evenings when brainstorming a meal the whole family agrees on seems like a tall task, turning to a versatile protein can open a bevy of options. The next time your loved ones are stuck in a dinnertime rut, discover the versatility of veal to present a list of new meal possibilities.

Veal, meat from a male calf up to 16 to 18 weeks old. These calves are traditionally considered a byproduct in the dairy industry since they cannot contribute to actual milk production. The calves are raised separately and fed any grains or grass to give their meat a delicate texture and pale color. The age and the way the young calves are fed makes a difference in the meat. Beef, the red meat from older animals, is dark and redder in color.

Milk-fed veal from calves up to 12 months old is more delicate than veal from formula-fed calves up to 4 months old. Veal also has no marbling, and the small amount of fat covering is firm and white.

Pairing your favorite traditional mealtime flavors with veal can allow you to uncover family-friendly dishes with familiar taste. Add excitement to your weekly menu with a recipe like these Crunchy Buffalo Baked Veal Cutlet Sandwiches, which offers the classic combination of Buffalo sauce and blue cheese in a dish that requires less than an hour in the kitchen.

Thin veal cutlets are dredged in flour, hot sauce and breadcrumbs before hitting the oven. Once baked, the cutlets are added to your favorite type of roll and topped with blue cheese broccoli slaw and as much additional Buffalo sauce as you desire for a flavor-packed meal your loved ones can savor together.

Crunchy Buffalo Baked Veal Cutlet Sandwiches

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

1 package broccoli slaw
1/2 cup blue cheese dressing
1 teaspoon salt
1 teaspoon black pepper
1 cup flour
4-6 tablespoons butter, melted
1/3 cup Buffalo-style hot sauce, plus additional for serving, divided
1 cup panko breadcrumbs
3/4 cup blue cheese crumbles
8 veal cutlets, pounded about 1/8-inch thick
4 sub rolls

Preheat oven to 400 F. Line rimmed baking sheet with parchment paper; set aside.

In medium bowl, using tongs, lightly toss broccoli slaw and blue cheese dressing.

In shallow bowl, stir together salt, pepper and flour.

In separate shallow bowl, whisk melted butter and hot sauce until combined.

In bowl of food processor, pulse panko and blue cheese crumbles until combined. Transfer mixture to plate.

Pat veal cutlets dry with paper towels. Dredge one veal cutlet in seasoned flour then coat with hot sauce and butter mixture. Place cutlet on top of panko blue cheese crumbs and gently press down to coat one side. Turn cutlet over and press down again gently to coat, including edges. Place on prepared baking sheet. Repeat with remaining cutlets

Bake 10-15 minutes, or until internal temperature reaches 160 F.

Cut rolls in half, add two cutlets per roll, top each with broccoli slaw mixture and drizzle lightly with Buffalo-style hot sauce.

The chef in your house can find more ways to discover veal’s versatility at Veal.org.