Make and share this Veal Chops with Mustard-sage Butter recipe from Food.com.
Author: Dancer
This recipe comes from Harry's Bar in Venice, Italy. The ragu can be made with beef or veal, or chicken, duck, turkey, rabbit or lamb. We prefer veal for the more subtle taste. Serve over any pasta.
Author: Penny Stettinius
The flavors for this scream out Fall Cooking! One could substitute pork or chicken but this is a great way to demonstrate using inexpensive cuts to make wonderful fall off the bone meals.
Author: JohnnyOh
Author: Gina Marie Miraglia Eriquez
I couldn't resist! Named in honor of one of my all time favorite "Mary Tyler Moore" episodes! I've been searching for an actual Veal Prince Orloff recipe, and finally found one on ariella's archives.com....
Author: yooper
For the food world tour I found a different way to make a hamburger. I made the burgers and the onion mixture the night before. Time does not include marinating time.
Author: BLUE ROSE
Author: Madeleine Kamman
Make and share this Bavarian Veal With Asparagus recipe from Food.com.
Author: Nana Lee
From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share.
Author: winkki
Author: Diane Rossen Worthington
Very special meatballs; I serve this for Christmas Eve dinner, accompanied with white rice or homemade noodles. The recipe is from Michael Field's Cooking School. I got it off Compuserve several years...
Author: DJM70
This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise,...
Author: Buckwheat Queen
My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person. I have made this before with small veal scallops and I made three per person, I used about...
Author: The Flying Chef
Make and share this Veal Cutlets with Cherry Sauce recipe from Food.com.
Author: Dancer
What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? Adapted from Black Forest Mill German Restaurant
Author: JackieOhNo
Make and share this Veal (Or Pork) Cutlets With Paprika recipe from Food.com.
Author: PanNan
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.
Author: CJAY8248
Make and share this Swedish Jellied Veal Loaf (Kalvsylta) recipe from Food.com.
Author: davinandkennard
From Ruth van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and...
Author: Belgophile
I have been making this recipe for my husband's birthday dinner for the last 15 years. This recipe truly stands on it's own merit and I don't recommend any changes. I originally got this recipe from a...
Author: Aimee67
Found on www.chefscatalog.com. DH adores this meatloaf. Since I seldom have fresh herbs on hand, I used 2 tablespoons of the squeeze Italian herbs from a tube instead of dried herbs.
Author: Kats Mom
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
This recipe is from Bon Appetit, May 1993. The magazine states that it is British/Scottish in origin. The mix of the onions, cheese, and currants is great!
Author: breezermom
Also called Ossobuco alla Milanese, this recipe is from Cook's magazine. It's a nice combination of flavors and can be made 3 days ahead.
Author: lazyme
You can have dinner on the table within 30 minutes with this dish. The sauce was particularly nice served over green beans and basmati rice.
Author: Abby Girl
I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.
Author: Lindas Busy Kitchen
This is simply fabulous and the best I have ever made & eaten, YUM! It's got to be the panko and peanut oil. My children love it as does everyone we have served it to. The original recipe suggests 6 oz....
Author: Chicagoland Chef du