ntil thickened.
Serve over veal oscar.
The sauce makes about
Sprinkle salt and pepper over veal.
Combine veal and flour in a
ne cup).
Now, make veal.
Blanch asparagus tips in
n flour mixture.
Cook veal in melted butter in large
Simmer veal in a bit of water until done.
Heat crabmeat.
Cook asparagus.
Place 1 slice of veal on each of 4 plates.
Add a layer of crabmeat.
Place 4 asparagus spears on top.
Spoon Hollandaise Sauce over top.
Slice veal in thin slices; pound paper thin.
Saute in butter. Lightly drench in flour.
Put on paper towel.
Keep warm in oven. In skillet, saute fresh crabmeat and garlic powder.
On a warm platter, lay veal, cover with crabmeat and 2 strips asparagus, pour sauce over top.
eep warm.
Pound the veal thinly using a mallet or
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.
Place each slice of veal between 2 sheets of
Clean and dry fish. Cut into pieces. Dip in 1 cup milk after having salted it. Then dredge in bread crumbs. Place in baking dish with a little olive oil and a little butter; no water. Brown quickly in very hot oven.
hat has formed. Add the veal and cook, stirring, until the
Prepare veal cutlets.
Line
baking
dish with layer of tomato sauce and
sprinkle
with
Parmesan
cheese
and ground pepper. Place a layer of veal cutlets on tomato sauce.
Place a 1/4-inch slice
of Mozzarella cheese on each cutlet.
Sprinkle with a little pepper and cover with tomato sauce.
Sprinkle with Parmesan cheese.
Bake,
uncovered, 15 to 20 minutes at 375\u00b0.
Makes 6 to 8 servings.
Serve with cooked spaghetti, if desired.
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
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.
ver shanks.
Cover the veal shank with aluminum foil and
Mix eggs and milk.
Set aside.
Mix bread crumbs, grated cheese and garlic salt.
Dip veal steaks in flour then quickly in egg mixture.
Dip in bread crumb mixture until well coated. Heat oil in skillet.
Add breaded veal.
Fry until brown on both sides.
Add more oil if necessary.
Drain on paper towel.
eadspace.
Ladle hot broth (recipe below) over meat, leaving 1
stirring occasionally.
Meanwhile, season veal scallops on both sides with
Saute the veal the oil in a skillet until browned.
Add the onions and the paprika and cook until browned.
You add the paprika now to develop the flavor.
Put the potatoes in the bottom of a crock pot.
Add the browned meat, onions, and remaining.
ingredients, placing the tomatoes on top.
Cover and cook on low for 6 to 8 hours.
The true Hungarian recipe calls for 1 cup of sour cream to be added at the end, right before serving.
I leave this out since I don't mix meat with dairy.
Serve with broad noodles.
Brown veal or turkey, drain if necessary.
Bring to boil tomato juice plus 3/4 can of water.
Add bouillon, cabbage, celery, parsley and meat.
Simmer until cabbage is tender (about 1/2 hour). Add vinegar and serve.