46366 pan roasted veal shoulder Recipes

veal (small schnitzels), onions, pancetta (dalmatian), olive oil, butter, garlic cloves, hot paprika, wine (white ), tomatoes (strained thick juice), bay leaf, stock (veal or beef), flour, sugar (brown ), salt

veal cutlet, all-purpose flour, salt & freshly ground black pepper, to taste, olive oil, butter, sliced mushrooms (cremini, white button or portobello), veal stock (wolfgang puck brand preferred, if stock is not available, reduce 1 cup strong, low-sodium beef stock), marsala wine, lemon juice

veal cutlets, all-purpose flour, seasoning salt, butter, olive oil, fresh mushrooms, quartered, marsala wine

veal scaloppini, egg, beaten, italian bread crumbs, olive oil, fresh lemon juice, white wine, cornstarch, chicken broth, garlic pepper, lemon pepper, heavy cream

veal cutlets, egg, milk, seasoned dry bread crumbs, chopped fresh parsley, garlic powder, salt, ground black pepper, vegetable oil for frying , or as needed - divided, red bell peppers, sliced, onion, chopped, stewed tomatoes, water, white sugar

veal stew meat (2 lb raw ), oil, flour, potatos, carrots, celery, onions (chopped ), garlic (minced ), fresh parsley, water

veal cutlets , scallopine style, salt , pepper,flour for dredging,mixed, olive oil, butter, mushroom, sliced, marsala wine, chicken stock

veal chops, olive oil, salt and pepper, tarragon, cremini mushroom, sliced, flour, chicken stock, heavy cream, nutmeg

veal (thinly sliced leg of ), breadcrumbs, onions, minced, parsley, minced, salt, pepper, butter or 1 tbsp dripping, water, flour, cream

veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin, salt, white pepper, flour, butter, olive oil, chopped scallions, dry white wine, heavy cream, mushroom , wiped,trimmed and sliced, lemon juice, chopped parsley, shrimp, peeled,deveined,and steamed, crabmeat , picked over well

olive oil, tomatillos , papery skins removed and roughly chopped, coarsely chopped parsley, coarsely chopped basil, coarsely chopped tarragon, water, minced garlic, white wine, clam juice, lemon, juiced, salt and pepper, unsalted butter, ripe tomatoes, coarsely chopped, diced spanish onion, coarsely chopped parsley, red pepper flakes, red wine vinegar, pure olive oil, salt and pepper, live lobsters , 1 1/2 lb each, olive oil, salt and freshly ground pepper, new potatoes , roasted and halved

veal chops, bone in, fontina, sliced pancetta, sauteed mushrooms , recipe follows, olive oil, salt and pepper, shallot, thinly sliced, white wine, veal or chicken stock, fresh thyme, cremini mushrooms, dried porcini mushrooms soaked in hot water for 30 minutes and chopped, olive oil, garlic, finely sliced, salt and pepper, chopped fresh thyme, unsalted butter, carrots, peeled and cut on the bias into 1/4 inch thick slices, garlic, thinly sliced, fresh thyme, salt and freshly ground pepper, chicken stock, frozen peas, thawed or fresh peas

veal stew meat, diced into 1-inch cubes, salt, freshly ground black pepper, chopped onions, chopped carrots, chopped celery, crushed garlic cloves, chopped tomatoes, green peppercorns, veal stock, olive oil, chopped onions, chopped celery, chopped carrots, salt, crushed red pepper, chopped garlic, peeled, seeded and chopped tomatoes, dried oregano leaves, bay leaf, tomato paste, water

veal loin with flank , about 6 lb, frenched (you can ask your butcher to do this), mild-flavored oil , such as almond or safflower, salt, freshly ground pepper, blood oranges, lemons, sugar, water, to cover, port, brown veal stock, unsalted butter, cut into small pieces

veal loin with flank , about 6 lb, frenched (you can ask your butcher to do this), mild-flavored oil , such as almond or safflower, salt, freshly ground pepper, blood oranges, lemons, sugar, water, to cover, port, brown veal stock, unsalted butter, cut into small pieces

veal stew meat, veal oil (veal deckle fat rendered down with pomace oil), garlic, fresh rosemary, salt and black pepper, minced shallots, minced garlic, chopped fresh rosemary, chopped fresh parsley, dried morel mushrooms, warm water, heavy cream, by 14-inch fresh pasta sheets, cut into 2-inch squares (about 64 squares), grated parmigiano-reggiano cheese

veal breast slices (2 3/4 lb total), pounded thin by your butcher, salt and freshly ground black pepper, fresh flat-leaf parsley, finely chopped to yield 1/2 cup, garlic cloves, plus 1 clove thinly sliced, bay leaves, red chili pepper flakes (or 1 small pepper, de-seeded and roughly chopped), extra-virgin olive oil, sized onion, thinly sliced, fresh tomatoes, peeled, de-seeded and passed through a vegetable mill, day-old bread , cut into rough chunks, garlic clove, thinly sliced, ground veal, freshly grated parmigiano-reggiano, egg, salt and freshly ground black pepper, extra-virgin olive oil

veal cutlets (about 8 small), all purpose flour, olive oil, garlic cloves, chopped, diced tomatoes in juice, chopped fresh basil, chopped italian parsley, dried oregano, dried crushed red pepper, mozzarella cheese, thinly sliced