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Results 51 - 60 of 88 for beef cutlet
Coat cutlets very lightly with seasoned flour. ... leaf and wine, bring to a boil; remove from heat and serve at once with grated Parmesan cheese.
Pound meat until very thin. ... filling on each cutlet. Roll up the meat ... degrees) for 2 hours. Thicken liquid, if desired. 4 to 6 servings.
Slice meat in 3-inch strips. Pound salt, pepper and Parmesan cheese into meat. Heat oil; brown meat, garlic and mushrooms in oil, adding ...
Mix all ingredients thoroughly. Divide ... crumbs, flattening into cutlets 1/8 inch thick. Brown cutlets ... cooked through and richly browned.
Prepare mix according to directions. ... rice onto each cutlet. Roll up and secure ... butter. Pour over cutlets. Serve with remaining rice on side.
Cook onions in butter until ... baking pan. Sprinkle cutlets with salt and pepper. Put ... top. Bake in a preheated (325 degree) oven for 1 hour.
57. BEEF STROGANOFF
Brown meat in butter. Add mushrooms (sliced and drained), onion, garlic and brown lightly. Stir in 1 can broth (or consomme). Cover and ...
Coat cutlets very lightly with seasoned flour. ... leaf and wine, bring to a boil. Remove from heat and serve at once with grated Parmesan cheese.
59. VEAL SCALOPPINI
Mix flour, cheese, salt and pepper together. Wipe meat dry, sprinkle with flour mixture and pound it into meat. Heat olive oil with garlic ...
In large skillet heat butter and oil together until butter melts; add chicken. Saute over high heat, turning once until chicken is cooked ...
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