I saw some veal on sale yesterday so I picked it up. It’s a two-pound ‘veal shoulder blade steak.’
I had the idea that I might try and make veal parmesean, but I don’t even know if this is the right cut of meat to do it with, let alone any good recipes for veal parmesean.
So if any of you cooking-inclined Dopers have any knowledge on either count, I’d be much obliged.
Other veal recipes would be appreciated too. I did some searching on the web and it looks like it can be used just like beef, but it seems to me that I should do something different with it.