First off, I'm talking about what they call Rose Veal here, not the crate Veal which has given the meat such a bad name.
So, I've tried a few recipes: a roast, a stew and some breadcrumbed escalopes. The escalopes were fantastic, but I can't honestly say any of it was better than the equivalent dish made with beef, or pork where a milder flavour was desired.
But, the veal wasn't exactly cheap, so am I missing something? I'd sort of expected something a bit more special if I'm paying a premium for it.
Are there some specific preparation methods and/or pairings which show the meat off better? What is it people enjoy so much about veal and how can I accentuate that quality?