ver medium heat. Dredge each veal piece in flour, dip in
nd pepper and lay the veal shank in a shallow bowl
ver shanks.
Cover the veal shank with aluminum foil and
Season veal with garlic, pepper, salt, herbs and wine and marinate in the refrigerator for 5 hours.
Turn steak after 2 hours.
Drain.
Pat dry with paper towels.
Melt butter and fry veal in it for 15 to 20 minutes, stirring when necessary.
Uncover and finish browning.
Add flour to fat and meat in skillet and blend well.
Add milk and cook until thick, stirring constantly.
Add green peppers, salt and pepper and mix well.
Pour into buttered casserole and bake at 350\u00b0 for about 45 minutes.
Add chow mein noodles on top and bake about 15 minutes longer.
Yields 6 medium servings.
n absorbent paper.
Place veal schnitzels on a work surface
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
Rub veal slices with salt.
Mix the veal mince with pinch of marjoram, pepper, grated nutmeg, onion and parsley.
Shape the mix into 4 thick rolls and wrap the veal slices around each one, securing with a toothpick.
Melt the butter and fry the 'birds' until golden brown on all sides.
Add stock and simmer for about 20 minutes covered.
Also nice baked in a tomato based pasta sauce.
Cut partially frozen veal cutlets into bite-size pieces.
Melt butter in a Dutch oven.
Flour veal and brown in butter.
Remove meat to bowl and reserve.
Add onion and garlic to butter; brown several seconds.
Then add sliced mushrooms.
Return meat to pot; add tomato sauce, hot water, oregano, basil, 1/2 cup wine and grated cheese.
Serve over pasta.
Grate additional cheese and some fresh parsley.
Serve with hot baked garlic bread.
s soft. Add beef and veal and cook, stirring, until browned
1. Place veal chops in a foil lined
n the shrimp stock and veal stock. Return to a simmer
Brown veal in butter in skillet.
Transfer to baking dish. Saute the onion and mushrooms in skillet.
Stir in flour, water, sour cream, salt and pepper.
Pour mushroom sauce over veal. Cover.
Bake in a 250\u00b0 oven for 1 hour.
ealable bag, add marinade and veal. Refrigerate 12-24 hours.
Make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string.
Heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter.
Add the meat and brown on all sides.
Add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala.
Cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt.
Add 2 tablespoons of the wine.
Cover and bake in preheated oven 180 degrees cent for 1 ...
Cut meat into 12 chunks; roll each in 1/2 slice of bacon. Dredge meat lightly with flour.
Melt in heavy skillet 2 tablespoons bacon or fat.
Add meat and onions.
Stir ingredients and permit to brown on all sides.
Remove from pan, pour off all but 1 tablespoon of fat.
Stir in 1 tablespoon flour.
Add and stir until smooth, consomme and wine.
Add veal and onions. Simmer ingredients closely covered 1 1/2 to 2 hours or until meat is tender.
Season and serve with baked dish.
Serves 4.
he tomatoes, white beans, and veal stock. Stir and add rosemary
Have butcher bone breasts.
Flatten.
Cut in half if large or fold over.
Season with salt and pepper.
Place on each piece of chicken or veal 1 slice of cheese and ham a bit smaller than the chicken.
Now place the other 1/2 of meat on top and flatten to seal.
Dip in flour, then in egg and crumbs.
Saute in margarine. Turn when brown.
Cook 10 to 15 minutes on low heat each side. Handle carefully.
Serves 6.
Place the veal steaks between sheets of plastic
ven to 325\u00b0F. Place veal cutlets between two sheets of