271469 veal scaloppini with cream sauce Recipes

olive oil, unsalted butter, shallot, minced, wild mushrooms (such as chanterelles shiitake oyster or a combination), fresh thyme, minced, salt, black pepper, garlic clove, minced, dry white wine, veal demi-glace, heavy cream, veal cutlets , scallopini style, flour , for dredging, salt, black pepper, olive oil, unsalted butter, lemon juice, fresh chervil, minced

beaten egg, sour cream, flour, instant beef bouillon powder, minced onion flakes, baking powder, dried parsley flakes, lemon pepper, dried dill, paprika, ground allspice, ground ginger, ground nutmeg, fresh ground pepper, sea salt, ground meat (beef, pork, veal, turkey, or a mixture), unseasoned breadcrumbs, all-purpose flour, butter, sliced white mushrooms (optional), flour, beef broth (two 14.5 oz cans), lemon juice, worcestershire sauce, minced fresh parsley, divided, granulated sugar, paprika, minced onion flakes (or 3/4 tsp onion powder), dill weed, ground ginger, ground nutmeg, fresh ground pepper, ground allspice, sour cream, cooked wide egg noodles, water, salted butter, remaining minced fresh parsley, paprika, fresh parsley sprig

veal cutlet, french bread (whatever you don tsp use, use for meatloaf the next day), parmesan cheese, paprika, salt, pepper, egg, milk or 2 tbsp heavy cream, olive oil, parmesan cheese or 1/4 cup mozzarella cheese, spaghetti sauce (i use ragu parmesan and romano), tomato sauce, bay leaf, spaghetti, cooked

loin veal chops, butter, sea salt, pepper, black,fresh ground, white wine, dry, garlic, minced, thyme, leaves, rosemary, chives, whipping cream, cranberry sauce

veal, sliced very thin, salt , pepper, flour, butter, chopped onions, fresh mushrooms, sliced, white wine, heavy cream, au jus sauce, chopped parsley

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 for scaloppini, from the butcher counter, salt and pepper, flour , a couple of scoops, butter, extra-virgin olive oil , 4 turns of the pan total, shallots, chopped, crimini (baby portobello) mushrooms, thinly sliced, marsala, beef stock , from canned soups aisle, egg fettuccini, cooked to al dente, chopped flat leaf parsley, for garnish

unsalted butter, red onion, halved, thinly sliced, shiitake mushrooms, stemmed, caps thinly sliced, brandy, beef stock or canned beef broth, chicken stock or canned low-salt chicken broth, whipping cream, all purpose flour, veal cutlets, each pounded to 1/4-inch thickness, uncooked shrimp, peeled, deveined

unsalted butter, red onion, halved, thinly sliced, shiitake mushrooms, stemmed, caps thinly sliced, brandy, beef stock or 1 cup canned beef broth, chicken stock or 1 cup canned low sodium chicken broth, whipping cream, all-purpose flour, veal cutlets, each pounded to 1/4-inch thickness, uncooked shrimp, peeled, deveined

chicken breast, egg yolk, whole egg, heavy cream, parsley, salt and pepper to taste, veal medallions, sliced pieces of prosciutto, watercress, heavy cream, salt and pepper to taste, carrots, butter, salt and pepper to taste, veal stock, heavy cream, butter

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 loin with flank , about 6 lb, frenched (you can ask your butcher to do this), mild-flavored oil , such as almond or safflower, salt, freshly ground pepper, blood oranges, lemons, sugar, water, to cover, port, brown veal stock, unsalted butter, cut into small pieces

veal loin with flank , about 6 lb, frenched (you can ask your butcher to do this), mild-flavored oil , such as almond or safflower, salt, freshly ground pepper, blood oranges, lemons, sugar, water, to cover, port, brown veal stock, unsalted butter, cut into small pieces

veal (thinly sliced leg of ), breadcrumbs, onions, minced, parsley, minced, salt, pepper, butter or 1 tbsp dripping, water, flour, cream

veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin, salt, white pepper, flour, butter, olive oil, chopped scallions, dry white wine, heavy cream, mushroom , wiped,trimmed and sliced, lemon juice, chopped parsley, shrimp, peeled,deveined,and steamed, crabmeat , picked over well

veal scallopini (pounded thin), eggs (lightly beaten ), heavy cream, salt and pepper, oregano, flat leaf parsley (finely chopped ), grated parmesan cheese, dry breadcrumbs, extra virgin olive oil, unsalted butter, flour, cream sherry, sweet marsala wine, lemon juice, chicken broth, prosciutto ham (at room temperature ), lemons

veal cutlets, butter, salt , to taste, fresh ground white pepper , to taste, beef stock, whipping cream, lovage

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