6 Well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 oz. each)

Cheese Stuffing:
4 oz. Gorgonzola or blue cheese, crumbled
2 tbsp. Butter, softened
2 tbsp. Chopped walnuts, toasted
1 tbsp. Snipped fresh chives

1. In small bowl, combine cheese and butter. Add walnuts and chives; mix well. Divide into 6 equal portions; set aside.
2. Cut 2 ½-inch horizontal pocket through center of large muscle in each veal chop; insert 1 stuffing portion into each pocket. Close pockets with small skewers or tooth picks.
3. Place chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.

To Grill: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.

3 lbs. Veal cross cut shanks (cut 1 ½ inches thick)
2 tbsp. Vegetable oil
1 cup Chopped onions
½ cup Chopped carrot
½ cup Finely chopped celery
1 cup Dry white wine
1 can (14 ½ oz) Diced tomatoes, undrained
To taste Salt and pepper
To taste Chopped fresh parsley (optional)
To taste Hot cooked risotto, polenta, noodles or rice (optional)

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown veal shanks, ⅓ at a time, turning occasionally and adding remaining 1 tablespoon oil as needed. Remove shanks from pan; season with salt and pepper, as desired.
2. Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Continue to cook 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes and juice.
3. Return shanks to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 ½ to 2 hours or until shanks are fork-tender.
4. Remove shanks; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 7 minutes or until reduced to 2 ½ cups, stirring occasionally. Sprinkle shanks with parsley. Serve with sauce over risotto, if desired.

4 8 oz. Veal loin or rib chops (cut 1 inch thick)

Marinade:
1 cup Low-fat plain yogurt
3 tbsp. Fresh lemon juice
3 cloves Garlic (minced)
½ tsp. Ground coriander
¼ tsp. Ground nutmeg
¼ tsp. Ground red pepper

Sauce:
½ cup Packed fresh cilantro
½ cup Packed fresh mint
½ cup Packed fresh parsley
½ cup Chopped green onions
¼ cup Olive oil
2 tbsp. Fresh lemon juice
1 clove Garlic, minced
½ tsp. Salt
¼ tsp. Ground red pepper

1. Combine Marinade ingredients in small bowl. Place veal chops and marinade in food-safe plastic bag; turn chops to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place Sauce ingredients in food processor container. Cover; pulse until almost smooth. Set aside.
3. Remove chops from marinade; discard marinade. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 15 to 17 minutes to medium (160°F) doneness, turning occasionally. Serve chops with sauce.

1 lb Ground veal
1 loaf Focaccia bread (12 -15 oz.)
¼ cup Lightly packed chopped fresh basil
1 Egg
2 tbsp. Maille country-style Dijon-style mustard, divided
½ tsp. Black pepper
1 Medium red bell pepper (Cut in quarters)

1. Cut bread into 4 quarters; cut each quarter horizontally in half. Remove some bread from center of cut sides, creating a pocket. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. Reserve ¼ cup crumbs for burgers.
2. Combine ground veal, 1/4 cup bread crumbs, basil, egg, 1 tablespoon mustard and black pepper in large bowl, mixing lightly but thoroughly. Shape into four ½ inch thick patties.
3. Place patties in center of oiled grid over medium, ash-covered coals; arrange peppers around veal. Grill, veal, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill peppers, covered, 7 to 11 minutes or until tender, turning occasionally. Meanwhile, spread remaining 1 tablespoon mustard on cut sides of bottom half of bread. During last 1 to 2 minutes of grilling, place bread, cut sides down, on grid. Grill until bread is lightly toasted.
4. Cut peppers quarters in half lengthwise; place on bread bottoms.Top with burgers. Close sandwiches.

Cook’s Tip: Reserve remaining bread crumbs for other use. Crumbs may be frozen, tightly covered, up to 3 months.

½ lb. Veal leg cutlets, cut 1/8 to 1/4 inch thick
½ cup Dry bread crumbs
1 egg, well beaten
1 tbsp. Butter
1 tbsp. Olive oil
To taste Fresh lemon juice
To taste Salt and pepper

Coating:
2 tbsp. All-purpose flour
¼ tsp. Salt
¼ tsp. Pepper

1. Pound veal cutlets to ⅛-inch thickness, if necessary. In shallow dish, combine coating ingredients. Place bread crumbs and egg in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.
2. In large nonstick skillet, heat ½ of butter and oil over medium-high heat until hot. Add ½ of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
3. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.

2 lb. Veal for stew, cut into 1-inch pieces
3 tsp. Olive oil
2 cloves Garlic, crushed
½ tsp. Salt
3 ½ cups Water
1 can Ready-to-serve beef broth (14 to 14 ½ oz.)
1 tbsp. Chopped fresh marjoram (or 1 ½ teaspoons dried marjoram leaves, crushed)
¼ tsp. Coarse grind black pepper
½ lb. Red potatoes, cut into ½-inch cubes (approx. 1 ¾ cups)
1 ½ cups Fresh corn kernels or frozen whole kernel corn
1 Small zucchini, cut lengthwise in half, then cut crosswise into ¼-inch slices

1. In Dutch oven, heat 2 teaspoons oil over medium heat until hot. Add veal and garlic, ½ at a time, and brown evenly, stirring occasionally; add remaining oil as needed. Return all veal to pan; season with salt.
2. Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes.
3. Add potatoes and corn; continue simmering, covered, 15 minutes or until veal and vegetables are tender. Add zucchini; simmer, covered, 5 minutes or until zucchini is crisp-tender.

1 lb. Ground veal
2 tsp. Olive oil
2 Large yellow bell peppers (cut into sixths)
10 oz. Fresh spinach (torn)
½ tsp. Salt
26-28 oz. Prepared garlic and mushroom pasta sauce
14 ½ oz. Diced tomatoes, undrained:
10 Uncooked lasagna noodles (not oven-ready)
4 cup Shredded smoked Mozzarella cheese

1. Heat oven to 375°F. Heat oil in large nonstick skillet over medium heat. Add peppers; cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove from skillet; set aside. Add spinach to same skillet; cook and stir 1 minute or until slightly wilted. Drain excess liquid. Remove from skillet; set aside.
2. Brown ground veal in same skillet over medium heat 7 to 8 minutes or until veal is no longer pink, breaking up into ½-inch crumbles. Pour off drippings. Season with salt. Stir in pasta sauce and tomatoes.
3. Spread 2 cups sauce mixture in 13 x 9-inch baking dish. Place 4 noodles lengthwise and 1 noodle crosswise (break noodle to fit) in a single layer; press lightly into sauce. Layer spinach over noodles. Arrange peppers in single layer over spinach. Sprinkle with half of cheese. Spread 2 ½ cups sauce over cheese. Cover with remaining noodles; press lightly into sauce. Spread remaining sauce over noodles.
4. Cover with aluminum foil; bake in 375°F oven 1 hour. Remove from oven. Sprinkle with remaining cheese. Tent with aluminum foil; let stand 15 minutes before cutting.

1 lb. Veal leg cutlets, cut ⅛ to ¼-inch thick
¼ tsp. Ground white pepper
1 tbsp. Thinly sliced fresh sage
2 oz. Thinly sliced prosciutto, cut to fit cutlets
1 ½ tbsp. Unsalted butter
¼ cup Diced seeded tomato
2 oz. Shaved Parmesan cheese

Sauce:
⅓ cup Dry white wine
1 tsp. Minced fresh sage

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Sprinkle cutlets with pepper. Sprinkle sliced sage on tops of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.
2. Heat ½ tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.
3. Add wine to skillet; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 tablespoon room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.

1 lb. Veal leg cutlets, cut 1/8 to 1/4 inch thick
¼ cup All-purpose flour
½ tsp. Salt
⅛ tsp. Sweet paprika
⅛ tsp. Ground white pepper
1 tbsp. Unsalted butter

Sauce:
⅔ cup Dry white wine
1 tbsp. Fresh lemon juice
1 tbsp. Unsalted butter; at room temperature
2 tsp. Capers
To taste Salt

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine flour, ½ teaspoon salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.
2. Heat ½ tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with ½ tablespoon butter and remaining cutlets.
3. Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half. Remove from heat. Stir in 1 tablespoon room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.

