137379 veal medallions citrus sauce Recipes

veal top round, cut into 2-inch cubes, essence or creole seasoning , recipe follows, flour , for dredging, vegetable oil, chopped onions, chopped bell peppers, chopped celery, salt, cayenne pepper, peeled, seeded and chopped tomatoes, chopped garlic, bay leaves, dried thyme, dried oregano, dried basil, beef broth, dry red wine, ground black pepper, chopped green onions, chopped parsley leaves, whole milk, salt, cayenne pepper, butter, quick-cooking white grits, grated white cheddar, southern cooked greens , recipe follows

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, top round, about 4 oz each, grated pecorino, bread crumbs, flat-leaf parsley, finely chopped , to yield 1/2 cup, pine nuts, currants , soaked 1 hour in warm water and drained, rosemary sprigs, soaked in water 1 hour, salt and freshly ground black pepper, plus crushed black pepper for garnish, olive oil, lemon wedges, herb salad , recipe follows

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 , about 2 1/2 oz each, essence , recipe follows, salt, pepper, all-purpose flour, bread crumbs, egg, milk, unsalted butter, olive oil, pancetta or 3 strips bacon, chopped, chopped yellow onion, minced garlic, dry red wine, italian-style tomatoes, tomato puree, fresh chopped basil, fresh chopped parsely, fresh oregano, dried red pepper flakes, parmesan, mozzarella, thinly sliced, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

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 , 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 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, freshly ground black pepper, parma ham, leaves of fresh sage, toothpicks, cut in half, flour for dredging, butter, olive oil, dry white wine, escarole, garlic, chopped fine, sage leaves for garnish

veal cutlets, waxed paper, flour, salt and pepper, eggs, a drizzle extra-virgin olive oil, cracker meal , found near bread crumbs or at fish counter in market, butter, for frying, whole nutmeg, chopped fresh parsley, for garnish, lemon, cut into wedges

veal knuckle bones, veal or beef scraps, preferably lean, canola oil, onions, 1 peeled and sliced, 1 cut in 1/2 with the skin-on, carrots, washed, peeled and chopped, stalks celery, washed and chopped, fresh thyme , 2 bay leaves and 12 black peppercorns tied in cheesecloth

veal cutlets, pounded out thin (about 1/4-inch), prosciutto, leaves fresh sage, flour , for dredging, extra-virgin olive oil, button mushrooms, thinly sliced, tomato paste, strega liqueur, salt and freshly ground black pepper, flat leaf parsley, finely chopped to yield 1/4 cup, special equipment : toothpicks

veal scaloppine , about 3 oz each, very thin slices prosciutto (about 4 oz), fresh mozzarella , cut into 8 slices, salt and freshly ground pepper, unbleached all-purpose flour, unsalted butter, extra virgin olive oil, dry marsala, freshly squeezed lemon juice, minced fresh flat-parsley

veal breast, salt and pepper, extra-virgin olive oil, apples, cored and cut into 6 slices each, all-purpose flour, cinnamon, red wine, chicken stock , recipe follows, soft polenta , recipe follows, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems, water, salt, polenta or cornmeal, stracchino cheese , cut into cubes

veal scaloppini, all-purpose flour, salt and freshly ground black pepper, olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tbsp, chicken stock, capers, lemon, juiced , plus 1/2 lemon thinly sliced, for garnish, chopped parsley leaves, for garnish

raisin bread cubed, hot milk, apple sauce, salt, melted butter, sugar, nutmeg, eggs beaten, vanilla extract

veal breast, veal knucklebones, split, chicken pieces (back , neck, wings, thighs), cold water (or enough to cover ), onions, coarsely chopped, leeks, white and green parts , washed thoroughly and chopped, carrots, peeled and coarsely choped, boquet garni

veal cutlets (about 1 lb), freshly ground black pepper, fat-free swiss cheese, lean cooked ham, all-purpose flour, egg substitute, dry breadcrumbs, reduced-calorie margarine, fresh parsley sprigs (optional), lemon slices (optional)