Deep freezer dive netted two sirloin steaks. Veal Marsala immediately comes comes to mind. Would I pound these out for cutlets? Or cook like a beef sirloin and just top with a Marsala sauce? Hhhmmmm 🧐
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I have never cooked veal. I'm lame. -
I vote for cutlets because of faster cooking time.Comment
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I didn’t know you could still buy veal. I don’t know which cut of veal she used but my Mom used to make paneed veal in progress breadcrumbs.Comment
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I would pound into cutletsComment
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Go with the cancy foreign chicken fried steak....pount that mamajama.Comment
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Cutlets, breaded. Fresh parmigiana and sauce. A pasta of your choice and paired with a high tannins red. Dang now I'm hungry, what time is dinner served?🍷
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Cutlets are the obvious (kinda been-there-done-that boring) choice. Being the rebel that you know you are, I think it would be fun to grill those sirloins to almost-doneness then slice paper thin on the diagonal (basically scallop them) and finish in a pan with the sauce. Either way ... pics please ...Comment
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I haven't seen or had veal in years. I loved Veal Piccata. Pound and cook and of course, a nice Chard to enjoy.Comment
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I say cutlets and tenderize. Enjoy them, veal here is getting harder to purchase. My butcher shop discontinued veal last year, guess they were getting grief from people. Kroger used to carry it but they haven't had it in years. I just found some cutlets at an Italian deli in Co Springs in their retail store. Do exactly like RichieB said, my favorite.Comment
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Oh yes. I love veal. My mom made it often. Veal stew, Marsala, Osso Bucco, parmigiana, even veal steaks. Even though she was a lousy cook, I still loved it. Back when I was a kid we had a meat company here in Milwaukee called Provimi Veal. It was a family business that eventually sold out to one of the big meat companies. So at that time we had inexpensive and high quality products available here.
But for your situation, I would vote cutlets for either Marsala or parmigiana.Comment
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