Veal Milanese Chops
Creamy pink in color, velvety smooth in texture, there's nothing like veal. We like this Milanese chop for an inspired weeknight meal.
It's just so easy to sear them off in a pan. While the meat rests, swirl a knob of truffle butter in the pan juices and whip up a sauce.
Or pound it out. Remove the bone and whack it a bit. In French it would be called paillard. It'll be tender beyond tender.
The Milanese cut comes from each end of the of the rib rack, so they tend to vary in size. But they are equally tasty.
Like everything else at D’Artagnan, our veal is raised humanely to produce the best flavor. We work with a cooperative of small farms in upstate New York and Canada that raise Holstein calves on milk formula alone. The calves are never individually caged or penned.
Instead, they are raised in group housing, in open spaces with clean straw bedding, free to socialize with other calves in a sunlit, comfortable environment.
These unique veal barns have been lauded by Dr. Temple Grandin, an expert on humane animal husbandry. The barns are temperature controlled, with ample air circulation and plenty of space for free movement; the calves have access to the outdoors when weather permits. The farmers strive to minimize stress on the calves, and limit the number of calves per barn.
The feed consists only of a high-quality milk protein product and pure well water, to which the calves are allowed 24-hour access, via a highly technical nipple feeding system. They are never administered any GMO products, antibiotics or growth hormones. Our veal farmers achieve a careful balance between tradition and technology, weighing the calves to determine their nutritional needs and monitoring them carefully to ensure their health and well-being.