75 degrees.
Sprinkle veal with coarse salt and
n high heat. Cook the veal until browned all over. Remove
th anchovies.
If veal is encased in a
or 10 minutes.
Pat veal chops dry and season with
Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
Preheat oven to 450.
Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.
ven to 325\u00b0F. Place veal cutlets between two sheets of
n absorbent paper.
Place veal schnitzels on a work surface
o 400\u00b0F.
Place veal on an oiled wire rack
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.
ightly with oil.
Dip veal into egg whites. Season to
e side.
Slice veal down the middle, length
Preheat oven to 400\u00b0F. Line an 8 inch springform pan with parchment paper.
Combine zucchini, ground veal, Moroccan seasoning, eggs, breadcrumbs, parsley and onion. Press 1/2 mixture into prepared pan. Sprinkle with 1/2 mozzarella cheese. Top with peppers and eggplant. Sprinkle with remaining mozzarella and top with remaining veal mixture.
Sprinkle with feta and bake for 50 mins, or until golden and cooked through. Let cool for 10 mins. Slice and serve with mixed greens.
Preheat oven 350*.
Sprinkle veal with your favourite meat seasonning.; ex Emeril or Prud'homme.
In large skillet heat oil.
Dredge veal in flour and saute in oil 1-2 minutes per side.
Place veal in in baking pan.
In skillet add mushrooms,garlic,shallot and ham; cook 4 minutes.
Add sherry and chicken broth; boil 4-5 minutes until reduced by half.
Spoon mushroom mixture on top of veal slices.
Cover each slice with cheese and bake for 10 minutes until cheese melts.
Serve with roasted potatoes and a green beans.
Season each veal cutlet with salt, pepper, and
Coat veal with flour.
In a large skillet, melt butter over medium heat.
Add veal; cook about 2 minutes on each side or until lightly browned.
Add apples and pecans.
Cook and stir until apples are tender-crisp.
Add honey and brown sugar.
Cook and stir until warm.
Can serve on large croutons by cutting out white bread with large cookie cutter, sprinkle with salt and pepper and bake on cookie sheet 10 minutes at 350\u00b0.
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.
ag in the pocket of veal and gently squeeze the bag
Prepare the Roasted Garlic Cream recipe. (see below).<
int Brown Chicken stock (or veal stock) Found in frozen section
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.