" This food is thinly sliced and coated with Mornay sauce in a dish named for Prince Orloff.
This ingredient is slathered with a mayonnaise-like tuna sauce in a Piedmontese antipasto that is eaten at Christmas in Argentina. Variations in its production can lead it to be classified as "bob" or "rose." This food is thinly sliced and coated with Mornay sauce in a dish named for Prince Orloff. It is fried and wrapped in prosciutto and sage in the Roman specialty saltimbocca. Gremolata is the traditional condiment to a Milanese dish centered around this ingredient. The centerpiece of blanquette, it is breaded and fried to produce cotoletta, which is often made from its "milk-fed" variety. Escalopes and wiener schnitzel are classically made from this meat, whose shanks are the centerpiece of ossobucco. For 10 points, name this tender meat made from young cattle.
This ingredient is slathered with a mayonnaise-like tuna sauce in a Piedmontese antipasto that is eaten at Christmas in Argentina.
veal [prompt on cow meat, prompt on calf meat]