Ingredients:
6 Veal cutlets, pound 1/4 inch
1 Egg, slightly beaten
1 T. Water
2/3 C. Dry bread crumbs
1 t. Salt
1/2 t. Fresh ground black pepper
1/4 C. All purpose flour
2 T. Butter
2 T. Vegetable oil
10 oz. Frozen aspargus spears
Lump crabmeat
Hollandaise sauce
Procedure:
Mix egg and water
Mix bread crumbs, salt and pepper
Coat veal with flour. Dip veal into egg mixture; coat with bread crumb
mixture
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a 10
inch skillet over medium heat until hot
Cook half of the cutlets in butter mixture, turning once, until done,
about 10 minutes. Remove veal; keep warm
Repeat with remaing butter, oil and veal
Cook asparagus as directed on package; drain
Prepare hollandais sauce
Place 3 to 4 asparagus spears on top of each cutlet; add some crabmeat
and spoon sauce over top
Serve and garnish
Notes:
Serve with rice, or potatoes and vegetables
Fresh asparagus that has been blanched can be used in place of the
forzen
Can be garnished with lemon, sprigs of fresh parsley, etc.
Ingredients:
2 T. Olive oil
1/4 C. Butter
1 Lbs. Veal, sliced
3/4 C. Flour
1 T. Lemon juice
1 t. Capers
2 T. Parsley flakes
1/2 Lemon, sliced
Salt
Fresh ground black pepper
Procedure:
Heat oil and half the butter in skillet over a medium-high heat
Coat thinly sliced veal in flour and brown both sides in the hot
skillet. Transfer to a warm platter and season with salt and pepper
Remove skillet from heat, add lemon juice, capers, parsley and
remaining butter. Stir. Briefly warm sauce to medium heat
Pour sauce over veal on warm platter
Garnish with lemon slices and serve
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with lemon, sprigs of fresh parsley, etc.
Ingredients:
1 Lbs. Veal, cubed medallions
2 oz. Shallots
1 T. Pepper
2 oz. Honey
2 oz. White wine
1 oz. Butter
1 T. Salt
4 oz. Dijon mustard
8 oz. Heavy cream
Procedure:
In a heavy bottomed pan sauté the butter and shallots and add
the veal or medallions. The cubes need to simmer, the medallions will be
five minutes or so
Remove meat from pan and hold
Deglaze the pan with a little wine
Mix the mustard and honey and add to the pan
Add the cream and reduce to desired thickness
Season with salt and pepper
Add sauce to meat, heat back together and serve
Notes:
The cut of veal you use will make a difference in the length of time
it takes to cook this. If you use stew meat, plan on letting it stew in
its juices for up to 1 hour. If you use medallions or better cuts, it will
go quickly
Can be garnished chopped green onion, sprigs of fresh parsley, etc.
Serve with rice, and vegetables
Ingredients:
1 Lbs. Veal, cut in 4 thin slices
1/2 t. Salt
1/8 t. Sugar
1/2 t. white pepper
1 T. Mustard, dijon style
4 Bacon slices
4 Eggs, hard cooked
2 T. Vegetable oil
1 Onion, diced
3/4 C. Beef stock, heated
1 T. Tomato paste
2 T. Unbleached flour
1/4 C. Red wine
Procedure:
Dry veal on paper towels. Roll in a mixture of salt, sugar, white
pepper, and mustard
Place a bacon slice on top of each piece of veal. Place an unsliced
egg on top of the bacon
Rollup each slice of veal (jelly-roll fashion) and tie together with
string
Heat oil in frypan and brown veal rolls well on all sides
Add onion; sauté for 3 minutes
Add the hot stock; cover and simmer gently 25 minutes
Remove the veal from the pan. Remove the strings from the veal and
keep veal warm on a serving platter
Add tomato paste to the pan drippings; stir
Thoroughly mix flour and red wine to remove all lumps. Add to sauce
and cook until mixture thickens. Add warm veal rolls and heat through
Before serving, place veal rolls on a platter, pour sauce over the
rolls and serve with puréed potatoes
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with sprigs of fresh parsley, etc.
Ingredients:
8 Veal shanks, patted dry a
Salt
Fresh ground black pepper
Flour
7 T. Unsalted butter
3 T. Olive oil
1 1/2 C. White wine
1 1/2 C. Onion, diced
3/4 C. Carrots, diced
3/4 C. Celery, diced
1 t. Garlic, minced
4 C. Beef stock
1 1/2 C. Plum tomatoes, chopped
Bouquet garni
1/2 t. Salt
1/2 C. Fresh parlsey, chopped
2 T. Lemon zest
1 T. Garlic, minced
Procedure:
Season the veal shanks with salt and pepper and dredge in the flour,
shaking off excess
In a heavy skillet, heat 3 tablespoons butter and 3 tablespoons oil
over high heat
Brown the veal shanks, adding additional butter and oil if necessary
Transfer the shanks as they are browned to a platter
Add wine to the skillet, boil the mixture, deglazing the pan, until
the liquid is reduced to about a half cup. Reserve in a small bowl
In a flameproof casserole just large enough to hold the veal shanks in
one layer, cook the onion, carrots, celery, and garlic in the remaining 4
tablespoons butter over low heat, stirring occasionally, until the veggies
are softened
Add the shanks and any accumulated juices to the casserole
Add the wine mixture, and enough broth to almost cover the shanks
Spread the tomatoes over the shanks, add the bouquet garni (6 fresh
parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to
taste
Bring the liquid to a simmer over moderately high heat. Braise the
mixture, covered, in the middle of a preheated 325°F oven for 2 hours,
or until the veal is tender
Transfer the veal to an ovenproof serving dish with a slotted spoon.
Discard the strings and keep the shanks warm
Strain pan juices into a saucepan, pressing hard on the solids. Skim
off the fat. Boil for about 15 minutes or until reduced to about 3 cups
Baste the shanks in some of the reduced juices, and bake them, basting
3 to 4 more times, for 10 minutes or until the shanks are glazed
In a bowl, stir together the parsley, zest, and garlic. Sprinkle the
shanks with this mixture and pour some juice around and over them
Serve the remaining juices alongside in a boat and serve
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with lemon, sprigs of fresh parsley, etc.