2 pounds thin veal (1/4-inch cutlets)
4 tablespoons butter
Flour
1/2 cup Marsala wine
1/2 cup beef stock
Salt and pepper, to taste
Egg noodles, cooked
Parsley, chopped
Flatten veal. Cut to 4 inches square. Brown quickly in hot butter. Add broth a little at a time. Add salt and pepper. Sift a little flour over meat. When flour is browned, turn veal and repeat process. Add Marsala. Cover and simmer about 5 minutes.
Sprinkle with parsley and serve hot over egg noodles.
Sauce
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 tablespoons olive oil
1 1/2 teaspoons salt
1 medium onion, chopped
1 (8 ounce) can tomato pur?e
1 teaspoon basil
1 teaspoon pepper
Saut? garlic and onion in hot olive oil until soft. Add basil, tomatoes, tomato pur?e, salt and pepper. Simmer this mixture for 30 minutes and then strain it through a sieve. Keep it hot on very low heat.
Meat
4 large veal chops or 1 1/2 pounds veal scallopini
Pepper, to taste
Olive oil
1/2 cup dry bread crumbs
Mozzarella cheese
Flour
Salt, to taste
1/2 cup Parmesan cheese
1 egg
1/4 cup parsley, chopped
Parmesan cheese
Pasta
Season some flour with salt and pepper. Beat the egg slightly. Mix the bread crumbs with 1/2 cup Parmesan cheese and parsley. Dip the veal in the flour mixture, then the beaten egg, and finally in the bread crumb mixture.
Saut? veal in hot olive oil until cooked. Remove veal to ovenproof dish. Sprinkle with a little Parmesan cheese. Spoon 1/2 of sauce over meat and top with mozzarella cheese. Bake in 350 degree F oven until cheese melts. Use the remaining sauce over a bed of pasta.
1/4 cup flour
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 cup fine, dry bread crumbs
1 egg, beaten
4 thin slices mozzarella cheese
1 teaspoon ground oregano
1 teaspoon salt
Dash of pepper
4 veal cutlets
1/2 cup Parmesan cheese, grated
2 teaspoons vegetable oil
1 (8 ounce) can seasoned tomato sauce
Combine flour and seasonings; coat cutlets. Mix crumbs and Parmesan cheese. Dip coated cutlets in egg, then in crumb mixture. Brown slowly in hot oil. Remove cutlets to ovenproof dish. Place a slice of mozzarella cheese atop each cutlet. Pour tomato sauce over, sprinkle with oregano. Cover and bake at 350 degrees F until hot and bubbly and meat is tender.
Makes 4 servings.
8 veal medallions, sliced in thin strips
1/4 cup oil or melted margarine
1 (4 ounce) can sliced mushrooms, drained or fresh, sliced
1/4 cup chopped onion
2 green bell peppers, sliced in thin strips
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/2 cup Marsala wine
Saut? veal in oil. Add vegetables and seasonings. Cook over low heat until tender. Add wine and simmer 3 to 4 minutes.
Serves 4.
1 1/2 pounds veal cutlets, boned and skinned
4 boiled ham slices
4 slices processed Swiss cheese
Wooden picks
1 egg, slightly beaten
1/2 cup milk
1 cup fine, dry bread crumbs
1 can cream of mushroom soup
2 tablespoons dry white wine
Paprika
Cut veal into 8 pieces. Pound each to 1/8-inch thickness. Top each piece with ham slice. Roll meat around cheese. Secure with wooden picks. Mix egg with 2 tablespoons milk. Dip rolls in egg mixture, then in crumbs. Place seam side down in 13 x 9-inch baking dish.
Combine soup, wine and remaining milk. Heat to boiling. Pour around meat. Cover with foil. Bake at 350 degrees F for 1 hour.
Uncover. Sprinkle with paprika. Bake 10 minutes more.
This is great with rice.
6 veal cutlets, well trimmed and
thinly pounded between wax paper
2 cups onions, minced
1 cup butter or margarine
2 cups bread crumbs
1/2 cup seedless raisins
Salt and pepper, to taste
Pinch of powdered thyme
1/4 cup cream
3/4 cup flour
1 pound fresh mushrooms, quartered
8 artichoke bottoms, quartered
1/4 cup parsley
1 cup dry sherry
2 cups beef bouillon
Pound cutlets until thin and cut in half. Saut? onions in 1/2 cup of the butter; add crumbs, raisins, salt, pepper and thyme. Remove from heat and add cream. Put 2 tablespoons filling in each cutlet, then roll up and secure with wooden pick. Salt and pepper the meat and roll in flour. Brown rolls in remaining 1/2 cup butter.
Arrange rolls in baking dish and cover with mushrooms, artichokes and parsley. Add a little more flour to the drippings in the pan; stir in bouillon and sherry. Stir until thick. Pour gravy over rolls and bake at 325 degrees F for 30 to 45 minutes.
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