Ingredients:

Vegetable oil spray
12 ounces of veal Scaloppini, cut 1/4 inch thick
8 ounces of fresh shittake mushrooms or button mushrooms, cleaned, stemmed, and sliced
4 green onions, sliced
1 teaspoon of bottled minced garlic
2 teaspoons of all purpose flour
1/2 teaspoon of chopped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon of salt
1/8 teaspoon of black pepper
12 ounce can of evaporated skim milk
1 tablespoon of dry sherry, optional

Methods:

Spray a large skillet with vegetable oil. Place over medium high heat.Add the veal to hot skillet and cook for 2 minutes. Turn and cook for 2 minutes more or until tender.remove from skillet and keep warm. Remove skillet from heat and wipe with a paper towel.Spray the skillet with more vegetable oil. Place over medium heat. Add mushrooms, green onions, and garlic.

Cook until tender, about 5 minutes. Stir in flour, thyme, salt and pepper, then add evaporated skim milk all at once.Cook and stir until thickened and bubbly, about 3 minutes. Cook for 1 minute more, stirring constantly.If desired, stir in dry sherry.Return veal to skillet, heat through, about 3 minutes.

Ingredients:

Egg substitute equivalent to 1 egg
1 tablespoon of skim milk
1/3 cup of plain dry bread crumbs
1/3 cup of grated Parmesan cheese
4 tenderized veal cutlets, about 12 ounces total, cut 1/4 inch thick
Vegetable oil cooking spray
4 large or 8 small tomato slices
1 tablespoon of fresh snipped oregano or 1 teaspoon of dried oregano, crushed
1/4 teaspoon of black pepper
2 slices of part skim mozzarella cheese, halved

Methods:

In a shallow bowl, combine the egg substitute and skim milk. In another shallow bowl, combine the bread crumbs and Parmesan cheese.Dip each piece of veal in egg mixture, then coat with bread crumb mixture and shake off excess.

Set aside. Spray a large skillet with vegetable oil.Place over medium high heat.Place the veal in hot skillet and cook for 2 minutes.Turn and cook for 2 minutes more or until veal is tender.Transfer the veal to a broiler proof serving platter or casserole.

Preheat broiler. Arrange tomato slices over veal.Sprinkle with oregano and pepper.top each cutlet with a pieces of mozzarella cheese.Broil 3 to 4 inches from heat about 1 minute or until the cheese melts.

Ingredients:

4 Veal loin chops, 1 to 1 1/2″ thick (8 oz.each)
1 tablespoon of butter
1 tablespoon of Olive oil extra-virgin
2 Shallots, finely chopped, mot green onions
2 Clove garlic, minced
1/4 pound of mushrooms, imported, such as oyster, chanterelles, or shiitake, thinly sliced
Anchovy paste, 2 pencil eraser-sized pieces
1 can of w Whole peeled tomatoes, Italian style (roma), Drained, juice retained, coarsely chopped (28 oz.)
1 ounce of sun-dried tomatoes, reconstituted in boiling water for 1 to 2 minutes, drained, thinly sliced
1 tablespoon of basil, fresh, chopped
1/4 cup of Red wine, quality dry wine only
1/2 cup of Reserved tomato juice from drained tomatoes,
1 dash of Tabasco
Freshly ground black pepper, coarsely ground
Salt to taste
12 ounces of Rotini, cooked al dente

Methods:

Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops.Melt butter and olive oil in large, deep-sided frying pan.Brown chops on medium-high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm.Add chopped shallots to frying pan and sauté, stirring occasionally, about 3 minutes. Add garlic and continue sautéing, stirring constantly, another minute or so. Add sliced mushrooms and sauté for 1 to 2 minutes, stirring occasionally.

Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat uncovered approximately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly.Taste and correct seasoning, adding more basil if desired along with salt and black pepper.Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible.

Cook uncovered about 10 minutes, and then flip chops. Cook another 5 minutes uncovered and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4.

Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake.

Ingredients:

4 Veal loin chops
2 teaspoons of dried sage
Salt and pepper
2 tablespoons of butter or margarine
1 tablespoon of corn oil
2 golden delicious apples
2 tablespoons of Calvados or applejack
1 1/2 cups of chicken broth
1 teaspoon of cornstarch
2 teaspoons of water
2 tablespoons of cream

Methods:

Sprinkle the chops on both sides with the sage and salt and pepper to taste. Heat the butter and oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook about 10 min. on each side. Meanwhile, core the apples and cut into thick rings.

Remove the chops to a warmed serving platter and keep hot.Add the apple rings to the skillet and cook until golden brown on both sides and only just tender.Do not overcook. Remove and arrange around the chops. Add the Calvados and broth to the skillet and bring to a boil, scraping the sediment from the bottom of the pan.

Cook down until reduced by half. Blend the cornstarch with the water.Add to the sauce and cook, stirring, until thickened.Stir in the cream.Add salt and pepper to taste.Spoon the sauce over the chops.

Ingredients:

1 tablespoon of Olive oil
1 pound of Sweet Italian sausage;
1 cup of Chopped celery
1 cup of Chopped onion
3 cups of 3 day-old corn bread crumbs
1/2 teaspoon of dried red pepper flakes
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
2 Eggs, beaten to blend
1/2 cup of pine nuts; toasted (about 2 1/2 ounces)
one 4 pound veal breast, pocket
2 tablespoons of dried basil, crumbled
1 teaspoon of dried rosemary, crumbled
8 tablespoons of white wine vinegar
1 1/4 cups of chicken stock

Methods:

Heat 1 tablespoon oil in heavy large skillet over medium-high heat.Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes.Transfer mixture to large bowl.Add corn bread crumbs, red pepper flakes, salt and pepper.Mix in eggs and pine nuts. Set stuffing aside.Position rack in center of oven and preheat to 400ºF.

