Sauteed Veal Sirloin Cutlets

1. Pound the veal cutlets with a meat mallet to a thickness of slightly less than 1/4 inch if your butcher has not done so. Season the veal cutlets with salt and pepper and dredge in flour until completely coated. Shake off the excess flour. Add additional seasonings if you would like.

2. Heat a small amount of olive oil in a skillet over high heat. Add the cutlets to the pan and brown for 30 to 60 seconds on each side.

3. Remove the cutlets from the pan and serve. Pair sauteed veal cutlets with pasta coated in a fine Marsala sauce, steamed mushrooms or on a bed of herb-seasoned rice.

Oven-Roasted Veal Sirloin

1. Preheat your oven to 325 degrees Fahrenheit.

2. Roll your sirloin roast into a neat, oblong shape, tying it with kitchen twine at 1-inch intervals to secure. Trim off any excess twine.

3. Rub the outside of the sirloin roast with olive oil and season generously with salt and pepper. If desired, add other seasonings like dried herbs.

4. Set the sirloin roast, fat side up, into a shallow roasting pan. Roast for approximately 35 to 40 minutes per pound for a 3- to 5-pound sirloin roast. Cook until the desired doneness is reached.

5. Remove the roast from the oven and let rest for 15 to 20 minutes prior to carving. Cover the roast with a tent of aluminum foil to keep it hot.