Place the veal steak in a greased baking dish.
Season with salt and pepper.
Put pats of butter over the steak.
Mix the flour, eggs, baking powder, pinch of salt and milk to make a thin batter.
Pour over the steak and place in a hot oven.
Bake for 1 hour at 350\u00b0 until brown.
Cut into squares and serve.
Cut veal steak into 6 pieces.
Pound to make thinner.
Dip veal into mixture of flour, salt and pepper.
Dip each piece in beaten egg, then in bread crumbs.
Melt half of butter in large frying pan.
Add veal.
Cook over low heat until brown (about 15 minutes).
Remove veal from heat.
Brown the rest of the butter in the frying pan.
Add lemon juice and parsley and stir well.
Pour over veal and serve.
Cut steak into 4 pieces.
Dip into egg with milk, then into breadcrumbs mixed with salt and paprika.
Fry veal in heated fat in heavy skillet until well browned.
Pour 1/2 can of soup mixed with milk over meat.
Cover and simmer (do not boil) 45 to 50 minutes.
Remove veal from pan.
Pour remaining soup, thinned with milk, into pan.
Stir, heat and serve as sauce.
Pound veal steak thin or partially freeze veal roast and slice thin.
Beat eggs; add Romano cheese, salt and black pepper.
Add veal slices to egg mixture and let set for 1 hour.
Cut up and brown the veal steak.
Chop up the onion and brown.
Add the celery, mushroom soup, chicken rice soup, water, mushroom pieces and rice.
Stir to mix.
Pour into 2-quart casserole and bake for 2 hours at 325\u00b0.
Makes 6 servings.
Cut steak into small slices.
Dredge with flour.
Heave butter or olive oil.
Saute the meat quickly on both sides until brown.
Reduce the heat.
Cover the meat with onions, chili sauce and stock.
Simmer closely covered about 1/2 hour.
Trim steak, and season. Heat frying pan and melt butter. Place meat in the melted butter and brown slowly for 25 to 30 minutes, turning from side to side until meat is tender and golden brown. Serve with oven-browned potatoes and a tossed salad.
Lay prosciutto out on a clean work surface. Top each slice of prosciutto with a veal steak. Place a piece of cheese at 1 end of each steak and roll up. Secure with toothpicks.
In a large frying pan, heat oil over high heat. Cook rolls for 6-8 mins, turning, or until browned and cooked to your liking. Set aside and keep warm. Add tomatoes and saute for 2-3 mins, until they begin to collapse, drizzling with extra olive oil if necessary. Season. Serve with veal rolls and baby arugula.
Place the veal steaks between sheets of plastic
Trim separable fat from veal steak.
Cut veal into 4 pieces; pound to 1/8-inch thickness.
Spray a cold 12-inch skillet with nonstick coating.
Preheat skillet over medium heat.
Cook veal in hot skillet for 2 to 3 minutes or until no longer pink, turning once.
Remove from skillet; cover with foil to keep warm.
Combine flour and paprika in a shallow dish. Season to taste. Dust veal in flour mixture, shaking off excess.
Heat butter and oil in a large skillet on high heat. Cook veal for 1 min each side. Arrange in a single layer in a shallow baking dish.
Preheat broiler to high. Top each veal steak with tomato slices, tomato puree and cheese.
Broil for 4-5 mins, until bubbly and golden. Sprinkle with basil leaves.
ven casserole dish.
Pound veal steaks thin and lightly saute
ny fat and bone from veal and cut into bite-sized
If veal is more than 1/4
Beat veal steaks to make them thin.<
Place one slice of ham and Swiss cheese on each piece of veal steak.
Roll up carefully, beginning at narrow end.
Secure rolls with toothpicks.
Mix flour and seasonings.
Dust veal with seasoned flour.
Dip floured rolls into beaten egg.
Coat with bread crumbs.
Brown in hot shortening.
Pour wine over meat. Cover and simmer for 55 minutes.
Uncover and simmer 5 minutes longer.
Serve with pasta or rice.
Serves 4.
Cut veal steak into 4 serving pieces.
Pound until 1/4-inch thick.
Coat with flour.
Shake off excess flour.
Heat 2 tablespoons of butter or margarine and the oil in a 12-inch skillet over medium heat until hot.
Cook veal until tender and brown, about 4 minutes on each side.
Season veal with garlic, pepper, salt, herbs and wine and marinate in the refrigerator for 5 hours.
Turn steak after 2 hours.
Drain.
Pat dry with paper towels.
or the sauce).
Cut veal into serving size pieces; cover
Cut veal into serving pieces; season with salt and pepper. Dredge veal with flour.
Saute on both sides in hot shortening in heatproof casserole; cover with onions, chili sauce and 1 1/2 cups hot water.
Cover.
Bake in preheated 375\u00b0 oven for 30 minutes. Remove cover; sprinkle with cheese.
Bake 10 minutes longer. Remove veal to hot platter.
Stir macaroni into pan juices; heat through.
Spoon macaroni mixture over veal.