4 slices of Veal Scallopini ( scaloppine)- about ¾ lb (300g) ⅛ inch (3.1275mm) thick
8 asparagus spears
salt and ground pepper to taste
¼ cup flour
7 tablespoons of butter
2 cups of sliced mushrooms about ¼ lb (100g)
4 slices Fortina or Swiss cheese
juice of one lemon

Directions

Scrape the sides of the asparagus with a swivel-blade vegetable peeler, but leave about 2 inches (5cm) of the tips unscraped.Drop the spears into a skillet containing boiling water with salt to taste.
Cook 2-3 minutes until brown.Do not overcook.Drain.

Sprinkle the veal with salt and pepper and dredge ( coat ) in flour.Heat 2 tablespoons of the butter in a large heavy skillet to a high temperature and add the veal.Cook until golden brown, about 20-30 seconds a a side.

Heat 1 tablespoon of butter in a skillet and add mushrooms.Sprinkle with salt and pepper and cook until wilted.Continue cooking until golden brown, stirring as necessary.

Preheat the broiler.Arrange the veal slices in one layer on a baking dish.Sprinkle with mushrooms.
Arrange 2 apparatus spears on the top of each slice of veal.Cover with the cheese slices.Run under the broiler until the cheese melts.

Melt 4 tablespoons of butter and add the lemon juice.Pour the sauce over the veal, asparagus and cheese.Serve with Buttered Fine Noodles

¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper

Methods:

Cut ¾ lb of veal top round into 8 slices. (750g).Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.

Do not dip into flour.Place a thin slice of prosciutto onto each slice of veal.Place a fresh sage leaf on top of prosciutto.Secure with toothpicks.

Coat a large skillet with olive oil.Over medium to High heat, add the veal tuck-side down( sage leaf facing up).Cook for 40-50 seconds.Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.

In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )
Simmer to reduce the wine a bit, about 2 minutes.

Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.When the pan juices are lightly thickened, spoon the sauce over the scallopini and serve.

4 scaloppine
t tbsp butter, unsalted
4 tbsp Calvados
3 shallots, minced
Chopped parsley and thyme
½ cup dry white wine
½ cup heavy cream
½ vanilla bean, split

Methods:

Coat veal lightly with seasoned flour and brown in the butter.Cook meat until tender, approximately five minutes.Warm the Calvados separately, and add to the pan. Flambe. Shake pan until flames die.
Remove meat from pan and keep warm.Add shallots, parsley, thyme, wine, cream and vanilla. Blend well.Return meat to the pan, and turn to coat.Remove vanilla bean and plate to serve.

2 1/4 Pounds Veal Cutlet ( 3 – 2 Oz Pieces Per Portion)
2 Tablespoons Flour — as needed
1 1/2 Cups Orange Juice
2 Tablespoons Lime juice
3/4 Teaspoon Orange zest
3 Tablespoons Butter, Unsalted
6 Each Orange Slices — for garnish
6 Slices Lime Slices — for garnish

Directions:

[1) Reduce Orange Juice by 1/3.

[2) Add Lime Juice and Orange zest.

[3) Flour and Saute Veal. Remove from pan and keep warm.

[4) Deglace veal pan with Sauce, add butter, swirl to finish sauce.

2 Tablespoons Shallots — chopped
2 Cups Mushrooms — sliced
1 Cup Dark Rum
1 Cup Port Wine
1/4 cup Dijon Mustard
2 Cups Bechamel Sauce
3 Pounds Veal Cutlet (3 – 2 Oz Pieces Per Order)
1/4 cup Olive Oil — as needed

Directions:

[1) Saute Shallots & Mushrooms in butter.

[2) Reduce Rum, Port & Dijon by 1/2, then combine with Mushrooms & shallots

[3) Add Bechamel and check consistency.

[4) Saute Veal in Olive Oil, add sauce to pan and heat

Vegetable oil spray
12 ounces of veal Scaloppini, cut 1/4 inch thick
8 ounces of fresh shittake mushrooms or button mushrooms, cleaned, stemmed, and sliced
4 green onions, sliced
1 teaspoon of bottled minced garlic
2 teaspoons of all purpose flour
1/2 teaspoon of chopped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon of salt
1/8 teaspoon of black pepper
12 ounce can of evaporated skim milk
1 tablespoon of dry sherry, optional

Methods:

Spray a large skillet with vegetable oil. Place over medium high heat.Add the veal to hot skillet and cook for 2 minutes. Turn and cook for 2 minutes more or until tender.remove from skillet and keep warm. Remove skillet from heat and wipe with a paper towel.Spray the skillet with more vegetable oil. Place over medium heat. Add mushrooms, green onions, and garlic.

Cook until tender, about 5 minutes. Stir in flour, thyme, salt and pepper, then add evaporated skim milk all at once.Cook and stir until thickened and bubbly, about 3 minutes. Cook for 1 minute more, stirring constantly.If desired, stir in dry sherry.Return veal to skillet, heat through, about 3 minutes.

1/2 cup of tomato preserves
1 kiwifruit, peeled and chopped
Vegetable oil spray
12 ounces of veal Scaloppini, cut 1/4 inch thick

Methods:

In a small saucepan, combine the tomato preserves and kiwifruit. Cook over low heat until heated through, about 3 minutes. Meanwhile, spray a large skillet with vegetable oil. Place over medium high heat. Add veal to hot skillet and cook for 2 minutes more. Turn and cook for 2 minutes more or until tender. Serve with sauce.

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.

12 slices veal rump or other boneless cut
1 lb. mozzarella sliced in 12 slices
12 anchovies
12 t. tomato sauce
2 T. julienned basil
2 T. olive oil
salt
12 basil leaves

Methods:

Pound the meat to flatten it out, with a meat pounder. Put the olive oil in a frying pan and cook the meat slices on both sides quickly. Season with the salt. When almost done, remove them and arrange them on the bottom of a large oven dish.

Place a slice of the mozzarella cheese on each piece. Put an anchovy on top and a spoonful of the sauce, that is mixed with the basil.

Place in a 400°F. oven for 5 minutes until the mozzarella starts to melt. Remove from oven and place a basil leaf on each piece of meat and serve.

1 1/2 C. veal scallops pounded to 1/8 inch thickness
flour
10 T. olive oil
1/2 lb. mushrooms
salt and pepper
1/2 C. pine nuts
12 sage leaves
3 anchovy fillets minced
2 garlic cloves minced
1 C. dry white wine
4 T. butter

Methods:

Pat veal dry and dredge in flour, shaking off excess. Heat 2 T. oil in a large skillet. Add mushrooms and cook until golden brown. Remove and set aside.

Add 2 T. of oil to the skillet. Add 1/3 of the veal scallops and saute about 30 seconds per side. Transfer to a platter. Salt and pepper scaloppine to taste. Repeat this process 2 more times, adding 2 T. of oil each time.

Add pine nuts to skillet and cook until golden brown. Add sage, anchovies and garlic. Return the mushrooms to the pan and stir in the wine. Whisk in butter and pour over veal.

Serve immediately.