Cotoletta alla Milanese

Yummy, crummy veal. Veal, I mean real veal, is pretty hard to find. Many butchers pass off yearling topside as veal – ptoooey to them! I have scoured suburb after suburb in pursuit of the pale, creamy, young and tender meat to use in Italian cooking. Of course in Italy it’s another story. Scads of the stuff on every street corner, in every osteria, although I must admit the ethics bell goes off