2 lbs Veal Cubed 1000g
2 tablespoons vegetable oil 30ml
2 tablespoons butter 30ml
3 tablespoons flour 45ml
to taste: salt and flour
1 cup chicken broth 250ml
1 cup dry white wine 250ml
1 small bay leaf
¼ cup minced parsley 60ml
1 lb small white onions 500g
8 oz fresh mushrooms, sliced 250g

Instructions

Heat oil and butter in skillet at medium high and brown veal quickly.Remove veal and set aside.Sauté mushrooms, remove and set aside.Mix flour, salt and pepper into pan juices.Add chicken broth and wine.Cook at medium heat until mixture boils and thickens. Stir constantly.Add bay leaf and parsley.
Pour veal, mushrooms, and sauce into 2 ½ quart casserole dish.Cover and bake at 325ºF for 30 minutes.Add onions, cover and bake for 20 more minutes.Serve with buttered noodles.

2 tablespoons fresh lemon juice 30ml
teaspoon dried basil leaves 4ml
1 tablespoons vegetable oil 25ml
to taste: salt and pepper
1 lb Veal Leg Cutlets 500g
1 cup fresh asparagus pieces (1″ long ) 250ml
2 cups warm cooked barley 500ml (cooked according to the package)
cup roasted red bell pepper strips 60ml
Romaine or Bib lettuce

Methods:

For dressing combine lemon juice, oil, basil, salt and pepper set aside.If necessary, pound the Veal Leg Cutlets to ” (0.5cm) thickness.Cut into 1 x 1″ (2.5 x 2.5cm) pieces; set aside. Cook the asparagus in small amount of boiling water in 10″ (25cm) non-stick skillet until crisp-tender, about 2 minutes.Drain transfer asparagus to large bowl.Add barley to bowl.Add one teaspoon of dressing to skillet and heat over medium-high heat until hot.Cook half of the veal just until cooked through, 2 to 3 minutes stir occasionally.Remove veal from skillet and add to the bowl with the barley.Add another teaspoon of dressing to skillet and allow to reheat.Cook remaining veal and add to barley mixture.Add the red pepper and remaining dressing to barley mixture toss to coat with dressing.

1 lb Veal Leg Cutlets 500g
1 teaspoon lemon pepper 5ml
1 tablespoon butter 15ml
2 tablespoons dry white wine or water 30ml
2 teaspoons each fresh lemon juice and 10ml
horseradish mustard
1 teaspoon honey 5ml
teaspoon grated lemon peel 2ml
2 tablespoons chopped toasted pistachio nuts 30ml
4 Romaine lettuce leaves
Lemon slices

Instructions

Pound Veal Leg Cutlets to 1/8″ thick. (3mm)Sprinkle with lemon pepper.Cook cutlets, half at a time, in butter in 10″ (25cm) non stick skillet over medium heatuntil cooked through, 2 to 3 minutes turn once.Remove from skillet keep warm.Add wine, lemon juice, mustard, honey and lemon peel to skillet.
Stir heat through.Stir in nuts.Arrange cutlets on lettuce leaves.Spoon nuts and remaining liquid in skillet over cutlets.Garnish with lemon slices.

1 lb Veal Leg Cutlets 500g
1 teaspoon dried basil leaves 5ml
teaspoon salt 1ml
a pinch of crushed red pepper pods
1 tablespoon olive oil 15ml
1 small red bell pepper
(cut into short thin strips)
cup onion, chopped 125ml
1 cup sliced mushrooms 375ml
1 teaspoon cornstarch 7ml
1/3 cup dry white wine 80ml
2 cups cooked spinach linguini 500ml

Instructions

Pound Veal Leg Cutlets to ⅛ inch thickness.Cut into 1 x 3 inch strips set aside.Stir together basil, salt, crushed red pepper, and olive oil.Heat 1 teaspoon seasoned oil in 10 inch non stick skillet over medium-high heat.Stir-fry red bell pepper strips and onion 1 minute.Add mushrooms stir-fry 2 minutes, just until vegetables are crisp-tender.Remove from skillet and reserve.

In remaining seasoned oil, stir-fry veal strips, half at a time over medium-high.heat, 1 to 2 minutes, just until cooked through remove veal from skillet and reserve.Stir cornstarch into wine until smooth.
Add wine to skillet cook over high heat about 30 seconds until thickened.Return veal and vegetables to skillet; heat through.Serve over pasta.

