Ingredients:

1 1/2 pound of veal, cut into strips
2 tablespoons of fat
1 1/2 cup of chopped onions
1 cup of chopped celery
1/2 cup of diced green pepper
3 tablespoons of diced pimento
1/2 cup of uncooked rice
1 can of cream of mushroom soup
1 cup of milk
2 tablespoons of soy sauce
One 3 ounce can of chow mien noodles

Methods:

Brown the meat quickly in hot fat, add the remaining ingredients except the noodles. Place in 2 quart casserole, cover. Bake at 325ºF. for 1 hour, stir occasionally. Uncover and sprinkle with chow mien noodles the last 5 minutes of baking.

Ingredients:

4 veal rib chops, (about 1/2 pound each) cut between the bones, about 1/2 inch thick
2 tab1 tablespoons of virgin olive oil
1 teaspoon of grated lemon zest
1/2 lemon, juice only
1 large garlic clove, finely chopped
3 shallots, finely chopped
1 tablespoon of chopped fresh parsley
1 teaspoon of chopped fresh rosemary or 1/2 teaspoon of dried rosemary, crumbled
freshly ground black pepper
1 fennel bulb, very finely julienned
4 cups of kale, washed, trimmed and finely shredded
1/4 teaspoon of salt
lemon wedges for garnish

Methods:

Preheat the broiler. Combine the oil, lemon zest and juice, garlic, shallots, parsley, rosemary and some pepper in a small bowl. Arrange the chops side by side on a rack in a broiler pan. Brush the tops with about a quarter of the lemon shallot mixture and broil for about three minutes or until golden brown. Turn the chops over and brush with another quarter of the lemon shallot mixture. Boil for three minutes more.

Mix the fennel into the remaining lemon shallot mixture and spoon it on top of the chops.Press down lightly to smooth out any pieces of fennel that might be sticking up.Continue broiling for about five minutes, or until the fennel mixture is golden brown.

Meanwhile, cook the shredded kale in a vegetable steamer for two to three minutes or until it is just tender. Add the salt to the kale and toss.

Spread out the kale in an even layer on a large serving platter. Arrange the chops on top and garnish with lemon wedges. Serve hot.

Ingredients:

1 ounce Dried porcini mushrooms
2 cups Hot water
4 tablespoons Olive oil
2 large Onions chopped
2 Garlic cloves chopped
2 teaspoons Dried rosemary
2 Bay leaves
1 pound Button mushrooms sliced
3 large Red-skinned potatoes cut 1/2-inch-thick slices
6 Veal shanks (1-inch-thick)
All purpose flour
1 cup Dry white wine
1 1/2 cups Canned beef broth
2 tablespoons Fresh lemon juice
1 pk Frozen peas thawed
3 tablespoons Chopped fresh parsley
1 tablespoon Chopped lemon peel

Instructions:

Place porcini in bowl.Pour water over let stand until soft, about 30 minutes.Drain, reserving liquid. Chop porcini. Preheat oven to 350ºF.Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves sauté until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes cook 4 minutes stirring occasionally.Heat 2 tablespoons oil in heavy large skillet over high heat.Season veal with salt and pepper.Coat with flour. Add to skillet brown well, about 4 minutes per side.

Place atop vegetables in Dutch oven. Add wine to skillet bring to boil, stirring up any browned bits. Boil until liquid is reduced by half, about 3 minutes.Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover chill.) Uncover stew cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas cook until heated through. Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.

Ingredients:

2 pounds Veal steak
4 tablespoons Drippings
1 Egg, beaten
1 cup Water
Bread crumbs
1 tablespoon Worcestershire sauce
Salt and pepper

Instructions:

Dip veal in egg and crumbs. Season. Brown in drippings, cooking on medium high to brown meat. Place in casserole or baking dish. To drippings left in skillet. Add water and Worcestershire sauce. Pour over veal. Cover and bake 1 1/2 hours at 350ºF.

Ingredients:

8 – 10 veal shank cuts, 1-1/2 to 2 inches thick
Salt and freshly ground black pepper
2 cups flour, spread on a sheet pan, for dredging
4 – 6 tablespoons oil, as needed for searing the meat
1 cup dry Marsala wine
2 cups crushed tomatoes
6 cups veal stock
2 carrots, diced
3 – 4 stalks celery, thinly sliced
2 ounces dried porcini mushrooms, soaked in 3 cups lukewarm water for 20 minutes
2 tablespoons unsalted butter
Gremolada seasoning

Gremolada Seasoning
2 cloves garlic, minced
Zest of 2 lemons, finely minced
2 tablespoons Italian parsley, chopped
Combine all ingredients.

Methods:

After the porcini have soaked, strain them, reserving the water. Rinse the porcini and chop coarsely. Strain the soaking water through a fine strainer lined with cheesecloth to remove any grit; reserve 2 cups liquid.

Season the veal shanks on both sides with salt and black pepper. Dredge in the flour, shaking off any excess. Heat olive oil over high heat and sear the veal on all sides, in batches. Hold in a warm pan.

Degrease the pan, then deglaze with the Marsala. Add the carrots and celery, and reduce the liquid by 3/4. Add the porcini and stir to combine.

Add the porcini soaking water, the tomatoes, the veal stock, and stir thoroughly. Season with salt and pepper to taste. Return the meat to the pot.

Bring to a boil, then reduce heat to low, cover and braise the meat for 1-1/4 to 1-1/2 hours, until the meat is fork-tender and almost falling off the bone.

Prepare the gremolada and set aside.

Remove meat to a hotel pan and keep warm in a 250°F oven. Over high heat, reduce the sauce as necessary for proper thickness and flavor, stirring constantly to avoid burning, adjusting seasonings if necessary as well.

