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Our Veal recipes - 48 recipes

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Suggestions: duck, venison, Cornish Hens, rabbit, goose

More Veal recipes

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Pound out the veal between wax paper

  • 1/2 pound veal scaloppini
  • 5 slices of prosciutto ham
  • 2 tablespoons olive oil
  • 1/3 cup white wine
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1 tablespoon butter
  • 14 ounces artichoke hearts, sliced in half or quarters
  • 2 tablespoons capers
  • flour for dusting
  • salt and pepper
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1. Preheat oven to 325° F / 160°C

  • potato salad
  • 1 pound assorted small potatoes
  • 1/2 cup beef or vegetable stock
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon mustard, plus more to taste
  • 2 tablespoons canola oil
  • salt and pepper, to taste
  • .
  • yogurt sauce
  • 1 cup Greek yogurt
  • 1/4 cup finely chopped chives
  • 1 clove garlic, finely minced
  • salt and pepper, to taste
  • cucumber salad
  • 2 cucumbers, peeled, deseeded, and sliced
  • salt, as needed
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons sesame seeds, divided
  • 2 tablespoons white Balsamic vinegar
  • .
  • veal
  • 2 veal cutlets
  • 2 tablespoons sweet mustard
  • 2-4 slices prosciutto
  • 1 bunch arugula, finely chopped
  • 1/2 cup Parmesan, coarsely grated
  • 2 eggs
  • 1 cup flour
  • 2 cups cornflakes
  • 1 cup breadcrumbs
  • 2 tablespoonscanola oil or clarified butter, for frying
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Put sauce in the bottom of the pan

  • 6 cups vegetable oil
  • 1 large Spanish onion, chopped
  • One 28-ounce can tomatoes, crushed by hand, with their juices
  • 1/2 cup fresh basil leaves, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • Table salt
  • 4 cups all-purpose flour
  • 8 large eggs, beaten
  • 2 large eggplants, peeled and sliced into 1/4-inch rounds
  • Twelve 2-ounce milk-fed veal medallions
  • 12 thin slices prosciutto, each about 3-by-2 inches,
  • 14 to16 ounces fresh whole milk mozzarella, sliced 1/8-inch thick (about 24 slices)
  • 1/2 cup Sauternes
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup chopped fresh flat-leaf parsley
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1. Cut up the mushrooms and fry up on butter

  • 1 lb oyster mushrooms
  • 1 large shallot finely chopped
  • 2 Tbsp port
  • 3 Tbsp butter
  • Lb veal
  • 1/4 cup glace de viande
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Mix meat and spices, form on sticks

  • 1 lb. ground pork
  • 1 lb. ground veal
  • 10 crackers, rolled very fine
  • 2 whole eggs, well beaten with a little milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. sage
  • 1/2 tsp. poultry seasoning
  • 8 skewers
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Goes nicely with braised red cabbage

  • 1/2 lb lean ground beef
  • 1/2 lb lean ground veal
  • 1/2 lb ground lean pork
  • 2 eggs
  • 1 cup fresh breadcrumb, pulverized in a blender or shredded with a fork
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup onion, finely chopped
  • 3/4 cup cold water
  • 4 tablespoons vegetable oil
  • Read more at: http://www.food.com/recipe/estonian-ground-meat-patties-beef-veal-pork-hakklihakotlet-108963?oc=linkback
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combine all ingredients in slow cooker cover and cook on low 7-8 hours **Optional adds crushed red pepper red o

  • 1 1/2 pds boneless veal cut in cubes
  • 3 green peppers cut in slices
  • 2 onions thinly sliced
  • 1/2 pd sliced mushrooms
  • 1 can 28 oz crushed tomatoes
  • salt to taste
  • fresh or dried basil
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In large pot, brown veal over high heat

  • 4 cloves garlic, minced
  • 3 carrots, diced
  • 2 lb ground veal
  • 1 onion, chopped
  • 3 Tbsp chili powder
  • 1 Tbsp dried oregeno
  • 1 tsp ground cumin
  • 2 cans 28 oz diced tomatoes
  • 1 can 19 oz black beans, drained and rinsed
  • 1 cup beer (optional)
  • 1 each, green and red pepper, chopped
  • 1 1/2 cups corn kernels
  • Dash of hot pepper sauce
  • Dash of salt and pepper
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Rinse spinach in large basin of warm salted water to remove sand; drain

  • 6 oz fresh spinach
  • Warm salted water
  • 6 Tbsp butter
  • 1 can (14.5oz) whole peeled tomatoes
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1 Tbsp tomato paste
  • 1/2 tsp sugar
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup all-purpose flour
  • 4 veal cutlets, cut 3/8" thick (~4oz each)
  • 1 Tbsp olive oil
  • 4 slices mozzarella cheese
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Cooking Light

  • 1 tsp Hungarian sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground sage
  • 1/4 tsp ground ginger
  • 1 lb (1/4" thick) veal scaloppine
  • 2 tsp olive oil, divided
  • 2 tsp butter, divided
  • 2 Tbsp freshly chopped shallots
  • 1 8oz pkg presliced mushrooms
  • 1/4 cup Irish whiskey
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 Tbsp sherry
  • 2 Tbsp chopped fresh parsley (optional)
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If using veal round steak, cut into 4 serving pieces

  • 4 veal cutlets (about 3oz each) or 3/4 pound veal round steak about 1/2 inch thick.
  • 4 thin slices smoked sliced ham
  • 4 thin slices Swiss cheese
  • 2 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon groun allspice
  • 1 egg, slightly beaten
  • 1/2 cup dry bread crumbs
  • 3 Tablespoons shortening
  • 2 Tablespoons water
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cry in crisco until golden brown

  • 1 lb veal or beef
  • 1 lb pork
  • 1 can bread crumbs
  • 1 cup water
  • 1 cup milk
  • Season with salt pepper possibly celery leafs crumbled.
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