VEAL OSCAR
Sauteed veal medallions with crab and asparagus, topped with a cheese sauce. You can use a combination of cheeses instead of just cheddar, or even a store bought cheese sauce to save time.
Provided by Bobbi
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- To Make Cheese Sauce: Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Stir in milk, and cook just until bubbles begin to form at the edges. Whisk in the shredded cheese until fully melted and smooth. Remove from heat, cover and set aside to keep warm.
- Pound the veal thinly using a mallet or the side of a moistened cleaver. Dredge cutlets in flour, shaking off the excess. Melt 2 tablespoons butter in a large skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a side, until browned. Set aside and keep warm.
- Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.
- Heat the cooked crabmeat in the microwave or by steaming over the asparagus water.
- To Assemble: Plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. Serve extra sauce on the side.
Nutrition Facts : Calories 957.9 calories, Carbohydrate 39 g, Cholesterol 306.1 mg, Fat 57 g, Fiber 2.5 g, Protein 72.7 g, SaturatedFat 33 g, Sodium 1419.9 mg, Sugar 3.3 g
VEAL SCALLOPINE WITH ASPARAGUS
Steps:
- Preheat oven to 425. Place asparagus on baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 12 minutes.
- Season veal with salt and pepper and dredge in flour. Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Remove veal from pan and set aside.
- Add remaining butter to pan along with wine and lemon juice and bring to simmer.
- Place veal in baking dish, top with asparagus and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.
Nutrition Facts : Calories 434 calories, Sugar 3.3 g, Sodium 456.7 mg, Fat 23.9 g, SaturatedFat 13.8 g, TransFat 0.1 g, Carbohydrate 11 g, Fiber 2.6 g, Protein 40.7 g, Cholesterol 131.2 mg
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
VEAL ANGELICA
Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.
Provided by WANNABACHEF
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 16
Steps:
- Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
- In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
- Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
Nutrition Facts : Calories 771.6 calories, Carbohydrate 43.1 g, Cholesterol 176.7 mg, Fat 42.1 g, Fiber 3.6 g, Protein 44 g, SaturatedFat 16.4 g, Sodium 1481.1 mg, Sugar 7 g
VEAL CHOPS WITH ASPARAGUS AND MORELS
Provided by Yves Camdeborde
Categories Mushroom Sauté Low Cal High Fiber Dinner Veal Asparagus Fall Spring Summer Winter Bon Appétit Dairy Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
- Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
- Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
- What to Drink:
- A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).
VEAL AND ASPARAGUS STIR-FRY
Provided by 123456
Time 29m
Yield 4
Number Of Ingredients 12
Steps:
- Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces. Set aside. Trim fat from cutlets and cut into thin strips. Coat a wok or large nonstick skillet with cooking spray. Add oil and heat at medium-high (375 degrees F) until hot. Add veal and stir-fry for 5 minutes or until browned. Remove veal from wok with a slotted spoon and set aside. Add reserved asparagus, onion and next 5 ingredients to wok. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Return veal to wok. Add sherry, and cook, stirring constantly, 1 minute or until thoroughly heated. Spoon onto a platter and sprinkle with lemon zest.
VEAL SCALOPPINE WITH SPRING PEA COULIS AND ASPARAGUS
Categories Beef Vegetable Sauté Low Fat Dried Fruit Apricot Asparagus Green Bean Spring Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.
- Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté 2 minutes. Add broth. Bring to simmer. Transfer mixture to blender. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
- Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
- Spray 2 large nonstick skillets with nonstick spray. Heat over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side. Transfer veal to platter. Tent with foil.
- Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
- Spoon 3 tablespoons pea coulis onto each of 6 plates. Place veal atop coulis. Arrange asparagus alongside veal.
