4 slices of Veal Scallopini ( scaloppine)- about ¾ lb (300g) ⅛ inch (3.1275mm) thick
8 asparagus spears
salt and ground pepper to taste
¼ cup flour
7 tablespoons of butter
2 cups of sliced mushrooms about ¼ lb (100g)
4 slices Fortina or Swiss cheese
juice of one lemon

Directions

Scrape the sides of the asparagus with a swivel-blade vegetable peeler, but leave about 2 inches (5cm) of the tips unscraped.Drop the spears into a skillet containing boiling water with salt to taste.
Cook 2-3 minutes until brown.Do not overcook.Drain.

Sprinkle the veal with salt and pepper and dredge ( coat ) in flour.Heat 2 tablespoons of the butter in a large heavy skillet to a high temperature and add the veal.Cook until golden brown, about 20-30 seconds a a side.

Heat 1 tablespoon of butter in a skillet and add mushrooms.Sprinkle with salt and pepper and cook until wilted.Continue cooking until golden brown, stirring as necessary.

Preheat the broiler.Arrange the veal slices in one layer on a baking dish.Sprinkle with mushrooms.
Arrange 2 apparatus spears on the top of each slice of veal.Cover with the cheese slices.Run under the broiler until the cheese melts.

Melt 4 tablespoons of butter and add the lemon juice.Pour the sauce over the veal, asparagus and cheese.Serve with Buttered Fine Noodles

2½lb shoulder or leg roast 1.2 kg
2 tablespoons olive oil 30ml
Salt and pepper to taste
¼ teaspoon ground ginger
1 medium onion sliced
2 grated carrots
4 oz maple syrup 100 ml
4 oz orange juice 100 ml
4 oz Demi Glace sauce mix (sold in an envelope) 100 ml

Directions

Preheat oven 93°C (200°F).In a skillet heat oil and sear the milk-fed veal roast on its entire surface.Searing, seals in the meat’s juices by cooking it quickly under a high heat.Briefly remove the roast and put aside.In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup.Return the roast to the skillet.Lightly baste the roast with the surrounding vegetables and liquid.Cover and cook for 60 minutes on low heat.

The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F).Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes).Remove roast and keep warm in the preheated oven.

In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture.Slightly reduce the sauce. (about 5 minutes)
This delicious Maple flavored sauce s now ready to pour over the veal roast when serving.
Serve with fresh vegetables and potatoes caramelized using maple syrup.

¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper

Methods:

Cut ¾ lb of veal top round into 8 slices. (750g).Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.

Do not dip into flour.Place a thin slice of prosciutto onto each slice of veal.Place a fresh sage leaf on top of prosciutto.Secure with toothpicks.

Coat a large skillet with olive oil.Over medium to High heat, add the veal tuck-side down( sage leaf facing up).Cook for 40-50 seconds.Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.

In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )
Simmer to reduce the wine a bit, about 2 minutes.

Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.When the pan juices are lightly thickened, spoon the sauce over the scallopini and serve.

4 scaloppine
t tbsp butter, unsalted
4 tbsp Calvados
3 shallots, minced
Chopped parsley and thyme
½ cup dry white wine
½ cup heavy cream
½ vanilla bean, split

Methods:

Coat veal lightly with seasoned flour and brown in the butter.Cook meat until tender, approximately five minutes.Warm the Calvados separately, and add to the pan. Flambe. Shake pan until flames die.
Remove meat from pan and keep warm.Add shallots, parsley, thyme, wine, cream and vanilla. Blend well.Return meat to the pan, and turn to coat.Remove vanilla bean and plate to serve.

2 1/4 Pounds Veal Cutlet ( 3 – 2 Oz Pieces Per Portion)
2 Tablespoons Flour — as needed
1 1/2 Cups Orange Juice
2 Tablespoons Lime juice
3/4 Teaspoon Orange zest
3 Tablespoons Butter, Unsalted
6 Each Orange Slices — for garnish
6 Slices Lime Slices — for garnish

Directions:

[1) Reduce Orange Juice by 1/3.

[2) Add Lime Juice and Orange zest.

