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Vitello Bocce-- Veal Medallions With Prosciutto & Mozzarella

arge enough so veal medallions do not overlap. Dredge medallions in flour, shaking

Veal Medallions With French Morels

iquid stand.
Season the veal with salt and pepper, then

Veal Medallions With Shallots And Mushrooms

Bring the chicken or veal stock to a boil in

Veal Marsala Flambe

Place the veal medallions between two sheets of heavy

Veal Medallions With A Wasabi Herb Butter

bowl and add medallions, toss to coat medallions.
Add oil

Veal And Shrimp Basilica

Cook angel hair pasta al dente; dust veal medallions in flour. Butterfly shrimp individually.
Saute veal medallions and shrimp with butter and basil in a large skillet until veal is browned, turning as needed.
Drain butter from pan; add white wine.
Simmer until shrimp is white and firm.
Serve over angel hair.
You may substitute chicken breast for the veal.

Veal Rocco

Dust veal medallions in flour.
Slice onion and pepper in thin strips about 1 1/2-inch.
Dice tomatoes.
Saute veal medallions in butter with onion and pepper until veal is browned, turning as needed.
Add sun dried tomatoes and artichoke hearts.
Drain butter from pan.
Simmer wine.
Remove veal from pan.
Simmer wine with the vegetables until sauce reduces to semi-thick consistency. You may substitute chicken breast for the veal.

Veal Mozzarella

ver medium-high heat. Coat veal medallions with the flour mixture and

Classic Veal Marsala

igh heat. Lightly coat the veal medallions in flour, and season with

Veal Medallions With Walnuts

Melt butter in heavy large skillet over medium heat.
Pat veal dry and cook about 4 minutes per side for medium rare.
Transfer to heated platter and tent with foil.
Add cream and cognac to pan. Boil, stirring up any browned bits until thickened to sauce like consistency, about 3 minutes.
Season with salt and pepper.
Return veal to pan and add walnuts.
Simmer for 1 minute.

Veal Medallions With Blueberry-Citrus Sauce

Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.
Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through.
Transfer veal to platter and keep warm.
Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.

Medallions Of Veal With Wild Morel Mushrooms

arm.
Preparing the Veal
Dust the veal medallions in flour, shaking

Medaglioni Di Vitello Funghi-- Veal With Mushrooms & Cognac

nough to accommodate all 6 medallions without overlap) over medium high

Veal Scallopini Piccata

Dredge veal medallions in flour; shake well.
Heat butter and oil in skillet.
Cook veal on both sides until browned.
Cut 2 lemons and squeeze over veal.
Season to taste.
Simmer for 2 minutes.
Serve on platter; garnish with the third lemon, sliced thin.

Balsamic Rosemary Veal Medallions W. Mushrooms And Goats Cheese

ablespoons vinegar, rosemary, garlic and veal in a bowl, mix well

Veal And Peas

Preheat pan; add olive oil (2 ounces).
Saute veal 1 minute on each side, turn, cook for one minute and remove to side plate. Add red sauce; bring to a simmer.
Add veal.
Season to taste. Add peas.
Heat vegetables.
Serves 2.

Veal Schnitzel With Herb And Cheese Crust

n another.
Coat the veal with flour, by tossing around

Veal Marsala

Saute veal in oil. Add vegetables and seasonings. Cook over low heat until tender. Add wine and simmer 3 to 4 minutes.

Maple Veal Medallions

Place first 3 ingredients in a frying pan and simmer until the veal is tender.
Add remaining ingredients.
Simmer another 5 minutes.
Serve over noodles or rice.

Veal Cognac

Lightly flour veal and saute in clarified butter with pimentos, mushrooms and onions.
Add brandy and flame, burn alcohol and cream.
Reduce to desired consistency and add parsley and seasonings.
Serve over rice and noodles.

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