(Easy Veal Recipes)

Veal Cordon Bleu

4 boneless veal cutlets (about 4 ounces each) or 1 pound veal round steak, half-inch thick

4 thin slices cooked ham

4 thin slices Swiss cheese

2 tablespoons flour

½ Teaspoon salt

¼ Teaspoon pepper

¼ Teaspoon allspice

1 egg, slightly beaten

½ Cup dry bread crumbs

3 tablespoons olive oil

2 tablespoons water

If using round steak, cut into four serving pieces. Pound meat until 1/4 inch thick. Place a slice of ham and cheese on each cutlet. Roll up carefully, beginning at narrow end; secure roles with wooden picks.

Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip rolls into egg, and then roll in breadcrumbs.

In large skillet, brown rolls and olive oil, about five minutes. Reduce heat and add water. Cover; simmer for 45 minutes or until tender. Remove cover last 2 to 3 minutes to crisp rolls slightly. Makes four servings.

Veal Parmesan

1 pound round steak, half-inch thick

1/2 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon paprika

1 egg

1/3 cup olive oil

3 tablespoons water

1 can (8 ounces) tomato sauce

1/2 teaspoon oregano

Cut meat into four serving pieces; pound until 1/4 inch thick. Stir together breadcrumbs, cheese, salt, pepper and paprika. Beat eggs slightly. Dip meat into egg, then into crumb mixture, coating both sides.

Heat oil in large skillet. Brown meat on both sides, about six minutes. Reduce heat. Add water; cover and simmer 30 to 40 minutes or until meat is tender. (If necessary, add small amounts of water.)

Remove meat from skillet; keep warm. Pour tomato sauce into skillet; stir in oregano. Heat to boiling and pour over meat. Makes four servings.

Skillet Dinner

6 boneless cutlets (4 ounces each)

2 tablespoons olive oil

1 teaspoon salt

1 can (16 ounces) tomatoes

1 tablespoon oregano

1/3 cup sherry

1 can (16 ounces) whole onions, drained

1 can (6 ounces) sliced mushrooms, drained (reserve 1/4 cup liquid)

1 can (16 ounces) peas and carrots, drained

Pound meat until 1/4 inch thick. Add olive oil in large skillet; Brown meat. Season with salt. Stir in tomatoes, oregano and sherry; heat to boiling.

Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add the onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer for 10 minutes. Makes six servings.

SBI!

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