Place veal between 2 sheets of wax
o coat the pan). Prepare veal by dipping it in the
Season flour with fresh ground pepper.
Season veal cutlets (or chicken) with fresh ground pepper.
Heat oil in a large frying pan on med. and saute garlic until translucent.
Coat cutlets with seasoned flour and dip into the lightly beaten eggs to coat. Cook in olive oil until done and golden. About 5 minutes. Remove and keep warm.
Melt butter in same frying pan, add lemon juice and chardonnay, stirring to loosen any bits left from cutlets. Simmer until slightly thickened and serve over cutlets.
Place each slice of veal between 2 sheets of
oaf pan.*.
*NOTE: The best way to make the meatloaf
eavy skillet -- cast iron is best.
Add the sliced onion
Saute the ground veal, mushrooms and garlic in a
hat has formed. Add the veal and cook, stirring, until the
Prepare veal cutlets.
Line
baking
dish with layer of tomato sauce and
sprinkle
with
Parmesan
cheese
and ground pepper. Place a layer of veal cutlets on tomato sauce.
Place a 1/4-inch slice
of Mozzarella cheese on each cutlet.
Sprinkle with a little pepper and cover with tomato sauce.
Sprinkle with Parmesan cheese.
Bake,
uncovered, 15 to 20 minutes at 375\u00b0.
Makes 6 to 8 servings.
Serve with cooked spaghetti, if desired.
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
n a skillet.
Pound veal thin.
Mix flour with
ith a little whipped cream (recipe follows) or cinnamon on top
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.
Cut veal muscles into small pieces (as
ver shanks.
Cover the veal shank with aluminum foil and
Mix eggs and milk.
Set aside.
Mix bread crumbs, grated cheese and garlic salt.
Dip veal steaks in flour then quickly in egg mixture.
Dip in bread crumb mixture until well coated. Heat oil in skillet.
Add breaded veal.
Fry until brown on both sides.
Add more oil if necessary.
Drain on paper towel.
eadspace.
Ladle hot broth (recipe below) over meat, leaving 1
ntil smooth. (Note: Batter is best if left to set for
Cut veal into 1 1/2 ounce scallopines flattened very thin. Sprinkle lightly with flour, salt and pepper.
Melt butter in large frying pan.
When hot, put in the scallopines and brown well on both sides over a fast heat.
When all are browned, add to the wine and cook one minute longer.
Arrange scallopines on platter.
Add stock or water to frying pan and with a spatula, loosen all particles stuck to the bottom and sides of the pan.
Pour over the meat.
stirring occasionally.
Meanwhile, season veal scallops on both sides with