1 lb. Ground veal
1 cup Soft bread crumbs
1 Egg, slightly beaten
¼ cup Finely chopped onion
2 tbsp. Finely chopped fresh parsley
½ tsp. Salt
½ tsp. Crushed garlic
⅛ tsp. Freshly ground black pepper
To taste Grated Parmesan cheese

Sauce:
2 tsp. Extra virgin olive oil
½ cup Finely chopped onion
½ tsp. Crushed garlic
1 can Whole tomatoes, undrained (14 ½ to 16 oz.)
3 tbsp. Tomato paste
1 tsp. Italian seasoning, crushed
½ tsp. Salt
¼ tsp. Sugar
⅛ tsp. Freshly ground black pepper
1 tbsp. Grated Parmesan cheese

1. Prepare sauce. In 2 ½-quart saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until onion is crisp-tender. Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.
2. Meanwhile, heat oven to 350°F. Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 12 meatballs; arrange in greased 15 x 10-inch jelly roll pan. Bake in 350°F oven 20 minutes or until centers are no longer pink, turning once.
3. Stir 1 tablespoon cheese into sauce. Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce. Sprinkle with cheese, as desired.

Cook’s Tip: Prepared spaghetti sauce may be substituted for sauce.

1 lb. Veal leg cutlets, cut ⅛ to ¼ inch thick
3 cups Veal stock or chicken broth
1 cup White wine
4 tbsp. Butter, divided
8 oz. Thinly sliced shiitake mushrooms
¾ cup Thinly sliced sun-dried tomatoes, packed in oil, patted dry
¼ cup Minced shallots
¼ cup All-purpose flour
½ tsp. Salt
¼ tsp. Pepper
1 ½ cups Diced tomatoes
¼ cup Thinly sliced fresh basil leaves

1. Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
2. Heat 2 tablespoons butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
3. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
4. Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
5. Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

1 lb. Veal cutlets (cut ⅛ to ¼ inch thick)
¼ cup All-purpose flour
1 tsp. Salt
¼ tsp. Ground white pepper
2 tbsp. Unsalted butter
Sauce:
2 tbsp. Unsalted butter
8 oz. Mushrooms (thinly sliced)
1 Large clove garlic (minced)
½ cup Dry Marsala wine
1 tbsp. Finely chopped fresh parsley
¼ tsp. Salt

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
2. Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet.
3. Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
4. Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.

1 ½ lb. Veal for stew, cut into ½-inch pieces
1 tbsp. Butter, divided
1 tbsp. Olive oil, divided
½ tsp. Salt, divided
1 cup Chopped red onion
¾ cup Chopped green bell pepper
½ cup Chopped cremini mushrooms
¼ cup Finely chopped prosciutto
2 tbsp. Dry white wine (optional)
2 cloves Garlic, minced
1 can (14 ½ oz.) Italian-style diced tomatoes, undrained
½ cup Vegetable broth
2 tbsp. Chopped fresh oregano
2 tbsp. Tomato paste
3 Bay leaves
1 Spaghetti squash, cut lengthwise in half (about 2 ½ pounds)
¼ tsp. Ground black pepper
¼ cup Grated Parmesan cheese, divided

1. Heat 1 teaspoon oil in large, heavy skillet over medium heat until hot. Brown half of veal; remove from skillet. Repeat with remaining veal. Season with ¼ teaspoon salt.
2. Add onion and bell pepper to skillet; cook and stir over medium-high heat 3 to 5 minutes or until tender, stirring frequently. Add mushrooms, prosciutto, wine, if desired, and garlic; cook 1 to 3 minutes or until mushrooms start to brown, stirring occasionally.
3. Return veal to skillet. Stir in tomatoes, broth, oregano, tomato paste and bay leaves; bring to a boil. Reduce heat; cover tightly and simmer 30 to 45 minutes or until veal is fork-tender.
4. Meanwhile, preheat oven to 400°F. Line large baking sheet with aluminum foil. Scoop out and discard seeds from each squash half. Rub remaining 2 teaspoons oil over cut surfaces of squash; season with remaining ¼ teaspoon salt and ground black pepper. Place squash, cut-sides down, on prepared baking sheet. Roast in 400°F oven 45 to 50 minutes or until squash is tender and starts to brown.
5. Scrape squash flesh into strands with fork; place in large bowl. Add 2 tablespoons cheese; toss.
6. Divide squash among 4 pasta bowls. Remove and discard bay leaves from veal mixture; ladle evenly over squash. Sprinkle with remaining 2 tablespoons cheese.

2 8 oz. Veal loin or rib chops, cut 1 inch thick (about 8 ounces each)
To taste Salt

Tomato-Pepper Sauce:
1 tbsp. Olive oil
1 cup Chopped red bell pepper
¼ cup Finely chopped onion
8 oz Tomato sauce with basil, garlic and oregano
⅛ -¼ tsp. Crushed red pepper

1. Heat large nonstick skillet over medium heat until hot. Place veal chops in skillet; cook 12 to 14 minutes for medium (160°F) doneness, turning occasionally. Season with salt, as desired. Remove veal and keep warm.
2. Remove drippings from skillet; add oil and heat over medium heat until hot. Add peppers and onion; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in tomato sauce and crushed red pepper, as desired; simmer 4 to 5 minutes or until slightly thickened, stirring occasionally.
3. Serve veal chops with sauce.

Cook’s Tip:  Other varieties of tomato sauce such as roasted garlic, garlic and onion and Italian herb, may be substituted for sauce with basil, garlic and oregano.

4 8 oz. veal loin or rib chops (cut 1 inch thick)
¼ tsp. Salt
¼ tsp. Coarse grind black pepper
To taste Cilantro sprigs (optional)
To taste Lemon twists (optional)
Pepper-Pear Relish:
1 tbsp. Olive oil
1 Large each red and green bell pepper, cut into ½-inch pieces
(approx. 1 cup each)
½ cup Chopped onion
2 tbsp. Minced, seeded, jalapeño pepper
1 tbsp. Minced fresh ginger
1 Medium pear, peeled, cut into ½-inch pieces (approx. 1 cup)
¼ cup Fresh lemon juice
3 tbsp. Packed brown sugar
1 tsp. Freshly grated lemon peel
1 tsp. Salt
2 tbsp. Fresh lemon juice
2 tbsp. Chopped fresh cilantro

1. In 12-inch nonstick skillet, heat oil over medium heat until hot.  Add bell peppers, onion, jalapeño pepper and ginger.  Cook 10 minutes, stirring occasionally.  Stir in pear, ¼ cup lemon juice, brown sugar, lemon peel and ½ teaspoon salt.  Simmer 5 minutes or until pear is tender, stirring occasionally.  Remove from heat; stir in remaining 2 tablespoons lemon juice and chopped cilantro.
2. Meanwhile place veal chops on rack in broiler pan so surface of meat is 4 inches from heat.  Broil 14 to 16 minutes for medium doneness, turning once.
3. Arrange chops on warm platter; season with salt and pepper. Spoon relish over chops, then garnish with cilantro sprigs and lemon twists, if desired.

To Grill: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.

COOK’S TIP: For best results, do not prepare relish in advance.

1 ½ lb. Ground veal
1 Egg (slightly beaten)
3 tbsp. Finely chopped onion
⅛ tsp. Coarse grind black pepper
½ tsp. Salt
1 ½ tsp. Vegetable oil
½ cup each Red, green and yellow bell pepper strips (2 ¼ x ¼ inch)
To taste Bread or rolls, toasted (optional)

1. Combine ground veal, egg, onion and pepper in large bowl, mixing lightly but thoroughly. (Mixture will be very moist.)  Shape into six ½-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160ºF, turning occasionally. Season with ½ teaspoon salt.
3. Meanwhile in 10-inch nonstick skillet, heat oil over medium heat until hot.  Add bell peppers; cook and stir 5 minutes or until tender.  Stir in ¼ teaspoon salt.  Spoon equal amounts of peppers on burgers.  Serve burgers on bread, if desired.

