Pepper Lime Veal Fajitas

Sorce	webmasterbcg
Ingridients
Instructions	Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes. Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.

Pan-Seared Veal Chops with Rosemary

Sorce	eurostormCademiaX
Ingridients
Instructions	Rub the chops with the garlic, rosemary, 1 tablespoon oil, salt and pepper and let sit on a plate for 15 minutes. Preheat oven to 375*F (190*C). Heat a large cast iron or heavy skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and on both sides. Remove chops from pan to a baking dish and roast in oven for 10 minutes. Add wine, stock any drippings from baking dish to cast iron skillet and stir up brown bits from bottom. Reduce sauce by half. Serve with the veal chops.

Pasta with Veal and Tarragon-Tomato Cream Sauce

Sorce	avokado
Ingridients
Instructions	In a large skillet, melt butter over medium heat. Add crushed garlic cloves and saute until tender, about minutes. Add ground veal and saute until done, about 5 minutes. Stir in half and half, tomato paste, tarragon, lemon juice, salt, and pepper. Simmer until thick, about 10 minutes. Serve pasta with the sauce and toss to mix evenly.

Sauteed Cubed Veal in Cream Sauce

Sorce	ahqtrung
Ingridients
Instructions	Sprinkle veal cubes with salt and pepper to taste. Heat 2 tablespoons oil in a large, heavy skillet and when hot, add half the meat. Do not crowd the meat. Cook over medium-high heat, stirring, until the meat is lightly browned on all sides. Remove from pan and place in a bowl. Repeat with remaining oil and veal cubes. Melt 2 tablespoons butter in the skillet, add the shallots, saute briefly. Add the wine and cook until reduced by half, stirring occasionally. Add the cream and simmer for 2 minutes. Return meat and any accumulated juices to skillet, mix well. Heat thoroughly. Swirl in the remaining butter. Sprinkle with the parsley, tarragon, and chives.

Sauteed Veal and Fettuccine

Sorce	Revelator
Ingridients
Instructions	Melt butter in a large skillet over medium-low heat; add cream and cayenne pepper. Raise the heat to medium-high and with a whisk whip the cream mixture constantly as it comes to a boil. Reduce the heat and simmer until the sauce has reduced and coats a spoon, about 7 to 8 minutes, whisking constantly. Remove from the heat and gradually add grated parmesan cheese; set aside. In a shallow pan, combine dry bread crumbs, chopped parsley, olive oil, white pepper, onion powder, and garlic powder; mix well. In a separate bowl, beat eggs and grated parmesan cheese. Soak sliced veal in the egg mixture for at least 5 minutes, coating evenly. Meanwhile, heat oil to about 400*F in a large skillet. Dredge the veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shaking off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side. Return the cream sauce to the heat and add the cooked fettuccine, tossing until evenly coated. Place the veal on top to serve.

Savory Stuffed Veal Roast

Sorce	sAsA
Ingridients
Instructions	Cook diced strips of bacon in a skillet until soft. Add sliced onion and cook for 5 minutes. Chop canned mushrooms, add to the skillet and cook for another 5 minutes. Remove the mixture from the heat, cool, then transfer to a mixing bowl. Add chopped parsley, dillweed, tarragon, basil, ground beef, dry bread crumbs, eggs, and sour cream. Mix thoroughly, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. With a sharp knife, cut a pocket in veal breast. Fill with the stuffing and close with toothpicks. Rub the outside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grease a baking dish with oil. Add the veal and bake at 350*F. for about 1 1/2 hours. Baste occasionally with beef broth. Remove the veal from the baking dish and bring the drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to the pan juices; cook, stirring occasionally till thick and bubbly. Serve over the sliced veal.

Savory Veal Stew

Sorce	SubKiller
Ingridients
Instructions	Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven. Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through.

Stuffed Veal Roast

Sorce	Pulver
Ingridients
Instructions	Preheat oven to 325°F. Mix together ground beef, ground pork, egg, soft bread crumbs, lemon juice, nutmeg, salt, and pepper. Slice one edge of a veal roast and stuff the pocket with the meat mixture. Use toothpicks or skewers to close. Brown the roast in hot shortening in a large oven-safe baking dish. To the drippings, add paprika, bay leaves, whole cloves, rosemary, basil, and water. Bake in a covered baking dish at 325°F for 2 hours or until the veal is tender.

Veal Chops with Wine-Citrus Marmalade

Sorce	Meth
Ingridients
Instructions	Heat butter and olive oil in a large skillet until hot. Add veal, season with salt and pepper, and sear on both sides. Reduce the heat and cook until slightly browned. Remove from the skillet and keep warm. Add crushed garlic clove and chopped onion; cook, covered, over medium heat for about 5 minutes. Stir in white wine, chicken broth, and orange marmalade; bring to a boil, stirring often. Reduce the liquid about one-third then whisk in cream. Prepare noodles following package directions. Serve the sauce over the veal and noodles.

Veal and Pork Country Bake

Sorce	dark-kamui
Ingridients
Instructions	Preheat oven to 350*F. Saute chopped mushrooms, chopped onion, and minced garlic clove in oil in a skillet over medium heat until tender; do not brown. Add sherry, salt, pepper, thyme. and nutmeg. Simmer for 5 minutes. Combine with ground pork, finely chopped veal, and ground beef, chopped pistachio nuts, egg, and parsley in a bowl; mix well. Line the bottom and sides of a loaf pan with sliced bacon, overlapping slightly. Pack the meat into the pan. Bake for 1 1/4 hours. Cover with aluminum-foil covered cardboard, cut to fit snugly, and weight the top. Refrigerate overnight. Dip the pan in hot water and loosen from the side. Invert onto a serving plate, scrape off the excess fat.