421 veal juice Recipes

all purpose flour, salt, freshly ground black pepper, veal scallops, about 3/4 lb, pounded to a thickness of 1/8-inch, vegetable oil, butter, dry white wine, chicken stock, garlic clove, chopped, lemon, juiced (or more ), capers, drained, chopped parsley, leaves plus sprigs for garnish (optional)

more) lard , or 1 tbsp bacon fat and 2 tbsp (or more) olive oil, sliced onions, shallot, minced, thick veal scallops, canned diced tomatoes in juice, hungarian sweet paprika, hungarian hot paprika or cayenne pepper, dried marjoram, sour cream

veal scallops, pounded to 1/8-inch thickness, panko (japanese breadcrumbs), all purpose flour, eggs, dry white wine, low-salt chicken broth, fresh lemon juice, fresh thyme leaves, chopped shallots, chilled butter, cut into tbsp-size pieces, divided, whipping cream, chopped fresh chives

veal scallops , i allow for 4 scallops per person, basil leaves, prosciutto, asparagus spears, trimmed (thin stalked), olive oil, mayonnaise, fresh basil, finely chopped, lemon juice

cornstarch, water, sugar, salt, shallot, thinly sliced, lemon , zested and juiced, honey, red bliss potatoes, peeled and cut into 1-inch chunks, salt, unsalted butter (3/4 of a stick), cut into pieces, heavy cream, freshly ground white pepper, salt, haricot verts, ends trimmed, champagne vinegar, dijon mustard, freshly ground black pepper, extra-virgin olive oil, nicoise olives, grape tomatoes, minced fresh parsley, veal cutlets, all-purpose flour, salt and freshly ground black pepper, unsalted butter, plus more for cooking, grapeseed oil, plus more for cooking

monkfish loins , 6 to 7 oz each, veal bacon, orange juice, lemon juice, lime juice, rice vinegar, virgin olive oil, salt, white pepper, citrus vinaigrette, lobster, 2 lb, steamed, shell removed, white wine, cognac, sherry wine, lobster stock, roux, heavy cream

veal hip or top round, cut into 8 pieces, pounded to 1/8-inch thickness, salt and pepper, flour , for dredging, extra-virgin olive oil, basic tomato sauce , recipe follows, white wine, marinated mushrooms, recipe follows, drained, lemon , zested and juiced, capers, rinsed, prosciutto , roughly the same diameter as scaloppine, italian parsley, finely chopped to yield 1/4 cup, basic tomato sauce, all recipes copyright 2000, mario batali. all rights reserved., 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

all-purpose flour, salt, lean boned veal shoulder roast, cut into 1-inch cubes, vegetable oil, chopped onion, fat-free , less-sodium chicken broth, lemon juice, lemon pepper, dried tarragon, frozen artichoke hearts

all-purpose flour, salt, lean boned veal shoulder roast, cut into 1-inch cubes, canola or vegetable oil, chopped onion, fat-free , reduced-sodium chicken broth, lemon juice, lemon pepper, dried tarragon, frozen artichoke hearts

flour, veal scallops, trimmed and pounded, unsalted butter, olive oil, lemon juice, capers, drained, parsley, minced, lemon (optional, thinly sliced ), salt and pepper, to taste

extra-virgin olive oil, garlic , smashed, bottom or top round veal scallops, flattened gently with a meat mallet, kosher salt, flour, white wine, capers, chicken stock, butter, lemons, juiced, chopped fresh italian parsley

all purpose flour, salt, freshly ground black pepper, veal scallops, about 3/4 lb, pounded to a thickness of 1/8-inch, vegetable oil, butter, dry white wine, chicken stock, garlic clove, chopped, lemon, juiced, or more to taste, (about 2 tbsp), capers, drained, chopped parsley leaves, optional, plus sprigs for garnish

veal sweetbreads, flour , sifted, salt, butter, cut into 1/2-inch dice, water, clarified butter, bacon , cut into 1/2-inch pieces, lemon, juiced, tomatoes , cut into 1/2-inch slices, black pepper , to taste, marjoram leaves, egg, lightly beaten

butter, sliced exotic mushrooms, salt, freshly ground black pepper, minced garlic, lump crabmeat , picked over for cartilage, chopped green onions, egg yolks, lemon, juiced, water, creole mustard, cayenne, butter, melted and warm, spears of fresh pencil asparagus, blanched, veal loin cutlets (about 2 1/2 oz each), flour, fresh lemon, chopped fresh parsley leaves

canned unsalted chicken broth, broccoli florets, fresh shiitake mushrooms, quartered (if large, cut each into 8 pieces), button mushrooms, quartered, garlic cloves, thinly sliced, minced fresh sage, fresh lemon juice, arrowroot, olive oil, veal scallops, well trimmed

saga blue or other blue cheese (1 oz), unsalted butter, softened, fresh lemon juice, chopped fresh parsley leaves, olive oil, two 1-inch-thick rib veal chops (about 1/2 lb each), frenched if desired

veal scallops, 1/4-inch thick, salt and pepper, flour, butter, ginger, tarragon, fresh parsley, minced, dry white wine, lemon , juice of, lemon, thinly sliced with rind, garlic clove, pressed

head fennel, virgin olive oil plus 4 tablespoons, veal hip or top round, flour, chicken broth, juice and zest of 1 large lemon, italian parsley, finely chopped to yield 1/4 cup