30731 veal scallops fry Recipes

veal , scallops (6 pieces), dried sage, crumbled, fresh ground pepper, prosciutto, sliced paper thin, fontina cheese, sliced thin, all-purpose flour, unsalted butter, dry white wine, unsalted butter , cut into pieces, salt, lemon wedge

scallops, stalks of kai lan - thick stems only, garlic , smashed, cooked rice, egg white, heaped tbsp of dried mini anchovies, stalk green onions (spring onions), chopped, white pepper to taste, salt, pepper, cornflour

olive oil, unsalted butter, shallot, minced, wild mushrooms (such as chanterelles shiitake oyster or a combination), fresh thyme, minced, salt, black pepper, garlic clove, minced, dry white wine, veal demi-glace, heavy cream, veal cutlets , scallopini style, flour , for dredging, salt, black pepper, olive oil, unsalted butter, lemon juice, fresh chervil, minced

veal loin, trimmed and cut into 8 scallops and pounded to 1/4 inch thickness with, salt and pepper, swiss cheese, cut and trimmed the same size as the scallops, prosciutto, all-purpose flour, eggs, beaten, fine dry seasoned bread crumbs, butter

veal scallopini, pounded thin, salt and pepper, to taste, flour, olive oil, garlic cloves, sliced very thin, white wine, low sodium chicken broth, shallot, diced, lemon, thinly sliced, capers, rinsed well drained (optional), chopped parsley

veal cutlets, eggs, beaten, flour, dry breadcrumbs, corn flake crumbs, oil (for frying )

veal cutlets, pounded to 1/4 inch thickness (traditional, about 5 oz. each, you may use chicken or pork, as well), flour (all purpose or brown rice), salt, breadcrumbs, eggs, oil (lard is traditional) or lard (for frying, lard is traditional)

veal scallops, half-and-half, lean smoked bacon, artichoke hearts in brine, beef stock, shallot, fresh rosemary, salt and pepper

veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin, salt, white pepper, flour, butter, olive oil, chopped scallions, dry white wine, heavy cream, mushroom , wiped,trimmed and sliced, lemon juice, chopped parsley, shrimp, peeled,deveined,and steamed, crabmeat , picked over well

veal cutlets, salt and pepper, flour, butter, salad oil, onion, finely chopped, vermouth, ground mace, tomato paste

all-purpose flour, salt and pepper, vegetable oil cooking spray, veal cutlet , 4 large pieces, about 1 lb veal scallop, shiitake mushrooms, stems removed and cut in half, olive oil, chopped onion, minced finely garlic clove, dry white wine, defatted beef stock, frozen artichoke hearts

boneless veal steaks, mushrooms, butter, ham (thin slices), grated parmesan cheese, butter, extra, mozzarella cheese, water, beef stock cube

veal loin , denuded and cleaned of all silver skin, fresh thyme leaves, chopped, all-purpose flour, eggs, fresh breadcrumbs (dried will work, but not quite as well), olive oil, salt and pepper, sweet butter, fresh parsley, chopped, fresh shallot, peeled and minced, fresh squeezed lemon juice, olive oil, fresh quail eggs (available in asian markets), arugula leaf, salt and pepper

veal shoulder , finely ground in a meat grinder, ricotta cheese, drained for 1 hour, egg, beaten, freshly grated parmigiano-reggiano, a few gratings nutmeg, salt and black pepper, to taste, flour , for dusting, extra virgin olive oil, for frying, basic tomato sauce , recipe follows, basil leaves, for garnish, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

veal chops, essence , recipe follows, oil, chopped onion, chopped celery, chopped carrot, flour, dark chicken stock, dice sweet potatoes, peeled, toasted pecans, salt and pepper, syrup molasses , to taste, fried parsnip strips (optional), chopped green onions, brunoise red peppers, mashed potatoes, hot (your favorite recipe ), paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

veal, salt and freshly ground black pepper, pesto sauce, pork gut strings, aubergine ( eggplant), extra-virgin olive oil, plus extra for drizzling and frying, basil leaves, black truffles , julienned, plus extra for garnish, shallot, minced

veal cutlets, waxed paper, flour, salt and pepper, eggs, a drizzle extra-virgin olive oil, cracker meal , found near bread crumbs or at fish counter in market, butter, for frying, whole nutmeg, chopped fresh parsley, for garnish, lemon, cut into wedges

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional