Place the veal steaks between sheets of plastic
ater to a boil, add veal, onion, peppercorns, juniper berries and
Lightly dust the veal in flour, shaking off any
Lay prosciutto out on a clean work surface. Top each slice of prosciutto with a veal steak. Place a piece of cheese at 1 end of each steak and roll up. Secure with toothpicks.
In a large frying pan, heat oil over high heat. Cook rolls for 6-8 mins, turning, or until browned and cooked to your liking. Set aside and keep warm. Add tomatoes and saute for 2-3 mins, until they begin to collapse, drizzling with extra olive oil if necessary. Season. Serve with veal rolls and baby arugula.
Lightly dust veal with flour, shaking off excess. Dip in egg then coat with Parmesan cheese. Refrigerate for 10 mins.
Heat oil in a large skillet on medium heat. Cook veal schnitzels for 3 mins each side, until golden and cooked through. Drain on paper towels.
Meanwhile, cook peas in boiling, salted water for 3 mins, until tender. Drain and stir in mint. Serve schnitzels with peas, steamed potatoes and lemon wedges.
Peel and chop the onions.
Clean and slice the mushrooms.
Cut the veal in thin strips and turn them lightly in flour.
Heat the butter in a skillet and sear the meat in it quickly, then remove and keep it warm.
Fry the onion until it is transparent and add the mushrooms.
Pour in the wine and cream and quickly heat.
Add the veal back into the wine sauces and season to your taste with salt and freshly ground pepper.
Sprinkle the dish with parsley and serve.
Berner Rosti is the traditional accompaniment.
Trim separable fat from veal steak.
Cut veal into 4 pieces; pound to 1/8-inch thickness.
Spray a cold 12-inch skillet with nonstick coating.
Preheat skillet over medium heat.
Cook veal in hot skillet for 2 to 3 minutes or until no longer pink, turning once.
Remove from skillet; cover with foil to keep warm.
Cut ham into strips.
Cut veal into 4 pieces.
With a meat mallet, pound each veal piece to 1/8-inch thickness.
Place some ham and cheese in center of each veal piece.
Fold in sides, then overlap ends, forming bundles.
Secure with wooden picks.
Combine bread crumbs, parsley and 1/8 teaspoon pepper.
Roll meat bundles in flour, egg, then crumb mixture.
Pound veal between 2 pieces of wax paper until paper thin. Dredge in flour and spices.
Saute mushrooms in 1/2 of butter, remove to warm plate.
Saute veal, adding remaining butter for 1 1/2 minutes each side.
Remove to plate of mushrooms.
ne cup).
Now, make veal.
Blanch asparagus tips in
Sprinkle veal on both sides with lemon juice, then salt and pepper.
Dust lightly with flour.
Heat butter in large skillet and saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
Remove to a warm platter.
On each cutlet, place 4 spears of asparagus and one crab leg.
Top with Hollandaise sauce.
Serve immediately.
ach cutlet place 4 spears of asparagus and one crab leg.
Pound each veal cutlet between sheets of waxed paper
Place veal cutlets, one piece at a
Tenderize Veal.
Lay 1 cutlet down place 2 pieces of
o layer, vegetables then cutlet strands, vegetables, cutlet strands until ingredients have
-inch space between each cutlet.
Cover with another piece
Cut veal into 6 serving pieces, discarding bone and skin. Beat egg slightly; stir in milk and seasonings.
Dip veal pieces in bread crumbs, then into egg mixture and again into crumbs. Heat oil.
Add veal and cook over low heat for 30 minutes or until well brown, turning only once.
Serves 6.
Season each veal cutlet with salt, pepper, and garlic
Top one side of each veal cutlet with 2 sage leaves and