Kind of answering my own question - but it just came to mind that for Schnitzel I've just made plain breaded Wiener Schnitzel, not anything more elaborate like Jaegerschnitzel, so if you have recommendations along those lines I'd appreciate them, too.

Do you also have the shank end? With bone in?

~Ann

No bones. Here it is, still cryovac'd. (Tonight's dinner plans changed, so I'll be addressing this tomorrow.)

It's out of season, but we have lovely baby asparagus, I assume from the Southern Hemisphere or hot houses. Do you? The only veal I've ever really liked was the schnitzel in Germany and Austria that they make in the Spring with layers and the asparagus, whatever that's called. But there's all kinds of things you can do.

If you're sure with a knife, and it's sharp enough, you can butterfly it and make roulades. I'm thinking it would be great with brown rice, antique olives, plums or prunes, thyme and pimento or other mild red pepper. Eggs or cheese to bind, or flaxseed or chia goo. Or the same thing with toasted basmati, feta, dried apricots, basil and pistachios. If you want to get fancy, you could do a fruity wine reduction.

You could make juliennes, dredge in flour and flash fry and serve in a haystack with julienned carrots, turnips, and broccoli stalks, microgreens and a light rice wine vinegar dressing.

You could make jack-o-lantern schnitzel and use the trimmings to make peppery veal popcorn. Serve with Camembert or other not too strong but pungent cheese, arugula, and supremed mandarins.

Poached and served on a bed of cassoulet, for a "white" meal.

Layer with eggplant and peppers, and béchamel for a twist on moussaka.

Use as the base for eggs Benedict instead of the ham.

Okay, now I'm just hungry....

Have fun!

I'm intrigued - what's an antique olive?
Blanquette de veau.
Roast - Roti de veau Orloff. slice not quite through. Between each slice put a slice of Comte cheese and a slice of bacon. Tie and roast
Paupiettes.
Roti aux pruneaux - slice a roast and line up stoned prunes, roll, tie and roast.

I prefer veal cutlets cut about 1/2" thick rather than the 1/4" that now seems to be the standard thickness in the U.S. For schnitzel, the proportion of meat to breading seems more harmonious.

For the thinner slices, I make 1/8" cuts around the edges to keep them flat during sautéing. If you'd be interested, I have a recipe for an interesting dish called Veal Scallops California - veal topped with tomato and avocado slices and melted Fontina cheese.

My all-time favorite veal preparation is Veal Oscar - veal cutlets topped with asparagus, lump crabmeat and a drizzle of Berrnaise sauce.

With veal cubes, I most often make a veal stew with marjoram or veal cacciatore with peppers, onions, mushrooms, red wine, tomato sauce and herbs.

Enjoy that luscious-looking veal and let us know what you end up doing with it.

Antique olives are the ones from the older trees. Low hybridization. There are also ancient olives which are just a bare skin of flesh over a small round pit. Antique olives have more complex flavor than modern hybrids, in my opinion, but don't shout, "Make way for OLIVE!!!" and bop you on the nose with pungency.

What is a good recipe for veal not to taste like chicken?

Or

What is a good recipe for chicken to taste like veal, so I don't have to pay veal prices?

Half serious questions. :-)

dcarch.

This is a bit off topic for cutlets, but I was reminded of a terrific Veal Stew that I used to make. The recipe is from a cookbook author who was one of my 80's favorites. Having been exposed to more flavor profiles now, I might add some smoked paprika for enhanced flavor.

Veal Stew a la Marlene Sorosky

Mushrooms-frozen or fresh (multiple types), Sliced
ü cup vegetable/olive oil
2 ý lbs Veal Stew Meat (leg or shoulder, cut into 1 /12-2 inch cubes)
1 Large onion chopped
3 cloves of garlic, finely minced
1 Tblsp Paprika
1 teaspoon salt
ü to ý teaspoons freshly ground pepper
Grated orange peel from one orange
1 teaspoon dried thyme leaves, crumbled
1 can (28oz) of whole tomatoes, drained partially
1 cup dry white wine
1 package of frozen peas (10oz.)

Chop onions and mince garlic. In large, heavy saucepan heat the oil. Sauté the veal over high heat until brown on all sides. This will need to be done in batches, do not overcrowd the pan. As each batch is browned, remove it to a bowl. Reduce heat and add the chopped onion and garlic. Cook until the onions are tender but not brown. Stir in the paprika, salt, pepper, orange peel and thyme. Return meat to the pan and add the tomatoes, breaking them up with your fingers. Add the wine and the mushrooms. Stir well, cover and simmer over low heat for 1 ý- 2 hours or until the meat is tender, stirring every 10 to 15 minutes.
Add the peas 15 minutes before serving!!

The stew may be refrigerated up to two days or frozen. To freeze, cool it and place in an airtight container. Defrost at room temperature and reheat in a saucepan over moderately low heat until heated through.

