4-6 Ground Veal Steaks
2 garlic cloves, crushed
3 tablespoons salad oil 45ml
paprika
1 teaspoon crushed thyme 5ml
1 can whole green asparagus spears 1 can
2 cups seasoned croutons 500ml
1 can (11 oz) cheddar cheese soup
1/3 cup white wine or vermouth 80ml
¼ cup slivered almonds 60ml
6 black olives, sliced

Instructions

Salt, pepper and sprinkle with paprika, 1 teaspoon (5ml) crushed thyme.Marinate for ½ hour in wine and crushed garlic.Remove steaks and garlic from marinade and save.Sauté garlic in oil, add steaks and sauté gently until lightly browned.

In a shallow casserole or pan place 1 can whole green asparagus spears, spread 2 cups (500ml) of croutons evenly over asparagus.Remove steaks from pan and arrange them on top of croutons.
Lightly brown slivered almonds in remaining pan juice and remove almonds.Blend (11oz) (311g) can of cheddar cheese soup with remaining wine marinade, stir until smooth and creamy then pour over veal steaks in pan.Sprinkle almonds over veal, garnish each steak with olive slices.Bake in 350ºF (172°C) oven for 30 minutes.

1½ lb Boneless Veal Round Steak, 750g cut ½ inch thick 12mm
1 tbsp olive oil 15ml
to taste: salt and pepper
1/3 cup dry white wine 80ml
½ lb button mushrooms, halved (quartered if large) 250g
2 medium tomatoes, seeded and diced (about 2 cups)
1/3 cup thinly sliced fresh basil 80ml

Instructions

Cut Veal Round Steak into six pieces.Using meat mallet, pound to ¼ inch thick. (6.5mm).Heat oil in a 12 inch (30cm) non stick skillet.Add veal, a few pieces at a time, and brown on both sides.Remove and keep warm.Return browned veal to skillet.Season with salt and pepper to taste.Cook over medium heat until tender, 4-5 minutes, turning occasionally.Transfer veal to platter keep warm.Add wine and mushrooms to skillet, scraping browned bits from bottom of pan.Cook over medium-high heat, stirring frequently, until mushrooms are tender, about 3 minutes.Add tomato and basil heat through.Spoon vegetable mixture and pan juices over round steak.

6 Veal Ground Steaks
1 cup flour 250ml
3 eggs, slightly beaten
2 cups breadcrumbs 500ml mixed with ½ cup (125ml) grated Parmesan Cheese
½ cup butter 125ml
2 lemons, quartered

Instructions

Season Ground Veal Steaks with salt and pepper.Dust with flour and dip in beaten eggs.Cover ground veal steaks with bread crumb mixture.Melt butter in frying pan at moderate heat.Place steaks in frying pan brown on each side for 3 minutes.Arrange on hot serving platter.Garnish with lemon wedges.

2 Veal Shoulder Arm or Blade Steaks, ¾inch thick 2cm
1 can (14½ ounces) artichoke hearts, drained, cut in half
½ lb medium mushrooms 220g
2 large red or yellow bell peppers,
cut into 1 inch pieces 2.5cm
1½ cups drained pitted ripe olives 375ml

Marinade
¾ cup prepared Italian salad dressing 180ml
¼-½ teaspoon crushed red pepper 1-2.5ml

Instructions

1. Combine marinade ingredients; reserve ½ cup. 125ml.Place veal steaks and remaining marinade in plastic bag turn to coat.Close bag securely and marinate in refrigerator 2 hours or overnight.

2. In large bowl, combine artichoke hearts, mushrooms, bell peppers and reserved marinade; toss to coat.Cover and refrigerate up to two hours.

3. Meanwhile soak four 10″ bamboo skewers (25cm) in water 10 minutes drain.Remove vegetables reserve marinade.Thread onto skewers.Remove veal from marinade discard marinade.Place veal and vegetables on grid over medium, ash-covered coals.Grill, uncovered, 16-18 minutes or until veal is medium and vegetables are tender,turning veal once and vegetables occasionally.

