While female calves grow to join the dairy farm, the males present a problem with just one obvious solution: veal. As Lori Dunn, executive director of Strauss Brands, one of the largest veal producers in the U.S., puts it, "If you have a pat of butter, you are contributing to the existence of veal calves.". read more
Yes, I like Veal (milk fed calf). The Italians have a trove of heavenly veal dishes. I also like the occasional schnitzel. There used to be veal “factories” that used some inhumane production techniques. read more
Treat veal cutlets how you would any other thin, breaded cutlet (like chicken breast or pork). Season well and use a three-step breading process (flour, egg, then breadcrumbs). LaFrieda is partial to veal Milanese, made with a cutlet instead of the showier chop. read more