Preheat the oven to 350\u00b0F.
Heat oil in a large ovenproof skillet on high heat. Cook veal until browned on all sides. Add olives, lemon, pasta sauce and 2 cups water. Season.
Bake, covered, for 2 hours.
Increase oven temperature to 400\u00b0F.
Stir anchovy into veal mixture. Top with ricotta and sprinkle with Parmesan cheese. Bake, uncovered, for 15 mins or until cheese is browned. Serve sprinkled with parsley.
n food processor.
Pound veal or chicken slices lightly until
In a large sauce pan, brown veal cubes in olive oil over medium high heat.
Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
Saute until garlic is tender but not brown, about 5 minutes.
Add tomatoes.
Simmer for about 15 minutes.
Add potatoes and simmer for about 30 minutes or until potatoes are tender.
Mix flour, 2 teaspoons Italian seasoning, and pepper.
Coat cutlets.
Heat 2 teaspoons oil in non-stick skillet over medium high heat.
Cook veal about 2 minutes.
Remove from skillet, add remaining oil, onion and garlic.
Cook over low heat til onion is crisp.
Stir in sauce, and 2 teaspoons Italian seasoning.
Cover and simmer 15- 18 minutes.
Sprinkle with Mozzarella cheese.
Cover and simmer until cheese is melted.
Serve with Spaghetti and sprinkle with Parmesan.
n absorbent paper.
Place veal schnitzels on a work surface
inely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
ast stir.
DIRECTIONS FOR VEAL:
Preheat oven to 350
separate shallow dish. Coat veal in flour, shaking off excess
ny fat and bone from veal and cut into bite-sized
Pound the veal until thin.
Chop mozzarella,
In a food processor blend pine nuts and basil leaves.
Add parmesan, garlic, olive oil, and salt.
Blend until smooth and set aside.
In large skillet heat olive oil on medium - high. Brown both sides of veal.
Turn heat off and leave cutlets in skillet.
Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
Turn heat to low and cover until cheese melts and veal is fully cooked.
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.
b>veal with salt and pepper.
Mix flour, garlic powder and Italian
separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and
75 degrees.
Sprinkle veal with coarse salt and
nd mix with the ground veal.
Heat the oil in
lour with pepper.
Add veal and shake to coat.
Mix breadcrumbs with 1/3 cup parmasan.
Dip veal in egg, then breadcrumbs.
Brown in hot oil.
Place in 8in baking dish.
Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
Top veal with mozzarella.
Pour tomato mix over all.
Sprinkle with 3 T parmesan.
Bake at 375* for 30 minutes, or until bubbly.
o drain.
Dredge veal in flour and Italian seasonings, shaking off
If the veal is more than a 1/