Veal Recipes

Braised Veal Chops with Mushrooms: Before adding the cream, toss in 3/4 pound quartered mushrooms. Saute briefly, then add cream.

According to the authors, the hallmark of perfectly cooked Wiener Schnitzel is a crumb coating that's crisp and brown, yet doesn't stick to the meat(you should be able to slide a table knife between the two). The trick is to bread the meat just before you cook it, they claim.

A monumental task? Well worth the effort. Good cooking, great eating!!! E.W...

Sometimes I eliminate the ketchup mixture on top and make a package of Knoor's brown gravy mix and serve with mashed potatoes and gravy for a truly down home comfort meal. I swear Knoors is very close to homemade gravy. You could even leave the ketchup mixture on and still serve with the gravy. Also a green veggie like peas goes teriffically.

Gremolata is a mixture of parsley, anchovies and lemon rind traditionally sprinkled over these ossi buchi. The dish is generally served over saffron rice, which produces a perfec marriage of glavors. It is a good idea to ask the butcher to cut the mead from the central part of the shank, where teh bone is smaller. The bone marrow is lifted out with a toothpick so tat its tast can be savored.

CHEF'S COMMENT Osso bucco means "bone mouths" in Italian and refers to the holes with marrow typically found in the bones in the shanks. The marrow is considered a delicacy and is usually spooned out and eaten on a slab of buttered Italian bread. I have never seen this served as a chicken dish, however if veal shanks are not available in your area this preparation works with virtually any cut of veal or lamb, especially the less expensive ones like cubes. Serve with a glass of the same wine that you used in the recipe, a good Chardonnay will work just fine.

Any stock can be used instead of chicken broth.

I've tried this one and it's great! It's best with risotto.

I use 1/2 stick of butter instead of whole stick. I added the chopped carrots,not in original recipe. I serve with mashed Yukon Gold potatoes and either fresh roasted beets or steamed brussel sprouts or just a nice salad. I always serve for New Years Eve and it is a very popular dish.

This is a traditional dish from the Milano area. It is veal (or chicken) dipped in flour, egg and bread crumbs, sautied and served with lemon juice. In Germany its called wiener schnitzel

Not traditional, but I have made this dish with chicken breasts and it was also excellant.