Editing Veal (section)

==Culinary uses==
{{see also|List of veal dishes}}
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In [[Italian cuisine|Italian]], [[French cuisine|French]] and other [[Mediterranean cuisine]]s, veal is often in the form of cutlets, such as the Italian ''[[cotoletta]]'' or the famous Austrian dish [[Wiener schnitzel]]. Some classic French veal dishes include fried ''[[escalopes]]'', fried veal ''grenadines'' (small, thick fillet steaks), stuffed ''[[paupiette]]s'', roast joints, and ''[[Blanquette de veau|blanquette]]s''. Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. [[Parmigiana|Veal parmigiana]] is a common Italian-American dish made with breaded veal cutlets.

In addition to providing meat, the bones of calves are used to make a [[Stock (food)|stock]] that forms the base for sauces and soups such as [[demi-glace]]. Calf stomachs are also used to produce [[rennet]], which is used in the production of cheese.<!-- USDA definition --> Calf [[offal]] is also widely regarded as the most prized animal offal.<ref>Montagné, P.: ''New Concise Larousse Gatronomique'', page 1233. Hamlyn, 2007.</ref>