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Veal without sirloin

Found 10 recipes

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Veal Cutlets Magnifico

3 lbs potatoes 3 1/2 teaspoons salt 1/2 teaspoon pepper 1/4 cup milk 5 tablespoons butter 1 egg , beaten 1 1/2 lbs veal cutlets (1/2-inch thick, 5 cutlets)[...]

Source: food.com
Veal Steaks

1 lb veal cutlet, sliced thin 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon curry powder 3 tablespoons vegetable oil 2 onions , diced 2 tablespoons[...]

Source: food.com

Veal Cutlets Magnifico

3 lbs potatoes 3 1/2 teaspoons salt 1/2 teaspoon pepper 1/4 cup milk 5 tablespoons butter 1 egg , beaten 1 1/2 lbs veal cutlets (1/2-inch thick, 5 cutlets)[...]

Source: food.com
Veal Chops in Cognac Cream

6 (6 ounce) veal chops 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 cup all-purpose flour 3 tablespoons vegetable oil or 3 tablespoons olive oil 2 tablespoons[...]

Source: food.com
Veal With Port

flour , for dusting veal 2 1/2 lbs veal scallops, cut very thin 2 tablespoons olive oil salt and pepper 1/2 large onion , thinly sliced 1/4 cup port wine 1[...]

Source: food.com
Veal and Ham Pate (Perrine De Campagne)

3 tablespoons unsalted butter 1 medium onion , finely minced 1 dash salt 3 garlic cloves , minced 1/2 cup port wine (or Madeira) 2 carrots , trimmed into[...]

Source: food.com
Veal and Ham Pate (Perrine De Campagne)

3 tablespoons unsalted butter 1 medium onion , finely minced 1 dash salt 3 garlic cloves , minced 1/2 cup port wine (or Madeira) 2 carrots , trimmed into[...]

Source: food.com
Veal Steaks

1 lb veal cutlet, sliced thin 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon curry powder 3 tablespoons vegetable oil 2 onions , diced 2 tablespoons[...]

Source: food.com
Veal With Port

flour , for dusting veal 2 1/2 lbs veal scallops, cut very thin 2 tablespoons olive oil salt and pepper 1/2 large onion , thinly sliced 1/4 cup port wine 1[...]

Source: food.com
Veal Chops in Cognac Cream

6 (6 ounce) veal chops 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 cup all-purpose flour 3 tablespoons vegetable oil or 3 tablespoons olive oil 2 tablespoons[...]

Source: food.com

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