18166 tomaxelle stuffed veal Recipes

breasts of veal, salt, hamburger, oatmeal, uncooked plain, onion, chopped, paprika

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 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 top round roast, 3 to 4 inches thick , butterflied, salt, pepper, rice stuffing, bacon

rack of veal or 1 other veal roast (6-bone), cooked spinach, chopped, egg yolks, ricotta cheese, breadcrumbs, italian genoa salami, chopped, garlic, chopped, kosher salt, ground black pepper, olive oil, kosher salt, ground black pepper

lean ground veal, ground lean pork, lean ground beef, white breadcrumb, sour cream, onion, minced, chicken stock, salt and pepper, eggs, boneless veal shoulder, hard-boiled eggs, peeled

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

beef, ground , lean, pork, ground, egg, breadcrumbs (soft ), lemon juice, nutmeg, salt, pepper, breasts of veal , with brisket, shortening, paprika, bay leaves, rosemary, basil, water

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

thick veal chops, well trimmed, thick slices italian fontina cheese, prosciutto ham, garlic pepper, seasoning salt (recommended : lawry s), store-bought steak sauce (recommended : peter luger s)

olive oil, pancetta, diced, minced yellow onions, chopped garlic, salt, freshly ground black pepper, fromage blanc, chiffonade fresh basil, double-cut veal loin chops (12 to 14 oz each), vegetable oil, minced shallots, chopped, peeled and seeded fresh tomatoes, dry red wine, veal stock, chopped fresh parsley leaves, chopped green onions, green parts only, unsalted butter

veal breast, salt, freshly ground black pepper, recipe veal forcemeat , recipe follows, very thin slices pancetta, twine, butter, fettuccine , cooked until tender and cooled, heavy cream, freshly grated parmigiano-reggiano, recipe spicy tomato sauce , recipe follows, chopped fresh parsley leaves, butter, softened, bread crumbs

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

drained capers, chopped fresh parsley, dry bread crumbs, anchovy paste, olive oil, veal scaloppine (about 1 1/2 lb in all ), salt, fresh-ground black pepper, butter, red wine, canned crushed tomatoes in thick puree (1 15-oz can), spinach, large stems removed, leaves washed

veal cutlets (about 1/4 inch thick ), dry red wine, dried basil, italian-style stewed tomatoes, undrained and chopped, garlic clove, minced, bay leaf, water, cornstarch, hot cooked linguine (about 8 oz uncooked pasta), sliced pimento-stuffed olives

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional

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