Basil Veal and Pasta

Sorce	MasterDullahan
Ingridients
Instructions	Prepare noodles according to package directions; drain and keep warm. Meanwhile pound veal between 2 sheets of waxed paper to 1/8-inch thickness. Cut into 1x3-inch strips; refrigerate. Combine 1 tablespoon olive oil, basil, salt and red pepper flakes in a small bowl; set aside. Heat 1/2 tablespoon olive oil in a nonstick skillet or wok over medium-high heat. Stir-fry pepper slices and onion for 1 minute. Add mushrooms and basil mixture; stir-fry for 2 minutes, or until vegetables are just tender-crisp. Remove from skillet; set aside. Return skillet to heat. Add 1 tablespoon olive oil and veal strips; stir-fry over medium-high heat for 1 to 2 minutes or until just cooked; remove veal from skillet and reserve. Combine wine and cornstarch in a small bowl; stir to blend. Add mixture to skillet; cook over high heat for 30 seconds or until thickened. Return veal and vegetables to skillet; heat thoroughly. Serve over noodles.

Bavarian Veal with Asparagus

Sorce	dancressTez
Ingridients
Instructions	Preheat oven to 325*F. In an oven proof kettle with a lid, brown cubes of veal in oil. Add chopped onion and chopped carrots. Cook until the onion is transparent then stir in chopped parsley. In a bowl mix lemon juice, beef broth, flour, salt, and pepper until well-blended. Pour over the meat. Cover and bake for 1 1/2 hours, or until meat is tender. Steam sliced asparagus spears until tender-crisp. Stir into the veal.

Braised Veal Steaks with Vegetables

Sorce	jgilland
Ingridients
Instructions	Brown veal in a non-stick or vegetable-sprayed skillet; turning once. Remove veal from skillet; sprinkle with salt and pepper and set aside in a covered dish. Heat oil in skillet, add onion; cook until tender-crisp, about 3 minutes. Return veal to skillet. Add water to meat; cover and simmer over low heat 10 minutes. Add potatoes; cook until potatoes are tender, about 15 minutes. Add sugar peas and continue cooking, covered until peas are tender-crisp, about 5 minutes. Serve hot.

Bavarian Veal II

Sorce	netmastan
Ingridients
Instructions	Roll sliced veal in a mixture of salt, sugar, white pepper, and dry mustard. Divide strips of bacon and whole hard-boiled eggs over the veal. Roll-up the slices of veal, jelly-roll fashion, and tie together with string. Heat oil in a skillet and brown the veal rolls on all sides. Add chopped onion and saute for 3 minutes. Add beef broth, cover, and simmer for 25 minutes. Remove the veal and discard the string. Add tomato paste and flour to the pan drippings; stir in red wine. Add to the sauce and cook until thick. Add the warm veal rolls and heat through. Serve with cooked noodles

Citrus-Rubbed Veal Chops & Mango Salsa

Sorce	caleyjag
Ingridients
Instructions	Combine salsa ingredients in medium bowl; cover and refrigerate. Combine salt and lime peel; press onto veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning occasionally. Serve with salsa.

East-West Veal Chops

Sorce	Kagami
Ingridients
Instructions	Rub garlic over both sides of veal chops. Heat olive oil in medium nonstick skillet. Add veal chops. Cook 10 to 12 minutes over medium heat, turning once. Transfer to plate; sprinkle with salt. Keep warm. Drain excess fat from skillet if necessary. Add wine and ginger to skillet. Cook and stir over high heat 1 minute or until reduced as desired. Stir in sesame oil. Pour sauce over chops. Sprinkle with parsley.

Grilled Balsamic Veal Chops

Sorce	vorhees
Ingridients
Instructions	Place the prepared shallots, garlic and rosemary in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper. Add chops, cover, and marinate in the refrigerator for 6 to 8 hours. Remove veal chops from marinade. Grill the chops over direct medium heat for about 20 minutes for medium, turning once halfway through grilling time, or until until chops reach 160*F (70*C) for medium and 170*F (75*C) for well-done. Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil rapidly or it will burn.) You should get about 4 teaspoons. To serve, drizzle 1 teaspoon reduced balsamic vinegar over each chop. Garnish with thyme sprigs, if desired.

Fricassee of Veal with Fiddleheads

Sorce	WisTex
Ingridients
Instructions	Heat the butter or oil in a Dutch oven and saute the veal pieces lightly for a few minutes. Add the onions and continue to saute, stirring, until onion is softened. Pour in the wine and bring to a boil, add the chervil and 1/4 cup of broth. Season with salt and pepper. Simmer, covered, gently for about 50 minutes, or until the veal is tender. Check, and if more liquid is needed during the cooking, add a little more broth. When veal is tender, stir in the cream. Meanwhile, cook the fiddleheads in 1 quart of boiling salted water for 5 minutes, or until almost tender. Drain, fold gently into the veal, and simmer an additional 3 to 4 minutes. Taste and adjust the seasoning, if necessary.

Bavarian Veal I

Sorce	Phish
Ingridients
Instructions	Dry veal on paper towels. Pound veal between to sheets of waxed paper to 1/4-inch thick. Combine mustard, salt, sugar and pepper. Spread over cutlets. Place a bacon slice on top of each piece of veal. Place a whole, unsliced cooked egg on top of the bacon. Roll up each slice of veal jelly-roll fashion and tie together with string. Heat oil in skillet and brown veal rolls well on all sides. Remove and set aside. Add onion to skillet; saute for 3 minutes or until softened. Return veal rolls to skillet; add the hot broth; cover and simmer gently 25 minutes. Remove veal rolls from the pan. Remove the strings and place on a serving platter. Keep warm Add tomato paste to the pan drippings; stir. Whisk together flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Serve sauce ladled over veal rolls.

Grilled Veal Chops with Chive Cream

Sorce	nnaxor
Ingridients
Instructions	In a shallow, non-reactive dish, whisk together lemon juice, oil, salt, pepper, and shallots. Place veal chops in pan, coat with marinade on both sides, and let marinate for 15 to 30 minutes. Prepare a charcoal fire or preheat broiler. Place veal chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side, about 4 minutes. Turn and cook second side until lightly browned and slightly firm (but not rigid) when pressed, about 3 minutes. Serve veal chops immediately, drizzled with Chive Cream. Chive Cream 1 1/2 cups whipping cream 1 1/2 tablespoons lemon juice 1/4 teaspoon salt 1/8 teaspoon ground white pepper 1/4 cup minced fresh chives In a small saucepan over medium heat, place cream and lemon juice. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.