Compared to other meats, veal has a delicate taste and tender texture. Veal is often compared to beef but is lighter in colour and finer in texture and veal usually comes from a male dairy calf. Veal has been an important ingredient in Italian and French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough.