• 4 veal cutlets
• Olive oil, as needed
• Salt and pepper to taste
• Duxelles, as needed, (see recipe below)
• 2 oz. sherry or other fortified wine
• 4 oz. beef or mushroom stock
• 2 tablespoons cold butter
• Chopped parsley to taste

Duxelles:
• 8 oz. mushrooms, finely chopped
• 1 shallot, finely chopped
• Butter as needed
• Parsley, chopped to taste
• Salt and pepper to taste

Methods:

Place plastic wrap over each cutlet and pound them so they are as thin as possible without tearing them. Lightly brush the cutlets with olive oil and sprinkle with salt and pepper. Place some of the duxelles filling down the center of each cutlet taking care not to over stuff them. Roll the cutlets tightly and secure them with cooking twine near the ends and the center. In a 12-14 inch skillet sear the cutlets on each side in very hot olive oil. As soon as they are uniformly browned, remove them from the pan and cover with foil to keep warm. Deglaze the pan with the sherry and boil the alcohol down. Add the stock, salt and pepper, and reduce by at least half. Add the butter, parsley and the veal back to the pan. Roll the roulades in the sauce until the butter melts and serve.

Duxelles:
Sauté the mushrooms and shallot in butter until the mushrooms are browned. Season with the parsley, salt and pepper.

• 6 veal cutlets
• 6 thin slices of bacon
• 6 thin slices of gruyere cheese
• pinch of mixed dried herbs
• 1/4 cup (1/2 stick) butter
• 2 tablespoons olive oil
• juice of 1/2 lemon
• 2 tablespoons light cream (optional)
• 1 teaspoon chopped fresh parsley
• salt

Directions

Season the cutlets with salt on both sides. Place a slice of bacon in the center of each cutlet and top with a slice of gruyere. Sprinkle with some of the dried herbs then fold the cutlet like a turnover and pinch all around the edge with a toothpick.

Melt half the butter with the oil in a skillet. Add the cutlets and cook over high heat for 2 minutes on each side. Lower the heat and cook for 5 minutes more on each side or until done to your liking.Remove the cutlets from the skillet and keep warm.

Drain off the oil from the skillet then add the remaining butter and the lemon juice. If necessary stir in 1-2 tablespoons hot water. Stir well then remove the skillet from the heat and stir in the cream if using.

Sprinkle the cutlets with the parsley and pour the sauce over them.Serve immediately with straw potatoes or Mashed Potato.

12 veal leg cutlets (about 1 1/2 pounds)
Kosher salt and freshly cracked black pepper to taste
Flour for dredging (about 1 1/2 cups)
4 large eggs, lightly beaten with 2 tablespoons milk
2 cups fine dry bread crumbs
1/2 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
1 lemon, quartered and seeded
2 tablespoons roughly chopped fresh parsley

Methods:

1. Place each cutlet between two pieces of waxed paper and pound with a meat mallet or other heavy blunt object such as a small frying pan to a 1/2-inch thickness.Dry the cutlets well with paper towels and season them generously with salt and pepper.Dredge each cutlet lightly with the flour, then dip in the egg mixture and then in the bread crumbs to coat.Place the breaded cutlets on a cake rack set over waxed paper and let them dry at room temperature for 15 minutes.

2. In a large heavy saute pan, heat the oil over medium-high heat until hot but not smoking. Add the veal in a single layer, in batches if necessary to avoid crowding, and saute just until nicely browned, 2 to 3 minutes per side; transfer the cutlets to a paper towel-lined platter as they are done and cover to keep warm

3. Pour the fat out of the pan, wipe out the pan with paper towels, then place it back over medium-high heat. Add the butter, swirling the pan so that it melts evenly.When the butter has reached a nutty golden brown color, immediately squeeze the lemon juice into the pan.Add the parsley and season with salt and pepper.

4. Remove the pan from the heat and pour the brown butter over the cutlets. Serve immediately.

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.