ender. Drain.
Meanwhile, arrange veal on a clean cutting board
Top one side of each veal cutlet with 2 sage leaves
After pounding out the veal, dust (don't dredge) with
Top each piece of veal with prosciutto and sage leaves. Fold in 1/2 and secure with toothpicks or small skewers.
Melt 1/2 the butter in a large frying pan over medium-high heat. Cook veal, in batches, until cooked to your liking. Remove from pan and cover to keep warm.
Add wine to pan and bring to a boil. Boil until reduced by 1/2. Stir in remaining butter, lemon juice and chopped sage.
Remove toothpicks from veal. Serve veal with pan sauce.
Place 1 veal scallop between sheets of waxed
Steam or boil potatoes for 8-12 mins, until tender. Drain. Meanwhile, press a slice of prosciutto onto each piece of veal and top with a sage leaf. Secure with a toothpick.
Melt butter in a frying pan over high heat. Cook veal steaks in batches for 2-3 mins each side. Remove from pan and set aside to keep warm.
Add wine to pan and stir for 1 min, scraping any brown bits from base of pan. Season to taste. Serve veal with potatoes and spinach and wine jus.
Cut veal
cutlets
into
Pound veal cutlets between two sheets of
In frypan, brown garlic lightly in oil, then add spinach. Stir-fry 2 minutes.
Spread spinach on bottom of a lasagna dish. Pound veal cutlets to 1/4-inch thin.
In skillet, over medium heat, melt butter and brown veal on both sides.
Place veal over spinach.
Add sherry to pan and loose brown bits.
Pour over veal. Place Prosciutto over veal and bake in
preheated oven at 350\u00b0 for 5 minutes.
Sprinkle cheese on top and bake another 5 minutes.
Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil.
Allow veal to cook on each side for about 35- 40 seconds.
Taking pan off of flame, pour in white wine and put back on stove.
Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper.
Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal.
Dredge butter in flour and put in pan.
Let reduce for another minute or so and take off heat.
Cut veal into 8 equal size medallions.<
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.
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
n medium bowl.
Coat veal in cornmeal mixture.
Heat
Pound veal between sheets of waxed paper
se your favorite mashed potatoes recipe!). Put aside.
Take the