page_title: Veal
section_title: As food
hierarchical_section_title: Veal / As food
caption_attribution_description: English: I created the image myself. The picture shows two bonless veals cutlets in a dygon/olive oil souce with capers.
context_page_description: Veal is the meat of young cattle, as opposed to beef from older cattle. Though veal can be made from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Veal has a tender texture.
context_section_description: Veal has been an important ingredient in Italian and French cuisine since ancient times.  The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include: fried escalopes, fried veal Grenadines (small thick fillet steaks), stuffed paupiettes, roast joints and blanquettes. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. Veal Parmigiana is a common Italian-American dish consisting of breaded veal cutlets.
caption: Boneless veal cutlets
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