COOK’S TIP: To broil, arrange patties on rack in broiler pan so surface of meat is 4 inches from heat.  Broil 8 to 10 minutes, until instant-read thermometer inserted horizontally registers 160ºF, turning once.

1 Boneless veal breast (about 2 ½ to 3 pounds)
½ tsp. Salt
1 tbsp. Olive oil
⅓ cup Dry Marsala wine
⅓ cup Water

Filling:
1 tbsp. Olive oil
4 cups Chopped button and cremini mushrooms
1 tbsp. Minced garlic
1 tbsp. Minced fresh rosemary leaves (or 1 tsp. dried rosemary leaves)
To taste Salt and pepper

1. Prepare filling. Heat 1 tablespoon oil in stockpot over medium heat until hot. Add mushrooms and garlic; cook and stir 5 to 7 minutes or until mushrooms are tender and liquid has evaporated. Stir in rosemary. Season with salt and pepper, as desired. Remove from heat; cool.
2. Unroll veal breast; trim fat. Sprinkle evenly with ½ teaspoon salt. Spread filling evenly over veal, leaving ¾-inch border. Roll up jelly-roll fashion; tie with string at 1 ¼ inch intervals.
3. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and water; bring to a boil. Reduce heat; cover tightly and simmer 1 ½ to 1 ¾ hours or until veal is fork-tender.
4. Remove veal; keep warm. Skim fat from cooking liquid. Carve veal crosswise into slices. Serve with cooking liquid, if desired.

Cook’s Tip: A boneless veal breast will yield three and one-half 3-ounce cooked, trimmed servings per pound.

4 8 oz. Well-trimmed veal rib or loin chops (cut 1 inch thick)
To Taste Chopped fresh herbs, such as basil, thyme, chives, rosemary or oregano

Grill: Place chops on grid over medium, ash-covered coals.  Grill, uncovered, 12 to 14 minutes for medium doneness, turning once and sprinkling with herbs after turning.

Broiler: To broil, place chops on rack in broiler pan so surface of meat is 4 inches from heat.  Broil 14 to 16 minutes for medium doneness, turning once and sprinkling with herbs after turning.

1 lb. Veal leg cutlets, cut 1/4 inch thick

Marinade:
⅓ cup Dry white wine
2 tbsp. Thinly sliced green onion
2 tsp. Dark sesame oil
1 tsp. Grated fresh ginger
2 cloves Garlic, crushed
¼ tsp. Salt

1. In small bowl, combine marinade ingredients; mix well. Stack veal cutlets; cut crosswise into 1-inch wide strips. Place veal and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours, turning occasionally.
2. Soak 10 to 12 bamboo skewers in water 10 minutes; drain.
3. Remove veal from marinade; discard marinade. Thread an equal amount of veal, weaving back and forth, onto each skewer. Do not crowd. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 4 to 5 minutes for medium doneness, turning once.

Cook’s Tip: To broil, place kabobs on rack in broiler pan so surface of meat is 4 inches from heat. Broil 3 to 5 minutes or until cooked through, turning once.

2 ½ lb. Veal for stew (cut into 1-inch pieces)
⅓ cup All-purpose flour
½ tsp. Salt
½ tsp. Black pepper
3 tbsp. Olive oil
1 Large onion (coarsely chopped)
3 Large cloves garlic (minced)
1 can Ready-to-serve chicken broth (13 ¾ to 14 ½ oz.)
2 tsp. Dried thyme leaves
1 lb. Baby carrots
1 lb. Small new red-skinned potatoes (halved)
1 cup Frozen peas

1. Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat oil in Dutch oven over medium heat until hot. Brown veal, ½ at a time; remove from Dutch oven.
2. Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
3. Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through
4. This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.

1 lb. Veal shoulder cutlets, cut ⅛ to ¼-inch thick
1 tbsp. Olive oil
2 Medium red or yellow bell peppers cut into ¾-inch wide strips
1 Medium onion, sliced
8 Small flour tortillas, warmed
To taste Chopped fresh cilantro, prepared salsa

Marinade:
3 tbsp. Fresh lime juice
1 tbsp. Olive oil
2 cloves Garlic, minced

1. Pound veal cutlets to ⅛-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.
2. Heat ½ of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm.
3. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add ½ of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal.
4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.

1 ½ lb. Veal for stew, cut into 1 ½ inch pieces
¼ cup All-purpose flour
½ tsp. Salt
¼ tsp. Pepper
2 tbsp. Olive oil
1 can (14 ½ oz.) Diced Italian-style tomatoes, un-drained
⅔ cup Ready-to-serve chicken broth
2 Cloves garlic, minced
2 Medium green bell peppers cut into thin strips
To taste Hot cooked long grain brown rice
To taste Grated Parmesan cheese

1. Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown ½ of veal; remove from Dutch oven. Brown remaining veal and remove.
2. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.
3. Prepare according to package directions. For best results, substitute low-sodium chicken broth for the water.
4. Serve stew over rice; sprinkle with cheese, as desired.

1 lb. Veal leg cutlets, cut ⅛ to ¼ inch thick
4 oz. Uncooked spaghetti
3 tsp. Olive oil
1 Medium onion, cut into thin wedges
1 Medium zucchini, cut lengthwise in half, then cut crosswise into thin slices
¼ cup Prepared honey-Dijon barbecue sauce
1 tbsp. Water

1. Cook spaghetti according to package directions; keep warm.
2. Meanwhile pound veal cutlets to ⅛ inch thickness, if necessary. Stack cutlets; cut into 3 x 1-inch strips.
3. In large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot. Add ½ of veal and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove veal. Repeat with remaining veal and another 1 teaspoon oil.
4. In same skillet, heat remaining 1 teaspoon oil over medium-high heat until hot; stir-fry onion 2 minutes. Add zucchini; stir-fry 3 minutes or until crisp-tender. Add barbecue sauce and water. Return veal to skillet; toss to combine. Heat through; serve over spaghetti.

4 8 oz. Veal loin or rib chops (cut 1 inch thick)
1-2 tbsp. Vegetable oil
1½ lb. Red-skinned potatoes (unpeeled, cut into ½-inch cubes)
2 Medium leeks (cut into ½-inch thick slices, separated into rings)
1 tbsp. & 1 tsp. Chopped fresh thyme (divided)
1 tsp. Garlic salt, divided
½ tsp. Pepper

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks, 1 tablespoon thyme and ½ teaspoon garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender and begin to brown, stirring occasionally. Remove cover and continue to cook 3 to 5 minutes or until potatoes begin to crisp, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.
2. Meanwhile, combine remaining 1 teaspoon thyme, ½ teaspoon garlic salt and pepper; press evenly onto veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 15 to 17 minutes to medium (160°F) doneness, turning occasionally.
3. Serve chops with potato mixture.

1 lb. Veal leg cutlets (cut ⅛ to ¼-inch thick)
1 clove Garlic (minced)
¾ tsp. Freshly ground black pepper
1 Large lemon
1 ½ cup Panko (Japanese bread crumbs)
¼ cup Chopped fresh parsley
4 tbsp. Olive oil, divided
¾ tsp. Salt (divided)
4 cup Baby arugula
½ cup Diced fresh tomato
1 tbsp. Honey
4 Large pitted dates (cut into thin slices)
¼ cup Loosely packed Parmesan cheese shavings
To taste Lemon wedges (optional)

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine garlic and pepper; press evenly onto cutlets.
2. Grate peel and squeeze juice from lemon; reserve juice. Combine lemon peel, panko and parsley in shallow dish. Coat cutlets with crumb mixture, pressing lightly to coat both sides.
3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets. Season veal with ½ teaspoon salt.
4. Place arugula and tomato in large bowl. Whisk reserved lemon juice and honey in small bowl until blended. Pour over arugula and tomato; toss to coat. Season with remaining ¼ teaspoon salt and pepper, if desired.
5. Divide arugula mixture evenly among 4 serving plates. Top evenly with dates and cheese. Serve with veal. Garnish with lemon wedges, if desired. Before serving, squeeze 1 lemon wedge over veal, if desired.

