Cook noodles according to label directions; drain.
Spread cooked noodles in a shallow 8-cup baking dish.
Heat butter and oil in a large skillet.
Saute veal patties about 3 minutes on each side.
Overlap browned patties down the center of noodles; keep warm.
Toss onions and mushrooms in same skillet.
Brown lightly.
Arrange around patties.
Cook veal patties on 1 side in frying pan lightly brushed with oil.
When brown, turn, spoon on generous coating of spaghetti sauce; top with a coating of shredded Mozzarella cheese.
Cover pan while second side browns, add sauce and cheese, heat.
Goes well with a side of spaghetti and salad or green vegetables.
Brown veal patties as directed. Place cooked noodles in bottom of a
long casserole dish. Layer veal patties on top of noodles. Sprinkle
well
with
Parmesan
cheese.
Pour
can of spaghetti sauce over patties.
Sprinkle Mozzarella cheese over spaghetti sauce.
Top
with Parmesan cheese.\tBake at 350\u00b0 for 20 minutes or until cheese melts.
Brown veal patties.
Drain.
Pour 1/2 of spaghetti sauce in casserole dish.
Lay the patties on top of sauce.
Sprinkle with Parmesan cheese.
Pour remaining spaghetti sauce over patties. Top with 1 cup shredded Mozzarella cheese.
Bake in preheated oven at 350\u00b0 for 35 minutes, until cheese has melted and is starting to turn a golden color.
Serve with green beans, tossed salad and garlic bread.
Mix tomato sauce, mushrooms, basil and oregano together. In casserole dish, cover bottom of dish lightly with olive oil. Spread some of the sauce on bottom of dish, then place 4 of the patties on the bottom. Spread some sauce on patties, then put some of the cheese (both) on top of the sauce, then repeat again, patties, sauce and cheese. Place in oven at 350\u00b0 for 45 minutes.
Brown veal patties in hot oil in skillet.
Add remaining ingredients and cover.
Simmer only long enough for vegetables to be hot.
Do not overcook.
Tomatoes and onions should be on the crunchy side.
Serve over hot rice.
Heat 1 tbsp oil in a large frying pan over high heat. Saute vegetables for 5-7 mins, stirring often, until tender. Reduce heat to medium and add garlic, coriander and cumin. Cook for 1-2 mins, until fragrant. Season to taste. Cover and keep warm.
Meanwhile, heat remaining oil and butter together in a large frying pan over medium heat. Fry veal chops for 3-4 mins per side, until golden and crisp. Drain on paper towels.
Remove vegetables from heat and toss with spinach. Serve veal chops with vegetables and lemon wedges.
Saute frozen breaded veal steaks in hot olive oil until golden brown.
Place browned steaks in shallow baking dish and cover with tomato sauce.
Top with Mozzarella cheese and sprinkle with Parmesan cheese.
Bake in 350\u00b0 oven for 15 minutes until cheese melts and browns.
Chop vegetables into large pieces and put into large roasting pan.
Add salt and pepper; stir.
Pour tomato juice over mixture. Place frozen veal patties on top.
Place in oven at 350\u00b0 until veggies are done.
Can cut veggies smaller and the mixture will be like soup.
Brown and cut up 4 cooked cubed veal patties.
Put them in the water.
Bring water to a boil.
Add bouillon cubes.
Cook until soft the onion, green pepper, potatoes, carrots, black pepper, curry powder, basil and garlic (about 10 to 15 minutes).
Add tomatoes, cream of mushroom soup and mushrooms (use the liquid in the cans).
Warm up.
Do not boil.
Pan-fry veal patties in small amount of butter.
Place in baking dish. Cover with spaghetti sauce.
Cover with grated Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350\u00b0 until brown and bubbly.
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.
Brown meat in hot oil in a large skillet until golden on both sides.
Add tomato sauce, garlic, salt and pepper.
Cover and simmer 5 minutes or until cheese is melted.
Makes 4 servings.
Place veal cutlets, one piece at a
Cook patties until done; drain grease.
Simmer sauce, then mix cheeses, sauce, patties, garlic and herbs.
Cook for 20 to 30 minutes.
Fry breaded cutlets until browned-set aside
arge plate.
Season the veal with salt and pepper.
Heat 1/2 the butter in a large frying pan over medium-high heat. Working in batches, cook veal to your liking. Remove from pan and cover to keep warm.
Add remaining butter to pan and cook shallots, stirring, until softened. Add flour and cook, stirring, for 2 mins. Stir in marsala. Bring to a boil then reduce heat and simmer for 2 mins. Add stock. Bring back to a boil then reduce heat and simmer for 4 mins, or until sauce is reduced by 1/2.
Serve veal topped with sauce.
ver medium heat. Dredge each veal piece in flour, dip in
armesan cheese.
Soak the veal in the egg mixture for