This is the best of veal steaka. It is lean and becomes very juicy if cooked slowly in the oven. Can also be sliced to make roulades and schnitzel.
Keep in mind
The veal loin contains only about three percent fat.
How to cook veal crown
Remove the thick tendon to prevent the steak from losing its pretty shape while cooking. Use a thermometer and make sure that the meat does not dry up.
Beaten, flattened loin makes a suitable schnitzel, which doesn’t need more seasoning than salt, pepper and lemon.
Classic accessories are cream sauce, boiled vegetables, jelly and pickled cucumber.