arge enough so veal medallions do not overlap. Dredge medallions in flour, shaking
iquid stand.
Season the veal with salt and pepper, then
Bring the chicken or veal stock to a boil in
Place the veal medallions between two sheets of heavy
bowl and add medallions, toss to coat medallions.
Add oil
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.
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.
ver medium-high heat. Coat veal medallions with the flour mixture and
igh heat. Lightly coat the veal medallions in flour, and season with
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.
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.
arm.
Preparing the Veal
Dust the veal medallions in flour, shaking
nough to accommodate all 6 medallions without overlap) over medium high
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.
ablespoons vinegar, rosemary, garlic and veal in a bowl, mix well
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.
n another.
Coat the veal with flour, by tossing around
Saute veal in oil. Add vegetables and seasonings. Cook over low heat until tender. Add wine and simmer 3 to 4 minutes.
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.
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.