How do you get a tender, sumptuous steak? You could use a mallet to take the toughness out of a cheap steak. Alternatively, you could skip that step entirely and grab a piece of delicate veal instead.

Pan-seared veal roast is this, like, super special thing at Italian tables. You know, especially on those relaxed Sunday ...

I first became acquainted with this dish many years ago when I visited Lucca, Tuscany where I cooked for a few days with Nonna, the 70-year-old grandmother chef, at the Antico Locando, a little ...

In a pan, melt equal parts olive oil and butter. Pan-sear the cutlets after shaking off excess flour until the edges are brown. Remove the veal to a plate and deglaze the pan with white wine and ...

Whether you find it ethical to eat veal or not, there’s no denying how good it tastes. Saddled with some extra ground veal that you’re trying to use? Though in most situations you can use ground veal ...

Place flour on plate. Season with salt, pepper to taste. Dip cutlets in flour, making sure both sides are coated. Shake off extra flour. Heat nonstick skillet over medium-high heat. Spray with olive ...

Recently, I set out to buy a simple veal breast -- a succulent cut my family had always enjoyed and that I'd never had trouble finding at my usual market. This time was different. As it turned out, my ...