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)

Methods:

Garnish: 8 lemon wedges Spread Bread crumbs on a sheet of wax paper or a paper plate set aside.In bowl combine flour, salt, and pepper dredge cutlets in flour, coating all sides. Dip each cutlet into beaten egg, then into Bread crumbs, thoroughly coating all sides. In 12-inch nonstick Skillet heat Margarine over medium heat until Hot and bubbly add cutlets and brown on both sides.Transfer cutlets to jelly-roll pan or Cookie sheet top each with 1 ounce Cheese and broil just until Cheese melts.Serve each portion garnished with 2 lemon wedges.

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

Methods:

Melt Butter with oil in large Skillet over medium-high heat. Add Veal and brown, turning once. Transfer to platter. Add brandy and shallots to Skillet and stir, scrappng up any browned bits clinging to bottom of pan. Blend in Soup and milk. Return Veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice.

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.

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.

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.

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.

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.

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.