|Fork to Fork|
|by Sarah Don|
This special reissue includes new introductory text and celebrates the vital link between growing, cooking and eating food all year round.
1 - 10 of 73 for veal scallopini
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Remove any filaments, ... lightly pound. Flour scallopini lightly, shaking off ... artichoke marinade. Saute veal, a few ... noodles (buttered). Serves 6.
Pound veal to very thin. ... Parmesan, olives and red wine. Simmer 2 minutes. Pour vegetables over veal. Serves 4 to 6. Serve with Soavebolla or Valpolicella.
Dredge with flour and brown in butter and olive oil. Add: 1 clove pressed garlic 2 tbsp. parsley, chopped 2 tbsp. basil, chopped 1/2 c. fresh ...
Flour veal, then brown ... to partially cover. Simmer covered 8 to 10 minutes or until tender. Season with salt and pepper, and serve with lemon wedges.
Saute green peppers ... and pepper. Roll veal in flour mixture. ... 20 minutes. Cook the pasta according to package directions. Serve veal over the pasta.
Flour veal then brown quickly ... partially cover. Simmer covered 8-10 minutes or until tender. Season with salt and pepper and serve with lemon wedges.
Slice veal into 1/4 inch ... a boil. Pour over meat. Cover and bake for 55 minutes at 375 degrees. Serve over hot buttered noodles. Yields 4-5 servings.
Slice veal into serving pieces ... saucepan over low heat until tender (about 10 minutes). Add sauteed mushrooms to veal and cook 5 minutes longer. Serves 6.
Put some olive ... pan. Season the veal cutlets with salt ... or more. About the last 10 minutes add green peas if you have leftovers, or a can or frozen.
Combine flour, salt and pepper; dust veal with flour mixture ... stirring occasionally. Arrange veal on hot buttered noodles; top with sauce. 4 servings.
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