Ingredients:

4 loin veal chops, about 1/2 pound each
Salt and freshly ground black pepper
2 tablespoons of butter
4 whole garlic cloves, peeled
2 bay leaves
4 fresh thyme sprigs, or 1/2 teaspoon of dried
1 tablespoon of red wine vinegar
1/2 cup of fresh or canned chicken broth

Methods:

Sprinkle the chops on both sides with the salt and pepper. Heat the butter in a skillet and add the chops. Brown on both sides, turning once. They should cook for about 5 minutes each side. Add the garlic, bay leaves, and thyme and cook for about 3 minutes. Pour the vinegar around the chops and turn the heat to high. Add the broth, cover closely, and cook for about 20 minutes.

Ingredients:

1 1/2 cup of pared & diced eggplant, 1/2 inch dice
3/4 teaspoon of salt, divided
10 ounces of ground veal
1/2 cup of sliced onion
3/4 teaspoon of curry powder
1/8 teaspoon of hot sauce

Methods:

In colander combine eggplant with 1/4 teaspoon salt, toss and let stand 30 minutes.Pat dry with paper towels. Pan broil veal in non- stick skillet over high heat, breaking veal apart into pieces, until slightly browned but not cooked through. Reduce heat to medium, add onion and sauté 3 to 5 minutes. Add eggplant and continue sautéing, stirring occasionally until eggplant starts to brown. Stir in remaining 1/2 teaspoon salt and curry and hot sauce, continue cooking until mixture is well browned and moisture has evaporated. 2 servings.

Ingredients:

2 veal rounds, cut
1 onion, sliced
1 bell pepper, sliced
1/2 cup of flour
1/2 teaspoon of Tony Cachere’s Creole seasoning
2 teaspoons of soy sauce
2 teaspoons of Worcestershire sauce
1 clove garlic, minced
1 tablespoon of oil
1 tablespoon of butter or oleo
2 teaspoons of beef bouillon dissolved in 4 cups of boiling water
1 fresh tomato, seeded and chopped

Methods:

Coat veal in mixture of flour and Creole seasoning. In large pan, heat butter and oil. Brown the veal pieces. Remove from pan. In pan, sauté onions, bell pepper, tomato and garlic. Add soy sauce and Worcestershire sauce. Stir. Add bouillon and water mixture. Stir. Return to pan. Cook over medium heat until mixture thickens.

Ingredients:

1 1/4 pound of veal top round, trimmed of fat & cut into 3/4 inch cubes
2 tablespoons of virgin olive oil
3 carrots, coarsely chopped
2 celery stalks, trimmed & coarsely chopped
1 onion, finely chopped
2 garlic cloves, 1 crushed, 1 chopped
2 1/2 pounds of ripe tomatoes, peeled, seeded & chopped or two 14 ounce cans of plum tomatoes
1/3 cup of dry white wine
2 bay leaves
2 strips of lemon zest
2 tablespoons of finely chopped fresh mixed herbs, (thyme, oregano, parsley)
1/4 teaspoon of salt
freshly ground black pepper
1 lemon, grated zest only

Methods:

Heat 1 tablespoon of the oil in a flameproof casserole over high heat, add one third of the veal, and brown the cubes on all sides, turning constantly, about 3 minutes. with a slotted spoon, transfer the meat to a plate lined with paper towels. Repeat with the remaining two batches of veal, draining each batch on fresh towels. Add the remaining oil to the casserole and lower the heat. Add the chopped carrots, celery, and onion to casserole, stirring to scrape up the browned bits from the bottom of pan. Cover the casserole with a lid, and cook the vegetables over the lowest possible heat for 10 minutes. Preheat oven to 300ºF.

Uncover the casserole, and add the crushed garlic, veal, tomatoes, wine, bay leaves, the strips of lemon zest, 1 tablespoon of mixed herbs, salt, and some pepper. Bring the mixture slowly to a boil, stirring, then cover with wax paper or foil and replace the lid. Braise the meat in the oven for two hours or until the meat is tender, stirring occasionally.

Before serving, mix together the chopped garlic, remaining herbs, and the grated lemon zest. Remove the bay leaves, and strips of lemon zest from the casserole, transfer the contents of the casserole to a warmed serving dish and sprinkle with the garlic, herb, and lemon mixture over the top. Serve hot.

