n a frying pan and saute the potatoes over a
rush chicken with oil and rub in salt and pepper if desired
Brush veal with olive oil and season on both sides.
b>veal between 2 sheets of wax paper, and
lastic bag, shake the veal with flour to coat.
read crumbs in the milk and set aside.
In a
an and place over high heat. Working in batches, cook veal until
Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
Remove from skillet and keep warm.
Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
Add the veal and cook 5-10 minutes covered.
Salt and pepper both sides of veal cutlet, then lightly flour veal.
Take a large frying pan; add 1/4 cup of vegetable oil and heat the oil on high until it's very hot.
Cook veal cutlets quickly, 30 to 45 seconds per side.
Add mushrooms to oil after veal is removed.
Saute a couple of minutes.
Remove mushrooms; drain oil.
Add Marsala wine, then add veal and mushroom.
Add a couple of pieces of butter on top.
Cook a couple of minutes. Serve cutlets with mushrooms and sauce on top.
Brown and cut up 4 cooked cubed veal patties.
Put them in the water.
Bring water to a boil.
Add bouillon cubes.
Cook until soft the onion, green pepper, potatoes, carrots, black pepper, curry powder, basil and garlic (about 10 to 15 minutes).
Add tomatoes, cream of mushroom soup and mushrooms (use the liquid in the cans).
Warm up.
Do not boil.
salt it, add the pasta and cook until al dente; drain
Trim veal of any large bits of sinew or fat and cut
n the tomato paste. Cook and stir 2 to 3 minutes
e eggplant slices with oil, and place on a baking sheet
Combine flour with salt and pepper.
Coat veal cubes with flour.
Spray Dutch oven with cooking spray.
Saute over medium-high heat the onions and peppers for 5 minutes; set aside.
Dredge veal in flour; saute for 5 minutes.
Add pepper mixture and mushrooms to veal and the next 5 ingredients; stir well.
Bring to a boil. Cover, reduce heat and simmer for 1 hour, or until veal is tender, stirring occasionally.
Uncover and cook an additional 10 minutes. Serve over noodles.
Equally good made with boneless and skinless chicken breasts.
In a large skillet, melt butter over moderate heat.
Add the shallots and saute until tender, 2 to 3 minutes.
Add veal and saute, breaking veal up into small pieces with a wooden spoon, until veal is no longer pink, about 5 minutes.
Add the remaining ingredients.
Simmer until thick, about 10 minutes.
Serve immediately over angel hair pasta or spaghetti.
Combine flour, salt and pepper.
Dredge veal in flour.
Heat oil; add veal and cook on each side.
Drain on paper towels. Saute mushrooms and remove.
Saute green onions in 2 tablespoons oil.
Stir in tomatoes and basil.
Cook 4 to 5 minutes.
Add wine and simmer 8 minutes.
Return veal and mushrooms and heat through. Sprinkle with Parmesan cheese and parsley.
ith cold water, salt and 1 teaspoon monosodium glutamate.
sing broth with the onion and mushroom recipe.
Cooks Tips: 1 tablespoon