Future of veal farm is looking rosy now

Feb 5 2010 by Katharine Capocci, The Journal

VEAL is back on the menu and in butchers’ shops in the region following an overhaul in animal welfare standards. KATHARINE CAPOCCI talks to a farmer about his rose veal.

FACTFILE

Veal is meat from young calves, slaughtered when they are about six months old.

British rose veal is produced to the highest welfare standards and has pink, not white, flesh, is tender and delicately flavoured.

Calves are suckled by their mothers, eat natural food and live outdoors in summer. The calves live for about six months, enjoying a longer life than many pigs.

The Good Veal Campaign was launched in 2006 by celebrity chefs such as Hugh Fearnley Whittingstall and Sophie Grigson. The campaign, led by DEFRA, and comprising an unprecedented mix of veal producers, animal rights groups, and supermarkets aims to develop the fledgling British veal industry as a means of improving the plight of male dairy calves.

PARMESAN-CRUSTED VEAL

Serves: 2-4

Preparation time: 10 minutes

Cooking time: 4-6 minutes

Ingredients

4 lean veal escalopes

50g/2oz freshly grated Pecorino or Parmesan cheese

4 fresh sage leaves, finely chopped

25g/1oz fresh white breadcrumbs

Salt and freshly milled black pepper

50g/2oz plain flour

2 egg whites, beaten

15ml/1tbsp olive oil

15g/½oz butter

Method

1. On a small shallow plate mix together the cheese, sage and breadcrumbs.

2. Place the veal on a chopping board, season well and dust in the flour then the egg white. Coat the veal in the cheese mixture.

3. Heat the oil and butter in a large non-stick frying pan and cook the veal for 2-3 minutes on each side.

4. Serve with lemon wedges, crusty bread and a side salad.

Recipe from EBLEX Recipe Club.