Veal Cutlet Recipes

Veal cutlet recipes are some of the most favorite veal recipes you can find. Veal is very tender and juicy and everyone enjoys a cut of meat that melts in your mouth. With veal cutlet recipes you are sure to have a meal that everyone will enjoy no matter how finicky their taste buds are.

Veal cutlet recipes use a variety of ingredients, sauces and spices to create unique and delectable dishes as you will see when you prepare Veal Alfredo Primavera.

For this recipe you will need:

• 1 pound of veal leg cutlets,
• 2 cups of uncooked pasta (usually bow tie),
• 1 cup of frozen peas,
• 2 teaspoons of olive oil,
• 1 jar of Alfredo sauce,
• ½ cup of chopped tomatoes,
• 2 tablespoons of grated parmesan cheese.

Cook the pasta as directed on the package during the last couple of minutes add the frozen peas. While the pasta is cooking cut the veal cutlet into 1 inch wide strips. In a large skillet, heat the olive oil over medium heat until water droplets dance over the skillet.

Now, add the sliced veal and stir fry for around 2 minutes or until the meat is no longer pink. Remove the veal from the skillet and keep warm. Add the Alfredo sauce to the skillet and heat until warm, then place the veal back into the skillet. Cook until the veal in to your desired doneness and serve over the pasta and peas. Use the chopped tomatoes and parmesan cheese as garnishment.

If that recipe is not to your liking then you can always find other veal cutlet recipes such as Veal Piccata.

With this recipe you will need:

• 1 pound of veal leg cutlets,
• 2 tablespoons of all purpose flour,
• 3 teaspoons of olive oil,
• 1/3 cup of dry white wine,
• 2 tablespoons of lime juice,
• 1 bay leaf,
• 1 teaspoon of butter or margarine,
• 1 teaspoon of capers,
• thin lime slices, and
• paprika, salt and pepper to taste.

The veal cutlets should be 1/8 inch thick, if not you can use a meat mallet and pound the meat until it reaches 1/8 inch thickness. On a plate combine the flour, paprika, salt and pepper.

Gently roll the veal cutlets in the flour mixture to lightly coat. In a large skillet heat the oil and cook the veal cutlets around 2 minutes on each side or until desired doneness. Place on a platter and keep warm. To the skillet add the lime juice and bay leaf and bring to a boil. Now, reduce heat and simmer until mixture thickens a little around 2 minutes. Take out the bay leaf and mix in the butter or margarine and capers. Heat slightly and then spoon over veal, top with lime slices.

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• Filet Mignon Sauce
• Bacon Wrapped Filet Mignon
• Boneless Prime Roast
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• Prime Rib Recipe
• Prime Rib on the Grill or Barbeque

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