Veal Scalloppine. Thinly Sliced Veal Tenderloin, Batterred, Pan Fried and Stewed with Mushrooms in a Creamy Sauce.

Blanquette de Veau using D’Artagnan’s gorgeous veal tenderloin makes for a voluptuous version of a French classic in a mushroom cream sauce.

Veal Fricandeau, a tender veal tenderloin from D’Artagnan with fennel mashed potatoes. An old-fashioned technique works magic!