Along with not having eaten very much lamb in my youth, the same applies to not having had very much veal. I think I recall a few veal scallopini dinners when I was a kid, but I highly suspect that it wasn’t really veal. But fast forwarding a few decades, I had a coupon at the grocery store for $4.oo off any meat. I thought that it would be a great time to make a veal dinner so I got a 3 bone veal breast (at a fantastic price as well !!)
Outside on the grill in the cast iron pan. The baby yukon golds will keep the meat company during cooking. Very simple seasoning: oil, kosher salt and a little rosemary
A little side dish. If I remember correctly, these were Texas Sweet onions that I grew in the garden. This was about half of the crop.
About half way through cooking.
Proof of a Supreme Being: Meat and potatoes
Onions all done up. Yes they were very good.
My wife was not as impressed with the veal as I was. I thought that it was very good. Something I will definitely cook up again sometime.
That looks absolutely delicious! What a wonderful idea, and I think I’m going to try that soon!
Oh, times and temps?
Time and temp???
Don’t recall !!
It was on low heat and probably 60 minutes.
Kinda figured, just wanted to be safe.
To be very honest, I don’t pay much attention to time/temps when cooking.
Just do until good.
I’m pretty good about that, but some people and products need to be “just so”. I’m with you, thanks.
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