A slight variation on Tyler Florence's "Dad's Meatloaf." After my sister raved about it, I tried my hand at it and it was a hit. This is a healthier version with less fat and one less egg yolk.
Author: Red_Apple_Guy
Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.
Author: JanetB-KY
Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.
Author: Bergy
Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.
Author: Rita1652
Make and share this Veal Scaloppine With Marsala For Two recipe from Food.com.
Author: MizzNezz
Bolognese is one of the most legendary dishes in Italy. However, outside of Bologna, where can one eat a true Ragù? Well, if you follow this recipe any kitchen you choose. My parents came from Italy back...
Author: Joseph R.
A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!
Author: Cadillacgirl
Author: Paul Grimes
Make and share this Veal Scaloppine Alla Marsala recipe from Food.com.
Author: lazyme
Author: Lillian Chou
I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I'd hoped and I'll definitely try it again.
Author: Tom S.
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr
Author: Susie Fishbein
A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.
Author: KelBel
Author: Abigail Kirsch
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen
This is a recipe from Casa Rillo, my favorite Italian restaurant. Another way that Joey, the chef, would serve his Veal Marsala would be to add artichoke hearts, some sauteed prosciutto, and some sprinkled...
Author: ckambic
This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic...
Author: MacChef
A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.
Author: PanNan
Author: Paul Grimes
Admittedly a splurge--but worth it. Dried morels may be used--soak in water for an hour then proceed. Jus de veau (which 'Zaar's computer will not accept) or glace de viande can be found in speciality...
Author: Chef Kate
Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.
Author: annconnolly
This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to...
Author: MariaLuisa
This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed...
Author: breezermom
Author: Jacques Pépin
Copycat recipe. This is also the way I make my meatballs. Using the three kinds of meat makes for a more moist and light meatball. I have also used this recipe for meatloaf.
Author: Marie
This is one of my favorite recipes. When you go to the store, don't purchase the veal scaloppini in the case, as it is too thin. Ask the butcher to slice 2 large veal cutlets from the veal top round 1/2"...
Author: Alan Leonetti
Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!
Author: CountryLady
Author: Darren DiPietro