bout 170 degrees.
Season veal with salt and pepper to taste
lace over high heat. Cook veal chops until browned on both
Pound veal cutlets between two sheets of wax paper.
Season veal pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Dust lightly with flour; shake off excess.
ery thin slices. Pat dry with paper towels. Layer a third
ancetta on each veal cutlet. Divide the tomato, olives, capers and marjoram
If the veal is more than a 1/
Pound veal with wooden mallet until very thin (1/8-inch). Dredge lightly in flour; shake off excess.
Melt 3 tablespoon margarine in skillet.
Place garlic in skillet until golden brown, discard.
Place veal in skillet; cook quickly, just until brown, about 1 to 2 minutes each side.
Remove to serving dish.
Add remaining margarine, wine and lemon juice to pan, simmer 3 minutes, scraping bottom of pan to loosen drippings.
Pour over veal, garnish with lemon slices.
oat completely.
Melt butter with olive oil in a large
Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour
and veal stock. Stir and add rosemary and thyme. Season with salt
separate bowl. Toss the veal in flour and shake away
Cook potatoes in a saucepan of boiling water for 10-15 mins, until just tender. Drain. Cool slightly, then halve potatoes.
Meanwhile, preheat the grill to medium-high. Brush veal chops with 1 tbsp of the oil and season. Cook for 3 mins on each side for medium-rare, or until cooked to desired doneness. Transfer to a platter. Let stand, loosely covered with foil, 5 mins.
For the salsa verde, mix remaining ingredients and remaining oil in a bowl.
Top veal chops with salsa verde and serve with potatoes.
edium-high heat. Cook the veal chops until cooked to desired
ir to combine.
Season veal scallops with salt and pepper, spread
Season veal with salt and pepper.
Mix
he salt, pepper, thyme and capers to the oil. Nestle the
ushrooms.
If veal scallops are too thick, with smooth side of
Sprinkle veal cubes with salt and a few grindings
nions, sugar and thyme. Season with salt and pepper. Cook until
Bring the chicken or veal stock to a boil in