Each cutlet is approximately 200 gm. Crumbed with lemon zest, fresh parsley, organic garlic and a touch of parmesan. Yum.

Shallow fry until golden, pop in a hot oven for five minutes to finish and serve with a crisp green salad and delicious risotto alla milanese.

The veal we source is: 

• packed with the farm, certification (if applicable) and breed clearly labelled;
• aged between four to eight months;
• milk and grass-fed;
• hormone and antibiotic-free;
• born and bred on sustainably-managed (chemical-free) pasture;
• raised with its mother and family group;
• sourced directly from NSW farms and Stix River Dairy in Tasmania.

Read more about our veal here.

Can veal be grown ethically?
The Miracle of the Ruminant (musings on veal)
Where, oh where, did the offal go?
The 30 hour proposal & South Hill vealers