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Ingredients:
• 4 veal rib or loin chops, about 1-inch-thick
• 1 TB. chopped fresh thyme leaves or 1 tsp. dried thyme, crumbled
• 1 TB. Dijon mustard
• 2 tsp. fresh lemon juice
• 1 tsp. lemon-pepper seasoning
• 1 tsp. garlic powder
• 1/2 tsp. fresh-ground black pepper
Ingredients:
• 12 veal chop, each 1/2-inch thick
• 2 tablespoons olive oil
• 2 tablespoons dried oregano
• 2 tablespoons salt and pepper
• 2 lemons
Ingredients:
1 c Shallots finely chopped
1 qt Red wine
1 qt Veal stock
2 c Chicken stock
3 TB Butter
8 Rosemary sprigs, fresh
8 Veal chops
4 Apples julienne
Ingredients:
• 3 carrots
• 1 boneless veal breast, 3 1/4 pounds
• 9 ounces ground veal
• 4-ounce piece of Serrano ham or prosciutto, cut into 3/4-inch wide strips
• 1 hard-cooked egg, cut into wedges
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 apple, peeled, cored, and chopped
• 3/4 cup dry white wine
• salt
Ingredients:
6 tablespoons Dijon mustard
1 bunch fresh thyme
4 veal shoulder chops (8 ounces each), about 1/2″ thick
Ingredients:
4 slices bacon, diced small
1 red onion, peeled and diced small
• 3 tablespoons unsalted butter
• 2 pounds assorted exotic mushrooms of your choice (portobello, shiitake, cremini, chanterelles, enoki, etc., or substitute white mushrooms), trimmed and thinly sliced
• 1/3 cup dry sherry
• 1/3 cup roughly chopped fresh parsley
• Kosher salt and freshly cracked black pepper to taste
• 1 tablespoon minced garlic
• 1/4 cup roughly chopped fresh oregano (or substitute 2 tablespoons dried)
• 3 tablespoons olive oil
• Four 10- to 12-ounce veal loin chops, 1 to 1 1/2 inches thick
Ingredients:
3/4 c Plain dried Bread crumbs
-preferably from leg
3 tbs All-purpose flour
1 Egg, beaten with 2 TBS water
1/2 ts Salt
1/4 c Reduced-calorie margarine
1 ds Pepper
4 oz Fontina cheese, shredded
4 Veal cutlets (4 oz each)
Ingredients:
1 lb Veal Cutlets, Sliced Thin
2 tbs Evaporated Milk
1/2 ts Salt
2 tbs Tomato Paste
1/4 ts Pepper
1 Lemon, Juiced
3/4 ts Curry Powder
10 Parsley Sprigs, Chopped
3 tbs Vegetable Oil
2 tbs Cognac Or Brandy
2 Onions, Diced
Ingredients:
5 tbs Olive oil
1 ts Thyme, dried
3 lb Veal stew meat, 1.5 in cubes
1/2 ts Basil, dried
1 1/2 c Carrots, chopped
Salt and pepper
1/2 c Onion, chopped
1 Red bell pepper
1/4 c Flour
1/2 c Parsley, chopped
4 c Chicken stock
1/4 c Green onions, minced
1 Italian plum tomatoes (28oz)
2 ts Garlic, minced
1 c White wine, dry
2 ts Lemon peel, grated
2 Garlic cloves, crushed 1
3/4 lb Fettuccine, fresh
3 Parsley sprigs
2 tbs Butter
1 Bay leaf
Ingredients:
1 1/2 tbs Butter
5 tbs Brandy
1/2 ts Shallots
1 Can cream Mushroom soup
1 1/2 tbs Oil
2/3 c Milk
6 Thinly sliced Veal cutlets
1 Tart apple peeled sliced
Or halved Chicken breasts
Freshly cooked wild rice
