1 lb Veal cutlet

1/4 c Bread crumbs

2 tb Water

1/2 Beaten egg

2 tb Water

1/4 c Oil

3 tb Grated Parmesan salt and

-pepper 1/2 Mozzarella cheese sliced

-thin Sauce: 2 Onions sliced thin

4 tb Oil

1 Clove garlic, minced

1/2 ts Sugar

1 ts Sweet basil

Salt and pepper 2 1/2 c Canned tomatoes

Hint: Veal is very expensive.
Instead, take partially frozen
turkey breast and slice to 1/4 inch slices.
As long as the turkey
is coated on all sides with sauce, you won’t be able to tell it
from veal! Cut veal into serving sized pieces.
Mix Parmesan cheese
and bread crumbs.
Mix beaten egg with water.
Dip meat into egg,
then into bread crumb mixture Cook meat in hot oil until golden
brown on both sides.
coat cutlets with sauce on both sides and in
pan.
Lay thin slices of Parmesan on top and pour the rest of the
sauce evenly over top.
Bake at 325 for 25 minutes.
Sauce Cook the
sliced onion and garlic in oil for 5 minutes.
Add tomatoes, and
basil.
Simmer for 15 minutes.
Add salt and a dash of pepper to
taste, sugar; Stir.

1/2 breast of veal ,1 side only

: partially defatted 2 TB virgin olive oil — plus 3

1 lb beet greens or Swiss chard

: cut in 1″ ribbons 1/2 c freshly grated Pecorino

1/2 c sundried tomatoes

2 eggs

2 c dry white wine

1 c basic tomato sauce — recipe

: follows Preheat oven to 400 degrees F.
Have butcher remove
bone from veal breast and butterfly open.
In a 12- to 14-inch saute
pan, heat 2 tablespoons virgin olive oil until smoking and add beet
greens.
Cook until wilted but not fully cooked, about 1 minute, and
remove from heat and allow to cool.
Add grated cheese, sundried
tomatoes and eggs and season with salt and pepper.
Place on inside
of veal pocket and roll veal up like a jelly roll.
Tie securely
with butcher twine and season with salt and pepper.
In an
oven-ready thick bottomed casserole, heat remaining 3 tablespoons
olive oil until smoking.
Add veal breast and brown on all sides,
turning frequently, about 10 minutes.
Drain oil from pan, add white
wine and tomato sauce and bring to boil.
Cover pan with lid or foil
and place in oven.
Cook 1-1/2 hours or until fork tender.
Remove
and allow to stand 10 minutes.
Carve and serve.
Recipe By : Molto
Mario Date: Sat, 2 Nov 1996 09:45:52 -0500 (E

—–

2 Pieces veal (4 ounces

Directions: each) 2 ounce Noodles

1 cup Red sauce

3 Slices eggplant

2 ounce Parmesan cheese

2 Slices mozzarella cheese

In a sauce pan saute the veal.
Remove from the heat.
Cook the
noodles until done and drain.
Place the noodles on the bottom of a
casserole dish.
Place the veal on top of the noodles and add the
red sauce.
Place the eggplant on top and sprinkle with the Parmesan
cheese.
(57 min left), (H)elp, More? Cover with the mozzarella.
Bake at 350-degrees until brown and serve.

Converted by MMCONV vers.
1.10

3 Eggs, lightly beaten

1 c Half & half

Salt & pepper to taste 2 Large pinches oregano

1/4 c Chopped parsley

1/2 c Grated parmesan cheese

1 1/2 lb Veal scaloppine,

Pounded thin (enough for 12 pn Pounded thin (enough for

1 lb Dry bread crumbs

1/2 c Olive oil

4 tb Butter

1/4 To 1/2 cup flour

1/2 c Dry sherry

1/4 c Sweet marsala

1/4 c Lemon juice

1 c Chicken broth

12 Thin slices prosciutto ham,

Room temperature 12 Thin slices lemon

FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 1.
Mix together eggs,
cream, seasonings, pars- ley & cheese.
Dip the veal pieces into
the bat- ter & then into the bread crumbs.
Shake off the
excess.2.
Heat olive oil & butter in a large frying pan until
hot.
3.
Saute veal until crisp on both sides.
Remove from skillet,
add the flour to the pan drippings, enough to form a smooth paste,
& stir until smooth.
Pour in the sherry, Marsala, lemon juice
& chicken broth.
Bring to a boil.
Season with salt &
pepper.
4.
Strain over cooked veal.
Top each piece of veal with a
piece of prosciutto ham & a thin slice of lemon.
Serve.
Note:
Make sure the fat in the skillet is quite hot before you add the
breaded pieces of veal, otherwise the crumbs will absorb the
fat.