½ lb. Veal leg cutlets, ⅛ to ¼-inch thick
1 tbsp. Extra virgin olive oil
2 tbsp. Italian seasoned dry bread crumbs
¼ cup Prepared spaghetti sauce
¼ cup Shredded Mozzarella cheese
2 tsp. Grated Parmesan cheese

1. Pound veal cutlets to ⅛-inch thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.
2. Place cutlets in skillet; cook 2 minutes. Turn; season with ⅛ tsp. salt and top each with sauce and Mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.
3. Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.

1 lb. Veal leg cutlets (cut ⅛ to ¼ inch thick)
1 Egg
2 tbsp. Water
⅔ cup Seasoned dry bread crumbs
3 tbsp. Grated Parmesan cheese
2 tbsp. Olive oil
To taste Salt and pepper
¼ cup Chopped tomato
To taste Chopped fresh parsley

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Beat egg and water in shallow dish until blended. Combine bread crumbs and cheese in second shallow dish. Dip each cutlet into egg mixture, then into coating mixture to coat both sides.
2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Place 2 cutlets in skillet; cook 2 to 3 minutes or until cooked through, turning once. Remove cutlets; keep warm.
3. Repeat with remaining oil and cutlets 1 to 2 more times, as necessary. Season cutlets with salt and pepper, as desired. Sprinkle with tomato and parsley, as desired.

4 8 oz Veal rib or loin chops (cut 1 inch thick)
½ tsp. Pepper
5 tbsp. Maille Dijon-style mustard, divided
3 tbsp. Fresh chopped herbs, such as basil, chives, parsley and sage, divided
¼ cup Regular or reduced-fat dairy sour cream
1 tbsp. Water
To taste Salt

1. Press pepper evenly on both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium (160°F) doneness, turning occasionally. Brush chops with 1 ½ tablespoons mustard and 1 tablespoon herbs after each turn, until chops are coated.
2. Meanwhile, combine sour cream, remaining 2 tablespoons mustard, remaining 1 tablespoon herbs and water in small bowl. Set aside.
3. Season chops with salt, as desired. Serve with mustard mixture.

1 lb. Veal leg cutlets (cut ⅛ to ¼ inch thick)
¼ cup All-purpose flour
¼ tsp. Coarse grind black pepper
2 Large eggs
1 ½ cup Panko (Japanese bread crumbs)
¼ cup Sesame seeds
4 Tablespoons vegetable oil, divided
To taste Chopped green onions (optional)
To taste Lemon wedges (optional)

Sauce:
¼ cup Reduced-sodium or regular soy sauce
1 tbsp. Honey
2 (1-inch) Slices fresh ginger
1 clove Garlic (minced)
⅛ tsp. Crushed red pepper
¼ cup Butter
1 tbsp. Fresh lemon juice

1. To prepare sauce, combine soy sauce, honey, ginger, garlic and red pepper in small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until reduced by about half, stirring occasionally. Remove from heat. Remove and discard ginger. Whisk butter into sauce 1 tablespoon at a time. Whisk in lemon juice. Strain out and discard solids; keep warm.
2. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine flour and ground black pepper in shallow dish. Beat eggs in second shallow dish. Combine panko and sesame seeds in third shallow dish. Dredge cutlets in flour, shaking off excess. Dip into eggs, then into crumb mixture to coat both sides.
3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets.
4. Drizzle 2 tablespoons sauce over and around each cutlet. Garnish with green onions and lemon wedges, if desired. Before serving, squeeze 1 lemon wedge over veal, if desired.

2 1 lb. Veal arm or blade steaks (cut ⅔ inch thick)
½ cup Fresh lemon juice
2 tbsp. & 2 tsp. Olive oil, divided
1 tbsp. Minced fresh rosemary, divided
1 lb. Fingerling potatoes (halved or quartered if large)
¾ cup Water
1 Medium zucchini (cut into ¼-inch thick slices)
To taste Salt

1. Combine lemon juice, 2 tablespoons olive oil and 2 teaspoons rosemary in small bowl. Place veal steaks and lemon juice mixture in food-safe plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium (160°F) doneness, turning occasionally.
3. Meanwhile, combine potatoes and ¾ cup water in large nonstick skillet over medium heat. Bring water to a boil; cover and cook 8 minutes or until potatoes are tender. Continue cooking, uncovered, about 2 minutes or until water has evaporated, stirring occasionally. Add zucchini, remaining 2 teaspoons oil and 1 teaspoon rosemary. Cook and stir 6 to 7 minutes or until zucchini is tender and begins to brown. Season with salt, as desired.
4. Carve steaks crosswise into thin slices; season with salt, as desired. Serve with vegetables.

Cook’s Tip:  To broil, place steaks on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.

6 Well-trimmed veal rib or loin chops, cut 1 inch thick (about 8 ounces each)
½ tsp. Salt
½ tsp. Grated lime peel
To taste Fresh mint sprigs

Mango Salsa:
1 Mango, peeled, seeded; cut into 1/2 inch pieces
½ cup Prepared salsa
¼ cup Minced red onion
2 tbsp. Fresh lime juice

1. Combine salsa ingredients in medium bowl; mix well. Cover and refrigerate until ready to use.
2. Combine salt and lime peel in small bowl; press evenly onto both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning occasionally.
3. Serve chops with salsa. Garnish with mint sprigs, if desired.

Cook’s Tip: To broil, place chops on rack in broiler pan so surface of veal is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.

1 lb. Ground veal
1 cup Soft bread crumbs
½ cup Chopped mushrooms
1 Egg
2 tbsp. Thinly sliced green onion
2 tbsp. Soy sauce
1 ½ tsp. Minced fresh ginger
1½ tsp. Dark sesame oil
1½ tsp. Cornstarch
1 tsp. Beef bouillon granules
½ tsp. Dark sesame oil
2 cups Cooked Oriental noodles or fettuccine
2 tbsp. Thinly sliced green onion

1. Heat oven to 350°F.
2. Combine ground veal, bread crumbs, mushrooms, egg, 2 tablespoons green onion, soy sauce, ginger and 1 ½ teaspoons sesame oil in large bowl, mixing lightly but thoroughly. Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan.
3. Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center.
4. Dissolve cornstarch in ½ cup water in medium skillet; add bouillon granules. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in ½ teaspoon sesame oil.
5. Add meatballs. Serve over noodles. Sprinkle with green onion.

1 ½ lb. Ground veal
¾ cup Peanut sauce
2 cups Chopped seeded cucumber
½ cup Shredded carrot
¼ cup Torn fresh mint
12 Large Boston lettuce leaves (about 2 heads)
To taste Fresh mint

1. Heat large nonstick skillet over medium heat until hot.
2. Add ground veal; cook 10 to 13 minutes, breaking into ¾-inch crumbles and stirring occasionally. Pour off drippings, if necessary.
3. Stir in peanut sauce; cook and stir until heated through.
4. Combine cucumber, carrot and torn mint with veal mixture. Season with salt and pepper, as desired. Serve veal mixture in lettuce leaves. Garnish with mint, if desired.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground veal. Ground veal should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground veal doneness.

Cook’s Tip: Iceberg or romaine lettuce leaves may be substituted for Boston lettuce leaves.

1 tbsp. Olive oil
1¼ cup White mushroom caps, finely chopped
1 Large clove garlic, minced
2 lbs. Ground veal
2 tbsp.  Flat-leaf parsley, chopped
To taste Vegetable oil cooking spray
To taste Salt and freshly ground black pepper

1. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring for about 1 minute, or until they begin to soften. Add garlic, salt, and pepper and cook for 2 to 3 minutes, or until the mushrooms soften. Set aside to cool.
2. Combine the veal, parsley, cooled mushroom mixture, salt and pepper in a large bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be modestly hot.
4. Grill the burgers for about 8 minutes. Turn and grill for about 6 minutes longer for medium-well burgers.

