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Results 71 - 80 of 97 for veal breast
71. VEAL PICCATA
Season veal or chicken with salt, pepper ... tablespoons of butter, lemon juice and parsley. Stir chicken or veal over low heat as sauce forms. Serves 4.
72. CORDON BLEU
Pound out boned chicken, salt. ... stick on each breast. Roll on skewer, tucking ... adding remaining mushrooms. Sprinkle with toasted almonds.
Dip meat in egg, then in bread crumbs mixed with 1/2 cup Parmesan. Cook in thin layer oil in fry pan until golden. Mix sauce with 1 cup ...
Saute in small amount of butter and olive oil, browning on both sides. Add bouillon, vermouth and mushrooms. Simmer for 20 minutes. Garnish ...
75. BRAISED VEAL
Wash the meat, beat it and, if necessary, tie it up into a neat shape. Heat the fat, put in the meat and brown it on all sides. Salt it, ...
Add salt, pepper and cheese to eggs and beat. Dip cutlets in egg crumbs. Saute cutlets in hot oil until brown on both sides. Place cutlets ...
77. OLD EUROPE VEAL
Dip each slice of meat into a mixture of: 1 1/2 tsp. garlic salt 1/2 tsp. pepper 1/4 tsp. oregano Then dip into mixture of: 1/2 c. light ...
In large skillet over medium heat, brown meat in butter. Add wine and lemon juice; simmer 5-10 minutes or until tender. Serve sprinkled ...
Slice chicken into 1/4 inch medallions. Pound with mallet. Season with salt and pepper to taste. Coat with flour. Heat oil in frying pan. ...
80. BASIC STOCK
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