|by Mark Kurlansky|
From Mark Kurlansky, bestselling and award-winning author of "Cod", comes a lively, insightful anthology of food writing from ancient to contempor...
Tip: Try scallopini cut for more results.
1 - 10 of 27 for veal scallopini cut
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Dredge veal slices in flour. ... minutes. Add cream, salt and pepper. Simmer 5 minutes. Spoon sauce over veal slices. Garnish with raspberries if desired.
Melt the butter and oil in flameproof casserole, add the bay leaves (and garlic) and fry gently for a few minutes. Increase the heat, add the meat ...
Cut the veal and ham slices ... and boil over high heat until reduced to half the original quantity. Pour the sauce over the veal and serve immediately.
Coat veal with seasoned flour. ... cream over and arrange tomato wedges around edge. Top with Parmesan cheese. Bake 30 minutes at 400 degrees. Serves 10.
Saute the veal in the oil ... lemon juice, wine, broth, and seasonings, and simmer, uncovered, about 5 minutes or until the juices have nearly evaporated.
Brown veal in large skillet ... boil about 5-7 minutes. Put veal back in sauce and add wine and simmer for 10 minutes. Serve over rice; add a vegetable.
Pound the veal as thin as ... degree oven for 20 minutes. Makes 4 servings. If the cutlets don't seem to want to stay together, secure it with a toothpick.
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.
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