158 pork veal chicken Recipes

boneless skinless chicken breast, well beaten egg, cold water, black pepper, salt, flour, plain breadcrumbs, cooking oil

meat (1/2 boneless pork, 1/2 veal or all pork, this would make for the light & dark of the chicken ), onions, seasoned flour, dozen egg, vegetable shortening, bread , in crumbs, seasoned flour, flour, salt, celery salt, pepper, dry mustard, paprika, garlic powder, msg (accent), ginger, thyme, sweet basil, oregano

pork tenderloin, ground veal, onion, finely chopped (stuffing ), butter (stuffing ), fresh parsley, finely chopped (stuffing ), thyme (stuffing ), basil (stuffing ), sage (stuffing ), lemon , juice and rind of (stuffing), breadcrumbs (stuffing ), egg, beaten, butter, sherry wine, flour, chicken broth, salt, pepper

chicken breasts or 1 whole roasting chicken, minced meat (preferably a mix of minced pork and beef or veal, seasoned with salt and pepper), mushrooms, cut into halves, ham, cut into small dices, chicken stock, butter, plain flour, gouda cheese, grated (gruyere or emmental is fine too), egg yolk, lemon , juice of, only, salt, pepper

lean pork roast or 3 lbs veal roast, seasoned with, salt and pepper, crushed tomatoes, tomato paste, chicken broth, dry white wine, garlic cloves, minced, red pepper, diced, onion, diced, eggplant, peeled and diced, rinsed capers, pitted black olives, quartered, oregano, salt and pepper, chopped fresh parsley

breadcrumbs, vegetable oil, pork cutlets or 4 (4 oz) veal cutlets, pounded thin, butter, garlic, minced, sage leaves, chopped, chicken broth, brown sugar, balsamic vinegar, parmesan cheese , shavings

chicken, cut up, onion, cut in half, whole black peppercorn, bay leaf, ground meat (beef, pork, and veal), garlic cloves, crushed with garlic press, egg, beaten, chopped fresh parsley leaves, ground black pepper, grated romano cheese , plus additional for serving, salt, plain dried breadcrumbs, milk, chicken broth, carrots, sliced, celery ribs, sliced, escarole , cut into 1/2-inch strips, with tough stems discarded (about 8 oz)

pork shoulder , boned and tied, salt and pepper to taste, vegetable oil, leek, white and pale green part only, cut into large dice, carrots, cut into large dice, stalks celery, cut into large dice, peeled garlic cloves, peeled shallots, fresh thyme, parsley, balsamic vinegar, ruby port, cabernet sauvignon, veal or chicken stock, or canned beef broth, tomato paste, unsalted butter

butter, meat (veal, pork, chicken or duck), minced onions, brown sugar, cornstarch, orange juice, chicken stock, orange liqueur, grated orange rind, salt & pepper, orange, peeled & sliced

veal , about 11/2 lb, cut as for scaloppine, chopped prosciutto or cooked ham, ground lean pork, butter, chopped onion, minced garlic, fine fresh bread crumbs, grated nutmeg, freshly ground black pepper , to taste, grated lemon rind, egg, lightly beaten, freshly grated parmesan cheese, salt , to taste, flour, dry white wine, fresh or canned chicken broth

pork rib chops, 1-inch thick, kosher salt and freshly ground black pepper, extra-virgin olive oil, shallot, finely chopped, red wine vinegar or sherry vinegar, veal stock or canned low sodium chicken broth, heavy cream, dijon mustard, chopped flat leaf parsley

chicken legs with thigh (** wait until they are on sale to make this!), bone-in country-style pork ribs, extra virgin olive oil , as needed, onions, unpeeled,quartered, garlic, unpeeled,lightly crushed, stalks celery , with leaves if possible,cut in 2 inch pieces, carrots , scrubbed and cut in 2 inch pieces, tomatoes, quartered, parsley stems (or 1 bunch parsley if desired), bay leaves, whole black peppercorns

veal or 1 1/2 lbs pork stew meat, cut in 1-inch cubes, flour, seasoning salt, paprika, dill, lime , juice and zest of, grated, olive oil, butter, dry white wine, chicken broth, spaghetti squash , about 1 1/2 lb, butter, salt and pepper

white bread, crusts trimmed, whole milk or half-and-half, ground pork, ground veal, grated parmigiano-reggiano, garlic, grated or made into a paste, eggs, lightly beaten, a handful of fresh flat-leaf parsley leaves, finely chopped, evoo, for drizzling, kosher salt and freshly ground pepper, freshly grated nutmeg, chicken stock, dried porcini mushrooms, butter, evoo, cremini mushrooms, thinly sliced, chopped fresh thyme, garlic, finely chopped, shallot, finely chopped, kosher salt and freshly ground pepper, heaping tbsp all-purpose flour, marsala or dry white wine, heavy cream, extra-wide egg noodles or egg tagliatelle, chopped fresh flat-leaf parsley, for garnish

veal cutlets, pounded to 1/4 inch thickness (traditional, about 5 oz. each, you may use chicken or pork, as well), flour (all purpose or brown rice), salt, breadcrumbs, eggs, oil (lard is traditional) or lard (for frying, lard is traditional)

vegetable oil, pork riblets, water, veal stock or 2 cups canned beef broth and 2 cups canned low-salt chicken broth, red currant jelly, red wine vinegar, black peppercorns, crushed, cornstarch dissolved in 2 tsp water, pork loin chops (about 3/4 inch thick ), wine-braised red cabbage, baked apple compote

dry porcini mushroom, boiling low sodium chicken broth or 1 cup boiling water, olive oil, unsalted butter, shiitake mushroom , wiped clean and tough stems removed, kosher salt , to taste, fresh ground black pepper , to taste, pork tenderloin , trimmed of fat and silver skin, about 1-1/2 lbs, shallot, finely chopped, red wine, dried figs, stemmed and finely chopped, chopped fresh thyme or 1 tsp dried thyme, veal demi-glace (optional) or 1 tbsp duck demi-glace (optional) or 1 tbsp beef demi-glace (optional)

clarified butter or 4 tbsp vegetable oil, pork tenderloin , trimmed of fat, salt & freshly ground black pepper, to taste, dried black currants , soaked in warm water for 30 minutes (3-4 tablespoons), balsamic vinegar, cassis liqueur, veal stock or 1 cup chicken stock, butter, at room temperature