11 veal schnitzel with sauce and Recipes

veal schnitzels or 4 beef schnitzel, butter, oil, for cooking, chunky tomato pasta sauce, cheese, grated

veal schnitzels, olive oil, butter, garlic cloves (minced ), button mushrooms (sliced ), white wine (125ml), beef stock (or veal glaze), thickened cream (125ml double cream), dijon mustard, salt and white pepper (to taste)

spinach, stems removed and well washed, veal schnitzels, steak sauce, salt and pepper, olive oil, beef stock, diced tomatoes, tomato paste, worcestershire sauce

butter or 1 tbsp oil, pork schnitzels or 2 veal schnitzels or 2 chicken breasts, onion, chopped, fresh sliced mushrooms, evaporated milk (1/2 tin), flour, salt , to taste, pepper

bacon, diced, veal round steak, cut about 1/2 inch thick (cutlet), chopped onions, salt, paprika, thick sour cream, tomato sauce

veal loin , denuded and cleaned of all silver skin, fresh thyme leaves, chopped, all-purpose flour, eggs, fresh breadcrumbs (dried will work, but not quite as well), olive oil, salt and pepper, sweet butter, fresh parsley, chopped, fresh shallot, peeled and minced, fresh squeezed lemon juice, olive oil, fresh quail eggs (available in asian markets), arugula leaf, salt and pepper

dried porcini mushrooms (soaked drained & chopped -nb 60g is the reconstituted weight), ground veal, garlic clove, dry white wine, breadcrumbs, pine nuts, parmigiano-reggiano cheese, grated, fresh marjoram, chopped, italian parsley, chopped, eggs, beaten, salt & pepper, veal (schnitzel slices work best, not crumbed), tomato sauce

panko breadcrumbs, paprika, egg, veal cutlets (or use chicken), butter, divided, rolled anchovies over capers, white wine, snipped chives, divided, lemon wedge

lean veal cutlets, vegetable oil, salt, white pepper, red wine, evaporated milk, tart cherries, drained, parsley (to garnish )