|Adventures in Jewish Cooking|
|by Jeff Nathan|
What do Latin American Ceviche and Asian Duck Stir-Fry have in common with Root Vegetable Tzimmes and Classic Chicken Soup with Matzoh Balls? They...
Tip: Try veal parmesan for more results.
1 - 10 of 16 for stuffed veal parmesan
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Pour olive oil ... a 4-5 lb veal breast. Rinse the ... Sprinkle with a light dusting of paprika down the center and garnish with minced fresh Italian parsley.
Preheat oven to ... drain. Brown sausage, veal and pork in ... eggs, spinach and Parmesan cheese in large ... baking dish. Bake for 1 hour. Yield: 10 cups.
Pound veal to very thin. ... Add oregano, basil, Parmesan, olives and ... Pour vegetables over veal. Serves 4 to 6. Serve with Soavebolla or Valpolicella.
Use 2 teaspoons each if fresh. Saute veal in a little ... Then add the Parmesan cheese. Let cool ... with a mixed green salad and Italian wine. Serves 4.
Preheat oven, open veal chops on workboard, ... minutes. Place pan back on medium burner. Add white wine, parsley, butter and gravy, let simmer in sauce.
Makes 2 servings. Although veal cutlets may seem ... serving: 445 calories, 35 g protein, 21 g fat, 19 g carbohydrate, 417 mg sodium, 116 mg cholesterol.
First make a pocket in veal chops. Mix ham ... and cheese; coat stuffed chops. Melt butter ... 350 degree oven for approximately 1 hour. Makes 4 servings.
To make the ... pepper. Stuff the veal with the mixture ... skewers and slice the veal. Serve hot, with the pan juices poured over or cold. Yield: 6 servings.
Saute chicken breast; ... and salt. Pound veal; sprinkle with ... 350 degrees for 40-45 minutes. Drizzle with melted butter half way through cooking time.
Cook onion in ... edge of a veal cutlet place a ... the ingredients. Puree the sauce and return the veal rolls to pan and sauce to warm up before serving.
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