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Veal Milanese

In one bowl, season flour with parsley, salt and pepper. Make egg wash in a second bowl...

· Berry Veal Leg Cutlet pounded to 1/8-inch thickness
· 1/2 cup flour
· 1 egg beaten with 2 tablespoons water
· 1/2 cup grated Parmigiano-Reggiano
· 1 cup dry panko breadcrumbs
· Kosher salt and freshly ground black pepper
· 1 tablespoon chopped parsley
· about 1 cup blended oil

In one bowl, season flour with parsley, salt and pepper. Make egg wash in a second bowl. Combine Parmigiano- Reggiano and breadcrumbs in third bowl, and season to taste with salt and pepper.

Dredge veal in flour, then egg, and then transfer to breadcrumbs. Press crumbs so they stick to veal. Heat oil over medium-high heat until shimmering, and corner of veal dipped in oil immediately starts bubbling. Carefully add one piece of veal to hot oil. Cook until golden brown on first side, carefully turn with tongs and cook until second side is golden brown. Adjust heat as necessary to prevent oil from burning. Transfer veal to paper towel-lined plate and season immediately with salt. Repeat with more scallopini.

Veal Stroganoff

Pat meat dry with paper towel. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high...

· Berry Veal Stew Meat, 1 lb.
· 2 tablespoons olive oil
· 6 tablespoons (3/4 stick) butter
· 1/4 cup finely chopped shallots
· 1 pound small button mushrooms, thickly sliced
· 1 cup canned beef broth
· 2 tablespoons cognac
· 3/4 cup whipping cream
· 1 tablespoon Dijon mustard
· 1 tablespoon chopped fresh dill
· 1 tablespoon paprika

Pat meat dry with paper towel. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to plate.

Melt 2 tablespoons butter in same skillet over medium- high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in cream and Dijon mustard. Add meat and any accumulated juices from plate. Simmer over medium-low heat until meat is heated through, about 10 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Petite Osso Bucco

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture...

· Berry Veal Petite Osso Bucco Center Cuts
· 1/2 cup flour
· salt and pepper, to taste
· 3 tablespoons olive oil
· 3 tablespoons butter
· 1 onion, chopped
· 1/2 cup celery, chopped
· 1/2 cup carrots, chopped
· 4 cloves garlic, coarsely chopped
· 2 bay leaves
· 3 tablespoons fresh Italian parsley, finely chopped
· 1 cup dry Marsala
· 2 cups veal or chicken stock
· 2 tomatoes, peeled, seeded and chopped.

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess flour. In a large heavy skillet or Dutch oven, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan; add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and place in a 275 degree F oven cook for about 1-1/2 hours or until meat is tender. Baste meat a few times during cooking. Remove over; continue to simmer for 10 minutes to reduce sauce.

Veal Picatta

Place a large sauté pan over medium heat; add 2 tablespoons of olive oil. In a shallow bowl combine flour,...

· Berry Veal Top Round (2 oz.)
· 2 tablespoons extra-virgin olive oil
· 1 cup all-purpose flour
· Kosher salt and freshly ground black pepper
· 4 eggs, beaten
· 1 cup dry white wine
· 1 lemon, juiced
· 2 tablespoons capers, washed and drained
· 1/2 stick unsalted butter
· 1 tablespoon chopped fresh flat-leaf parsley

Place a large sauté pan over medium heat; add 2 tablespoons of olive oil. In a shallow bowl combine flour, salt and pepper, to taste. Coat cutlets in flour. Beat eggs in a bowl with 1 tablespoon of water, and season to taste. Dip cutlets in egg wash and then place directly into hot pan. Cook veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate.

Deglaze pan with white wine and cook to reduce by half. Add lemon juice, capers and parsley. Then add 2 tablespoons butter as you whisk to thicken the sauce.

