40116 roast veal accompaniments Recipes

veal cutlets, pounded to 1/4 inch thickness, provolone cheese, fresh asparagus spears, prosciutto, salt and pepper to taste, garlic powder to taste, all-purpose flour, egg, beaten, milk, seasoned dry bread crumbs, olive oil, sliced fresh mushrooms, chopped vidalia onion, sliced roasted red peppers, red wine, chicken broth

veal loin, butter, milk, prosciutto , cut into strips, salt, flour , for dusting

veal schnitzels (or veal medallions pounded to 0.5cm thick), egg, beaten, plain flour, parmesan cheese, freshly grated, panko breadcrumbs (you can use ordinary if you like, but panko is heaps better), chopped parsley, salt and pepper, olive oil flavored cooking spray or olive oil

veal , for braising, ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs), water, salt, onion, carrot, fresh parsley, thyme (preferably fresh branch or two), bay leaf, mace, peppercorns, broth , from braising the veal, butter, flour, lemon juice, cream

veal cutlets, all-purpose flour for coating, butter, minced garlic, minced shallot, crimini mushrooms, sliced, marsala wine, veal stock, artichoke hearts, drained and sliced, salt and pepper to taste

veal breast (bone in ), boneless veal shoulder, trimmed and cut into 2-inch pieces, water, fresh parsley sprigs, fresh thyme sprigs, bay leaf (not california ), black peppercorns, onions, halved, carrots , quartered crosswise, leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces, unsalted butter, mushrooms, quartered, unsalted butter, all-purpose flour, egg yolks, creme fraiche, fresh lemon juice

veal schnitzels, olive oil, butter, garlic cloves (minced ), button mushrooms (sliced ), white wine (125ml), beef stock (or veal glaze), thickened cream (125ml double cream), dijon mustard, salt and white pepper (to taste)

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

thick) veal rib chops (10 to 12 oz each), bones frenched if desired, unsalted butter, olive oil, garlic clove, salt, balsamic vinegar, minced shallot, dry white wine, low-sodium chicken broth, minced fresh rosemary or 1/4 tsp dried, crumbled, arugula, trimmed

veal chops, 1 1/2 inches thick trimmed and rubbed with, salt and pepper, olive oil, butter, fresh thyme, onion, sliced, garlic, sliced, port wine, cream, portabella mushrooms, sun-dried tomatoes packed in oil , sliced into slivers, roasted sweet red pepper, cut in half (jar is fine ), mozzarella cheese, thick, salt and pepper

garlic cloves, anchovy fillets or 1 tbsp paste, boneless veal shoulder, rolled and tied, olive oil, dry white wine, beef broth, water, pepper

veal shanks , center cut, 2 inches thick, carrot, chopped, onion, chopped, celery ribs, chopped, garlic cloves, chopped, bay leaves, thyme, sage leaves, white wine, plum tomato (canned ), veal stock, flour, salt & pepper, saffron , soaked in 1 oz. of cold water for 10 minutes, arborio rice, onion, finely chopped, bay leaf, white wine, veal stock, parmigiano, extra virgin olive oil, salt & pepper

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

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