1/2 c Stock, veal ** OR

—–VEAL STOCK—–
2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

– combination of veal — and beef bones 2 md Onions, trimmed,
quartered

– don’t peel 2 lg Carrots, peeled, trimmed

– coarsely chopped 2 ea Celery, stalks, trimmed,

– coarsely chopped 1 ea Leek, trimmed, halved

– lengthwise, coarsely — chopped, (all) 4 ea Garlic, cloves,
unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

– cored, coarsely chopped 1/2 ts Thyme, dried, or

3 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

– –

** If you have previously prepared Veal Stock - the simplest
thing to do is to take a 1/2 cup of the veal stock and boil it
until it reduces to about 2 tablespoons and takes on the
consistency of thick syrup.
If you don’t have Veal Stock handy,
then you follow this recipe to make the stock first.
Preheat oven
to 450 F.
Put the oil in a roasting pan and heat briefly in the
oven.
Add the bones to the oil in the pan, toss to coat and roast
for 35 minutes.
Add the onions, carrots, celery, leek, garlic and
parsley, tossing them all to coat with fat.
Roast 30 minutes
longer.
Remove the pan from the oven and transfer the bones and
vegetables to a clean stockpot.
Drain off as much of the fat as
possible.
Place the roasting pan over medium-high heat (use 2
burners if neces-) (sary), and add 2 cups of cold

water and boil briefly.
Scrape up all of the browned bits into
the water.
Transfer the liquid to the stock pot and add enough cold
water to cover.
Bring slowly to a boil, skimming off all of the
froth that forms.
Lower the heat and add tomatoes, thyme, bay
leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding
water as necessary just to cover the ingredients.
Skim whenever
necessary.
Add peppercorns for the last 15 minutes of the
simmering.
Strain the “soup” into a large bowl through a colander
lined with a double layer of dampened cheesecloth.
Gently press the
solids to extract all of the liquid, and discard the solids.
Pour
the stock into containers for storage and label and date them.
The
stock will “keep” for up to 3 days in a refrigerator, and up to 6
months in a freezer.
This stock is now used to make the Glaze as
noted in the beginning of these directions.
Source: New York’s
Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985

2 lb Veal cutlets

Flour Salt & pepper 2 tb Butter

2 tb Olive oil

4 Mushrooms, fresh, sliced

1/2 c Marsala wine

4 tb Butter, cold

Provolone cheese, sliced Pound veal cutlets between sheets of
waxed paper til about 1/4″ thick.
Combine flour and salt &
papper to taste.
Dredge cutlets in the flour mixture.
Combine 2
Tbsp butter with the 2 Tbsp olive oil in a large frying pan over
medium high heat.
Cook cutlets until lightly browned- about 2-3
minutes per side.
Remove cutlets to a platter or pan suitable for
use under a broiler.
Place sliced mushrooms in the frying pan and
cook until tender, adding a little butter if needed.
Add Marsala
and reduce sauce to about half of the original volume.
Pre-heat
broiler.
Lower heat under the frying pan to VERY low, or place pan
in a larger pan of hot water.
Whisk in cold butter, 1 Tbsp at a
time, adding each just before the last is completely incorporated.
Remove sauce from heat immediately when done.
Place a slice of
provolone on each cutlet and broil until cheese bubbles and just
starts to brown.
Serve sauce alongside the cutlets, or spoon over
as they are served.
(This type of sauce will separate if it becomes
too hot at any point- mine always does ).
Other ideas: Use
chicken in place of veal.
Place a slice of prosciutto on the
chicken or veal, then the slice of cheese before broiling.