at, stirring every 10 minutes for about an hour, or until
ne cup).
Now, make veal.
Blanch asparagus tips in
Flour both sides.
Brown lightly in melted butter (both sides).
Meanwhile, dissolve bouillon cube in 1 cup hot water. Add sliced mushrooms to meat.
Add bouillon mix in pan.
Add the wine.
Blend well and cook on low heat 30 minutes.
Sauce will thicken as it cools.
Serve with spaghetti noodles and plain sauce (no meat) as a side dish and veal as your main dish on a separate serving dish.
Saute onion and garlic in 2 tablespoons oil until tender; stir in tomatoes, tomato paste, salt, basil and oregano.
Simmer, uncovered, stirring often for 45 minutes, until thickened.
Dip veal in egg, then in crumbs and fry in oil until golden.
Drain on paper towels.
Layer 1/2 of tomato sauce, then veal and then rest of sauce and Mozzarella cheese in 12-inch baking dish.
Bake at 400\u00b0 for 10 minutes.
Sprinkle with Parmesan cheese.
eek in boiling salted water for 2-3 minutes or until
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.
o 350 degrees F.
For the beans:
Soak the
alable bag, add marinade and veal. Refrigerate 12-24 hours.
ven to 325\u00b0F. Place veal cutlets between two sheets of
For the green olive salsa, combine
edium heat. Cook the veal, in batches, for about 2-3 mins
Toss veal in flour; shake away excess.
Place 4 cups water, veal, peppercorns and bay leaf in
For the pastry, sift flour into
Toss veal in flour, shaking off excess.
o 400\u00b0F.
Place veal on an oiled wire rack
aute the shallots and garlic for 3 mins. Add the potatoes
he fennel and garlic, stirring, for about 3 mins, or until
ggs sit in hot water for 12 minutes, drain then run
otatoes, veal and asparagus with oil. Grill sweet potatoes for 3-4