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Results 31 - 40 of 97 for veal breast
Roll chicken or veal in plain flour, lightly, shake ... Garnish with a few slices of lemon. Serve with fettuccine or other cream pasta and salad.
32. SHNITZLE
Any of these meats may be prepared by removing all fat and connecting tissue. Hammer the slab to 1/4 inch thickness with the lemon pepper ...
Season veal with salt and pepper. If ... use flattened chicken breasts; they're delicious. Place one ... vegetable and a dry white wine. Serves 4-6.
34. KENTUCKY BURGOO
Put all the meat into cold water and bring slowly to a boil. Simmer until it is tender enough to fall from the bones. Lift the meat out of ...
35. VEAL MARSALA
Pound and dredge in seasoned flour the chicken or veal. Saute quickly in oil ... chicken broth. Simmer 3 minutes until sauce thickens. Serve at once.
Pound chicken or veal to even thickness. Heat oil ... meat. Cook another 2-3 minutes until lemon softens. Serve with spaghetti and clam sauce.
Dredge chicken breasts in flour. Shake off excess. ... until incorporated into sauce. Divide sauce among plates and place breasts on top. Serves 4.
Bone chicken breast and remove skin. Place ham ... can be thickened with the cornstarch, making a sauce and pour over chicken. Serves 8 to 10.
39. TARRAGON CHICKEN
Trim chicken breasts; pound between two sheets ... salt to taste. Return chicken breasts to skillet. Heat through. Serve immediately. Serves 6.
Pound thin and cut into ... taste. Pour over veal or chicken and reheat under ... same pan as I do. I like to serve this with a brown rice pilaf.
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