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Old Yesterday, 07:50 AM
 
965 posts, read 360,269 times
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Quote:
Originally Posted by elnina View Post
Make it at home. Isn't different than any other breaded piece of meat or fish. Same technique.
I will give it a try!

We miss not having the availability of certain foods that we had when living in the Northeast. Almost impossible to get fresh seafood, lamb or veal in the food stores unless it’s ordered beforehand.

We also miss the diversity of ethnic restaurants here but at least we are foodies and we’re not opposed to cooking.

I have learned to make a pretty decent sauerbraten in the slow cooker though so I can enjoy some German dishes!
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Old Yesterday, 08:01 AM
 
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It's become rather politically incorrect to eat veal in many parts of the U.S. I'm not saying it's right or wrong, but many restaurants want to avoid the controversy by not having it on the menu.
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Old Yesterday, 09:07 AM
 
Location: Queen Creek, AZ
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Quote:
Originally Posted by Brave New World View Post
Cost factors are extremely important in terms of quick service ot fast casual restaurants, and they rely on not being too expensive.

More traditional Italian restaurants and find dining establishments will still be serving Veal parmigiana.
Technically the traditional Italian dish is eggplant parmigiana; chicken parmigiana and veal parmigiana are Italian-American creations.
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Old Yesterday, 09:10 AM
 
6,392 posts, read 3,465,681 times
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Quote:
Originally Posted by Pink Jazz View Post
I have been noticing that many Italian chain restaurants have stopped serving veal parmigiana (Olive Garden dropped it many years back, and more recently Buca di Beppo has dropped it). I'm guessing low sales and the high price of veal could be to blame. Could this be a sign that veal parmigiana could be on its way out? Veal parmigiana has historically been in the shadow of its more popular cousins eggplant parmigiana and chicken parmigiana.
Maybe people are more aware now of the cruelty involved with veal. And that's a good thing.
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Old Yesterday, 09:17 AM
 
Location: Living rent free in your head
29,054 posts, read 12,333,520 times
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Quote:
Originally Posted by Rickcin View Post
I will give it a try!

We miss not having the availability of certain foods that we had when living in the Northeast. Almost impossible to get fresh seafood, lamb or veal in the food stores unless its ordered beforehand.

We also miss the diversity of ethnic restaurants here but at least we are foodies and were not opposed to cooking.

I have learned to make a pretty decent sauerbraten in the slow cooker though so I can enjoy some German dishes!
As Elnina said, you can use just about any meat for schnitzel. If you use pork, it's called Jagerschnitzel. I serve it with red cabbage and
spaetzle. I used to make my own spaetzle but there's a european (russian centric) deli near me that sells really good imported spaetzle.
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Old Yesterday, 09:53 AM
 
Location: SW Florida
9,538 posts, read 4,301,910 times
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Years ago after reading how the expensive pale looking veal came to be like that I never touched it again.
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Old Yesterday, 10:02 AM
 
6,198 posts, read 3,324,069 times
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I have no problem with veal, other than the price. Only one grocery around here sells it and it's out of my budget for weekly shopping. While I like veal parmigiana, I really love weiner schnitzel as someone has mentioned above. Just no German restaurants around here. I haven't been able to capture the flavors of German food when I've tried it at home.
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Old Yesterday, 10:07 AM
 
Location: San Antonio/Houston
34,849 posts, read 53,413,284 times
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Quote:
Originally Posted by tnff View Post
Just no German restaurants around here. I haven't been able to capture the flavors of German food when I've tried it at home.
Same here. And I can't capture the flavors either. Meat taste different... other stuff too.
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Old Yesterday, 10:19 AM
 
965 posts, read 360,269 times
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Quote:
Originally Posted by tnff View Post
I have no problem with veal, other than the price. Only one grocery around here sells it and it's out of my budget for weekly shopping. While I like veal parmigiana, I really love weiner schnitzel as someone has mentioned above. Just no German restaurants around here. I haven't been able to capture the flavors of German food when I've tried it at home.
Yes, but’s it’s pretty easy to come up with a very tasty chicken parmigiana if you carefully pound it and cook it properly and prevent it from drying out. It would be a real good runner up to veal parm since chicken is usually a little more tender.

Although I’ve noticed that veal does have a little stronger texture so it’s excellent for using it to make a rollatini, stuffed with some cheese, spices in a brown mushroom sauce.
What tastes better than that in a good Italian restaurant❓❓

Last edited by Rickcin; Yesterday at 10:41 AM..
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Old Yesterday, 10:21 AM
 
Location: Living rent free in your head
29,054 posts, read 12,333,520 times
Reputation: 20663
Quote:
Originally Posted by tnff View Post
I have no problem with veal, other than the price. Only one grocery around here sells it and it's out of my budget for weekly shopping. While I like veal parmigiana, I really love weiner schnitzel as someone has mentioned above. Just no German restaurants around here. I haven't been able to capture the flavors of German food when I've tried it at home.
I am afraid that this might be off topic so I will keep it short. For schnitzel, pound the meat thin, then dip in beaten egg with a tablespoon or two of mustard mixed in, then dip in flour salt and pepper and fry quickly in oil. If you don't know how to make gravy buy Knorr Hunter Sauce Mix (Jaeger Sosse) You should be able to find it in a local grocery store but if not you can buy it on Amazon, 12 packs for about $1.10 each. Or just follow one of the dozens of recipes online. I serve it over a bed of red cabbage (I get it at the Russian deli) and serve with Spaetzle.
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