For the green olive salsa, combine
For the veal place the meat, carrots, onions,
o 350 degrees F.
For the beans:
Soak the
ggs sit in hot water for 12 minutes, drain then run
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.
eadspace.
Ladle hot broth (recipe below) over meat, leaving 1
epper and cook, stirring occasionally, for 5 minutes, or until mushrooms
Cook angel hair pasta al dente; dust veal medallions in flour. Butterfly shrimp individually.
Saute veal medallions and shrimp with butter and basil in a large skillet until veal is browned, turning as needed.
Drain butter from pan; add white wine.
Simmer until shrimp is white and firm.
Serve over angel hair.
You may substitute chicken breast for the veal.
Dust veal medallions in flour.
Slice onion and pepper in thin strips about 1 1/2-inch.
Dice tomatoes.
Saute veal medallions in butter with onion and pepper until veal is browned, turning as needed.
Add sun dried tomatoes and artichoke hearts.
Drain butter from pan.
Simmer wine.
Remove veal from pan.
Simmer wine with the vegetables until sauce reduces to semi-thick consistency. You may substitute chicken breast for the veal.
br>Pound each piece of veal to 1/8\" thickness on
Set out a large heavy skillet having a tight fitting cover. Heat in skillet olive oil.
Wipe with a clean, damp cloth and then slowly brown on both sides in skillet veal rib or loin chops. Meanwhile, combine tomatoes, garlic, oregano, salt, pepper, parsley, white wine and water.
Slowly add tomato mixture to browned veal.
Cover skillet and cook slowly for 45 minutes or until meat is tender when pierced with a fork.
Substitute 2 pounds beef round steak, cut about 3/4-inch thick for the veal chop.
Cook slowly about 1 1/2 hours.
Preheat oven to 250\u00b0F.
Heat half of butter in nonstick frying pan.
When hot, add half of veal; cook 2 minutes each side over high heat.
Set aside.
Repeat procedure for remaining veal.
Keep hot in oven.
Add lemon juice to frying pan; cook 1 minute over high heat.
Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
Replace veal in frying pan and sprinkle with paprika.
Cook 1 minute to reheat veal.
-inch diameter flat bowl for the egg wash and another
Dust veal slices lightly in flour.
Heat 3 to 4 tablespoons of salad oil in skillet.
Saute quickly 3 to 4 slices of veal at a time, over high heat, until browned.
Transfer slices to a serving dish or casserole and sprinkle each slice with paprika.
Add more oil, if necessary and repeat process for remaining veal.
Tips:
Boneless skinless chicken or turkey breasts can be substituted for the veal.
White wine can be substituted for vermouth.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.