Osso Bucco is a delicious staple in traditional Milanese cuisine. It is usually served with polenta or risotto alla milanese.
Veal Tenderloin’s subtle mild flavor is easily enhanced with white wine or lemon, and just the most basic of seasonings.
Veal Cutlets are taken from the leg area, and are traditionally used in recipes like veal scallopini and Wiener Schnitzel.
Veal chops can be easily grilled or pan-fried. They can also be breaded and cooked similar to a veal cutlet.