or the veal chops, combine the oil, garlic, oregano, and lemon peel
o 350\u00b0F.
Coat veal in flour, shaking off excess
Sprinkle veal on both sides with pepper. Melt the butter in a large skillet on medium-high heat. Cook the veal, in batches, until lightly browned on both sides. Transfer the veal to serving plates.
For the caper lemon butter sauce, add the capers, lemon peel and juice, and 1 tbsp water to the pan; bring to a boil, stirring. Spoon the sauce over the veal; sprinkle with parsley.
Combine veal, garlic, thyme, lemon juice and oil in a
cream butter until smooth. Add lemon zest, lemon juice, basil and shallot
Place veal between 2 sheets of wax
lemon peel and parsley in a separate bowl. Toss the veal in
Dust veal with seasoned flour, shaking off
Combine lemon peel, rosemary and oil in
Coat the veal in flour; shake off excess.<
parsley and lemon peel in a shallow bowl. Coat veal in flour
Dust veal in flour, shaking off excess. Heat butter and oil in a large skillet on high heat. Cook veal for 1 min each side, until golden. Remove from pan.
Saute capers and anchovies in same pan for 1 min. Add wine to pan to deglaze. Stir in stock and simmer 2 mins.
Add cream, lemon peel and juice, and half the parsley; bring to a simmer. Return veal to pan, spooning sauce over to coat. Simmer for 1-2 mins. Season to taste. Sprinkle with remaining parsley. Serve with sauteed asparagus and zucchini.
ushrooms with lemon juice and set aside. Puree the veal with 3
Coat veal in coating mix, shaking off excess. Melt 2 tbsp of the butter in a large skillet on medium heat. Cook veal, in batches, for 2 mins or until browned on both sides. Remove from skillet; keep warm.
Melt remaining 2 tbsp butter in same pan. Add sage, capers and nutmeg; cook until sage is fragrant and slightly wilted. Return veal to pan with a squeeze of lemon juice. Toss to coat; cook until heated through. Serve veal with sauce and lemon wedges.
Combine veal, olive oil, wine, lemon zest and garlic in a
b>veal to an even thickness.
Combine the breadcrumbs, Parmesan cheese, lemon
nd 1 tbsp lemon juice. Spread over veal. Heat a nonstick frying
he tomatoes, white beans, and veal stock. Stir and add rosemary
ven to 325\u00b0F. Place veal cutlets between two sheets of
Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry veal, in batches, until browned. Set aside.
Add remaining oil to wok. Stir-fry lemongrass until fragrant. Add bok choy, choy sum, garlic, lemon zest, lemon juice and soy sauce. Stir-fry until vegetables wilt.
Return veal to wok along with onions. Stir-fry until hot. Remove from heat and sprinkle with nuts.