Veal Piccata

Sorce	emil
Ingridients
Instructions	Pound veal leg cutlets with meat mallet to 1/8-inch thickness, if necessary. Combine flour, paprika and pepper in shallow dish. Lightly coat veal with seasoned flour. Heat oil in large nonstick skillet over medium heat. Add cutlets, two at a time, and cook 2 minutes on each side or until done. Transfer to serving platter; keep warm. Add wine, lemon juice and bay leaf to skillet, scraping browned bits from bottom of pan. Bring to a boil. Reduce heat and simmer, stirring frequently, until slightly thickened, 1 to 2 minutes. Remove bay leaf; stir in butter and capers. Spoon over veal cutlets. Garnish with lemon slices, if desired, to serve.

Veal in Wine Sauce

Sorce	frankzq
Ingridients
Instructions	Dredge sliced veal in flour; saute in a mixture of butter and oil using a large, heavy frying skillet. Season with salt and pepper. Transfer to a large baking dish and set aside. Using the same skillet, saute chopped onion, chopped carrots, chopped celery rib, and 1 crushed garlic clove for about 6 minutes, or until softened, but not browned. Add white wine and simmer until reduced in half. Add chicken broth and simmer for 5 minutes. Pour over the veal in the baking dish. Add bay leaves, cover, and bake at 300*F for 1 1/2 hours. Just before the end of baking, combine parsley, grated lemon peel, grated orange peel, and minced garlic. Sprinkle on top and continue cooking for 5 minutes.

Veal Marsala

Sorce	iliasch
Ingridients
Instructions	Place veal slices well apart between two pieces of plastic wrap; pound slices until they are large and thin. Lightly dredge veal with flour, shaking off any excess; set aside. In a nonstick skillet, heat oil over medium-high heat; lightly brown one side of veal cutlets, about 1 minute, sprinkle with pepper, then brown other side, again for about 1 minute. Remove cutlets to a warm serving platter. Add butter to the same pan and sauté shallots and mushrooms until shallots are soft, about 5 minutes; add wine and chicken stock to pan. Increase heat and boil rapidly, scraping the bottom, until liquid is slightly reduced, about 3 minutes. Spoon over top of cutlets, sprinkle with parsley, and serve immediately.

Veal Rounds with Vegetables

Sorce	andrew day
Ingridients
Instructions	Sprinkle salt, pepper and paprika over veal. Place in a skillet, saute in butter until browned. Stir in asparagus, tomatoes and mushrooms. Cook uncovered until the mushrooms are just tender, about 5 minutes, basting often with the cooking juices. Serve immediately.

Veal Marsala with Mushrooms

Sorce	The_Thug
Ingridients
Instructions	Combine vegetable broth and tomatoes in small bowl; set aside. Place veal between two pieces of plastic food wrap. Pound with meat mallet or rolling pin to 1/4-inch thickness. Spray 10-inch skillet with no stick cooking spray. Add tomato mixture, 2 tablespoons green onions, basil, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes). Add veal. Continue cooking, turning once, until lightly browned (2 to 3 minutes). Add wine and mushrooms. Continue cooking, stirring occasionally, until veal and mushrooms are tender (4 to 5 minutes). Serve over pasta. Sprinkle with remaining green onions.

Veal Saute 'Szechuan'

Sorce	Sunyanzi
Ingridients
Instructions	Whisk together half the soy sauce with half the cornstarch; marinate veal in soy mixture for about 15 minutes; drain and set aside. In a small bowl, combine remaining cornstarch and soy sauce, chili sauce, sherry, sesame oil, sugar, lemon juice, red wine vinegar, hot pepper sauce and salt; set aside. Meanwhile, heat a wok or large heavy skillet over high heat; add oil. Add veal and stir-fry until it starts to brown; push to one side of the wok. Reduce heat slightly; add lemon, garlic and red chiles; sauté very briefly. Push veal back into center of pan; add soy sauce mixture and stir until sauce thickens. Serve over cooked rice

Veal Scallopini

Sorce	trzeciakp
Ingridients
Instructions	Cut veal into serving-sized pieces and pound with a meat mallet. Coat with a mixture of 1/2 cup flour, salt, pepper, and paprika. Brown on both sides in 1 tablespoon oil in a skillet. Place in a baking dish. Stir water into the skillet and blend in beef base or bouillon and 1 teaspoon flour. When smooth and well-blended pour over the veal. Bake, covered, at 350*F for 30 minutes. Saute sliced mushrooms in 1 tablespoon oil. Add tomato sauce and chopped green bell pepper; mix well. Pour over the veal and continue baking, uncovered, for 15 minutes. Serve over noodles. Sprinkle with grated Parmesan cheese.

Veal Marengo II

Sorce	JCScoobyRS
Ingridients
Instructions	Heat oil in a large saucepan over medium heat. Add veal; sauté until browned; remove from pot to a warm dish; sprinkle with salt. Add onion to saucepan; cook over medium-heat until tender-crisp, 3 to 4 minutes; remove onion and set aside. Add tomatoes, breaking up tomatoes with a spoon; add wine and water. Stir in garlic, thyme and pepper. Cover; simmer for 10 minutes. Add mushrooms and reserved onions. Continue cooking 15 minutes; add veal and cook for an additional 10 minutes or until meat and vegetables are tender. Dissolve cornstarch in water. Stir into the mixture. Bring mixture to boil; lower heat to medium; cook, stirring until sauce thickens and becomes clear. Garnish with chopped parsley. Serve hot.

Veal Piccata and Noodles

Sorce	blackpaw
Ingridients
Instructions	Combine flour, paprika, and pepper in a shallow dish. Place veal pieces into dish with flour mixture; turn to coat evenly. Sprinkle veal with seasoned salt.ightly coat the veal with flour and seasoned salt. Heat olive oil in a non-stick skillet over medium heat. Add the veal and cook for 2 minutes on each side, or until done. Transfer to a serving platter; cover and keep warm. Return skillet to stove, add white wine, lemon juice, and bay leaf. Stir well. Bring to a boil. Reduce the heat and simmer, stirring frequently, until slightly thickened, 1 to 2 minutes. Remove the bay leaf; stir in butter and capers. Place noodles into individual bowls or onto a platter; place veal over noddles and spoon sauce over both.

Veal-and-Mushrooms Marsala II

Sorce	Taker
Ingridients
Instructions	Combine first 3 ingredients; dredge veal in flour mixture. Heat 1/4 cup oil in a heavy skillet over medium heat. Add veal, and cook about 3 minutes on each side; drain on paper towels. Add mushrooms to skillet; saute until tender, and remove from skillet. Saute green onions in 2 tablespoons oil in skillet. Stir in tomatoes and basil; cook 4 to 5 minutes or until most of liquid evaporates. Add wine, and simmer about 8 minutes. Return veal and mushrooms to skillet, and cook until thoroughly heated. Sprinkle Parmesan cheese and parsley over individual servings, if desired.