Love dishes like Chicken Parmesan or Chicken Piccata? These popular Italian meals are just as drool-worthy with another type of meat — veal. The beauty of the veal cutlet (also called scallopini) is that it can be handled just like a chicken cutlet. Pounded thin, breaded, and pan fried; baked with sauce and cheese; or topped with a sauce, such as a Marsala sauce made with mushrooms and Marsala wine or sherry, or a Piccata sauce made with white wine, butter, lemon juice, and capers. The possibilities are endless. October is National Italian-American Heritage Month, so celebrate today on Columbus Day by digging into a veal dish like our Sauteed Veal Cutlets with Arugula.
Here’s why our veal is special:
“Our veal is milk fed, humanly raised, and locally sourced. We carry all the veal cuts you could want, and if you don’t see your favorite cut just ask, and we’ll provide it, as we cut all of our veal in the store, fresh from daily deliveries six out of seven days a week,” says Fairway’s Master Butcher Ray Venezia.
Plus, buying your veal cutlets at Fairway will save you prep time, too, because our butchers pound the slices thin for you to tender perfection:
“We still hand slice and pound all of our veal cutlets the way it was done originally when going to your local butcher was the only way to purchase your meats,” says Venezia. “This is the way it’s supposed to be done.”
TELL US: What’s your favorite way to eat veal?