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Photo of: Veal Marsala

Veal Marsala

Submitted by: Christine 
Veal cutlets are pounded thin, breaded and cooked in a skillet with butter, mushrooms and Marsala wine -- simple and elegant. 
Photo of: Veal Oscar

Veal Oscar

Submitted by: Bobbi 
Breaded veal cutlets served with crab and asparagus and a cheddar cheese sauce. 
Photo of: Terri's Veal Marsala

Terri's Veal Marsala

Submitted by: TLYONS 
The Marsala sauce, when made with DRY Marsala wine, is not too sweet. This recipe can be used with veal, pork or chicken. I prepare this dish on a regular basis as it is quick, simple and delicious. This recipe can be made ahead of time. Simply reduce the amount of time to 5 minutes that the meat is simmered in step 4 to 5 minutes. Place meat in a covered casserole dish, finish off sauce according to directions above, pour sauce over meat and refrigerate. Reheat the dish in either an oven preheated to 350 degrees F (175 degrees C) for 15 minutes OR simmer in a pan on top of the stove just until hot. 
Photo of: Veal Scallopini in a Sweet Red Pepper Sauce

Veal Scallopini in a Sweet Red Pepper Sauce

Submitted by: CucinaItaliana 
Home Town: Toronto, Ontario, Canada
Living In: Vaughan, Ontario, Canada
Tender veal cutlets are pan-fried in a coating of seasoned crumbs and simmered in a red bell pepper-and-tomato sauce in this Italian-inspired dish. 
Photo of: Veal, Chicken and Beef Canelloni

Veal, Chicken and Beef Canelloni

Submitted by: SALLYJUN 
Homemade meat filled crepes covered with sauces and cheese and baked. Family favorite served with salad and crusty garlic bread. 
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Photo of: Baked Veal Milanese

Baked Veal Milanese

Submitted by: DaniCook914 
Home Town: Eastchester, New York, USA
Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light main dish. 
Photo of: Veal Mozzarella

Veal Mozzarella

Submitted by: Patti Weiss 
Wafer thin melt-in-your-mouth veal cutlets smothered in a decadent buttery sherry sauce. Excellent for dinner parties. I serve this with a salad tossed with raspberry vinaigrette and goat cheese crumbles, greens sauteed in garlic and olive oil, Italian bread, and plenty of white wine! Go all out - you can also serve this over angel hair pasta. 
Photo of: Classic Veal Marsala

Classic Veal Marsala

Submitted by: NAN WAUGH 
I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted. 
Photo of: Veal Forestiere

Veal Forestiere

Submitted by: Bobbi 
Thin veal cutlets are breaded and browned, then served in a sauce of mushrooms and artichoke hearts, flavored with shallots, garlic and Marsala wine. 
Photo of: Veal Chop with Portabello Mushrooms

Veal Chop with Portabello Mushrooms

Submitted by: COOKINGQUEEN75 
Home Town: Greenville, Ohio, USA
Living In: Cranberry Township, Pennsylvania, USA
A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Veal chops and portobello mushrooms, beautifully complemented by a rosemary and red wine reduction. Serve with a side of pasta and they'll think they're in Italy. 
 
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