STIR CRAZY
the veal thing
Veal fell out of fashion when consumers began to object to the way veal calves were crated (by depriving them of light) in order to keep their flesh white. But there is a way to eat veal with a clear conscience. Choose British-reared rose-pink veal and you encourage farmers to keep veal calves alive for a few months, rather than slaughtering them at birth or subjecting them to the vile conditions of live transport to the continent. So look on the label or ask your butcher. Try piccata al limone, veal escalopes in a lemon sauce, for a quick, smart dish. Melt
a knob of butter with a little olive oil in a non-stick pan. Season some plain white flour and sprinkle over the escalopes, which should be very thin. When the oil/butter mixture is fizzing, add the veal and fry for a couple of minutes on either side. Squeeze the juice of a lemon into the pan, add some chopped parsley, turn the escalopes in the sauce and serve.
SHE’S GOTTA HAVE IT
SHE’S GOTTA HAVE IT
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