Veal Chops in Buttered Paper Parcels
Sautéed veal rib chops coated with prosciutto, parsley, butter and fresh breadcrumbs, topped with truffle and finished in oven-safe parchment parcels.
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Veal Chops with Green Pepper and Tomato
Pan-seared veal chops finished with green pepper, white wine and tomato sauce.
Veal Chops with Ham
Broiled veal chops served over smoked ham with watercress.
Veal Chops with Liver, Bacon and Onion
Pan-browned veal chops covered in a finely minced liver, bacon, onion and parsley mixture, then finished in the oven with beef broth.
Veal Cutlets Coated with Thick Balsamella
Small thin veal cutlets covered on both sides with a thick Parmesan and egg-yolk milk sauce, then crumbed and fried.
Veal Cutlets Milanese on Spaghetti
Golden breaded veal cutlets on short spaghetti with tomato sauce, mushrooms, truffle, smoked beef tongue and Parmesan.
Veal Cutlets with Egg and Lemon Sauce
Thin breaded veal cutlets sautéed in butter and finished with a gently thickened egg-yolk and lemon sauce.
Veal Cutlets with Filippini Tomato Sauce
Six breaded veal rib cutlets fried and oven finished, served with tomato sauce separately.
Veal Cutlets with Macaroni
Sautéed veal cutlets and macaroni briefly simmered in stock with cheese, finished with butter-fried breadcrumbs.
Veal Cutlets with Prosciutto and Parmesan
Thin breaded veal cutlets with an attached prosciutto slice, topped with Parmesan and finished with meat juices and lemon.
Veal Escalopes with Sour Cream
Flour-dusted veal browned gently in butter, finished with cultured sour cream and served with lemon wedges on the side.
Veal Fricassee with Lemon and Egg
Bone-in veal breast gently simmered in a light butter sauce, finished off the heat with lemon and egg yolks.
Veal Head Goulash with Potatoes and Paprika
Tender pieces of boiled calf's head simmered briefly with little onions, diced potatoes and paprika in their lightly thickened cooking broth.
Veal Liver with Bacon and Sherry
Calf liver browned with bacon, onion, carrot and herbs, finished in a short sherry sauce.
Veal Liver with Shallot and Lemon
Thin veal liver slices gently cooked with deeply browned shallot, butter and oil, then finished with parsley and lemon juice.
Veal Loin Chops with Sage and Marsala
Six thin bone-in veal loin chops quickly browned in sage butter and finished with a small amount of Marsala and flour-thickened pan juices.
Veal Paupiettes with Parsley Pan Sauce
Six breadcrumb-filled veal rolls braised in a light broth and herb sauce.
Veal Quenelles with Tomato, Mushrooms and Olives
Delicate poached veal quenelles made with suet and a thick milk sauce, served in tomato sauce with mushrooms and brined olives.
Veal Roll with Parsley Omelette
A thin veal cutlet rolled tightly around a Parmesan and parsley omelette, browned in butter and gently finished in stock.
Veal Rolls with Artichokes
Thin veal cutlets wrapped around artichoke wedges coated in finely chopped prosciutto and butter, then braised in tomato sauce.
Veal Rolls with Marrow and Prosciutto
Thin veal cutlets rolled around finely minced veal, prosciutto, marrow, Parmesan and egg, then gently braised in a tomato soffritto.
Veal Rolls with Olives, Capers and Anchovy
Thin veal rolled around finely chopped brined olives, vinegar-pickled capers and anchovy, then cooked gently in butter and tomato sauce.
Veal Shank Stew on Toast
Small pieces of gelatinous veal shank gently stewed with unpeeled garlic, tomato and butter, served with their sauce over toasted bread.
Veal Tongue in Dolce-Forte Sauce
Tender whole veal tongue, including its tender throat portion, braised and finished with a sweet-sour currant, chocolate, pine-nut and candied-peel sauce.