Rach Revisits a Favorite Recipe From Mamma Leone's: Veal Francese (2024)

FAQs

Rach Revisits a Favorite Recipe From Mamma Leone's: Veal Francese? ›

It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

What is Veal Francaise? It is a dish prepared with veal cutlets dipped in egg batter and then sauteed in a sauce made with white wine, butter, and lemon juice. There are numerous variations depending on where you live or what part of Italy the recipe you are preparing came from.

Veal production is synonymous with abuse of baby cattle. Newborn calves endure separation from their mothers and their natural source of food (cow's milk), and live for just a brief portion of their typical lifespans. To create tender meat for veal, these calves also suffer in a severely restricted environment.

Veal originated in ancient European times and became popular with the Romans, Austrians, and the French. The tender meat and lack of fat made this meat a delicacy around Europe. Veal is usually priced higher as compared to the standard cuts of meat.

In Italian cuisine, “veal” is more or less synonymous with “young tender beef raised specifically for use as meat.” In Italy, there is usually not a huge price difference between veal and beef in markets, so for many dishes, veal is preferred.

Veal in Italy. “If you are in Milan and you're talking about veal, then you are only ever talking about vitello da late, la carne bianca, bianca alla Milanese!”

Chicken Francese, Chicken Française, Chicken Francois or Chicken French is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce.

Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer.

The Italian dish vitello alla francese came to America with the great wave of immigration from southern Italy that started in the late 1880s.

What makes veal different from beef? ›

The difference between beef and veal is that beef is from older cattle whereas veal is the meat of younger cattle. 'English Rose' veal or high welfare veal has a distinct light pink colour, beef being a darker red.