6 Well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 oz. each)

Cheese Stuffing:
4 oz. Gorgonzola or blue cheese, crumbled
2 tbsp. Butter, softened
2 tbsp. Chopped walnuts, toasted
1 tbsp. Snipped fresh chives

1. In small bowl, combine cheese and butter. Add walnuts and chives; mix well. Divide into 6 equal portions; set aside.
2. Cut 2 ½-inch horizontal pocket through center of large muscle in each veal chop; insert 1 stuffing portion into each pocket. Close pockets with small skewers or tooth picks.
3. Place chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.

To Grill: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.

3 lbs. Veal cross cut shanks (cut 1 ½ inches thick)
2 tbsp. Vegetable oil
1 cup Chopped onions
½ cup Chopped carrot
½ cup Finely chopped celery
1 cup Dry white wine
1 can (14 ½ oz) Diced tomatoes, undrained
To taste Salt and pepper
To taste Chopped fresh parsley (optional)
To taste Hot cooked risotto, polenta, noodles or rice (optional)

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown veal shanks, ⅓ at a time, turning occasionally and adding remaining 1 tablespoon oil as needed. Remove shanks from pan; season with salt and pepper, as desired.
2. Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Continue to cook 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes and juice.
3. Return shanks to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 ½ to 2 hours or until shanks are fork-tender.
4. Remove shanks; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 7 minutes or until reduced to 2 ½ cups, stirring occasionally. Sprinkle shanks with parsley. Serve with sauce over risotto, if desired.

4 8 oz. Veal loin or rib chops (cut 1 inch thick)

Marinade:
1 cup Low-fat plain yogurt
3 tbsp. Fresh lemon juice
3 cloves Garlic (minced)
½ tsp. Ground coriander
¼ tsp. Ground nutmeg
¼ tsp. Ground red pepper

Sauce:
½ cup Packed fresh cilantro
½ cup Packed fresh mint
½ cup Packed fresh parsley
½ cup Chopped green onions
¼ cup Olive oil
2 tbsp. Fresh lemon juice
1 clove Garlic, minced
½ tsp. Salt
¼ tsp. Ground red pepper

1. Combine Marinade ingredients in small bowl. Place veal chops and marinade in food-safe plastic bag; turn chops to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place Sauce ingredients in food processor container. Cover; pulse until almost smooth. Set aside.
3. Remove chops from marinade; discard marinade. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 15 to 17 minutes to medium (160°F) doneness, turning occasionally. Serve chops with sauce.

1 lb Ground veal
1 loaf Focaccia bread (12 -15 oz.)
¼ cup Lightly packed chopped fresh basil
1 Egg
2 tbsp. Maille country-style Dijon-style mustard, divided
½ tsp. Black pepper
1 Medium red bell pepper (Cut in quarters)

1. Cut bread into 4 quarters; cut each quarter horizontally in half. Remove some bread from center of cut sides, creating a pocket. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. Reserve ¼ cup crumbs for burgers.
2. Combine ground veal, 1/4 cup bread crumbs, basil, egg, 1 tablespoon mustard and black pepper in large bowl, mixing lightly but thoroughly. Shape into four ½ inch thick patties.
3. Place patties in center of oiled grid over medium, ash-covered coals; arrange peppers around veal. Grill, veal, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill peppers, covered, 7 to 11 minutes or until tender, turning occasionally. Meanwhile, spread remaining 1 tablespoon mustard on cut sides of bottom half of bread. During last 1 to 2 minutes of grilling, place bread, cut sides down, on grid. Grill until bread is lightly toasted.
4. Cut peppers quarters in half lengthwise; place on bread bottoms.Top with burgers. Close sandwiches.

Cook’s Tip: Reserve remaining bread crumbs for other use. Crumbs may be frozen, tightly covered, up to 3 months.

½ lb. Veal leg cutlets, cut 1/8 to 1/4 inch thick
½ cup Dry bread crumbs
1 egg, well beaten
1 tbsp. Butter
1 tbsp. Olive oil
To taste Fresh lemon juice
To taste Salt and pepper

Coating:
2 tbsp. All-purpose flour
¼ tsp. Salt
¼ tsp. Pepper

1. Pound veal cutlets to ⅛-inch thickness, if necessary. In shallow dish, combine coating ingredients. Place bread crumbs and egg in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.
2. In large nonstick skillet, heat ½ of butter and oil over medium-high heat until hot. Add ½ of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
3. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.

2 lb. Veal for stew, cut into 1-inch pieces
3 tsp. Olive oil
2 cloves Garlic, crushed
½ tsp. Salt
3 ½ cups Water
1 can Ready-to-serve beef broth (14 to 14 ½ oz.)
1 tbsp. Chopped fresh marjoram (or 1 ½ teaspoons dried marjoram leaves, crushed)
¼ tsp. Coarse grind black pepper
½ lb. Red potatoes, cut into ½-inch cubes (approx. 1 ¾ cups)
1 ½ cups Fresh corn kernels or frozen whole kernel corn
1 Small zucchini, cut lengthwise in half, then cut crosswise into ¼-inch slices

1. In Dutch oven, heat 2 teaspoons oil over medium heat until hot. Add veal and garlic, ½ at a time, and brown evenly, stirring occasionally; add remaining oil as needed. Return all veal to pan; season with salt.
2. Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes.
3. Add potatoes and corn; continue simmering, covered, 15 minutes or until veal and vegetables are tender. Add zucchini; simmer, covered, 5 minutes or until zucchini is crisp-tender.

1 lb. Ground veal
2 tsp. Olive oil
2 Large yellow bell peppers (cut into sixths)
10 oz. Fresh spinach (torn)
½ tsp. Salt
26-28 oz. Prepared garlic and mushroom pasta sauce
14 ½ oz. Diced tomatoes, undrained:
10 Uncooked lasagna noodles (not oven-ready)
4 cup Shredded smoked Mozzarella cheese

1. Heat oven to 375°F. Heat oil in large nonstick skillet over medium heat. Add peppers; cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove from skillet; set aside. Add spinach to same skillet; cook and stir 1 minute or until slightly wilted. Drain excess liquid. Remove from skillet; set aside.
2. Brown ground veal in same skillet over medium heat 7 to 8 minutes or until veal is no longer pink, breaking up into ½-inch crumbles. Pour off drippings. Season with salt. Stir in pasta sauce and tomatoes.
3. Spread 2 cups sauce mixture in 13 x 9-inch baking dish. Place 4 noodles lengthwise and 1 noodle crosswise (break noodle to fit) in a single layer; press lightly into sauce. Layer spinach over noodles. Arrange peppers in single layer over spinach. Sprinkle with half of cheese. Spread 2 ½ cups sauce over cheese. Cover with remaining noodles; press lightly into sauce. Spread remaining sauce over noodles.
4. Cover with aluminum foil; bake in 375°F oven 1 hour. Remove from oven. Sprinkle with remaining cheese. Tent with aluminum foil; let stand 15 minutes before cutting.

1 lb. Veal leg cutlets, cut ⅛ to ¼-inch thick
¼ tsp. Ground white pepper
1 tbsp. Thinly sliced fresh sage
2 oz. Thinly sliced prosciutto, cut to fit cutlets
1 ½ tbsp. Unsalted butter
¼ cup Diced seeded tomato
2 oz. Shaved Parmesan cheese

Sauce:
⅓ cup Dry white wine
1 tsp. Minced fresh sage

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Sprinkle cutlets with pepper. Sprinkle sliced sage on tops of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.
2. Heat ½ tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.
3. Add wine to skillet; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 tablespoon room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.

1 lb. Veal leg cutlets, cut 1/8 to 1/4 inch thick
¼ cup All-purpose flour
½ tsp. Salt
⅛ tsp. Sweet paprika
⅛ tsp. Ground white pepper
1 tbsp. Unsalted butter

Sauce:
⅔ cup Dry white wine
1 tbsp. Fresh lemon juice
1 tbsp. Unsalted butter; at room temperature
2 tsp. Capers
To taste Salt

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine flour, ½ teaspoon salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.
2. Heat ½ tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with ½ tablespoon butter and remaining cutlets.
3. Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half. Remove from heat. Stir in 1 tablespoon room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.