Arrange veal bone side down on work surface. Fill pocket with stuffing.Close with skewer.Place any remaining stuffing in small baking dish cover with foil.Place veal in large roasting pan.Rub outside with basil and rosemary.Sprinkle with 3 tablespoons vinegar. Roast veal 30 minutes. Reduce oven temperature to 350ºF.

Combine remaining 5 tablespoons vinegar with chicken stock.Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings.(Place stuffing in baking dish in oven for last 30 minutes.).Transfer veal to heated platter.Slice thinly. Serve with any extra stuffing.

Ingredients:

1kg of cheek of veal,
1 large onion, partially crushed and stuck with 4-5 cloves
I large celery stalk
I carrot broken in half
1 meat stock cube
salt
Roughly chop together 2 red onions
1 celery stalk
2 garlic cloves
a small bunch of parsley
2 hot chillies
tomato

Methods:

Two hours before starting the cooking,put the cheek in a container and leave under a fine stream of running water.

After which take a pan, put in enough cold water to eventually cover the cheek,add the onion, celery,carrot,stock cube and a pinch of salt,bring to the boil.

When the liquid reaches a rolling boil, with great care,introduce the cheek and adjust the heat to simmer,cover and cook for about 45 minutes.

In the meantime,in another pan cook the chopped vegetables in the oil over a medium heat until golden,stirring to avoid sticking,for 20 minutes.

Add the tomato,cover and cook slowly for 20 minutes.

Lift the cheek from the stock and drain,leave to cool a little,cut away the superfluous fat with a knife,cut into small pieces (like tripe) then add to the pan with the boiling sauce.

Stir well to mix, reduce the sauce a little over a high heat for 4-5 minutes then lower the heat, cover and cook for a further 20 minutes or until the cheek is very tender and almost jelly-like.Serve with boiled beans (or boiled diced carrots) on the same plate to mix with the cheek’s sauce.

Ingredients:

Filling
2 tablespoons of olive oil, divided
1 small red bell pepper, chopped
1 cup of chopped mushrooms
3 green onions, chopped
2 garlic cloves, pressed
1/2 cup of chopped flat-leaf (Italian) parsley
Veal Roll
2 1/2 – 3 pounds of boneless veal breast
2/3 cup of reduced sodium chicken broth
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper

Methods:

Heat half the oil in a Dutch oven (or large pot with cover) over medium heat.Add pepper, mushrooms, onions, and garlic.Cook, stirring occasionally, 5 minutes until vegetables are softened.Transfer to a bowl stir in parsley.Wipe out Dutch oven.

Unroll veal breast.Spread filling over veal, leaving a 1/4-inch border.Roll up, jelly-roll style, from short end tie with kitchen string. Sprinkle veal with salt and pepper.

Heat remaining tablespoon of oil in Dutch oven over medium heat.Add veal roll and brown evenly. Pour off excess oil. Add chicken broth.Bring to a boil reduce heat to low.Cover and simmer 1 1/2 to 1 3/4 hours or until veal is very tender.

Transfer veal to a cutting board.Skim fat from cooking liquid increase heat to high and reduce liquid to 3/4 cup.Carve veal into slices serve with sauce.

Ingredients:

2 pounds of chopped veal
Dash of Mrs. Dash spices
One 16 ounce can of whole cranberry sauce
One 16 ounce can of tomato sauce

Methods:

Mix veal and spices. Form into small balls. Brown balls in Teflon coated pan. Mix cranberry sauce and tomato sauce in a sauce pan. Heat to simmering point. Add meatballs and continue heating.

Ingredients:

2 pounds of boneless veal, cut into 1 inch cubes, dusted with 2 tablespoons of flour
3 tablespoons of butter
3 tablespoons of corn oil
2 onions, finely chopped
3 potatoes, peeled and thinly sliced
2 zucchini, sliced
2 bell peppers, sliced
3 tablespoons of chopped parsley
1 cup of cut up green beans
Salt and freshly ground black pepper to taste
1 pound of ripe tomatoes, sliced
1 cup of sour cream

Methods:

Sauté the veal in butter and oil in a skillet or a slow cooker with a browning unit.Add the onions and cook until browned. Put the potatoes in the bottom of a slow cooker.Add the browned meat, onions, and remaining ingredients, except the sour cream, placing the tomatoes on top.Cover and cook on low for 6 to 8 hours.Stir in the sour cream when ready to serve.

Ingredients:

one 4 pound veal loin, boned
3 tablespoons of lemon juice
3 anchovy fillets, mashed
1 large can of chopped mushrooms
1/2 pound of bacon
1/2 cup of chopped parsley
grated rind of 1 lemon
salt and pepper to taste
1 egg yolk
milk
1/2 cup of melted butter
2 cups of beef stock

Methods:

Remove the skin form the veal and sprinkle the veal with lemon juice.Combine the anchovies, mushrooms, bacon, bread crumbs, parsley, lemon rind, salt, pepper and egg yolk and mix well, adding a small amount of milk to moisten, if needed. Stuff the veal with mushroom mixture and roll. Secure with string or skewers. Place in a roasting pan and add the butter and stock. Bake at 350ºF. for 1 hour and 40 minutes or until tender.