Today, nearly every American supermarket has a butcher department. But beware—chances are there is no actual butcher on premises. Whoever takes your order likely does not know how to bone a chicken or butterfly a leg or lamb. Not so at Fairway, where Ray Venezia has presided over meat and poultry for almost a decade. One of Ray's favorite meats is veal, which he believes isn’t as popular as it should be considering that it is naturally low in fat and full of "knockout" flavor.
Today's Cook the Book recipe, adapted from The Food Life, is for Sautéed Veal Chop and Arugula Salad—a light, fresh version of the traditionally heavy Italian classic. These veal chops are breadcrumb-free, fried sparingly in corn oil, and topped with refreshing salad with hints of tomato and red onion.
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