Breaded dry veal is one of those dishes that barely exists outside Manitoba Chinese kitchens, which is exactly why Winnipeggers are so particular about it. Ours starts with veal cut into strips, coated in a light breading and fried until the outside is genuinely crisp and the meat inside is still tender.
The sauce goes on at the very last moment. That timing is the whole trick: dressed too early and the breading goes limp; dressed on the pass and every piece stays crunchy under a thin, glossy coat. It is the difference between dry veal that arrives crisp in River Heights and dry veal that arrives disappointing.
Why Winnipeg Is Serious About Dry Veal
It is a local classic with local standards. The breading has to be thin, the veal has to be tender, and the sauce has to be applied sparingly. Hi-Ball Restaurant has been cooking to those standards on Academy Road for decades, which is why dry veal is one of the orders regulars name first.
Order Dry Veal for Takeout in River Heights
Breaded dry veal is at its best straight out of the kitchen, so pickup on Academy Road is ideal — but it also holds up well for delivery across Central River Heights, Crescentwood and Grant Park. Pair it with steamed or fried rice to round out the plate.
