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.

4 Veal Scallopini
2 tablespoons butter 30ml
1 tablespoon olive oil 15ml
1 can mushroom pieces, drained
or
4½ oz fresh sliced mushrooms 125g
to taste: salt & pepper
1/3 cup 35% cream 80ml

Instructions

Heat the butter and oil in a heavy skillet and brown the Scallopini on both sides.Remove and keep warm.Add mushrooms, stirring in the skillet and cook for 10-12 minutes on low heat.Season.Drain the cooking fat and replace with cream.Stir on high heat for 2-3 minutes to deglaze the bottom of the skillet.Pour sauce over the Scallopini and serve immediately.

1½ lbs Veal Leg Slices 750g
to taste: salt and pepper
¾ cup flour 190ml
5 tablespoons butter or margarine 75ml
2 cloves fresh crushed garlic
2 tablespoons butter or margarine 30ml
¾ cup dry white wine 190ml
¾ cup mushrooms sliced (optional) 190ml
1 medium diced onion (optional)
1 lb tortellini noodles 500g

Instructions

Pound the Veal Slices to ¼ inch thick. (0.6cm).Add salt and pepper and dredge in flour.Melt 5 tablespoons (105ml) butter in heavy skillet add crushed garlic and sauté Veal Slices, lightly browning over a medium heat turn but once.Remove veal to a shallow baking pan.Add remaining 2 tablespoons (30ml) of butter to skillet and sauté onions and mushrooms (optional ingredients) for 2½ minutes.
Add ¾ cup white wine and bring to a boil.Simmer 2-3 minutes to blend all flavors.Pour wine sauce over veal cover pan and bake 35 minutes at 350ºF. (176ºC)Cook tortellini noodles until tender in salted boiling water.Drain and rinse.Place tortellini noodles on serving platter.Cover noodles with veal slices, and pour the remaining wine sauce over entire entre.

4 pieces of Veal Scallopini 539 inch (3.1275mm) thick
2 tablespoons vegetable oil 30ml
2 tablespoons butter 30ml
½ cup chopped walnuts 125ml
4 fresh limes to give
¼ cup fresh lime juice 60ml
1 teaspoon grated lime peel 5ml
2 cups cooked orzo or any tiny cooked pasta 500ml ( we used Grandine)

Instructions

Flatten the scallopini to 8539 inch if not already. ( 3.1275mm)In large frying pan, heat oil and butter until butter foams.You should cook the scallopini in a big hot skillet for a very short period of time.
Add veal, a few pieces at a time.Cook about 20 -30 seconds per side or until lightly browned.
Remove and keep warm.Add walnuts to drippings, cook and stir until light toasted.Grate the lime to get the zest before squeezing for the lime juice.Add lime juice return veal to pan toss with nuts.
Heat one minute or until heated through.

Serve over cooked orzo any tiny cooked pasta 500ml ( we used Grandine ).Sprinkle with grated lime peel.

1 lb thin Veal Scallopini 500g
2 egg, beaten
½ teaspoon seasoned salt 2ml
pinch of fresh ground pepper
1 cup seasoned dry breadcrumbs 250ml
½ cup olive or salad oil 125ml
Tomato Sauce (recipe below)
½ cup Sauterne 125ml
1 package (8oz) Mozzarella, 250g
or Scamorza Cheese sliced or grated
¼ cup grated Parmesan Cheese 60ml

Tomato Sauce
2 tablespoon olive oil 30ml
1 clove of garlic, crushed
1 can (1 lb) Italian tomatoes (not drained)
¾ teaspoon salt 3.7ml
½ teaspoon dried oregano 2ml
¼ teaspoon dried basil 1ml
2 teaspoons white sugar 10ml
¼ teaspoon fresh pepper 1ml

Instructions

Preheat oven to 350ºF (176ºC).Blot veal with damp paper towels.Dip into egg, then bread crumbs, coating lightly.Add seasonings. In a large skillet, heat about ¼ cup oil.Add veal slices, a few at a time, and cook until golden brown – 2-3 minutes for each side. Add more oil as needed.Place veal in a 10 x 6 ½ x 2″ baking dish to cover bottom in a single layer.Add half the tomato sauce and half the cheese.Gently pour sauterne over everything.Cover baking dish with foil.Bake 30 minutes or until sauce simmers.

Tomato Sauce:
In hot oil, in a medium saucepan, sauté onions and garlic until golden brown – about 5 minutes.
Add (not drained) tomatoes, and seasonings mix well, mashing the tomatoes with a fork.Bring to a boil reduce heat, and cover,simmer 10 – 15 minutes.

1 lb. thin Veal Scallops 454g
1 sliced lemon
½ cup flour 125ml
½ cup Marsala wine (dry Florio) 125ml
¼ cup olive oil 180ml
Salt and pepper
½ lb. mushrooms, peeled and sliced 225g
1 package frozen artichoke hearts

Instructions

Flatten veal into very thin pieces and cut to 4 inch (10cm) pieces.Dredge in flour.Sauté sliced mushrooms in oil and remove to a dish.Brown veal quickly in same pan on both sides.Add Marsala wine and season to taste and return mushrooms to pan, add artichoke hearts.Cover and simmer over low flame for 5 minutes.Serve very hot with lemon slices.