Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal.

Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours. Heat a large skillet and ...

Veal: 4 boneless veal chops or medallions. 2 cups all-purpose flour. 3 eggs, beaten. 2 cups dry breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley leaves.

Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.

Preheat the oven to 400 degrees F. Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the ...

8 bottom or top round veal scallops, flattened gently with a meat mallet. Kosher salt. 1 cup flour. 1/2 cup white wine. 1/4 cup capers. 1/2 cup chicken stock. 1/2 stick butter. 2 lemons, juiced.

Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a ...

Four 4- to 5-ounce portions veal shoulder, tenderized and thin. 2 tablespoons butter plus 1/4 cup butter or mascarpone. 1/3 cup marsala wine. 1 cup mushrooms, quartered or sliced.