1 lb Veal Leg Cutlets 500g
2 tablespoons flour 30ml
to taste: paprika and pepper
2-3 teaspoons olive oil 30-45ml
1/3 cup dry white wine 80ml
2 tablespoon fresh lemon juice 30ml
1 small bay leaf
1 teaspoon butter 5ml
1 teaspoon capers, drained 5ml
thin lemon slices

Instructions

If necessary, pound Veal Leg Cutlets with meat mallet to 1/8″ (3mm) thick.Combine flour, paprika, and pepper in shallow dish.Lightly coat veal with seasoned flour.Heat oil in 12 inch (30cm) skillet over medium heat.Add cutlets, two at a time, and cook 2 minutes on each side or until done.Transfer to serving platter keep warm.Add wine, lemon juice and bay leaf to skillet, scraping browned bits from bottom of pan. Bring to a boil.Reduce heat and simmer stirring frequently until slightly thickened, 1-2
minutes.Remove bay leaf stir in butter and capers.Spoon over veal.Garnish with lemon slices.

1 lb Veal Cutlets 500g (cut ⅛- inches thick)
4 ripe purple plums
halved and pitted
cup port wine 125ml
1 tablespoon each mango chutney and sugar 15ml
1 tablespoon lemon juice 15ml
teaspoon salt 2ml

Instructions

Cut 2 plums into 8 wedges each reserve.Chop remaining plums.Place chopped plums and wine in large saucepan.Bring to a boil.Reduce heat, cover tightly and simmer 15 minutes.Meanwhile place each Veal Cutlet on flat surface.Cover with waxed paper and flatten with bottom of saucepan, mallet or cleaver
to ⅛ inch (3mm) thick reserve.Place cooked plum mixture in blender or food processor fitted with a steel blade.Add chutney and sugar, cover and process 15- 20 seconds.Return mixture to saucepan add reserved plum wedges.Cook, covered over low heat 5 to 7 minutes.

Meanwhile heat heavy non stick frying pan over medium high heat 3 minutes.Quickly cook cutlets, 3-4 at a time, 1 minute or to desired degree of doneness,turning once.Remove veal to warm platter.
Sprinkle with lemon juice and salt.Serve with warm plum sauce.

1 Recipe of Pine Nut Dressing
lb spinach leaves, cleaned 250g
cup lightly packed fresh basil leaves 125ml
cut into thin strips
1 lb Veal Leg Cutlets 500g
2 teaspoons olive oil 10ml
cup sliced ripe olives 60ml
2 tablespoon grated Parmesan cheese 30ml
Fresh basil leaves

Instructions

Prepare Pine Nut Dressing reserve.Toss spinach and basil together arrange on serving platter reserve.
Pound Veal Leg Cutlets to ⅛ inch thick cut into 2 x inch strips.Stir fry veal strips half at a time, in oil in 10 inch non stick skillet until just cooked through, about 2 minutes.Remove with slotted spoon and arrange on spinach.Drizzle with Pine Nut Dressing and sprinkle with olives, Parmesan cheese and
pine nuts.Garnish with basil leaves.

Pine Nut Dressing
Place 3 tablespoons toasted pine nuts in work bowl of food processor.Process with steel blade until finely ground.Add 1 tablespoons balsamic or red wine vinegar, 1 teaspoon each Dijon mustard and honey, 1 clove garlic, and teaspoon grated lemon peel.Process until thoroughly blended.With machine running, slowly add 3 tablespoons olive oil.Process until smooth and thickened.

4 Veal Cutlets (6oz each)
4 tablespoons mustard powder 60ml
parsley
to taste: salt & pepper
2 tablespoons soft margarine 30ml

Instructions

Pound the Veal Cutlets until they are paper thin.Lightly salt and pepper them and spread each side with half tablespoon of mustard powder.Arrange them in a chafing dish.Saute veal in the melted margarine over a high flame (one minute per side).Roll and served garnished with parsley.Serve with: oriental noodles.

4 Veal Cutlets
2 tablespoons butter 30ml
2 medium onions
peeled and chopped
2 cups mushrooms, cleaned and diced (500ml)

For Sauce:
4 tablespoons butter 60ml
2 tablespoons Italian seasoning 30ml
cup light cream 125ml

Garnish:
Fresh parsley and pineapple slices

Instructions

Heat butter and brown Veal Cutlets Cordon Bleu for 7 minutes until golden brown all over.Place meat in preheated oven (350F) (177C) for 20 minutes.

Prepare sauce.
Melt butter, add onions and fry for 5 minutes, add mushrooms, herbs, and cook gently for 5 more minutes.Gradually add cream, stirring continuously over low heat until sauce is thick.Pour sauce over finished meat and garnish with parsley and pineapple slices.

1 lb thin Veal Cutlets 500g
1 egg, beaten
cup breadcrumbs 125ml
2 tablespoon shortening 30ml
1 can (10fl.oz) condensed tomato soup (300g)
soup can water
cup minced onion 60ml
dash of thyme
4 oz mozzarella cheese, thinly sliced 125g
grated Parmesan cheese

Instructions

Dip the Veal Cutlet in the egg, then in breadcrumbs.Brown in the shortening in an oven proof pan.
Add the soup, water, onion, garlic, and thyme.Cook over low heat for 45 minutes or until tender stir occasionally.Top with Mozzarella cheese; sprinkle with the grated Parmesan cheese.Place under the broiler until the cheese melts.