1 lb. Ground veal
1 cup Soft bread crumbs
1 Egg, slightly beaten
¼ cup Finely chopped onion
2 tbsp. Finely chopped fresh parsley
½ tsp. Salt
½ tsp. Crushed garlic
⅛ tsp. Freshly ground black pepper
To taste Grated Parmesan cheese

Sauce:
2 tsp. Extra virgin olive oil
½ cup Finely chopped onion
½ tsp. Crushed garlic
1 can Whole tomatoes, undrained (14 ½ to 16 oz.)
3 tbsp. Tomato paste
1 tsp. Italian seasoning, crushed
½ tsp. Salt
¼ tsp. Sugar
⅛ tsp. Freshly ground black pepper
1 tbsp. Grated Parmesan cheese

1. Prepare sauce. In 2 ½-quart saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until onion is crisp-tender. Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.
2. Meanwhile, heat oven to 350°F. Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 12 meatballs; arrange in greased 15 x 10-inch jelly roll pan. Bake in 350°F oven 20 minutes or until centers are no longer pink, turning once.
3. Stir 1 tablespoon cheese into sauce. Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce. Sprinkle with cheese, as desired.

Cook’s Tip: Prepared spaghetti sauce may be substituted for sauce.

1 lb. Veal leg cutlets, cut ⅛ to ¼ inch thick
3 cups Veal stock or chicken broth
1 cup White wine
4 tbsp. Butter, divided
8 oz. Thinly sliced shiitake mushrooms
¾ cup Thinly sliced sun-dried tomatoes, packed in oil, patted dry
¼ cup Minced shallots
¼ cup All-purpose flour
½ tsp. Salt
¼ tsp. Pepper
1 ½ cups Diced tomatoes
¼ cup Thinly sliced fresh basil leaves

1. Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
2. Heat 2 tablespoons butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
3. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
4. Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
5. Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

1 lb. Veal cutlets (cut ⅛ to ¼ inch thick)
¼ cup All-purpose flour
1 tsp. Salt
¼ tsp. Ground white pepper
2 tbsp. Unsalted butter
Sauce:
2 tbsp. Unsalted butter
8 oz. Mushrooms (thinly sliced)
1 Large clove garlic (minced)
½ cup Dry Marsala wine
1 tbsp. Finely chopped fresh parsley
¼ tsp. Salt

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
2. Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet.
3. Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
4. Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.

1 ½ lb. Veal for stew, cut into ½-inch pieces
1 tbsp. Butter, divided
1 tbsp. Olive oil, divided
½ tsp. Salt, divided
1 cup Chopped red onion
¾ cup Chopped green bell pepper
½ cup Chopped cremini mushrooms
¼ cup Finely chopped prosciutto
2 tbsp. Dry white wine (optional)
2 cloves Garlic, minced
1 can (14 ½ oz.) Italian-style diced tomatoes, undrained
½ cup Vegetable broth
2 tbsp. Chopped fresh oregano
2 tbsp. Tomato paste
3 Bay leaves
1 Spaghetti squash, cut lengthwise in half (about 2 ½ pounds)
¼ tsp. Ground black pepper
¼ cup Grated Parmesan cheese, divided

1. Heat 1 teaspoon oil in large, heavy skillet over medium heat until hot. Brown half of veal; remove from skillet. Repeat with remaining veal. Season with ¼ teaspoon salt.
2. Add onion and bell pepper to skillet; cook and stir over medium-high heat 3 to 5 minutes or until tender, stirring frequently. Add mushrooms, prosciutto, wine, if desired, and garlic; cook 1 to 3 minutes or until mushrooms start to brown, stirring occasionally.
3. Return veal to skillet. Stir in tomatoes, broth, oregano, tomato paste and bay leaves; bring to a boil. Reduce heat; cover tightly and simmer 30 to 45 minutes or until veal is fork-tender.
4. Meanwhile, preheat oven to 400°F. Line large baking sheet with aluminum foil. Scoop out and discard seeds from each squash half. Rub remaining 2 teaspoons oil over cut surfaces of squash; season with remaining ¼ teaspoon salt and ground black pepper. Place squash, cut-sides down, on prepared baking sheet. Roast in 400°F oven 45 to 50 minutes or until squash is tender and starts to brown.
5. Scrape squash flesh into strands with fork; place in large bowl. Add 2 tablespoons cheese; toss.
6. Divide squash among 4 pasta bowls. Remove and discard bay leaves from veal mixture; ladle evenly over squash. Sprinkle with remaining 2 tablespoons cheese.

2 8 oz. Veal loin or rib chops, cut 1 inch thick (about 8 ounces each)
To taste Salt

Tomato-Pepper Sauce:
1 tbsp. Olive oil
1 cup Chopped red bell pepper
¼ cup Finely chopped onion
8 oz Tomato sauce with basil, garlic and oregano
⅛ -¼ tsp. Crushed red pepper

1. Heat large nonstick skillet over medium heat until hot. Place veal chops in skillet; cook 12 to 14 minutes for medium (160°F) doneness, turning occasionally. Season with salt, as desired. Remove veal and keep warm.
2. Remove drippings from skillet; add oil and heat over medium heat until hot. Add peppers and onion; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in tomato sauce and crushed red pepper, as desired; simmer 4 to 5 minutes or until slightly thickened, stirring occasionally.
3. Serve veal chops with sauce.

Cook’s Tip:  Other varieties of tomato sauce such as roasted garlic, garlic and onion and Italian herb, may be substituted for sauce with basil, garlic and oregano.

4 8 oz. veal loin or rib chops (cut 1 inch thick)
¼ tsp. Salt
¼ tsp. Coarse grind black pepper
To taste Cilantro sprigs (optional)
To taste Lemon twists (optional)
Pepper-Pear Relish:
1 tbsp. Olive oil
1 Large each red and green bell pepper, cut into ½-inch pieces
(approx. 1 cup each)
½ cup Chopped onion
2 tbsp. Minced, seeded, jalapeño pepper
1 tbsp. Minced fresh ginger
1 Medium pear, peeled, cut into ½-inch pieces (approx. 1 cup)
¼ cup Fresh lemon juice
3 tbsp. Packed brown sugar
1 tsp. Freshly grated lemon peel
1 tsp. Salt
2 tbsp. Fresh lemon juice
2 tbsp. Chopped fresh cilantro

1. In 12-inch nonstick skillet, heat oil over medium heat until hot.  Add bell peppers, onion, jalapeño pepper and ginger.  Cook 10 minutes, stirring occasionally.  Stir in pear, ¼ cup lemon juice, brown sugar, lemon peel and ½ teaspoon salt.  Simmer 5 minutes or until pear is tender, stirring occasionally.  Remove from heat; stir in remaining 2 tablespoons lemon juice and chopped cilantro.
2. Meanwhile place veal chops on rack in broiler pan so surface of meat is 4 inches from heat.  Broil 14 to 16 minutes for medium doneness, turning once.
3. Arrange chops on warm platter; season with salt and pepper. Spoon relish over chops, then garnish with cilantro sprigs and lemon twists, if desired.

To Grill: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.

COOK’S TIP: For best results, do not prepare relish in advance.

1 ½ lb. Ground veal
1 Egg (slightly beaten)
3 tbsp. Finely chopped onion
⅛ tsp. Coarse grind black pepper
½ tsp. Salt
1 ½ tsp. Vegetable oil
½ cup each Red, green and yellow bell pepper strips (2 ¼ x ¼ inch)
To taste Bread or rolls, toasted (optional)

1. Combine ground veal, egg, onion and pepper in large bowl, mixing lightly but thoroughly. (Mixture will be very moist.)  Shape into six ½-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160ºF, turning occasionally. Season with ½ teaspoon salt.
3. Meanwhile in 10-inch nonstick skillet, heat oil over medium heat until hot.  Add bell peppers; cook and stir 5 minutes or until tender.  Stir in ¼ teaspoon salt.  Spoon equal amounts of peppers on burgers.  Serve burgers on bread, if desired.

COOK’S TIP: To broil, arrange patties on rack in broiler pan so surface of meat is 4 inches from heat.  Broil 8 to 10 minutes, until instant-read thermometer inserted horizontally registers 160ºF, turning once.