VEAL SCALOPPINE WITH ASPARAGUS AND SWEET PEAS
I decided to create this dish because the veal looked really good, the asparagus were just perfect and I love peas.. This veal scaloppine with asparagus and sweet peas took some time and I had to stay at the stove but my husband and our company told me this was better than any restaurant meal. I will take that as a huge compliment! This recipe is perfect if you are following the paleo diet but because I am Italian and was serving other Italian's I made a batch of polenta. You can certainly make a cauliflower mash and it would be just amazing! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
Provided by Cindy Anschtz Barbieri
Yield 6
Number Of Ingredients 22
Steps:
- Directions
- Season both sides of the veal with salt and pepper. Lightly dredge in the flour and give a little shake. Have a warm plate handy (I like to warm the oven to 150 degrees) with foil to tent the cooked veal. Heat a large sauté pan over meidum-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Let butter melt and start to foam but do not let it brown. Add veal (do not over crowd) and let each side brown (about 1 minute 30 seconds). Remove veal and place on warm plate and tent with foil. Add more oil and butter as you sauté each batch. In another sauté pan fill 1/3 of water and bring to a boil. Add in asparagus (cut into thirds) and cook for only 2 minutes. Remove immediately and put into a bowl of ice cold water. Wipe you large sauté pan and add 1 tablespoon of butter over medium heat. Sauté onions for 2 minutes then add in white wine and chicken broth. Let reduce by 1/4 then add in asparagus and peas. Let simmer together for about 2 minutes. Squeeze lemon juice over vegetables. To serve plate veal then top with vegetables and drizzle gravy! Garnish with fresh parsley
- Directions
- Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
- TIP: I don't use buttermilk often. You can purchase dried buttermilk in your baking isle at the grocery store. Follow directions and it last longer in your pantry.
Nutrition Facts : ServingSize 1 serving, Calories 334 calories, Sugar 4 g, Fat 25 g, Carbohydrate 12 g, Cholesterol 85 mg, Fiber 3 g, Protein 16 g, SaturatedFat 11 g, Sodium 650 mg, TransFat 0.3 g
VEAL ASPARAGUS BUNDLES
Salty prosciutto, nutty Asiago cheese and succulent veal scalloppine come together to make this appetizer wonderful for outdoor entertaining.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
- Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
- Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
- Let sit for 5 minutes. Slice each roll into 6 pieces.
Nutrition Facts : Calories 33.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 15.5, Sodium 16.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.1, Protein 4
BAVARIAN VEAL WITH ASPARAGUS
Make and share this Bavarian Veal With Asparagus recipe from Food.com.
Provided by Nana Lee
Categories Veal
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Oven at 325ºF.
- Fresh Asparagus should be cleaned and cut into 1-inch pieces.
- In a Dutch oven brown the veal in hot oil.
- Add onion and carrots.
- Cook until onion is transparent. Stir in parsley.
- Mix lemon juice, broth, flour and seasonings until well-blended.
- Pour over meat.
- Cover and bake 1 1/2 hours or until meat is tender.
- Add more broth if needed.
- Cook asparagus until tender-crisp.
- Stir into veal and serve immediately.
Nutrition Facts : Calories 479.1, Fat 23, SaturatedFat 7.3, Cholesterol 186.3, Sodium 504.7, Carbohydrate 17.9, Fiber 4.2, Sugar 3.2, Protein 50.7
ROASTED VEAL OSCAR WITH SWEET MAINE LOBSTER, ASPARAGUS, AND SAUCE CHORON
Steps:
- For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
- For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
- For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
- Steam the cleaned asparagus until slightly underdone. Place a 4 ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.
VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE
Steps:
- Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.
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- Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
- Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
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- Sprinkle salt and pepper over veal. Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
- Melt 1 tablespoon of margarine in a large nonstick skillet over medium heat. Add half of veal, and cook for 1 minute on each side or until browned. Remove veal from skillet; set aside, and keep warm. Repeat with remaining 1 tablespoon margarine and veal. Wipe drippings from skillet.
- Coat skillet with cooking spray, and place over medium heat. Add the crabmeat, and sauté for 1 minute or until warm. Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
- Place 3 veal slices and one-fourth of the steamed asparagus on each of 4 serving plates. Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Béarnaise Sauce. Garnish with fresh tarragon sprigs, if desired. Serve with angel hair pasta.
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- Dredge chops in flour; reserve remaining flour. Melt 3 tablespoons butter in a large, heavy skillet; brown chops on both sides. Add next 4 ingredients. Cover and simmer 30 minutes or until chops are tender. Remove chops to a warm serving platter; reserve pan drippings.
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- In a large, enameled cast-iron casserole, melt the butter in the oil. Add half the veal, season with salt and pepper and cook over moderately high heat, turning, until browned on all sides; transfer to a plate. Repeat with the remaining meat.
- Add the shallots and prosciutto to the casserole and cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the wine and cook over high heat until reduced by half, about 4 minutes. Return the veal and any accumulated juices to the casserole. Add the stock, carrots and thyme. Bring to a boil, then simmer over low heat until the veal is very tender, about 1 1/2 hours.
- Cook the asparagus in a saucepan of boiling salted water until tender, about 8 minutes. Drain; cut into 2-inch lengths.
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