Veal Parmigiana is a common Italian-American dish made with breaded veal cutlets. Veal crates were a close-confinement system of raising veal calves. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. Goulash can be prepared from beef, veal, pork, or lamb. Lamb, veal and fish soups are considered delicacies. Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork. It is a traditional accompaniment to the Milanese braised veal shank dish "ossobuco alla milanese". Cutlets amongst this population are usually veal or chicken. Beef, veal and chicken are also popular. Cattle are farmed for beef, veal, dairy, and leather. Albania has many small eateries specializing in beef and lamb, goat and veal. There is only one recipe for beef stew and another for veal scallopini. Male calves are sold to be raised for beef or veal. It is usually made of veal or beef.