In a food processor blend pine nuts and basil leaves.
Add parmesan, garlic, olive oil, and salt.
Blend until smooth and set aside.
In large skillet heat olive oil on medium - high. Brown both sides of veal.
Turn heat off and leave cutlets in skillet.
Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
Turn heat to low and cover until cheese melts and veal is fully cooked.
Place each slice of veal between 2 sheets of
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.
Gently pound the veal until thin and flat, but not broken. Sprinkle with salt and pepper.
Dredge lightly in flour.
Heat olive oil in pan.
Add veal; turn up heat and saute veal quickly. Drain off grease and add beef stock, lemon juice, butter and parsley.
Stir well; heat sauce thoroughly.
Spoon sauce over veal scallops to serve.
Serves 6.
Preparation time:
15 minutes.
Combine bread crumbs, grated cheese and paprika in a pie plate.
Mix thoroughly. Coat veal cutlets lightly with bread crumbs.
Melt butter in 10-inch skillet over moderately high heat. Add cutlets and brown 4 to 5 minutes on each side until fork-tender.
Serve immediately with tomato sauce.
Makes 4 to 5 servings.
Serve with spaghetti or macaroni of choice or noodles. Serve green vegetable, broccoli, spinach or zucchini.
In 12-inch skillet, heat oil with garlic over medium heat. Add turkey in single layer; sprinkle with pepper flakes.
Cook 4 minutes and turn.
Spoon pizza sauce evenly over turkey.
Top with 6 Cheese Italian Recipe Blend.
Cook over low heat about 3 minutes more or until turkey is cooked through and cheese is melted. Makes 4 servings.
ix thoroughly.
Set the veal on a piece of plastic
s fork tender.
The recipe does not say but I
inutes per side. (Cook the braciole in batches if they won
large pot. Add the braciole and crushed garlic. Cook, turning
se your favorite mashed potatoes recipe!). Put aside.
Take the
heavy frying pan, add braciole and onion.
Fry the
Mix flour, 2 teaspoons Italian seasoning, and pepper.
Coat cutlets.
Heat 2 teaspoons oil in non-stick skillet over medium high heat.
Cook veal about 2 minutes.
Remove from skillet, add remaining oil, onion and garlic.
Cook over low heat til onion is crisp.
Stir in sauce, and 2 teaspoons Italian seasoning.
Cover and simmer 15- 18 minutes.
Sprinkle with Mozzarella cheese.
Cover and simmer until cheese is melted.
Serve with Spaghetti and sprinkle with Parmesan.
edium heat.
Dredge the braciole in flour shaking off any
s almost tender, turning the braciole and basting with the sauce
he prosciutto slices. Roll the braciole tightly, taking care while rolling
stirring occasionally.
Meanwhile, season veal scallops on both sides with
inely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
ast stir.
DIRECTIONS FOR VEAL:
Preheat oven to 350
separate shallow dish. Coat veal in flour, shaking off excess