The Health Industry Representatives Association focuses on promoting the manufacturers' rep function within the health care industry. Its members are independent sales agencies located across the nation who offer manufacturers a professional, highly qualified sales force.
Sear both sides, remove the veal, then deglaze with a little red wine. Add some veal stock (or beef stock if you don't have it), reduce, then set the sauce with unsalted butter. Add the veal back to the sauce, let everything come together, and serve.
Veal has a richer taste than beef, though it is still beef, and very similar in taste...and is very tender. There are also pork and chicken schnitzel, so do not feel like you MUST have veal.eal tastes like a hybrid of fish and beef to me, anyways. Veal is from calves (baby cows), so it's tender and has had less time to develop a unique flavor. Alexandra Erin Â· 4 years ago. Thumbs up.