Veal Milanese is a traditional tender-crispy Italian dish in which thin veal cutlets are lightly breaded and pan-fried. It's traditionally served with a peppery lemony arugula and tomato salad to ...

Season the veal cutlets with salt and pepper ... The fried schnitzels can be kept warm in a 250 degree oven for up to 10 minutes. Recipes courtesy of Neue Cuisine: The Elegant Tastes of Vienna ...

This stunning Italian starter combines tender veal, poached in wine, with a tangy tuna mayonnaise. It might sound a bit weird but the flavours work brilliantly. Put the shallots, carrot and celery ...

About Veal Schnitzel Recipe: Beaten into fillets, sliced veal is dipped in egg, coated with breadcrumbs and fried crisp. Served with caper sauce and green salad. Dredge the meat in flour first, then ...

British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. Dust the veal pieces in the flour and season with ...

Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes. 2. Add the white ...