oaf pan.*.
*NOTE: The best way to make the meatloaf
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.
Place each slice of veal between 2 sheets of
Saute the ground veal, mushrooms and garlic in a
n a skillet.
Pound veal thin.
Mix flour with
Cut veal muscles into small pieces (as
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.
ombine the beef, pork, and veal.
In a separate bowl
aute onion until tender. Add veal and cook until no longer
ealable bag, add marinade and veal. Refrigerate 12-24 hours.
he tomatoes, white beans, and veal stock. Stir and add rosemary
Place the veal steaks between sheets of plastic
ven to 325\u00b0F. Place veal cutlets between two sheets of
Place veal between 2 sheets of wax
Remove from pan.
Toss veal in flour, shaking away excess
nd set aside.
Sprinkle veal with salt and pepper.
Combine beef, veal, and pork in a large
nd refrigerate until firm.
(Best to make this one day