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.
Today was the first official day of baseball, softball and track for area high schools. The spring season, which is off to a late start, will conclude on June 19.
Last month, there was a bit of good news for athletes in these three sports. The IHSA said that "all tournaments are currently expected to conduct all rounds of competition, including a State Final. State Final qualifiers in some individual sports may be modified to better meet gathering mitigations."
