Growing up in Texas, I could probably count on one hand the number of times I tried veal. However, last year, I was given an opportunity to learn more about the American Milk-fed Veal Industry on a three-day tour in Indiana, Pennsylvania and New Jersey. We toured veal farms, calf feed plants, and veal processing plants. I learned that over 75% of veal calves in the US are raised by Amish and Mennonite families, modern-day veal calves live in group housing, veal calves are fed milk replacer and grain, and veal calves are raised to 5 months old and 500 over pounds. I’ve written 3 blog posts about what I learned on my tour of the veal industry.

After my trip, I wanted to incorporate some veal into my family’s meals. First, I tried Veal Parmigiana, a classic Italian recipe that is actually very easy to prepare. We eat plenty of fried food in my house, so I decided to put a healthy spin on Veal Parmigiana and prepare a baked version.

I began by researching recipes for Chicken and Pork Parmigiana, both baked and fried, but eventually decided to start with this veal recipe from Catelli Brothers. Theirs was the classic Italian recipe and fried the cutlets in oil, but I found that it worked well as a baked dish.

I discovered that Veal Parmigiana is an insanely simple recipe (Bonus for moms who seldom cook like me!) and is also fairly inexpensive. Veal cutlets will cost about $10, but I purchased all the remaining ingredients for about $20. It easily made 5 servings for $5 – $6 per serving. This simple dish would be a great way to introduce your family to veal. READ MORE

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