311251 ternera con chile veal with pepper Recipes

veal cutlets (thin), flour, seasoned with, salt and pepper, olive oil, butter, chicken stock, lemon juice, capers (used the salted, not brine variety), chopped parsley, dry white wine, cooked rice or cooked pasta

veal, mozzarella cheese, prosciutto, italian parsley, parmesan cheese, salt, ground black pepper, plain flour, extra virgin olive oil, white wine

veal cutlets, butter, onion, chopped, minced parsley, thyme, rosemary, garlic salt, grind pepper, pimiento strip (optional), grated lemon peel, del monte peas (yes, canned ), cornstarch, water, lemon juice (optional)

veal (cubes for stew), onion, finely chopped, garlic cloves, finely chopped, parsley, finely chopped, olive oil, lemon, flour, water, salt, pepper, oregano (preferably greek)

veal shoulder , finely ground in a meat grinder, ricotta cheese, drained for 1 hour, egg, beaten, freshly grated parmigiano-reggiano, a few gratings nutmeg, salt and black pepper, to taste, flour , for dusting, extra virgin olive oil, for frying, basic tomato sauce , recipe follows, basil leaves, for garnish, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

veal breast , boned, cut in large dice, pearl onions, beef stock, sachet d epices (1 tbsp parsley, 1 tbsp peppercorns, 1 tbsp thyme and 1 bay leaf in a cheesecloth bag), butter, divided, all-purpose flour, white button mushrooms, cleaned and sliced, lemon juice, salt, ground black pepper, egg yolks, heavy cream

veal medallions, prosciutto, fontina cheese, flour , for dusting, olive oil, for sauteing, sliced mushrooms, marsala wine, salt and pepper

veal loin, pounded 1/2-inch thick (can substitute chicken breasts), salt and pepper, flour , for dredging, olive oil, butter, molasses porter, marsala, chicken stock, cremini and shiitake mushrooms, quartered including stems with tip removed, suggestion : fettuccini, which has been tossed with a bit of olive oil, freshly grated parmesan cheese, and a handful of freshly chopped parsley

veal cutlets (about 3 oz each), salt and freshly ground black pepper, unsalted butter, olive oil, shallot, finely chopped, garlic cloves, smashed, assorted mushrooms, sliced, sweet marsala, low-salt chicken broth, leaves from 1 fresh rosemary sprig

veal cutlets for scaloppini, from the butcher counter, salt and pepper, flour , a couple of scoops, butter, extra-virgin olive oil , 4 turns of the pan total, shallots, chopped, crimini (baby portobello) mushrooms, thinly sliced, marsala, beef stock , from canned soups aisle, egg fettuccini, cooked to al dente, chopped flat leaf parsley, for garnish

veal, salt and freshly ground black pepper, pesto sauce, pork gut strings, aubergine ( eggplant), extra-virgin olive oil, plus extra for drizzling and frying, basil leaves, black truffles , julienned, plus extra for garnish, shallot, minced

veal (leg cut), olive oil , plus 2 tbsp, salt and black pepper, garlic cloves, crushed and finely chopped, tomatoes, skinned and chopped, fresh oregano or 1/2 tsp dried, worcestershire sauce, mozzarella cheese, chopped parsley, freshly grated parmesan cheese

veal cutlets, about 2 lb total , pounded thin by your butcher, grated emmental cheese , plus more for garnish, prosciutto cotto , cut into small matchsticks, salt and freshly ground black pepper, flour , for dredging, butter , plus 1 tbsp, sage leaves, dry white wine

veal, pounded to 1/4-inch thickness, pine nuts , toasted in a 400 degree f oven 2 minutes and roughly chopped, currants, freshly-grated pecorino, prosciutto, cut into 1/8-inch dice, italian parsley leaves, coarsely chopped, garlic, crushed, salt and pepper, egg, extra-virgin olive oil, spanish onion, thinly sliced, pancetta, minced, san marzano tomatoes and their juices, crushed, red wine

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

veal loin, cut into 4 slices 3/4-inch thick, salt and pepper, extra-virgin olive oil, red onion, chopped into 1/4-inch dice, garlic, thinly sliced, fresh thyme, wild mushrooms , such as chanterelles, or crimini, thinly sliced, pine nuts, marjoram, leaves only, chopped to yield 1/4 cup, italian parsley, finely chopped to yield 1/2 cup, freshly-grated pecorino, eggs, dry white wine, basic tomato sauce , recipe follows, lemons , zested and juiced, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt

veal rib chops, bone-in , 10 to 12 oz each, flour, fine dried bread crumbs, eggs beaten with 2 tbsp milk, butter, olive oil, baby carrots, peeled and blanched, red potatoes, quartered and blanched, tomatoes, cored, seeded and chopped, red onion , julienned, baby arugula, washed and patted dry, drizzle of extra-virgin olive oil, salt, freshly ground black pepper

veal scaloppini, salt and freshly ground black pepper, very thin slices prosciutto di parma plus 2 more pieces, chopped , for sauce, fresh sage leaves, plus 4 to 5 leaves , for sauce, plus 12 additional leaves, for garnish, flour , for dredging, butter, olive oil , plus more as needed, divided, dry white wine, escarole, garlic, chopped fine, lemon, juiced, divided