Jess's Recipes

Submitted By: Christine Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 6 "Veal cutlets are pounded thin, breaded and cooked in a skillet with butter, mushrooms and Marsala wine -- simple and elegant." Ingredients: 2 pounds veal cutlets 1/4 cup all-purpose flour 1/2 teaspoon seasoning salt 1/2 cup butter 2 tablespoons olive oil 3/4 pound fresh mushrooms, quartered 1/4 cup Marsala wine Directions: 1. Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion. 2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack. 3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes. 4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately...

from Connie Skoog Marinate veal in: 1 tsp salt 1/2 tsp sugar green olives 1 tsp paprika 1/2 cup oil 1/4 cup lemon juice 1 clove garlic 1 tsp mustard 1/2 t nutmeg Also will need: chicken bouillon 1 green pepper 1 onion mushrooms 1. dip marinated meat in flour and fry 2. put meat in flat casserole & cover with sliced green peppers & onion. Cover w. 1 1/4 cup chicken bouillon and bake 30-40 min. Fry sliced mushrooms. Just before serving, cover with sliced mushrooms & ~10 green olives. Serve with rice or noodles.

Off the Shelf Cooking with Donna Hay Awesome dish, can sub veal shank with veal cubes 6 thick slices veal shank 2 x 400g (14 oz.) cans peeled tomatoes, crushed 4 cups (1 3/4 pints) beef stock 1 cup (8 fl oz.) red wine 2 cloves garlic, sliced 2 TBS chopped thyme leaves cracked black pepper and sea salt 400g (14 oz.) rigatoni or penne Parmesan cheese to serve Place the veal shanks, tomatoes, stock, wine, garlic, thyme, pepper and salt in a deep frying pan or large saucepan and bring to a boil. Cover and simmer over low to medium heat for 45 minutes or until the veal is tender. Remove the veal from the pan. Simmer the sauce, uncovered, and reduce until it thickens. Remove the meat from the bones and chop. Cook the pasta in a large saucepan of lightly salted boiling water until al dente . Drain. Mix the veal into the sauce and toss the pasta through. Place on serving plates and top with Parmesan. Serves 4