Classic Veal Parmesan Sandwich Veal Calzone Veal Sloppy Joe

Veal Sloppy Joe
Veal Calzone
Classic Veal Parmesan Sandwich
For More Easy, Delicious Recipes, Visit VealMadeEasy.com
Veal: Nutritional Profile*
Percent of Standard for Recommended Dietary Intake (US RDA)
Put simply, veal is a nutritional
power source.
Recent USDA data reveals that a 3 oz. serving of
cooked, trimmed veal provides less than 10% of the
calories recommended for a 2,000 calorie diet. At the
same time, veal delivers more than 10% of the daily
values for protein, zinc, niacin, as well as vitamin B-12
and B-6. Protein and B-vitamins help us increase our
energy levels. Zinc maintains immune function and
plays a key role in growth and cognitive development.
*This chart is a profile of veal’s nutrient content for a 3 oz. cooked,
trimmed serving. Percentages of the recommended dietary intake are
based on a 2,000 calorie diet. Composite of all retail cuts.
Veal Sloppy Joe
Makes 4 ea. 1/2 cup serving
1 Tbsp. Canola Oil • 8 oz. Ground Veal • 1/2 Tbsp. Salt • 1/8 tsp.
3. Add the frozen onion-pepper blend and bring to a boil; lower to
Black Pepper • 1-1/2 Tbsp. Sloppy Joe Season Blend or Taco
a simmer and cook for 30-45 minutes or until the veal is tender.
Seasoning • 1-1/2 Tbsp. Tomato Paste • 1/4 Tbsp. Brown Sugar
1/2 Tbsp. Worcestershire Sauce • 1/2 Tbsp. Cider Vinegar
4. Serve 1/2 cup of the Sloppy Joe mixture on a toasted
1/2 cups Tomato Puree • 8 oz. Frozen Onions-Peppers Blend
hamburger bun.
4-5 Hamburger Buns, slit and toasted
Nutrition information per serving: 292 k/Cal; 17 g protein;
1. Heat canola oil in a wide sauce or sauté pan on medium high
33 g carbohydrate; 2 g fiber; 9 g fat; 2 g saturated fat;
heat. Add the ground veal and brown the meat for 2-3 minutes;
47 mg cholesterol; 1222 mg sodium.
add the taco seasoning and continue to sauté for 1-2
minutes more.
2. Add the salt, black pepper, tomato paste, brown sugar,
Worcestershire sauce, cider vinegar and tomato puree.
Bring to a boil and lower to a simmer.
Veal Calzone
Makes 6 servings
24 oz. Veal, ground • Salt to taste • 1-1/2 cups Onions,
chopped fine • 3 Tbsp. Vegetable oil • 2 Tbsp. California-style
garlic pepper with red bell and black pepper • 3 cup. Pizza sauce
12 oz. Shredded Italian four cheese blend • 12 oz. Ricotta cheese
3 bags about 1 lb. ea. Pizza dough • 1 Egg
1. Let the dough come to room temperature.
2. Pre-heat the oven to 375°F.
3. In a large skillet, add the oil. When hot, add the ground veal and
brown, about 15 minutes, adding the seasoning about halfway
through the browning process.
4. Add 1 cup of the pizza sauce to the browned veal and remove
from the heat and cool.
5. Cut the pizza dough in half and roll each piece to a 6” circle.
Beat the egg and brush the dough circles. Divide the cooled veal
mixture amongst the dough circles, placing it on one half of
the dough.
6. Add 2 ounces of each cheese to the top of the veal, spreading
it out evenly.
7. Fold the other half over the veal mixture. Using a fork, crimp
the dough closed. Using any leftover egg, brush the top of the
dough, make one of two short slits on the top of the dough to
allow steam to escape during cooking.
8. Optional: If desired, sprinkle a little seasoning or sesame seeds
on top of the dough before baking.
9. Place the calzone on a cookie sheet pan that has been sprayed
with food spray.
10. Bake in a 375°F oven for 20-25 minutes or until the calzone
is golden brown and you see some bubbles in the slits. Serve the
calzone with the heated leftover pizza sauce.
Nutrition information per serving: 1115 k/Cal; 56 g protein;
127 g carbohydrate; 7 g fiber; 37 g fat; 15 g saturated fat;
176 mg cholesterol; 2695 mg sodium.
Classic Veal Parmesan Sandwich
Makes 6 servings
6 Veal cutlets, 3 oz. each • Salt to taste • Ground black pepper
to taste • 1/2 cup (or as needed) All-purpose flour • 1 Egg (equal parts
beaten egg and milk) • 1 cup (or as needed) Breadcrumbs
1 cup (or as needed) Vegetable oil • 12 Tbsp. Tomato sauce
3 Tbsp. Parmesan cheese, grated • 6 Slices Provolone cheese
6 Slices Mozzarella cheese • 6 Sub rolls
2 minutes. Turn once and finish pan frying on the second side until it
reaches an internal temperature of 160°F, about 1 or 2 minutes more.
5. Drain on paper towels or on a wire rack set over a baking sheet.
1. Pre-heat oven to 350°F.
6. Add 2 Tbsp. of the tomato sauce to each piece of veal and sprinkle
1/2 Tbsp. of parmesan cheese on top of the tomato sauce. Add 1 slice
of provolone and mozzarella cheese to each piece of veal.
2. Pound each portion of veal between sheets of parchment or
plastic wrap to a thickness of 1/4 inch.
7. Place the veal parmesan in pre-heated oven for 2-3 minutes or
until the cheese begins to melt and the veal is hot.
3. Blot the veal dry. Season each piece with salt and pepper. Dredge
the veal in flour, and shake off any excess. Dip in egg wash and
dredge in breadcrumbs.
8. Add the veal to the sub rolls and serve.
4. Heat about 1/8 inch of oil in a large skillet to about 350°F over
medium heat. Working in batches, add the breaded veal to the hot oil
and pan fry on the first side until golden brown and crisp, about
Nutrition information per serving: 552 k/Cal; 45 g protein;
55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat;
145 mg cholesterol; 908 mg sodium.