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.
hat has formed. Add the veal and cook, stirring, until the
Gently pound the veal until thin and flat, but not broken. Sprinkle with salt and pepper.
Dredge lightly in flour.
Heat olive oil in pan.
Add veal; turn up heat and saute veal quickly. Drain off grease and add beef stock, lemon juice, butter and parsley.
Stir well; heat sauce thoroughly.
Spoon sauce over veal scallops to serve.
Serves 6.
Preparation time:
15 minutes.
Combine bread crumbs, grated cheese and paprika in a pie plate.
Mix thoroughly. Coat veal cutlets lightly with bread crumbs.
Melt butter in 10-inch skillet over moderately high heat. Add cutlets and brown 4 to 5 minutes on each side until fork-tender.
Serve immediately with tomato sauce.
Makes 4 to 5 servings.
Serve with spaghetti or macaroni of choice or noodles. Serve green vegetable, broccoli, spinach or zucchini.
se your favorite mashed potatoes recipe!). Put aside.
Take the
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.
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,
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.
lour with pepper.
Add veal and shake to coat.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I