1 Boneless veal breast (about 2 ½ to 3 pounds)
½ tsp. Salt
1 tbsp. Olive oil
⅓ cup Dry Marsala wine
⅓ cup Water

Filling:
1 tbsp. Olive oil
4 cups Chopped button and cremini mushrooms
1 tbsp. Minced garlic
1 tbsp. Minced fresh rosemary leaves (or 1 tsp. dried rosemary leaves)
To taste Salt and pepper

1. Prepare filling. Heat 1 tablespoon oil in stockpot over medium heat until hot. Add mushrooms and garlic; cook and stir 5 to 7 minutes or until mushrooms are tender and liquid has evaporated. Stir in rosemary. Season with salt and pepper, as desired. Remove from heat; cool.
2. Unroll veal breast; trim fat. Sprinkle evenly with ½ teaspoon salt. Spread filling evenly over veal, leaving ¾-inch border. Roll up jelly-roll fashion; tie with string at 1 ¼ inch intervals.
3. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and water; bring to a boil. Reduce heat; cover tightly and simmer 1 ½ to 1 ¾ hours or until veal is fork-tender.
4. Remove veal; keep warm. Skim fat from cooking liquid. Carve veal crosswise into slices. Serve with cooking liquid, if desired.

Cook’s Tip: A boneless veal breast will yield three and one-half 3-ounce cooked, trimmed servings per pound.

4 8 oz. Well-trimmed veal rib or loin chops (cut 1 inch thick)
To Taste Chopped fresh herbs, such as basil, thyme, chives, rosemary or oregano

Grill: Place chops on grid over medium, ash-covered coals.  Grill, uncovered, 12 to 14 minutes for medium doneness, turning once and sprinkling with herbs after turning.

Broiler: To broil, place chops on rack in broiler pan so surface of meat is 4 inches from heat.  Broil 14 to 16 minutes for medium doneness, turning once and sprinkling with herbs after turning.

1 lb. Veal leg cutlets, cut 1/4 inch thick

Marinade:
⅓ cup Dry white wine
2 tbsp. Thinly sliced green onion
2 tsp. Dark sesame oil
1 tsp. Grated fresh ginger
2 cloves Garlic, crushed
¼ tsp. Salt

1. In small bowl, combine marinade ingredients; mix well. Stack veal cutlets; cut crosswise into 1-inch wide strips. Place veal and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours, turning occasionally.
2. Soak 10 to 12 bamboo skewers in water 10 minutes; drain.
3. Remove veal from marinade; discard marinade. Thread an equal amount of veal, weaving back and forth, onto each skewer. Do not crowd. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 4 to 5 minutes for medium doneness, turning once.

Cook’s Tip: To broil, place kabobs on rack in broiler pan so surface of meat is 4 inches from heat. Broil 3 to 5 minutes or until cooked through, turning once.

2 ½ lb. Veal for stew (cut into 1-inch pieces)
⅓ cup All-purpose flour
½ tsp. Salt
½ tsp. Black pepper
3 tbsp. Olive oil
1 Large onion (coarsely chopped)
3 Large cloves garlic (minced)
1 can Ready-to-serve chicken broth (13 ¾ to 14 ½ oz.)
2 tsp. Dried thyme leaves
1 lb. Baby carrots
1 lb. Small new red-skinned potatoes (halved)
1 cup Frozen peas

1. Combine flour, salt and pepper. Lightly coat veal with flour mixture. Heat oil in Dutch oven over medium heat until hot. Brown veal, ½ at a time; remove from Dutch oven.
2. Add onion and garlic to Dutch oven; cook and stir 1 minute. Add veal, broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
3. Add carrots and potatoes; continue cooking, covered, 30 minutes or until veal and vegetables are fork-tender. Skim fat. Stir in peas; heat through
4. This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.

1 lb. Veal shoulder cutlets, cut ⅛ to ¼-inch thick
1 tbsp. Olive oil
2 Medium red or yellow bell peppers cut into ¾-inch wide strips
1 Medium onion, sliced
8 Small flour tortillas, warmed
To taste Chopped fresh cilantro, prepared salsa

Marinade:
3 tbsp. Fresh lime juice
1 tbsp. Olive oil
2 cloves Garlic, minced

1. Pound veal cutlets to ⅛-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.
2. Heat ½ of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm.
3. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add ½ of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal.
4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.

1 ½ lb. Veal for stew, cut into 1 ½ inch pieces
¼ cup All-purpose flour
½ tsp. Salt
¼ tsp. Pepper
2 tbsp. Olive oil
1 can (14 ½ oz.) Diced Italian-style tomatoes, un-drained
⅔ cup Ready-to-serve chicken broth
2 Cloves garlic, minced
2 Medium green bell peppers cut into thin strips
To taste Hot cooked long grain brown rice
To taste Grated Parmesan cheese

1. Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown ½ of veal; remove from Dutch oven. Brown remaining veal and remove.
2. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.
3. Prepare according to package directions. For best results, substitute low-sodium chicken broth for the water.
4. Serve stew over rice; sprinkle with cheese, as desired.

1 lb. Veal leg cutlets, cut ⅛ to ¼ inch thick
4 oz. Uncooked spaghetti
3 tsp. Olive oil
1 Medium onion, cut into thin wedges
1 Medium zucchini, cut lengthwise in half, then cut crosswise into thin slices
¼ cup Prepared honey-Dijon barbecue sauce
1 tbsp. Water

1. Cook spaghetti according to package directions; keep warm.
2. Meanwhile pound veal cutlets to ⅛ inch thickness, if necessary. Stack cutlets; cut into 3 x 1-inch strips.
3. In large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot. Add ½ of veal and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove veal. Repeat with remaining veal and another 1 teaspoon oil.
4. In same skillet, heat remaining 1 teaspoon oil over medium-high heat until hot; stir-fry onion 2 minutes. Add zucchini; stir-fry 3 minutes or until crisp-tender. Add barbecue sauce and water. Return veal to skillet; toss to combine. Heat through; serve over spaghetti.

4 8 oz. Veal loin or rib chops (cut 1 inch thick)
1-2 tbsp. Vegetable oil
1½ lb. Red-skinned potatoes (unpeeled, cut into ½-inch cubes)
2 Medium leeks (cut into ½-inch thick slices, separated into rings)
1 tbsp. & 1 tsp. Chopped fresh thyme (divided)
1 tsp. Garlic salt, divided
½ tsp. Pepper

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks, 1 tablespoon thyme and ½ teaspoon garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender and begin to brown, stirring occasionally. Remove cover and continue to cook 3 to 5 minutes or until potatoes begin to crisp, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.
2. Meanwhile, combine remaining 1 teaspoon thyme, ½ teaspoon garlic salt and pepper; press evenly onto veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 15 to 17 minutes to medium (160°F) doneness, turning occasionally.
3. Serve chops with potato mixture.

1 lb. Veal leg cutlets (cut ⅛ to ¼-inch thick)
1 clove Garlic (minced)
¾ tsp. Freshly ground black pepper
1 Large lemon
1 ½ cup Panko (Japanese bread crumbs)
¼ cup Chopped fresh parsley
4 tbsp. Olive oil, divided
¾ tsp. Salt (divided)
4 cup Baby arugula
½ cup Diced fresh tomato
1 tbsp. Honey
4 Large pitted dates (cut into thin slices)
¼ cup Loosely packed Parmesan cheese shavings
To taste Lemon wedges (optional)

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine garlic and pepper; press evenly onto cutlets.
2. Grate peel and squeeze juice from lemon; reserve juice. Combine lemon peel, panko and parsley in shallow dish. Coat cutlets with crumb mixture, pressing lightly to coat both sides.
3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets. Season veal with ½ teaspoon salt.
4. Place arugula and tomato in large bowl. Whisk reserved lemon juice and honey in small bowl until blended. Pour over arugula and tomato; toss to coat. Season with remaining ¼ teaspoon salt and pepper, if desired.
5. Divide arugula mixture evenly among 4 serving plates. Top evenly with dates and cheese. Serve with veal. Garnish with lemon wedges, if desired. Before serving, squeeze 1 lemon wedge over veal, if desired.