Ingredients:

1/2 cup of tomato preserves
1 kiwifruit, peeled and chopped
Vegetable oil spray
12 ounces of veal Scaloppini, cut 1/4 inch thick

Methods:

In a small saucepan, combine the tomato preserves and kiwifruit. Cook over low heat until heated through, about 3 minutes. Meanwhile, spray a large skillet with vegetable oil. Place over medium high heat. Add veal to hot skillet and cook for 2 minutes more. Turn and cook for 2 minutes more or until tender. Serve with sauce.

Ingredients:

1 veal steak, 1 1/2 inch thick
1 cup of soft bread crumbs
1 egg, slightly beaten
1 tablespoon of water
1 clove garlic
1/4 cup of shortening
1 teaspoon of paprika
2 cups of sour cream

Methods:

Cut the veal into six serving size pieces. Dip into crumbs, in egg that has been beaten with water, and again into the crumbs. Rub frying pan with garlic, melt shortening. Brown breaded veal quickly on both sides. Add paprika to sour cream. Pour over veal. Cover and bake in a 325ºF. oven for 1 1/2 hours or until tender. Uncover for the last 15 minutes to brown.

Ingredients:

3 tablespoon olive oil
2 tablespoon fresh lemon juice
3 garlic cloves pressed
1 1/2 teaspoons dried oregano leaves crumbled
1 teaspoon freshly-ground black pepper
4 veal rib or loin chops, 1″ thick

Methods:

Combine olive oil, lemon juice, garlic, oregano and pepper add veal chops and toss to coat. Let sit 20 minutes at room temperature or up to 2 hours in the refrigerator.

Ingredients:

1/2 cup of skim milk
1 teaspoon of salt
1/4 teaspoon of freshly ground pepper
A dash of hot pepper sauce
1/4 cup of crushed cornflakes
1 tablespoon of snipped fresh basil
4 lean loin or shoulder veal chops
2 teaspoons of canola or corn oil
1 tablespoon of fresh lemon juice
2 teaspoons of chopped fresh parsley
1 teaspoon of freshly grated lemon zest

Methods:

In a shallow dish, combine the milk, salt, pepper, and hot pepper sauce. In another shallow dish, mix the cornflakes and basil. Dip the veal chops first in milk mixture, then in seasoned cornflake crumbs to coat on all sides. Place on a plate, cover and refrigerate for at least 30 minutes. Preheat your oven to 375ºF. Prepare a shallow baking pan with nonstick cooking spray. Place the chops in pan, drizzle oil on top. Bake 45 – 60 minutes or until tender. In a small bowl, mix the lemon juice, parsley, and lemon zest. Sprinkle on the chops for 2 minutes before removing from the oven.

Ingredients:

1/4 cup of corn oil
1 small onion, minced, about 1/3 cup
1 clove garlic, minced or 1/4 teaspoon of garlic powder
2 – 3 tablespoons of curry powder
1/4 cup of vinegar
1/4 cup of dark or light corn syrup
1 teaspoon of salt
4 chops (veal, pork or lamb)

Methods:

Heat the corn oil in a small skillet over medium low heat, add onion, garlic and curry powder.Cook for 2 minutes, stirring occasionally or until tender.Remove from heat, stir in vinegar, corn syrup, salt and pepper until well mixed.Place the chops in shallow baking dish pour curry mixture over chops.Cover and refrigerate overnight, turning occasionally.Remove chops from marinade grill 4 inches from heat, brushing with curry mixture and turning as needed, 10 – 15 minutes, or until desired doneness.

Ingredients:

3 tablespoons of olive oil
4 veal chops
2 tablespoons of dry white wine
1 cup of heavy cream
Salt to taste
Black pepper to taste

Methods:

Place the olive oil into a heavy skillet over high heat. Add the veal chops and brown, for 3 minutes on each side. Add the white wine to the pan. Cook for 1 minute. Add the cream and stir in a ll of the brown bits and juices. Add the salt and pepper, cover the skillet, lower the heat and continue cooking for 15 – 20 minutes or until the chops are tender. Remove the chops to a hot servings dish and serve immediately.