Veal
Veal has been an important ingredient in Italian and French cuisine since ancient times.  The 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 paupiettes, roast joints and blanquettes. As 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. Veal Parmigiana is a common Italian-American dish consisting of breaded veal cutlets.