VEAL

The veal osso buco at Ristorante Civello is accompanied by gorgonzola polenta. Paneed veal scallopini is where it's at when dining at Le Parvenu. The costoletta di vitello (veal chops) at Brick Oven Café include the Liberta, a veal chop stuffed with cheeses, mushrooms and Marsala sauce. Broussard's offers veal tenderloin slices with crabmeat in a mustard dill béchamel. At Café Degas, braised veal cheeks are a delicacy. When calling on the Court of Two Sisters, ask for veal Oscar — baby white veal cutlets covered with lump crabmeat, tasso, hollandaise and asparagus. Chops has a 14-ounce pan seared veal chop. Venezia II's veal supreme involves veal with shrimp and crawfish in a dill cream sauce. Café Volage does a slow cooked veal osso buco, which entails braising the veal and then baking it slowly with sauces. Brennan's tops its Veal 417 with pearly chunks of crabmeat and hollandaise. The veal chop with sweet and hot peppers at Ruth's Chris features a veal steak marinated overnight in a blend of pepper, vinegar, garlic and onions. It's then broiled and served sizzling with hot and sweet peppers. Camellia Café offers paneed veal cutlets made with seasoned Italian breadcrumbs and served with a choice of sides.