638271 Tue Jul 21 10:19:03 -0700 2009 5 31 Home Cooking 0 4877471 I've avoided eating veal for years, basically since I learned about the treatment of the calves. However, I have been talking to a vendor at my local farmer's market who told me all about how their calves are raised, explained that most of the males can't grow up anyway because there just can't be that many bulls, etc. So, I have decided to give it a try by purchasing from her. My husband is so thrilled that I'll finally cook him veal, but my question is, what should I do? I have found a lovely-looking recipe for pan-fried chips with a mustard cream sauce, but I want to keep my options open. Also, to what temperature do people recommend I cook them? I'm guessing I'll aim for medium - does the ideal temperature differ from steak? Tue Jul 21 10:19:03 -0700 2009 87249 katecm 1 4877497 My favorite Veal Chop is the Long Rib Bone Chop, then the Veal PorterHouse(Loin). * Veal Chop Voldastana...Fontina/Mozzarella Cheese, Prosciutto and Demi-glase...side of sauteed spinach. * Veal Chop Parmigiana * Veal Chop Oreganata...herb crusted, grilled....served with lemon and olive oil I prefer my Veal Chops the same as my steak temperatures....medium-rare for grilled chops....medium for other recipes. Tue Jul 21 10:28:27 -0700 2009 4877471 123497 fourunder 1 4877532 I generally avoid veal for the ethical concerns you cite (by the way, a male calf can be castrated and allowed to mature into a steer, which maximizes the amount of meat yielded by taking its life), but also because it has a very mild taste which, IMO, doesn't justify the expense. A liberal hand with garlic and other seasonings is needed, so go for a recipe with bold flavors. Tue Jul 21 10:38:26 -0700 2009 4877471 159317 greygarious 1 4878113 Love veal. Your veal chop recipe is classic. Like pork, they have very little fat so it's easy to overcook them. A nice rosy pink in the center is medium. It should still be juicy. Another option is to buy the scallopini, which are cutlets taken from the leg. They saute up very quickly, 1-2 minutes a side, and go with a variety of pan sauces. Francese & Milanese are breaded cutlets, the french add a butter - lemon sauce. Piccata is one of my faves - lemon, butter & capers & parsley, just wonderful. Love Parmesan, Marsala & saltimbocca too. Veal cooks up more tender than chicken, just has a better flavor in my opinion. Your farmer is right, there's not much room to have multiple bulls in a herd, castrated or not. Reason why veal is so much cheaper & plentiful in Europe. Tue Jul 21 13:12:43 -0700 2009 4877471 90755 Phurstluv 1 4878554 I am an unapologetic carnivore. And I am really annoyed by the pseudo concern of the poor little calf. Come on, if people didn't eat it, they wouldn't sell it. I LOVE VEAL. I get the Porterhouse veal chops at my butchers. Bring them to room temperature and give them a good seasoning with salt & pepper. Drop them on a well oiled and very hot grill. How long to cook depends on the thickness - of course, but I usually have the butcher cut them about 1 1/2 to 2 inches thick. Grill to medium rare to medium. Do Not Overcook. Take them off, let them rest and then give them a good dollop of seasoned butter. Enjoy without shame! Tue Jul 21 15:24:02 -0700 2009 4877471 1095281 Salty_Loves_Sweet 2 4879086 Thanks for being the one to say it. I get flak all the time. Again, look at Europe - it's cheap and plentiful b/c it's delicious. Tue Jul 21 18:52:55 -0700 2009 4878554 90755 Phurstluv