Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 40 Minutes

4 servings

Ingredients
8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness 450 g total
8 (1 ounce) slices provolone cheese 225g total
8 fresh asparagus spears
4 (1/2 ounce) slices prosciutto
1 pinch salt and pepper to taste
1 pinch garlic powder to taste
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup milk
1 cup seasoned dry bread crumbs
1/4 cup olive oil
2 cups sliced fresh mushrooms
1/2 cup chopped Vidalia onion
1/2 cup sliced roasted red peppers
1 cup red wine
1 cup chicken broth

Directions
Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.

In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away – it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.

Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
Nutrition per serving
Calories
769

Total Fat
41.8 g

Cholesterol
183 mg

Sodium
2096 mg

Total Carbohydrates
43.9 g

Dietary Fiber
3.5 g

Protein
44.6 g

Ingredients
3 veal cutlets (very thin — cut into julienne strips)
12 medium oysters in their liquor
1 1/4  cups cold water — added to oysters and set aside
2 sticks butter or oleo
1 cup  artichoke hearts — quartered
1/2 lb fettuccine noodles 225g
1 can evaporated milk
1/2 cup chopped green onions

Seasoned Flour Mix:
1/4 cup flour
1 1/2 teaspoon  salt
1 1/4 teaspoon white pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

Directions
Combine seasoning mix.
Add slices of veal and toss.
In large nonstick skillet, melt 1 stick butter.
Cook veal very fast, about 5 minutes.
Quarter artichokes.
Add artichokes, green onions and rest of flour mix to veal.
Add 3 tablespoons more butter.
Cook 2 minutes.
Stir in 1/4 cup oyster water.
Cook 1 minute.
Add remaining oyster water and 4 tablespoons butter and the evaporated milk.
Cook about 3 minutes.
Stir lightly; add oysters and 4 tablespoons butter until melted.
Cook about 5 minutes to cook oysters.
Add cooked noodles.
Turn off burner, set 5 minutes.
To serve roll pasta and arrange oysters and veal on each serving.

Ingredients
4 thick slices of osso bucco
2 tablespoons plain flour
a fat pinch of saffron threads
a glassful of prosecco (or light, dry white wine)
2 tablespoons butter
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1/2 teaspoon fennel seed
2 tablespoons tomato purée
1lb 2oz tomatoes /500g

For the gremolata:
half a lemon
small bunch of parsley
a small clove of garlic

Directions
Season the flour with salt and pepper and dip the veal pieces in it.
Put the saffron in the prosecco or wine to soak.

Heat 1 tablespoon butter in a large frying or sauté pan, one with a lid that will fit the veal in a single layer.
Brown the veal pieces on both sides.

Lift the meat out in to a bowl and splash a glassful of water into the pan, stirring and scraping to lift all the gunk from the bottom.
Pour over the veal.

Heat the rest of the butter in the pan and add the onion, carrot, celery and fennel seed.
Cook until the vegetables are soft.

Add the prosecco or wine and saffron.
Cook for a few seconds then stir in the tomato purée.
Nestle in the veal, cover and cook gently for and hour and a half to two hours, until the veal is really tender. (At this point the dish can be cooled and refrigerated for up to two days.)

Meanwhile, put the tomatoes in a bowl and pour over boiling water. Leave for ten seconds, then drain and cool under the tap.
Peel off the skins, then halve the tomatoes and scoop the seeds and cores into a sieve suspended over a bowl.
Cut the tomato flesh into quarters.

Pour the tomato juices in the bowl into the veal pan and add the tomato pieces.
Simmer until the sauce is thick and unctuous.
Taste and adjust the seasoning.

Take the zest off the lemon with a zester or vegetable peeler and chop finely.
Chop the parsley and garlic and mix together with the zest. Serve the osso bucco with the gremolata sprinkled over.

Recipe Source : Daily Telegraph

1lb veal (loin or similar), sliced into 4 equal pieces 450g
1 tablespoon lard
4 tablespoons plain flour
6 oz lean bacon, diced 180 g
16 fl oz beer 500ml
1 bouquet garni
salt and freshly-ground black pepper to taste
4 oz prunes, soaked for 2 hours in tepid water 100g
2 oz dried apricots (optional) 50g
1 tablespoon Dijon mustard

Directions
Slice the veal into 4 equal pieces then flour the pieces thoroughly.
Melt the lard in a flame-proof casserole then add the veal pieces and the bacon.
Cook until the veal is well browned then reduce the heat and add the bouquet garni, prunes and apricots.
Pour in the beer, a little at a time, whilst the veal simmers gently (ensure the veal does not swim in the liquid).
Once all the beer has been added season to taste and cook for 30 minutes more.
Remove the bouquet garni then dilute the mustard with a little of the cooking liquid and stir into the casserole.
Allow to heat through, but do not boil, then serve.

Recipe Source: Celtnet Recipes

Ingredients

For cutlets
1 lb boneless veal loin, cut into 4 thick slices 450g
2 eggs
1/2 cup flour
2 cups bread crumbs
1/4 cup Pecorino-Romano cheese
2 tablespoons chopped parsley
1 cup olive oil

For salad
2 large Roma tomatoes (plum tomato)
1/2 medium red onion
1 bunch of arugula
1 head of radicchio
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon oregano
salt and pepper to taste

Directions
Chop tomatoes and red onion, combine in large bowl with arugula and Radicchio.
Add oil, Balsamic vinegar, oregano, salt and pepper and mix well.
Place the veal slices between 2 pieces of plastic wrap. With a meat mallet, pound the slices until they are approximately 1/4 inch thick.
Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley.
Dredge veal slices in flour, egg, and then bread crumbs making sure both sides are breaded.
Heat olive oil in large saute pan over medium heat.
Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side.
Transfer cutlets to plates, spoon one quarter of the salad over top of each cutlet and serve.