Why We Love It

The milk-fed calves are never administered antibiotics, hormones or steroids. This milk-fed veal is tender and lean, with a rosy-pink color. The chop is the most prized cut of veal; it’s incredibly tender and lean, with a rosy-pink hue. Because these chops are individually packaged, it’s fine to freeze a few for a special-occasion meal months ahead of time. But they’re also versatile enough for a quick weeknight dinner. Marinate them in olive oil, lemon juice, parsley, garlic and rosemary, then sear on the grill and top with chopped herbs. Roast in a hot oven and top with buttery sautéed morels. Or do as the Milanese do: bread and pan-fry the chops and serve topped with a summery arugula. It’s hard to go wrong with meat this good.