Serve with a salad and crusty bread, plain noodles or noodle pudding.

Veal Cordon Bleu is a favourite here....just made it Sunday!

Veal cutlets pounded thin and stuffed with ham, swiss cheese and a slather of dijon mustard. Then beaded with the typical schnitzel mix, flour, egg, bread crumbs....all seasoned of course : )

YUM!

Dcarch, I think it's easier to make pork taste like veal than chicken, especially if it's overwhelmed by other flavors in a dish like veal Parmesan or Marsala. Some Italian restaurants have been doing it for years. ð±

This post was edited by ruthanna on Wed, Oct 29, 14 at 18:02

Wow, lots of great suggestions - thank you all so much; I will definitely work off of these ideas.

So, I sliced it all up tonight and discovered that it's not quite as straightforward as slicing bread but I ended up with very little waste. Actually I ended up with zero waste, if frying up the silverskin with bits attached, and negligible fat, then chopping up and feeding to a very happy dog is not considered waste.

Tonight's meal was the original plan, Joy of Cooking's version of saltimbocca which is folded up packets of veal with prosciutto, mozzarella, and sage within. Haven't made this in many years. Served with orzo "risotto" and veg.

p.s. Dcarch - I "half-seriously" get where you're coming from, but do think that veal has a taste and texture of its own. Kind of like lobster: can you successfully sub shrimp in many applications? Sure, and it's a lot cheaper, but it's not exactly the same.

p.p.s. Plllog - thanks for the clarification re antique olive. I googled it and came to the conclusion that it was a font, and wasn't quite sure how to incorporate that into a meal. ;)

p.p.p.s. Ruthanna - "too thin" is exactly why I bought the whole thing to cut up myself. I'd love to see the "California" recipe if you're able to copy/paste. My wife doesn't "do" avocado but we could work around that.

This post was edited by foodonastump on Wed, Oct 29, 14 at 22:27

Your dinner looks delicious!
Where can I find antique olives? On the net, I only found a font!

Not sure who posted this originally but I copied it from this forum.

Veal Calvados
from The Commander's Palace New Orleans Cookbook
by Ella and Dick Brennan

Serves 4

8 veal tenderloins or cutlets (about 1/2 inch thick, 2 1/2 ounces each)
2 tsp Creole Seasoning Mix*
All-purpose flour
3 Tablespoons unsalted butter
8 apple rings, 1/4 inch thick each
1/2 cup diced peeled apple
1 cup diced onions
1/4 cup coarsely chopped shallots
2 oz Chablis
3 oz Calvados
10 Tablespoons heavy cream
3 oz demi-glace
Freshly ground black pepper to taste

Sprinkle veal with creole seasoning, then dredge lightly in flour. Heat butter in a saute pan; when bubbling, add veal and saute until lightly brown on both sides, turning once. Add apple rings to butter in pan and fry for about 1 minute on each side. Apple rings should remain crisp. Remove rings.

Add to pan the diced apples, onion, shallots, Chablis, and Calvados. Stir gently over low heat. Remove veal and keep warm.

Whisk cream and demi-glace into sauce in pan and bring to a simmer, whisking constantly. Return veal to pan and cook over low heat, uncovered, until tender. About 10 minutes. Do NOT put apple rings in pan.

To serve: Arrange veal on top of apple slices and keep warm. Reduce sauce to the consistency of thin cream sauce. Add a pinch of black pepper. Spoon sauce over veal.

Creole Meat Seasoning
1 cup salt
3/4 cup powdered garlic
3/4 cup freshly ground black pepper
1/2 teaspoon cayenne pepper -- or to taste
1/4 cup paprika
Combine.

This post was edited by moosemac on Thu, Oct 30, 14 at 8:47

Your dinner looks wonderful, FOAS.

Here's the recipe I mentioned. It's from an old cookbook called Princess Cruises Cuisine.

VEAL SCALLOPS CALIFORNIA

8 veal scallops, 3 ounces each, from the top round
1/3 cup flour
Salt and pepper to taste
2 Tbs. butter
1 garlic clove, finely chopped
2 oz. dry Marsala wine
8 slices fresh ripe tomato
2 ripe avocados
4 thin slices Fontina cheese, halved
4 fresh basil sprigs

Lightly flour veal and season. In a large skillet, melt the butter and saute the veal, 3 minutes on each side. Set aside.

In the same pan, saute the garlic, add wine and cook until it is reduced by half. Set aside. Top scallops with tomato slices, 1 per piece. On top, place 2 or 3 thin slices of peeled avocado and then 1 piece of cheese.

Under the broiler, let the cheese melt. Pour the sauce on the bottom of the serving platter and place veal on the sauce. Garnish with the basil sprigs and serve.

There 's a recipe and pic of Veal Oscar near the bottom of this CF thread.

Also, some time try making your favorite Veal Marsala recipe, substituting Madiera for the Marsala.

Here is a link that might be useful: Veal Oscar