[3) Flour and Saute Veal. Remove from pan and keep warm.

[4) Deglace veal pan with Sauce, add butter, swirl to finish sauce.

• 4 veal cutlets
• Olive oil, as needed
• Salt and pepper to taste
• Duxelles, as needed, (see recipe below)
• 2 oz. sherry or other fortified wine
• 4 oz. beef or mushroom stock
• 2 tablespoons cold butter
• Chopped parsley to taste

Duxelles:
• 8 oz. mushrooms, finely chopped
• 1 shallot, finely chopped
• Butter as needed
• Parsley, chopped to taste
• Salt and pepper to taste

Methods:

Place plastic wrap over each cutlet and pound them so they are as thin as possible without tearing them. Lightly brush the cutlets with olive oil and sprinkle with salt and pepper. Place some of the duxelles filling down the center of each cutlet taking care not to over stuff them. Roll the cutlets tightly and secure them with cooking twine near the ends and the center. In a 12-14 inch skillet sear the cutlets on each side in very hot olive oil. As soon as they are uniformly browned, remove them from the pan and cover with foil to keep warm. Deglaze the pan with the sherry and boil the alcohol down. Add the stock, salt and pepper, and reduce by at least half. Add the butter, parsley and the veal back to the pan. Roll the roulades in the sauce until the butter melts and serve.

Duxelles:
Sauté the mushrooms and shallot in butter until the mushrooms are browned. Season with the parsley, salt and pepper.

• 1 pound fingerling potatoes
• 1 1/2 cups baby carrots
• 3 celery ribs, chopped
• 3 pounds boneless veal shoulder roast, rinsed and patted dry
• 1 package (1.9-ounce) pre-cooked bacon, Eckrich Ready Crisp®
• 1 can (10 3/4 -ounce) condensed cream of potato soup, Campbell’s®
• 1/4 cup Irish whiskey, Jameson®
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. In a 5-quart slow cooker, combine potatoes, carrots, and celery.

2. Cut veal roast into six individual portions. Wrap each with two to three slices of bacon. Place wrapped veal in slow cooker on top or vegetables.

3. In a medium bowl, stir together potato soup, Irish whiskey, salt, and pepper. Pour over roast and vegetables. Cover and cook on LOW setting for 6 to 7 hours.

5 Ounces Veal Cutlet — thinly sliced
2 Fluid Ounces Butter — clarified
1 Teaspoon Shallots
1/2 Ounce Almonds — toasted
1 Fluid Ounce White Wine
1/4 Key Lime — juice only
2 Tablespoons Papaya — cubed
1 Tablespoon Amaretto
1/4 Cup Heavy Cream

Methods:

[1) Saute Veal in Clarified Butter. Remove from pan and keep warm.

[2) Deglace pan with Wine, add remaining ingredients and reduce. Return Veal to pan to reheat quickly.Serve immediately.

4 veal loin chops (8 ounces each), 3/4″ thick
2 tablespoons unsalted butter
1 large bunch fresh sage

Methods:

Season the veal with salt and freshly ground black pepper.In a nonstick skillet large enough to hold the veal in 1 layer, heat the butter over high heat until it becomes golden brown.Add the veal and cook until browned on the bottom, about 4 minutes.Place 3 sage leaves on the uncooked side of each chop and turn the chops over.Cook until browned on the other side, 3 to 4 minutes longer.Lightly season the veal with salt and coarsely ground black pepper, garnish with a few sage leaves, and serve.

2 Tablespoons Shallots — chopped
2 Cups Mushrooms — sliced
1 Cup Dark Rum
1 Cup Port Wine
1/4 cup Dijon Mustard
2 Cups Bechamel Sauce
3 Pounds Veal Cutlet (3 – 2 Oz Pieces Per Order)
1/4 cup Olive Oil — as needed

Directions:

[1) Saute Shallots & Mushrooms in butter.

[2) Reduce Rum, Port & Dijon by 1/2, then combine with Mushrooms & shallots

[3) Add Bechamel and check consistency.

[4) Saute Veal in Olive Oil, add sauce to pan and heat