Thai Lettuce Wraps

· 1 tablespoon oil
· 1 pound ground veal
· 1/2 cup shredded red cabbage
· 1/2 cup thinly sliced/julienned carrots
· 1 small red bell pepper, thinly sliced
· 1 tablespoon minced fresh garlic
· 1 tablespoon minced fresh ginger
· 2 teaspoons finely minced lemongrass or lemongrass paste
· 1/4 cup chopped cashews or peanuts
· 1/4 cup chopped fresh cilantro
· 3 green onions, thinly sliced

For the Sauce:
· Juice of 1 lime
· 2 tablespoons Thai red curry paste
· 1 tablespoon soy sauce if gluten-free, use GF soy sauce
· 1 teaspoon toasted sesame oil
· 1-2 teaspoons sriracha (optional, for heat)
· 16 bibb lettuce leaves, washed and drained

1. Make the Sauce:  In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using). Whisk to combine. Set aside.

2. Heat the oil in a skillet and cook the ground veal until no pink remains. Drain the liquid. Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch. Add the Sauce and lemongrass and cook for another minute. Add the chopped nuts, green onions and cilantro and cook for another minute.

3. To serve, lay the bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf.  Serve immediately.

Veal Meatloaf Muffins

Meatloaf Mixture:
· 1 lb. Ground Veal
· 3/4 cup Instant Oatmeal
· 1/4 cup Tomato Juice
· 2 Eggs
· 1 tsp. Garlic, minced
· 3 Tbsp. Onion, minced
· 1 tsp. Salt
· 1 tsp. Black Pepper
· 3 Tbsp. Parsley, chopped

Crispy Topping:
· 3 Tbsp. Pistachios, chopped
· 1 Tbsp. Sesame seeds
· 2 Tbsp. Panko Break Crumbs
· 1 Tbsp. Olive Oil

· 3 Tbsp. Sour Cream, reduced Fat
· 1 Tbsp. Mayonnaise, reduced fat
· 2 Tbsp. Ketchup
· 1/2 tsp. Asian Chili Sauce, such as sriracha or sambal
· 1/4 tsp. Garlic Powder
· 1/4 tsp. Black Peppers
· 1 tsp. Parsley Chopped

1.Pre-heat an oven to 350°f.
2.In a medium sized bowl, mix the veal, oats, tomato juice, eggs, garlic, onion, salt, black pepper and chopped parsley.
3.Divide the meat mixture into 6 muffin cups. In a small bowl combine the topping and mix well. Add the topping to each muffin and press lightly to help stick topping to meat mixture.
4.Place the muffin pan in the oven for 15-20 minutes or until the meatballs have browned and reached an internal temperature of 160°f.
5.In a small bowl, mix together the garnish ingredients and add a dollop of sour cream mixture to the finished muffin.

Veal Mushroom Slider

· 8 oz. Ground Veal
· 8 oz. Button Mushrooms, chopped fine
· 1/2 cup Bread Crumbs
· 1 tsp. Garlic Powder
· 1/2 tsp. Onion Powder
· 1 tsp. Salt
· 1 tsp. Black Pepper
· 2 tsp. Parsley, chopped
· 6 ea. Smoked Gouda Cheese Sliced
· 6 ea. Potato Mini Slider Rolls

· 3. Tbsp. Canola Oil
· 8 oz. Onions sliced caramelized
· 3 oz. Button Mushrooms, wedged
· Salt pinch
· Black Pepper pinch
· 1 Tbsp. Parsley, chopped

1.In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, garlic powder, onion powder, salt, black pepper and chopped parsley.
2.Form the meat mixture in 6 sliders, about 3 oz. per patty.
3.To make the topping, heat canola oil in a medium sauté pan. Add the sliced onion and stir until they brown, about 2-3 minutes. Add the mushrooms salt and pepper and continue to brown this mixture until completely caramelized, about 10-15 minutes. Add chopped parsley and stir. Reserve warm.
4.Grill each slider for 2-3 minutes each side, add the Gouda cheese to the slider, after you flip the slider and allow the cheese to melt while cooking on the other side. Cook the slider until it has reached a final internal temperature of 160°F.
5.Serve on toasted potato rolls and top with 2 Tbsp. of caramelized onions/mushroom mixture.

Note: If you prefer you can griddle the sliders.

