Middle Neck

This economical cut contains a high proportion of bone. It provides us with veal cutlets, which although smaller than chops can be prepared in the same way by grilling or frying. Alternatively, they may be seared in butter and then enclosed in foil and baked in the oven.

If taken off the bone, middle neck meat may be used for pies, goulash or blanquette de veau (a creamy veal and onion stew).