Veal Parmesan Meatballs

January 12, 2016 | By
Veal Parmesan Meatballs
Serves: 4
  • 9 ounces ground beef
  • 9 ounces ground veal
  • 1 cup bread crumbs
  • 4 fluid ounces milk
  • 2 cloves garlic, minced
  • 2 ounces parmesan cheese, grated
  • 2 eggs, beaten
  • ¼ cup Italian parsley, chopped
  • Salt
  • Olive oil for frying
  • 2 eggs
  • 1 fl ounce water
  • 8 ounces breadcrumbs
  1. Put all ground meat in a large bowl. Add 1 cup of breadcrumbs, garlic, cheese, 2 beaten eggs, parsley, and salt. Mix well.
  2. Heat olive oil in a frying pan.
  3. Form the meatballs by rolling them in a circular motion in the palms of your hands.
  4. Beat remaining eggs and water together. Coat the meatballs in egg and roll them in the breadcrumbs.
  5. Add meat balls to heated oil and cook about 2-3 minutes on each side, making sure they are well browned.
  6. Put in a 350F oven and cook another 10 minutes. Drain on paper towels and sprinkle with minced parsley.

Veal Cutlets, Italian Style

August 27, 2013 | By
Veal Cutlets, Italian Style
Recipe type: Veal
  • ¼ c. pine nuts (pignoli)
  • ⅔ c. packed fresh basil leaves or fresh spinach with 1 tsp. dried basil
  • ¼ c. grated Parmesan cheese
  • 1 sm. garlic clove
  • ¼ c. Randazzo Olive oil
  • ⅛ tsp. salt
  • 1 lb. veal cutlets, ¼ inch thick
  • ¼ lb. fontina cheese, thinly sliced
  • 2 sm. tomatoes, sliced
  • ⅛ tsp. coarsely ground white or black pepper
  • Basil (spinach) leaves for garnish
  1. About 35 minutes before serving:
  2. Prepare pesto sauce: In blender at low speed, blend pine nuts until ground. Add basil leaves, Parmesan cheese, garlic, ¼ cup Randazzo olive oil and ⅛ teaspoon salt; blend until smooth.
  3. If veal cutlets are large, cut into serving pieces. In 10 inch skillet over medium high heat, in 1 tablespoon hot olive oil, cook veal, a few cutlets at a time, until browned on both sides, about 3 to 4 minutes, removing cutlets to plate as they brown, and adding more oil if necessary. Sprinkle meat with salt to taste.
  4. Spoon pesto sauce on veal cutlets; top with cheese slices. Arrange veal cutlets and tomato slices in skillet, alternating and overlapping them slightly; sprinkle with ground pepper. Reduce heat to low; cover skillet and heat until cheese melts. Garnish with basil leaves.

Provimi Veal Cacciatore

August 27, 2013 | By
Provimi Veal Cacciatore
Recipe type: Veal
Serve with hot buttered spaghetti or noodles.
  • 4 Provimi Veal rib chops ( ¾ inch thick )
  • 1 medium onion
  • 1 medium green pepper
  • 2 large sprigs of parsley
  • ¼ cup olive oil 60ml
  • 1 can (14oz) tomato sauce ( 2 cups)
  • ⅓ cup white wine 80ml
  • Salt and pepper to taste
  • 1 garlic clove crushed
  • 1 teaspoon oregano 5ml
  • 1 bay leaf
  1. Peel onion and dice.
  2. Cut green pepper into thin strips and snip parsley and crush one clove of fresh garlic.
  3. Heat oil in the skillet, brown veal chops on both sides.
  4. Remove chops while you add the chopped onion and green pepper and sauté them for 3 minutes in the oil.
  5. Now put the Veal chops back in the pan and blend in remaining ingredients; bay leaf, oregano, parsley, tomato sauce and wine.
  6. Add salt and pepper to taste.
  7. Cover and simmer 50 minutes.