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Results 41 - 50 of 88 for beef cutlet
Flatten veal cutlets between sheets of plastic wrap ... with stewed tomatoes, if desired. Makes 4 servings. You may add 1/2 cup sauteed mushrooms.
42. VEAL MARSALA
Trim fat from cutlets. Place cutlets between 2 ... Garnish with fresh parsley sprigs, if desired. Yield: 4 servings (236 calories per serving).
Cut veal in 2" pieces. Combine cheese and flour. Turn meat over and over in the cheese and flour until well coated. In skillet, over medium ...
Dip cutlets in flour; then in eggs; ... Put slices of lemon and parsley on top (optional). Leave on top of stove to simmer 10-15 minutes on low.
Season veal cutlets with salt and pepper. Top ... over real rolls. Bake covered in 350 degree oven for 30 minutes. Slice and serve. Serves 6-8.
46. VEAL JESSICA
Lay cutlets out after they are pounded ... Just before serving, place a veal cutlet on each serving dish and top with a generous amount of sauce.
Cut chicken into pieces about 2 inches and pound. Flour pieces and brown in oil and butter (about 2 tablespoons; add more as needed). ...
48. VEAL PICCATA
Dredge cutlets in seasoned flour and brown ... baking pan. Add beef stock and lemon juice to ... Parmesan cheese and bake at 325 degrees for 1 hour.
49. TANGY TRIO
Slice up pork, chicken, beef into bite size portions. Slice ... at 350 degrees for 1 hour, stirring frequently. Serve with or over Rice Pilaf.
50. CHICKEN MARSALA
Cut chicken into 2 inch pieces. Lightly coat with seasoned flour. Set aside. Heat oil and butter. Fry all chicken pieces until golden ...
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