arge plate.
Season the veal with salt and pepper.
ver medium heat. Dredge each veal piece in flour, dip in
With mallet, flatten veal cutlets to 1/4 in thickness.
Dredge each cutlet in flour, dip in egg and coat with bread crumbs.
Cover with wax paper and let sit in the refrigerator at least one hour.
Heat skillet, add oil and butter.
Cook cutlets 2 minutes per side.
Melt 6 tablespoons of butter in a skillet large enough to hold the veal pieces without crowding.
Roll the meat in the flour and put in the skillet over moderate heat to brown both sides.
Add carrot, onion, celery, half the garlic, the marjoram and the piece of lemon peel, then season with salt and pepper.
ven to 350\u00b0F. Dust veal shanks in flour. Heat 2
Veal shanks
If necessary, flatten the veal.
Season the flour with
Slit the skin around the veal shanks in 2 or 3
ot, working in batches, place veal shanks in pan and brown
lour with pepper.
Add veal and shake to coat.
Combine flour, salt and pepper in a plastic bag.
Add veal shanks and coat with flour mixture.
Heat oil in a large skillet and brown veal on both sides.
Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
Saute for 5 minutes.
Add wine and continue cooking for 5 minute more.
Stir in tomatoes and broth.
Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
Garnish with gremolata.
on strong fire) previously seasoned veal steaks until they turn brownish
he sauce.
Hit the veal with a hammer until it
Cut two veal shanks into 2-inch pieces.
Roll shanks in flour and saute in butter over high heat until brown on all sides.
Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
Reduce heat, cover and braise for 10 minutes.
Add white wine. Cover and gently simmer for 2 ho urs.
The liquid should barely cover the meat. Just before serving, stir in the gremolada.
This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
Place each slice of veal between 2 sheets of
hat has formed. Add the veal and cook, stirring, until the
Prepare veal cutlets.
Line
baking
dish with layer of tomato sauce and
sprinkle
with
Parmesan
cheese
and ground pepper. Place a layer of veal cutlets on tomato sauce.
Place a 1/4-inch slice
of Mozzarella cheese on each cutlet.
Sprinkle with a little pepper and cover with tomato sauce.
Sprinkle with Parmesan cheese.
Bake,
uncovered, 15 to 20 minutes at 375\u00b0.
Makes 6 to 8 servings.
Serve with cooked spaghetti, if desired.
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
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.
ver shanks.
Cover the veal shank with aluminum foil and