The classic meat in a Wiener Schnitzel is veal, usually top round or loin. I prefer the top round cut, because it is a little juicier. The very white milk-fed veal doesn’t have enough flavor.

Pat the veal dry and season liberally with salt and pepper. Smash the garlic gloves. Preheat a cast-iron skillet to medium to medium-high heat until just starting to smoke.

I felt a sense of working together and what needs to be done in order to have an amazing dish. It’s specific. There is a chronological way of doing things.

Veal Loin; Villa Amalfi, Cliffside Park. Tender and juicy, the fresh-from-the-oven veal loin was a showstopper when it graced the screen in The Taste of Things.

Veal has a few distinctive characteristics as an ingredient. Its color is a delicate pink, rather than a deep, beefy red; its texture is very tender and soft; and it has a mildly understated flavor.