This Thanksgiving Weekend,
Turn Any Meal Into A Feast With
Milk-Fed Veal
LOS ANGELES - (BUSINESS WIRE) - November, 2006 -- Surprise and delight your guests this Thanksgiving by serving them a delicious gourmet entree, an Italian herb crusted milk-fed veal roast or a veal classic, Saltimbocca.
Elegant, lean and versatile, milk-fed veal is the perfect change of pace meal for turkey-ed out guests. Possessing subtle flavor and velvety smooth texture, veal offers endless creative opportunities to reflect your gracious good taste and bring smiles at the dining room table.
Veal USA, a Canton-Pa. based organization, that promotes the delectable and nutritious benefits of veal, has several easy and elegant milk-fed veal menu suggestions. And, because "People really don't expect you to serve veal to them at home... it's so "out" that it's actually cool," according to bestselling cookbook authors, Chris Schlesinger & John Willoughby.
One worry-free, work-free holiday solution, from Veal USA, is an oven-ready, pre-seasoned milk-fed veal shoulder roast. With its savory seasoned Italian herb crust, tied and ready to roast, you are guaranteed a delicacy that is tender, succulent and delicious. As the veal roast cooks, it releases an enticing aroma and a mouth-watering gravy that will delight your guests and all their senses.
For those who prefer a little more challenge and a lot of praise, there's
Saltimbocca, which means "jump in the mouth" because of the inevitable taste bud sensation it creates. Veal Saltimbocca brings all the panache and sophistication of a fine Italian restaurant right into your own home. Here's how easy it is to prepare.
2 lb milk-fed veal cutlets or scaloppine
3-4 tablespoons butter
2 tablespoons minced fresh sage or 1 teaspoon dried sage
1/2 cup medium sherry
1/4 lb sliced paper thin prosciutto
6 oz plain or smoked mozzarella (optional)
Preheat oven to 350o.
With meat mallet, pound cutlets until about 1/4 inch thick.
Sprinkle cutlets with sage on both sides.
In large skillet over medium high heat, melt butter and cook cutlets until
lightly browned on both sides. Layer prosciutto and cheese over cutlets.
Roll each cutlet or fold in half. Secure with a toothpick. Place in baking
dish.
To drippings in skillet, add sherry and stir to loosen brown bits. Pour over meat.
Bake 10 minutes.
Makes 6-8 elegant servings.
For real milk-fed veal, ask your butcher for Lido Veal.