4. Remove vegetables from skewers return to reserved marinade.Add olives, toss to coat.Trim fat from veal remove bones.Carve veal crosswise into thin slices serve with vegetables.

1 thin veal steak
1 anchovy fillet, finely chopped
1 garlic clove, finely chopped
Fresh parsley, rosemary and sage, all finely chopped.
Sea salt
Fresh black pepper
1 egg, beaten (free range)
Dried breadcrumbs (the Japanese make fabulous dried breadcrumbs)
Peanut oil, for deep frying
A knob of butter
1-2 tablespoons of homemade tomato sauce
Slices of Asiago cheese

Instructions

Check that your steak is of an even thickness. If not, give it a light bashing with the rolling pin. Combine the egg with the anchovy, garlic herbs and seasoning,Add the veal steak to the egg mixture, cover and refrigerate for a few hours.Remove the steaks from the egg marinade and allow the excess to drip away.Dip the steak into the breadcrumbs. Coat well, pressing the crumbs into the meat. Place in the fridge, covered until you are ready to fry.

Preheat your grill to hot.Heat enough peanut oil in a pan so you can deep fry your steak (or steaks if making more than one). When hot, add the butter and fry the crumbed steak until golden.Immediately drain on some paper, for a minute.Top with a spoonful or two of tomato sauce and slices of asiago cheese.Place under the hot grill, until the cheese is just melted and oozing.Serve immediately.It is perfect with a simple dish of very fine asparagus spears and rainbow chard stalks tossed with a white truffle oil vinaigrette.

6 tablespoons Dijon mustard
1 bunch fresh thyme
4 veal shoulder chops (8 ounces each), about 1/2″ thick

Methods:

Several hours before you plan to serve, place the mustard in a small bowl. Set aside 4 large sprigs of the thyme to use as a garnish and chop the remaining thyme leaves to get 2 tablespoons and stir into the mustard.

Lightly season the veal with salt. Slather all but 2 tablespoons mustard all over the veal chops. Dust with coarsely ground black pepper. Cover and refrigerate 4 to 6 hours.

Preheat the broiler.

Put the veal on a rimmed baking sheet. Broil the veal on 1 side for 3 minutes, until dark golden brown, turn it over, and cook for 2 minutes longer, or until it reaches the desired doneness. (Be careful not to overcook.) Serve the veal immediately with the remaining mustard and garnish with the reserved sprigs of thyme.

1 lb Veal Cutlets, Sliced Thin
2 tbs Evaporated Milk
1/2 ts Salt
2 tbs Tomato Paste
1/4 ts Pepper
1 Lemon, Juiced
3/4 ts Curry Powder
10 Parsley Sprigs, Chopped
3 tbs Vegetable Oil
2 tbs Cognac Or Brandy
2 Onions, Diced

Methods:

Season Veal with salt, pepper and 1/2 t curry powder. Heat oil brown Veal slices on both sides. Remove Meat and reserve.Add onions saute until softened.Add evaporated Milk and tomato paste. Cook until bubbly.Add lemon juice, rest of curry powder, and chopped parsley sprigs.Return Veal slices to the sauce.Add the cognac or brandy heat through.Serve on preheated platter.

4 tablespoons of olive oil
8 thin veal steaks, approximately 2 ounces each
Salt to taste
Black pepper to taste
2 tablespoons of finely chopped fresh basil
4 lemon wedges

Methods:

Heat 2 tablespoons of olive oil in a large skillet over high heat. Rub all sides of veal lightly with the remaining olive oil and season with salt and pepper. Sear steaks quickly, about 1 minute per side. Place the veal on a warmed plate. Sprinkle with basil, garnish with lemon, and serve immediately.

1 tablespoon of butter
1/4 cup of chopped onion
2 veal steaks
4 ounces of tomato sauce
1/4 cup of water
1/8 teaspoon of salt
A dash of pepper
1/8 teaspoon of oregano

Methods:

Sauté the onions in melted butter, remove from pan. Add the meat and brown on both sides. Add onions, tomato juice, water, oregano, salt and pepper, simmer until tender, about 1 hour.