5810 veal scaloppine with for two Recipes

cutlets veal (or pork), salt, butter or 4 tbsp oil, onions, chopped, butter, red bell peppers, chopped, peeled chopped fresh tomato, sweet hungarian paprika, beef broth, cream, flour

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)

boneless veal steaks, pounded thin, salt and pepper, flour, butter, lemons, milk

veal cutlets, sliced into 3/4 in strips, all-purpose flour, unsalted butter, olive oil, onion, very finely sliced, garlic cloves, finely sliced, fresh sage leaves, chopped, cremini mushrooms, thickly sliced, dry white wine, sea salt & freshly ground black pepper, heavy cream

ground veal, egg white, parmesan cheese, italian seasoned breadcrumbs, shallot, minced, nutmeg

veal cutlets, pounded lightly just to even (4 6oz each), lemon juice, salt, pepper, paprika, flour, vegetable oil, capers, rinsed and drained, dry white wine, bay leaf, evaporated milk or 3 tbsp cream, pickled beet, sliced, lettuce leaves

grated parmesan cheese, dry breadcrumbs, veal cutlets, egg, slightly beaten, oil, chopped onion, salt, pepper, tomato sauce, mozzarella cheese, parmesan cheese

veal cutlets, lemon, salt , to taste, all-purpose flour, eggs, water, vegetable oil, fine dry breadcrumb, vegetable shortening (more might be needed depending on the size of your pan)

olive oil or 1 tbsp canola oil, lean veal, cubed, chopped onion, garlic, crushed, cremini mushrooms, thickly sliced, marsala wine (although i have also used madeira and port upon occasion with excellent results), beef broth or 4 cups beef stock, rigatoni pasta, uncooked, salt, pepper

fresh asparagus, chicken stock, veal sausage or 12 oz bratwursts or 12 oz sausage, of choice

veal (thigh or neck), goat meat (young goat, thigh with ribs), lard, olive oil, salt, bay leaves, rosemary (or 1 branch fresh 1 about 20 cm), onions (preferably spring onion), black peppercorns, potatoes (optional)

teriyaki sauce, low sodium, mustard , coarse-grained, honey, black pepper, freshly ground, boneless veal loin, chops 3 oz each, vegetable oil

eggs, all-purpose flour, plain breadcrumbs, dried basil, dried thyme, sliced veal scallopini, kosher salt, fresh ground black pepper, vegetable oil, lemon, cut into wedges

veal shoulder chops (i used shoulder blade chops with bone), zucchini , cut into 1/2-inch thick slices, red potatoes , small (10 or 12 to a lb), sweet onion, medium to large (chopped coarsely ), salt, pepper, extra virgin olive oil, white wine (i used a riesling), garlic cloves, grated (it s quicker than mincing), dried thyme, tomatoes , canned petite diced

unsalted butter, onions, halved, thinly sliced, sugar, dried thyme, low sodium beef broth, stilton cheese, crumbled, veal chops, about 1/2 inch thick, sherry wine vinegar, dried currant

butter, stewing veal or 2 -3 lbs chicken legs-thighs (depending on the amount of bone), leek, washed and trimmed,thickly sliced, garlic, chopped finely, barley, water, red wine vinegar or 3 tbsp white wine vinegar, bay leaves, salt and pepper, fresh, roughly chopped sage leaves or 1 tbsp dried sage

veal cutlets, flour, pepper, olive oil, onion, chopped, garlic, chopped, tomato sauce, mozzarella cheese, shredded

veal shoulder, cubed, bouquet garni, beef stock, butter, flour, salt and pepper, nutmeg, eggs, breadcrumbs, sunflower oil (for frying ), french mustard