Veal A La Mike Recipes

VEAL MILANESE

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
• Serve with lemon wedges.

VEAL STEW à LA HONGROISE

Steps:

• Heat 2 tbsp olive oil in a heavy skillet. Add onions and cook until soft but not brown. Transfer to a stew pot.
• Add veal to skillet without over-crowding and cook until nicely browned. Brown in batches if necessary. Transfer to stew pot.
• Remove skillet from heat and pour off excess oil and fat. Deglaze pan with brandy, scraping up brown bits on bottom of pan. Strain liquid into stew pot.
• Add beef stock, tomato paste and tomatoes to meat and onions. Add salt, pepper, paprika, cayenne and savory. Stir well.
• Cover tightly and simmer for 2 to 3 hours, or until meat is tender. Taste and adjust seasoning regularly.
• Sweat green pepper in a little oil until fragrant. Add to stew during last hour of cooking.
• Saute mushrooms in butter and oil until just wilted. Add to stew during last half hour of cooking.
• Serve with a generous dollop of sour cream on top.

VEAL "AL LIMONE"

Steps:

• Place veal in non-corrodible dish. Place crushed coriander seeds, honey, lemon juice and vegetable stock in saucepan.
• Bring to boil and remove from heat.
• Pour sauce over veal.
• Cut lemons in half and place them cut side down on the meat.
• Cover and refrigerate for 12 hours. Turning once or twice.
• Remove veal from marinade and grill or barbeque on both sides until cooked to your liking.
• Season with salt and pepper.
• Just before veal is cooked, place leftover marinade in saucepan and bring to boil and simmer for a minute.
• Pour sauce on top of cooked steaks.