Veal Meatloaf Cupcakes

· 1 lb. ground veal
· 3/4 cup instant Oatmeal
· 1/4 cup Tomato Juice
· 2 ea. Eggs
· 1 tsp. Garlic, minced
· 3 Tbsp. Onion, minced
· 1 tsp. Salt
· 1 tsp. Black Pepper
· 3 Tbsp. Parsley

Smiley Topping:
· 1-1/2 cup Instant Mashed · Potatoes, prepared
· 2 Tbsp. Ketchup

1. Pre-heat an oven to 350°f.
2.In a medium sized bowl, mix the veal, oats, tomato juice, eggs, garlic, onion, salt, black pepper and chopped parsley.
3.Divide the meat mixture into 6 muffin cups.
4.Place the muffin pan in the oven for 15-20 minutes or until they have browned and reached an internal temperature of 160°F.
5.Garnish with Mashed Potatoes and ketchup.

Grilled Veal Steak Fajitas

· 2 teaspoons chipotle or ancho chili powder
· 2 teaspoons ground cumin
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 3 cloves garlic, finely minced
· 1/4 cup olive oil
juice of 2 limes

· 1 pound veal steaks, at least · 1/2 inch thick
· 3 bell peppers of various colors (I used 1 red, 1 green, · 1/2 yellow and 1/2 orange)
· 3 tablespoons chopped cilantro
· salt and pepper to taste

For Serving:
· warm flour tortillas
· guacamole
· sour cream
· salsa
· chopped cilantro

1. Whisk together the marinade ingredients. Place the veal steaks in a ziplock bag and pour in the marinade, massaging the steaks to evenly distribute the marinade. Marinate in the fridge for at least 3 hours or overnight. Reserve the marinade.

2. Heat the grill and place a cast iron skillet for the vegetables on the opposite side of the grill over indirect heat to begin warming. Place the steaks over high, direct heat and briefly sear on both sides for 1-2 minutes (depending on thickness of cut), turning at a 45-degree angle to create grill marks. You can use an instant read thermometer for doneness: For medium-rare it’s 115-120°F., for medium it’s 125-130°F. Transfer the steaks to a plate and tent with aluminum foil for 10 minutes while you cook the vegetables.

3. Using a grilling mitt, move the cast iron skillet over direct high heat. Add some oil, add the vegetables and sear them, stirring every 90 seconds or so for 5-6 minutes total or until very lightly charred and so they’re still a little crisp. Add salt, pepper, cilantro and pour in the reserved marinade. Stir to combine and cook for another minute or two. Remove from heat.

4. Slice the steaks across the grain. Arrange the steak strips and the vegetables on cast iron serving platters with some lime wedges and garnish with fresh cilantro.

5. To assemble the fajitas, place some steak on the warmed tortillas followed by your toppings of choice. Serve immediately.

Veal Cheesesteak

Ingredients (sandwich):
· 9 4-ounce portions of thinly shaved veal top round seasoned with salt and pepper
· 18 ounces charred onions and peppers, thinly sliced as well
· toasted hoagie rolls

Ingredients (cheese sauce):
· 12 ounces of provolone cheese
· 1-1/2 tablespoons cornstarch
· 12 ounces veal stock
· 5 ounces evaporated milk
· 1 tablespoon dijon mustard
· 1 teaspoon worcestershire sauce
· 1 teaspoon hot sauce
· salt and pepper to taste

Ingredients (side salad):
· 1/2 cup extra virgin olive oil
· 1/4 cup lemon juice
· salt and pepper to taste
· 1 teaspoon minced garlic
· 1 cup baby arugula

Instructions (sandwich)
1. Partially freeze veal meat so it’s easier to shave, about 30-40 minutes.
2. Season shaved veal with salt and pepper.
3. Heat 1 teaspoon of vegetable oil with 1/2 teaspoon of butter over medium high heat.
4. Sauté veal until golden brown.
5. Char onions and peppers, slice, set aside.
6. Assemble sandwich.

Instructions (cheese sauce)
1. Toss cheese in corn starch, in a pot simmer milk, stock, mustard and Worcestershire sauce. Then add cheese and stir.

