Whether you find it ethical to eat veal or not, there’s no denying how good it tastes. Saddled with some extra ground veal that you’re trying to use? Though in most situations you can use ground veal ...

Dear SOS: I had a terrific veal special at Bella in Hollywood: a veal scallopini wrapped around asparagus and mozzarella, bathed in a sauce of mushrooms and wine. It was great! Might you publish the ...

Making a quick tomato sauce from canned tomatoes takes only minutes and can solve some last-minute dinner dilemmas. Here it tops an easy veal dish, which you can prepare while the sauce simmers. There ...

Season both sides of veal with a little salt and pepper. Mix half tsp salt with flour on a plate and dredge veal. Shake off excess flour. In a large skillet, heat 1 tbs olive oil and 1 tbs unsalted ...

Veal Saltimbocca or Saltimbocca alla Romana: A Roman Classic for Family Night. I am finally back in my kitchen, and with the summer heat of Phoenix, I lean into comforting, time-honored dishes that ...

Trim the excess fat and the silver skin from the veal. In a food processor, purée the chiles, oil and garlic. Marinate the veal in the purée overnight. 3 cups good quality ricotta 1 cup grated ...

The Viennese specialty dish, Wiener Schnitzel, is a warm and satisfying dinner that is quick and simple to make. Thin slices of veal, breaded and crisply fried, served with baked potatoes and steamed ...

Add Yahoo as a preferred source to see more of our stories on Google. Our classic veal Milanese recipe pairs crispy-tender pan-fried veal cutlets with a zesty arugula, tomato, and lemon salad.

Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. DO AHEAD ...