Heat oil in a large saucepan over medium-high heat. Cook garlic and pancetta, stirring, for 5 mins. Add wine and cook, stirring, until reduced by 1/2. Add tomato sauce and chili. Simmer for 15 mins, or until sauce thickens.
Preheat broiler. Broil veal until cooked to your liking. Transfer to serving plates. Stir spinach into tomato sauce then spoon over veal. Serve.
Heat oil in saute pan.
Saute veal very quickly until seared on both sides.
Drain oil, leave veal in pan.
Add butter and garlic, saute 30 sec.
Add remaining ingredients; simmer until sauce reaches desired consistency.
(If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.
Make sauce and
add
peeled and deveined shrimp last 10 minutes of cooking
time.
Serve
with crusty Italian bread or over spaghetti, if desired.
se your favorite mashed potatoes recipe!). Put aside.
Take the
Set out a large heavy skillet having a tight fitting cover. Heat in skillet olive oil.
Wipe with a clean, damp cloth and then slowly brown on both sides in skillet veal rib or loin chops. Meanwhile, combine tomatoes, garlic, oregano, salt, pepper, parsley, white wine and water.
Slowly add tomato mixture to browned veal.
Cover skillet and cook slowly for 45 minutes or until meat is tender when pierced with a fork.
Substitute 2 pounds beef round steak, cut about 3/4-inch thick for the veal chop.
Cook slowly about 1 1/2 hours.
Mix flour, 2 teaspoons Italian seasoning, and pepper.
Coat cutlets.
Heat 2 teaspoons oil in non-stick skillet over medium high heat.
Cook veal about 2 minutes.
Remove from skillet, add remaining oil, onion and garlic.
Cook over low heat til onion is crisp.
Stir in sauce, and 2 teaspoons Italian seasoning.
Cover and simmer 15- 18 minutes.
Sprinkle with Mozzarella cheese.
Cover and simmer until cheese is melted.
Serve with Spaghetti and sprinkle with Parmesan.
stirring occasionally.
Meanwhile, season veal scallops on both sides with
inely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
eason both sides of the veal with salt and pepper then
ast stir.
DIRECTIONS FOR VEAL:
Preheat oven to 350
separate shallow dish. Coat veal in flour, shaking off excess
ny fat and bone from veal and cut into bite-sized
Pound the veal until thin.
Chop mozzarella,
In a food processor blend pine nuts and basil leaves.
Add parmesan, garlic, olive oil, and salt.
Blend until smooth and set aside.
In large skillet heat olive oil on medium - high. Brown both sides of veal.
Turn heat off and leave cutlets in skillet.
Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
Turn heat to low and cover until cheese melts and veal is fully cooked.
b>veal with salt and pepper.
Mix flour, garlic powder and Italian
separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and
Place each slice of veal between 2 sheets of
75 degrees.
Sprinkle veal with coarse salt and
Preheat the oven to 350\u00b0F.
Heat oil in a large ovenproof skillet on high heat. Cook veal until browned on all sides. Add olives, lemon, pasta sauce and 2 cups water. Season.
Bake, covered, for 2 hours.
Increase oven temperature to 400\u00b0F.
Stir anchovy into veal mixture. Top with ricotta and sprinkle with Parmesan cheese. Bake, uncovered, for 15 mins or until cheese is browned. Serve sprinkled with parsley.
Mix breadcrumbs with 1/3 cup parmasan.
Dip veal in egg, then breadcrumbs.
Brown in hot oil.
Place in 8in baking dish.
Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
Top veal with mozzarella.
Pour tomato mix over all.
Sprinkle with 3 T parmesan.
Bake at 375* for 30 minutes, or until bubbly.