Veal

Veal Scallops In Mustard-Cream Sauce

Ingredients

– 10 portions veal cutlets
– 4 tablespoons sweet butter
– 2 tablespoons vegetable oil
– 6 green onions, chopped
– salt and pepper to taste
– 1/3 cup dry white wine
– 1/3 cup mustard (your personal favorite)
– 1/2 heavy cream
– 1 large tomato, peeled, seeded, chopped

Instruction

Melt butter and oil together in a large skillet. Add the green onions and cook over low heat for 5 minutes, without browning. Raise the heat, add the veal cutlets for 2 minutes per side; brown. Remove them from the skillet and keep warm. Add the wine to the skillet and bring to a boil. Cook until the mixture is reduced to a few syrupy spoonfuls. Whisk in the sauce and correct seasoning. Arrange veal cutlets on a serving platter or on individual plates and spoon sauce over them. Sprinkle with chopped tomato and serve immediately.

Wiener Schnitzel

Ingredients

– 6-8 portions veal cutlets
– salt and pepper
– 1 cup all-purpose flour
– 3 eggs, beaten with 1 teaspoon vegetable oil
– 3 cups dry breadcrumbs or 6 cups fresh breadcrumbs
– 3 tablespoons butter
– 3 tablespoons vegetable oil
– 6 pieces lemon wedges

Instruction

On waxed paper, pound the veal cutlets into even thinner slices season lightly with salt and pepper.

Place flour in one dish, egg mixture in another and breadcrumbs in a third. Dip veal into flour, shake off excess. Dip into egg mixture; allow excess to drip off. Press into breadcrumbs. Place on the rack or waxed paper and refrigerate if time allows.

In a large skillet, heat butter and oil; cook veal (in batches if necessary) over medium-high heat for 3-5 minutes on each side or until golden brown and crisp. Drain on paper towels if necessary. Serve with lemon wedges.

Peas And Veal Paprika

Ingredients

– 10 portions veal cutlets
– 2 tablespoons cooking oil
– 1-1/4 cups hot water
– 1 tablespoons butter
– 1 medium onion diced
– 1 clove garlic crushed
– 1 teaspoon paprika
– 1 teaspoon salt
– 1/4 teaspoon pepper
– 1/3 cup celery, sliced thinly
– 1/3 cup mushrooms, sliced
– 1/4 teaspoon basil
– 1 pound baby peas
– 1 tablespoon flour
– 3/4 cup sour cream

Instruction

Brown the veal cutlets in oil for about 3 minutes total time. Add the hot water and simmer, covered for 10 minutes. Just before the meat is done, in a separate pan saute the celery, mushrooms, and basil in the butter for about 3 minutes. Add the peas, cover, and heat. when meat is done, place in a serving platter and keep warm. Blend 1 tablespoon of flour into drippings and add 1/3 cup of the liquid from peas. Heat and stir. Remove from heat and blend in the sour cream. Pour over the veal cutlets and top with the peas.

Serve 4-5.