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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!
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.
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 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❓❓
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.
I see veal parmigano at Italian restaurants by me. But I don't go to chain restaurants. Now last night my DH had a grilled veal chop that was so scrumptious at this restaurant we ate last night.
Maybe people are more aware now of the cruelty involved with veal. And that's a good thing.
That's changing thanks to customer demand for humanely-raised product. I've been buying the Strauss brand of Veal for awhile due to their raising practices, which is now no different to how pasture-raised beef, pork and chicken is raised as well. You can find Strauss Veal at Whole Foods Market and Publix.
I don't even know where to find veal anymore and it's probably too expensive. I know it's not at my local grocery store.
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