161 veal lemon eggs Recipes

veal cutlets, wax paper, flour, salt & pepper, egg (beaten ), extra virgin olive oil (a drizzle), cracker meal or 1 cup crushed corn flakes, butter (for frying ), nutmeg, lemon (cut into 4 wedges)

reduced-sodium chicken broth (20 fl oz), matzo meal, brine-cured green olives (1 cup medium), pitted, garlic cloves, chopped, egg, salt, black pepper, chopped fresh flat-leaf parsley, ground veal, olive oil plus additional for greasing pan, fennel bulbs (sometimes called anise; 2 lb total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices, carrots (6 medium), cut diagonally into 1-inch pieces, water, potato starch, lemon wedges

fine fresh bread crumbs (from 6 slices firm white sandwich bread), olive oil, fresh lemon juice, black pepper, salt, tomatoes (1/8 lb total), cut into 1/2-inch-thick wedges, red onion , halved lengthwise, then thinly sliced crosswise (1/2 cup), veal cutlets (1 1/4 lb total ), grated parmigiano-reggiano (1 cup), eggs, vegetable oil, arugula (5 cups), leaves torn if large, loosely packed fresh basil leaves , torn into bite-size pieces

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

boneless veal shoulder chops , no more than 1-inch thick, salt and pepper, all-purpose flour, beaten eggs, bread crumbs, grated cheese , parmigiano or romano, ground or grated nutmeg, olive oil, for frying, vine ripe tomatoes, chopped, basil leaves , torn or shredded, a drizzle extra-virgin olive oil, coarse salt, lemon, cut into wedges

asparagus spears, ends trimmed, king crab legs, water, white wine, lemon slices, flour, salt, black pepper, veal cutlets, lightly pounded, butter, divided, shallot, chopped, fresh tarragon, chopped, olive oil, recipe courtesy of tyler florence, fresh tarragon, chopped, shallots, minced, champagne vinegar, dry white wine, egg yolks, butter, melted, salt and pepper to taste

fresh bread, cubed, water, wine, minced yellow onion, garlic, minced, minced flat leaf parsley, fried oregano, egg, slightly beaten, ground lean veal, salt and freshly ground black pepper, essence , recipe follows, breadcrumbs, olive oil, for frying, kicked-up tzatiziki sauce , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, cucumber, peeled, sliced in half, seeded and finely chopped, plain yogurt, olive oil, lemon juice or white wine vinegar, salt, dill or oregano, garlic, minced, essence

lard, veal shoulder, cut into 1-inch cubes and seasoned with salt and pepper, carrots, cubed into 1/4-inch dice, spanish onion, cut into 1/4-inch dice, red cherry peppers, cut into 1/4-inch cubes, paprika, speck, cut into 1/4-inch cubes, ground cinnamon, red wine, salt and pepper, strudel pastry , recipe follows, egg yolks, beaten, recipe green applesauce , recipe follows, butter, plus 12 ounces, cold, salt, all-purpose flour , plus 1 cup, ice water, green apples, peeled and cored, sugar, shots (2 to 4 oz) grappa, ground cinnamon, salt, lemon, juiced, fresh chives

green apples, white wine, lemon, juiced, minced shallots, minced garlic, eggs, lightly beaten, flour, salt, baking powder, veal chops, olive oil, dijon mustard, chopped mild herbs, veal reduction, hot, julienned grilled apples, unsalted butter, chopped parsley, salt and pepper, chopped chives, essence , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

eggs, beaten, chopped fresh parsley leaves, grated parmigiano, salt, pepper, all-purpose flour, plain bread crumbs, bone-in veal chop, pounded to 1/4 inch thick, olive oil, roma tomatoes, cored and cut into 6 slices, onion , julienned, fresh basil leaves , torn, lemon, juiced, extra-virgin olive oil, salt and freshly ground pepper

russet potatoes, 2 1/4 to 2 1/2 lb, peeled and chopped, salt, ground veal, egg, bread crumbs , a couple of handfuls, grated parmigiano-reggiano, fresh sage, thinly sliced, black pepper, extra-virgin olive oil, cremini (baby portobello mushrooms), quartered, garlic, crushed, chicken stock, butter, all-purpose flour, milk, freshly grated nutmeg , eyeball it, prosciutto di parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it), gorgonzola , depending on how cheesy you like it, extra-virgin olive oil , 2 turns of the pan, garlic, cracked from skin, cleaned kale, 1 large bunch, trimmed and chopped, dry red wine, salt and pepper, lemon zest , eyeball it

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

ground veal, egg, garlic clove, thinly sliced, lemons , zested and juiced, grated parmigiano-reggiano, fresh flat-leaf parsley, finely chopped to yield 1/4 cup, plus extra for garnish, white sandwich bread , soaked in 2/3 cup milk, then torn into chunks, salt and freshly ground black pepper, all-purpose flour , for dredging, extra-virgin olive oil, chili flakes

egg yolks, sugar, pastry flour , sifted, milk, vanilla bean, fresh butter, all-purpose flour, milk, heated, salt , pepper, nutmeg, veal sweetbreads, lambs brains , or veal brains, lemon, juiced, by 1-inch squares vanilla custard, chilled, veronese salami, bechamel sauce, flour , egg, and bread crumbs, to coat meat and vanilla custard

olive oil, roughly chopped shallots, chopped garlic, dry red wine, bay leaf, salt, freshly ground black pepper, fresh thyme, veal stock, fresh lemon juice, chopped fresh parsley leaves, cold unsalted butter , cut into pieces, thick) brioche croutons, sliced, fully-cooked , country ham, warmed, fresh tomato, warm poached eggs , recipe follows, warm hollandaise sauce , recipe follows, chopped chives, 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

veal scallops, cut about 3/8 inch thick and pounded 1/4 inch thick (about 4 oz. each, each should measure 6 x 4-inch before pounding), eggs, lightly beaten with 2 tblsp. milk, flour, imported swiss cheese, cut in 4 strips, each 3-inch long, 1-inch wide and 1/4-inch thick, boiled ham , each 3-inch sq. and 1/8-inch thick, fine dry breadcrumb, butter, vegetable oil, lemon slices, paprika

extra-virgin olive oil, dried bread crumbs, grated caciocavallo cheese, currants , soaked in hot water for 10 minutes and drained, toasted pine nuts, fresh chopped parsley leaves , reserve some for garnish, egg, veal scallops, cut into thin pieces, about 2-inches wide and 6-inches long, salt and freshly ground black pepper, sized onions, cut into 24 chunks , lightly roasted, bay leaves, lemon halves