Preheat the oven to 375\u00b0F. Dust veal lightly with flour.
Heat 2 tbsp of the oil in a Dutch oven on high heat. Cook veal in batches, 5 mins, until browned. Remove from pan.
Heat remaining oil in same pan. Cook pancetta, garlic and sage 2 mins, until fragrant. Return veal to pan with wine and stock. Bring to a boil; cover.
Bake 1 hour. Add mushrooms; bake further 30 mins, until veal is tender.
Meanwhile, for the gremolata, combine all ingredients in a small bowl. Sprinkle over veal casserole. Serve with mashed potato.
Preheat the oven to 350\u00b0F.
Heat oil in a large ovenproof skillet on high heat. Cook veal until browned on all sides. Add olives, lemon, pasta sauce and 2 cups water. Season.
Bake, covered, for 2 hours.
Increase oven temperature to 400\u00b0F.
Stir anchovy into veal mixture. Top with ricotta and sprinkle with Parmesan cheese. Bake, uncovered, for 15 mins or until cheese is browned. Serve sprinkled with parsley.
Season veal with salt and pepper.
Dip veal in egg-water mixture, then Italian seasoned bread crumbs.
Brown in oil and drain on paper towel.
Place in casserole.
Cover with tomato sauce and bake, covered with foil.
Bake at 350\u00b0 for 1 hour.
Turn oven off and sprinkle casserole with Mozzarella cheese after removing foil.
Leave in hot oven for a few minutes to melt cheese.
Brown veal in margarine.
Take out and put in casserole.
Brown onion, garlic, allspice, mushrooms, tomato paste and flour together.
Simmer stock and wine separately for 5 minutes.
Add to mixture and pour over veal.
Cover with foil.
Bake at 325\u00b0 to 350\u00b0 for about 50 minutes.
Serve over rice or noodles.
Simmer veal, onion, celery and mushrooms until tender.
Season with salt and pepper.
Add rice, soups, soy sauce and water.
Put in uncovered casserole and bake at 350\u00b0 for 1 1/2 hours.
Add more water, if necessary.
Simmer veal in oleo, salt, green pepper, celery, onion and mushrooms, covered, for 20 minutes.
Brown down.
Add milk and thicken.
Put in casserole and bake 45 minutes at 350\u00b0.
Heat noodles in can and sprinkle over top just before serving, along with the toasted almonds.
n a large skillet. Brown veal in batches.
Remove to
.melt the butter. Brown veal on both sides and remove from the fat.
stir in the flour and stock.
when well blended, add salt, pepper, herbs, cloves, sliced carrots and whole onions.
bring to the boil and add the veal.
place in an ovenproof dish cover and bake in a medium oven for 2 1/2 hours.
Strain sauce, and thicken with a little flour, then pour over the meat.
garnish with parsley.
Salt and pepper meat.
Flour with flour.
Brown meat and put in a glass casserole.
Cook bell peppers, mushrooms and onion. Remove from heat and add basil, white wine, water and bouillon cube.
Pour over meat and cover with foil.
Cook at 350\u00b0 for 1 hour.
Form veal into 6 patties.
Mix bread crumbs, cheese, salt, and pepper together.
Coat patties with crumb mixture and fry in hot oil until lightly browned on each side.
Pour spaghetti sauce on top of patties and cook on low heat for 15 minutes.
Sprinkle on any remaining crumbs.
Heat 5-10 minutes more.
Remove any fat or gristle from cutlets and cut them into 1 1/2 to 2-inch pieces.
Dust with flour, salt and pepper.
Place in casserole dish and pour soup over top.
Add sherry or Worcestershire sauce, if desired.
Bake in slow oven (300\u00b0) for about 2 hours.
Serve over rice.
Cut meat in 3/4-inch cubes and brown with onion and simmer until done.
Add chicken broth and simmer a little longer.
Boil noodles about 10 minutes.
Add noodles, cheese, pepper, mushrooms, corn and salt and pepper to taste.
Pour into a buttered casserole and cover with buttered cracker crumbs.
Bake at 375\u00b0
for 1 1/2 hours.
PLACE in oven casserole dish.
Pound veal steaks thin and lightly
n absorbent paper.
Place veal schnitzels on a work surface
e veal on paper towels.
Place in a heavy casserole just
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.
Coat veal shoulder with flour mixed with
Place veal in a casserole, cover with cold water, add
o 350 degrees.
Pat veal dry with paper towels; rub
Toss veal in flour to coat, shaking off excess. Heat 1/2 tbsp oil in a large frying pan. Working in batches, brown veal. Transfer to a 5 quart slow cooker.
Add remaining oil to pan. Cook onion and garlic, stirring, until onion softens. Add wine and bring to a boil. Boil until liquid reduces by 1/2. Transfer to slow cooker along with carrots, celery, parsnips, stock and rosemary. Cook, covered, on low for 8 hours. Season to taste. Serve.