½ lb. Veal leg cutlets, ⅛ to ¼-inch thick
1 tbsp. Extra virgin olive oil
2 tbsp. Italian seasoned dry bread crumbs
¼ cup Prepared spaghetti sauce
¼ cup Shredded Mozzarella cheese
2 tsp. Grated Parmesan cheese

1. Pound veal cutlets to ⅛-inch thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.
2. Place cutlets in skillet; cook 2 minutes. Turn; season with ⅛ tsp. salt and top each with sauce and Mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.
3. Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.

1 lb. Veal leg cutlets (cut ⅛ to ¼ inch thick)
1 Egg
2 tbsp. Water
⅔ cup Seasoned dry bread crumbs
3 tbsp. Grated Parmesan cheese
2 tbsp. Olive oil
To taste Salt and pepper
¼ cup Chopped tomato
To taste Chopped fresh parsley

1. Pound veal cutlets to ⅛-inch thickness, if necessary. Beat egg and water in shallow dish until blended. Combine bread crumbs and cheese in second shallow dish. Dip each cutlet into egg mixture, then into coating mixture to coat both sides.
2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Place 2 cutlets in skillet; cook 2 to 3 minutes or until cooked through, turning once. Remove cutlets; keep warm.
3. Repeat with remaining oil and cutlets 1 to 2 more times, as necessary. Season cutlets with salt and pepper, as desired. Sprinkle with tomato and parsley, as desired.

4 8 oz Veal rib or loin chops (cut 1 inch thick)
½ tsp. Pepper
5 tbsp. Maille Dijon-style mustard, divided
3 tbsp. Fresh chopped herbs, such as basil, chives, parsley and sage, divided
¼ cup Regular or reduced-fat dairy sour cream
1 tbsp. Water
To taste Salt

1. Press pepper evenly on both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium (160°F) doneness, turning occasionally. Brush chops with 1 ½ tablespoons mustard and 1 tablespoon herbs after each turn, until chops are coated.
2. Meanwhile, combine sour cream, remaining 2 tablespoons mustard, remaining 1 tablespoon herbs and water in small bowl. Set aside.
3. Season chops with salt, as desired. Serve with mustard mixture.

1 lb. Veal leg cutlets (cut ⅛ to ¼ inch thick)
¼ cup All-purpose flour
¼ tsp. Coarse grind black pepper
2 Large eggs
1 ½ cup Panko (Japanese bread crumbs)
¼ cup Sesame seeds
4 Tablespoons vegetable oil, divided
To taste Chopped green onions (optional)
To taste Lemon wedges (optional)

Sauce:
¼ cup Reduced-sodium or regular soy sauce
1 tbsp. Honey
2 (1-inch) Slices fresh ginger
1 clove Garlic (minced)
⅛ tsp. Crushed red pepper
¼ cup Butter
1 tbsp. Fresh lemon juice

1. To prepare sauce, combine soy sauce, honey, ginger, garlic and red pepper in small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until reduced by about half, stirring occasionally. Remove from heat. Remove and discard ginger. Whisk butter into sauce 1 tablespoon at a time. Whisk in lemon juice. Strain out and discard solids; keep warm.
2. Pound veal cutlets to ⅛-inch thickness, if necessary. Combine flour and ground black pepper in shallow dish. Beat eggs in second shallow dish. Combine panko and sesame seeds in third shallow dish. Dredge cutlets in flour, shaking off excess. Dip into eggs, then into crumb mixture to coat both sides.
3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets.
4. Drizzle 2 tablespoons sauce over and around each cutlet. Garnish with green onions and lemon wedges, if desired. Before serving, squeeze 1 lemon wedge over veal, if desired.

2 1 lb. Veal arm or blade steaks (cut ⅔ inch thick)
½ cup Fresh lemon juice
2 tbsp. & 2 tsp. Olive oil, divided
1 tbsp. Minced fresh rosemary, divided
1 lb. Fingerling potatoes (halved or quartered if large)
¾ cup Water
1 Medium zucchini (cut into ¼-inch thick slices)
To taste Salt

1. Combine lemon juice, 2 tablespoons olive oil and 2 teaspoons rosemary in small bowl. Place veal steaks and lemon juice mixture in food-safe plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium (160°F) doneness, turning occasionally.
3. Meanwhile, combine potatoes and ¾ cup water in large nonstick skillet over medium heat. Bring water to a boil; cover and cook 8 minutes or until potatoes are tender. Continue cooking, uncovered, about 2 minutes or until water has evaporated, stirring occasionally. Add zucchini, remaining 2 teaspoons oil and 1 teaspoon rosemary. Cook and stir 6 to 7 minutes or until zucchini is tender and begins to brown. Season with salt, as desired.
4. Carve steaks crosswise into thin slices; season with salt, as desired. Serve with vegetables.

Cook’s Tip:  To broil, place steaks on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.

6 Well-trimmed veal rib or loin chops, cut 1 inch thick (about 8 ounces each)
½ tsp. Salt
½ tsp. Grated lime peel
To taste Fresh mint sprigs

Mango Salsa:
1 Mango, peeled, seeded; cut into 1/2 inch pieces
½ cup Prepared salsa
¼ cup Minced red onion
2 tbsp. Fresh lime juice

1. Combine salsa ingredients in medium bowl; mix well. Cover and refrigerate until ready to use.
2. Combine salt and lime peel in small bowl; press evenly onto both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning occasionally.
3. Serve chops with salsa. Garnish with mint sprigs, if desired.

Cook’s Tip: To broil, place chops on rack in broiler pan so surface of veal is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.

1 lb. Ground veal
1 cup Soft bread crumbs
½ cup Chopped mushrooms
1 Egg
2 tbsp. Thinly sliced green onion
2 tbsp. Soy sauce
1 ½ tsp. Minced fresh ginger
1½ tsp. Dark sesame oil
1½ tsp. Cornstarch
1 tsp. Beef bouillon granules
½ tsp. Dark sesame oil
2 cups Cooked Oriental noodles or fettuccine
2 tbsp. Thinly sliced green onion

1. Heat oven to 350°F.
2. Combine ground veal, bread crumbs, mushrooms, egg, 2 tablespoons green onion, soy sauce, ginger and 1 ½ teaspoons sesame oil in large bowl, mixing lightly but thoroughly. Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan.
3. Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center.
4. Dissolve cornstarch in ½ cup water in medium skillet; add bouillon granules. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in ½ teaspoon sesame oil.
5. Add meatballs. Serve over noodles. Sprinkle with green onion.

1 ½ lb. Ground veal
¾ cup Peanut sauce
2 cups Chopped seeded cucumber
½ cup Shredded carrot
¼ cup Torn fresh mint
12 Large Boston lettuce leaves (about 2 heads)
To taste Fresh mint

1. Heat large nonstick skillet over medium heat until hot.
2. Add ground veal; cook 10 to 13 minutes, breaking into ¾-inch crumbles and stirring occasionally. Pour off drippings, if necessary.
3. Stir in peanut sauce; cook and stir until heated through.
4. Combine cucumber, carrot and torn mint with veal mixture. Season with salt and pepper, as desired. Serve veal mixture in lettuce leaves. Garnish with mint, if desired.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground veal. Ground veal should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground veal doneness.

Cook’s Tip: Iceberg or romaine lettuce leaves may be substituted for Boston lettuce leaves.

1 tbsp. Olive oil
1¼ cup White mushroom caps, finely chopped
1 Large clove garlic, minced
2 lbs. Ground veal
2 tbsp.  Flat-leaf parsley, chopped
To taste Vegetable oil cooking spray
To taste Salt and freshly ground black pepper

1. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring for about 1 minute, or until they begin to soften. Add garlic, salt, and pepper and cook for 2 to 3 minutes, or until the mushrooms soften. Set aside to cool.
2. Combine the veal, parsley, cooled mushroom mixture, salt and pepper in a large bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be modestly hot.
4. Grill the burgers for about 8 minutes. Turn and grill for about 6 minutes longer for medium-well burgers.