Milanese Philly Cheesesteak

· 2 thin slices veal (1/4 inch thick, often called "veal for scaloppini") to fit the size of the hoagie roll, or use more if they're small (can substitute pork or chicken, pounded to 1/4 inch thickness) .
· 1/3 cup all-purpose flour
· 1 large egg, lightly beaten
· 1/3 cup panko breadcrumbs
· 1 medium yellow onion, halved and thinly sliced
· 1/2 red bell pepper, stems and seeds discarded, thinly sliced
· 1/2 green bell pepper, stems and seeds discarded, thinly sliced
· 1/2 yellow bell pepper, stems and seeds discarded, thinly sliced
· 4 ounces button or cremini mushrooms, thinly sliced
· 1/4 teaspoon garlic powder
· 1/4 teaspoon onion powder
· 1/4 to 1/2 teaspoon kosher salt
· 1/4 teaspoon freshly ground black pepper
· 4 slices provolone or swiss cheese
· mayonnaise
· grainy mustard (optional)
· 4 crusty hoagie rolls, lightly toasted

1. Place the flour, beaten egg and breadcrumbs in their own separate shallow bowl. Lightly salt and pepper the veal cutlets. Dip the cutlets into the flour followed by the egg and the breadcrumbs, shaking off any excess. With each step make sure the cutlet is evenly coated. Do not press the breadcrumbs into the meat and do not refrigerate or the coating will become soggy. Fry immediately.

2. Heat some oil in a small frying pan until about 330 degrees F (see Note). Once hot, add the cutlets and fry briefly on each side until lightly browned. Transfer to a plate and keep warm in the oven but do not tent with aluminum foil or the trapped steam will make the crust soggy.

3. Fry the onions in the same oil (first discarding excess oil as necessary) until lightly browned, 6-8 minutes. Add the bell peppers, the mushrooms, the garlic powder, onion powder, salt and pepper and fry until the peppers are crisp-tender, 4-5 minutes.

4. Divide the mixture in half in the pan and place the sliced cheese on top to melt.

5. Spread each side of the hoagie rolls with some mayonnaise and mustard. Place the fried cutlets on each roll and top with the vegetables. Serve immediately.

Notes: An important key to achieving a crispy crust is to make sure the oil is hot enough – but not too hot. You don’t want the coating to burn before the meat is done. Conversely, if the oil isn’t hot enough the coating will be on the soggy side because more oil will penetrate the crust. Having the oil the right temperature will result in a drier, less oily, crispier crust and a meat interior that is tender and juicy. The oil should be around 330ºF.

Hungarian Meatballs

For the Meatballs
· 1 pound ground veal
· 1 egg
· 1/3 cup plain breadcrumbs
· 2 tablespoons fresh chopped parsley
· 2 tablespoons fresh chopped dill
· 1 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 1 teaspoon sweet Hungarian paprika
· 2 tablespoons oil for frying

For the Sauce
· 1 tablespoon oil
· 1 medium yellow onion, chopped
· 1 clove garlic, minced
· 8 ounces mushrooms, sliced
· 3 tablespoons butter
· 4 tablespoons all-purpose flour
· 2 cups beef broth
· 1 cup cream or milk
· 1 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 2 tablespoons sweet Hungarian paprika
· 1-1/2 tablespoons fresh chopped dill
· 1/2 cup sour cream

1. Place all the meatball ingredients in a medium-sized bowl and knead to thoroughly combine. Shape the mixture into 1-inch balls or whatever size you prefer.

2. Heat some oil in a skillet and once hot add the meatballs, browning on all sides. Transfer the meatballs to a plate and discard all but a tablespoon or so of grease.

3. Add the onions to the skillet and fry until translucent and golden brown. Add the garlic and fry for another minute (don’t fry garlic too long or it becomes bitter). Add the mushrooms and fry until they’ve released their juices and they’re mostly evaporated. Transfer the mushroom mixture to a bowl and set aside.

4. Add the butter to the skillet and melt it. Add the flour and whisk until dissolved. Continue whisking vigorously for another minute or two until the flour mixture is a deep golden brown. (We’re creating what’s called a roux, a French term and the grand secret for creating an irresistibly rich and flavorful sauce.)

5. Pour in the hot broth while continually whisking to prevent clumping. Continue to whisk while bringing the mixture to a simmer. Add the cream and whisk until combined. Continue to simmer for another minute or so until the sauce is thickened. Return the mushroom mixture to the sauce and add the pepper, salt and paprika. Stir in the sour cream and dill.

6. Return the meatballs to the sauce, stirring to coat them, and simmer covered for about 10 minutes, stirring occasionally.

7. Serve immediately over hot buttered egg noodles, Spätzle, potatoes or rice along with a cool cucumber or leafy green salad and some rustic crusty bread. Garnish with some chopped fresh dill if desired.

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