Serve one veal shank per portion, draped with sauce and sprinkled with gremolada seasoning, and with risotto alla Milanese on the side.

Ingredients:

6 veal chops

2 1/4 pounds ripe tomatoes

1 medium-sized onion

1/2 cup unsalted butter

Salt & pepper

3 bell peppers of the color you prefer

1 tablespoon olive oil

3/4 cup white wine

Methods:

Blanch, peel and seed the tomatoes, cut them into strips, and sauté them in a pot with 1/4 cup butter,seasoning them to taste with salt and pepper.Thinly slice the onion and sauté it in a tablespoon of butter over a low flame, until it is lightly browned and completely cooked.

Blister the skins of the peppers (this is easier to do if you cut them into strips, discarding stems, seeds and ribs), and broil the strips for a few minutes skin-side up).Once you have removed the skins cut the strips into fillets and sauté them until done in the oil, seasoning them lightly with salt.When the tomatoes, onion and peppers are done combine them in a bowl and keep them warm.

In the meantime melt the remaining butter in a skillet and brown the meat turning it once and seasoning it with salt and pepper.Add the wine and cook until it has evaporated then arrange the chops on a platter.Stir the vegetable mixture into the drippings in the skillet let it simmer for a few minutes and pour it over the meat.Serve.

Ingredients:

1 1/3 pounds veal cutlets or scaloppini
1/2 cup lemon juice
3 tablespoons olive oil
Fresh rosemary and garlic to taste
Salt

Methods:

Lightly pound the cutlets to flatten them out salt them lightly and marinate them in the lemon juice and a tablespoon of the olive oil for a half hour.

When it comes time to cook them heat the marinade, oil, and herbs to taste in a skillet and when the mixture is bubbling briskly add the meat.

Cook briskly turning the meat once and finish cooking it over a more moderate flame sprinkling it with more lemon juice if need be.The cooking time should be quick just a few minutes.

Ingredients:

4 veal chops (the equivalent cut of T-bone steak), weighing about a half pound each
3/4 pound bell peppers, of the color you prefer
2 tablespoons unsalted butter
1 tablespoon olive oil
Vegetable oil
Flour
1/2 cup dry white wine, in which 1 teaspoon tomato paste is dissolved
1/4 of a bullion cube, crumbled
1 teaspoon minced parsley as garnish
Salt

Methods:

Preheat your oven to 390° F.Cut the peppers in two, removing the stems, ribs and seeds, wash them and dry them, rub them inside and out with a little vegetable oil, and roast them for about 20 minutes, or until tender. While they’re still hot, peel off the skins and cut them into short strips.

Trim the gristle and fat from the meat, pound the slices lightly and flour them, shaking them well to shake the excess flour free. Place a skillet large enough for the chops to lie flat side by side over a medium flame with the butter and the olive oil. As soon as the fat is hot lightly brown the meat, turning it once and salting it lightly.

Sprinkle the pepper strips over the meat, salt lightly again, and add the wine-and-tomato mixture. As the liquid comes to a boil sprinkle the crumbled bullion over the pan to season the contents. Simmer the contents for a few minutes, until the sauce is somewhat thickened, dust it with the minced parsley, and serve it at once.

Ingredients:

4 veal t-bone loin chops, 1-inch thick
2 t. olive oil
2 t. dried oregano – crumbled
salt
freshly-ground black pepper
4 t. olive oil
1 medium onion – finely minced
1 can Italian plum tomatoes with basil, drained and coarsely chopped (reserve juice)
2 lg garlic cloves – flattened
1 t. sugar
1 t. dried basil – crumbled
1 t. dried oregano – crumbled
8 anchovy fillets – pounded to a smooth paste
4 t. capers, drained
fresh Italian parsley – minced (garnish)
4 lemon wedges (garnish)

Methods:

Pat veal chops dry then rub with oil, oregano, salt and pepper.Arrange in a single layer in baking dish. Set aside at room temperature for 2 hours.

Heat oil in heavy (or non-stick) large skillet over medium heat. Add onion and cook until wilted. Stir in chopped tomatoes, garlic, sugar, basil, and oregano. Increase heat to medium-high; cook until juice evaporate, about 5 minutes. Blend in reserved tomato juice with anchovy fillets. Partially cover and cook until thickened, about 10 minutes.

Stir in capers and cook for 5 minutes longer.Grease broiler pan and position about 3 inches from heat preheat pan and broiler.Transfer chops to heated pan cook, turning several times until charred and crusty on outside and juicy inside about 10 minutes total.

Brush chops during last several minutes with any marinade remaining in dish.Transfer chops to individual plates(warmed).Nap evenly with sauce.Sprinkle with parsley.Garnish with lemon wedges.

Ingredients:

3 lbs. veal shanks
salt and pepper
1/4 C. vegetable oil
2 T. garlic minced
12 whole peeled shallots
2 C. white wine
juice of two oranges
1 t. dijon mustard
4 C. beef broth
4 roma tomatoes roughly chopped
2 T. tomato paste
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 oz. butter

Methods:

Season veal shanks with salt and pepper.Heat the vegetable oil in a skillet and saute veal shanks until brown on all sides.Remove meat from pan and reduce heat to medium.Add garlic and shallots, saute briefly.

Add white wine, orange juice and dijon mustard, reduce by half.Add the beef broth, tomatoes, fresh herbs and tomato paste. Return the veal shanks to the pan.Cover and bring to a boil. Reduce to a very slow simmer and cook for 1 1/2 to 2 hours or until meat pulls away from the bone.

Remove the shanks from the pan and return the juice to a boil.Gradually add the butter until the sauce thickens.Add salt and pepper to taste.