n a saucepan and cover with water. Bring water to a
separate bowl. Toss the veal in flour and shake away
n top of each veal escalope then cover with a piece of
Combine veal, garlic, thyme, lemon juice and
n a bowl, mix the veal and chives. Using 2 teaspoons
Top one side of each veal cutlet with 2 sage leaves and a
00b0F. Line a baking sheet with parchment paper. Place tomatoes cut
Combine veal, olive oil, wine, lemon zest
Heat the milk with 2 cups of water in
Lay prosciutto out on a clean work surface. Top each slice of prosciutto with a veal steak. Place a piece of cheese at 1 end of each steak and roll up. Secure with toothpicks.
In a large frying pan, heat oil over high heat. Cook rolls for 6-8 mins, turning, or until browned and cooked to your liking. Set aside and keep warm. Add tomatoes and saute for 2-3 mins, until they begin to collapse, drizzling with extra olive oil if necessary. Season. Serve with veal rolls and baby arugula.
eat. Brush eggplants and zucchini with 1/2 the oil and
Brush veal with olive oil and season on
n medium-high heat. Cook veal in batches for 3-4
eat. Working in batches, cook veal until browned on both sides
Cook rice in boiling salted water according to package directions. Top veal cutlets with a slice of ham and cheese then fold over. Heat 2 tbsp oil in a frying pan and saute cutlets for about 6 mins each side.
In a separate pan, heat 2 tbsp oil and saute garlic, peppers and onion for 2 mins. Add rice and season to taste. Serve with veal cordon bleu.
o large bowl and toss with 1 tablespoon oil.
Keep
a large bowl filled with cold water.
Soak for
ry).
Drain, and rinse with hot water, then cold for
rinkle bottom half of foil with salt and pepper, spread
Trim veal of any large bits of