Easy Veal Milanese Crispy Veal and Walnut Salad Veal Osso Buco

Veal Osso Buco
Crispy Veal and Walnut Salad
Easy Veal Milanese
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 Osso Buco
Makes 6 servings
4 pounds veal cross cut shanks, cut 1-1/2 inches thick
2 Tbsp. olive oil • 1 tsp. salt • 1 cup chopped onion • 1/2 cup finely
chopped carrot • 3 cloves garlic, crushed • 1 can (14-1/2 to 16
ounces) Italian-style diced tomatoes, undrained • 1 cup dry white
wine • 1 tsp. dried basil leaves
Gremolata: 1 Tbsp. chopped fresh parsley • 2 tsp. shredded lemon
peel • 1/2 tsp. finely chopped garlic
1. In Dutch oven, heat 1 Tbsp. oil over medium heat until hot.
Add veal shanks, 1/3 at a time, and brown evenly, turning
occasionally; add remaining 1 Tbsp. oil as needed. Remove shanks
from pan; season with salt.
2. Add onion, carrot and crushed garlic to pan; cook and stir 6 to
8 minutes or until tender. Add tomatoes, wine and basil. Return
shanks to pan; bring to a boil. Reduce heat to low; cover tightly
and simmer 1-1/2 hours or until veal is tender.
3. Meanwhile in small bowl, combine gremolata ingredients;
set aside.
4. Remove shanks to warm platter. Skim fat from cooking liquid.
Cook liquid over high heat until slightly thickened, stirring
occasionally. Spoon approx. 3/4 cup sauce over shanks. Sprinkle
shanks with gremolata; serve with remaining sauce.
Cook’s Tip: Veal cross cut shanks may be tied with string to help
retain shape, if desired. To prepare in oven, use tightly covered
Dutch oven or roasting pan.
After shanks are added to tomato mixture, cook in preheated
325°F oven; cooking time remains the same.
Nutrition information per serving: 262 calories; 29 g protein;
10 g carbohydrate; 10 g fat; 2 mg iron; 661 mg sodium;
100 mg cholesterol.
Crispy Veal and Walnut Salad
Makes 4 servings
Dressing: 1 Tbsp. Cider vinegar • 2 Tbsp. Lemon juice
1 Tbsp. honey • 2 tsp. Fresh parsley, finely chopped
2 tsp. Fresh dill, minced • Ground black pepper to taste
Salt to taste • 1/2 cup Canola oil
Veal: 4 Veal cutlets (about 4 ounces each) • 1/4 tsp. Salt
Ground black pepper to taste • 1/4 tsp. Paprika • 1/2 cup Allpurpose flour • 1 Egg, beaten with 1 Tbsp. water • 1 cup Bread
crumbs, panko • 1/2 cup Canola oil as needed for frying
Salad: 4 cups Romaine lettuce, cut bite size • 1/3 cup Walnut
pieces, coarsely chopped • 1 Apple, diced (Granny or Red
Delicious) • 1/3 cup Blue cheese, crumbled • 4-5 Red onions,
sliced • 4 Lemon wedges
1. Prepare dressing by whisking vinegar, lemon, honey, parsley,
dill, salt and pepper together in a bowl. Slowly add oil while
whisking constantly. Hold for later use.
2. Pound cutlets thin and apply a standard breading procedure:
blot dry, season with salt, pepper and paprika, dredge in flour,
then into egg, then bread crumbs. Make sure to press panko bread
crumbs into veal.
3. Heat oil in medium sauté pan to about 350°F over medium
heat (until shimmering but not smoking). Working in batches, add
the breaded veal to the hot oil and pan fry on the first side for
about 2 minutes, or until golden brown and crisp. Turn once and
finish pan frying on the second side, about 2 minutes more or
until it reaches an internal temperature of 160°F. Drain briefly on
absorbent paper towels and use immediately or hold hot
for service.
4. While veal is draining, mix the lettuce, walnuts, apples, blue
cheese, onions. Add dressing as needed and toss gently.
5. Serve one veal cutlet over 1-1/2 cups of salad. Garnish with
lemon wedges
Nutrition information per serving: 573 k/Cal; 37 g protein;
25 g carb; 3 g fiber; 38 g fat; 7 g saturated fat;
135 mg cholesterol; 822 mg sodium.
Easy Veal Milanese
Makes 4 servings
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick • 1 egg
2 Tbsp. water • 2/3 cup seasoned dry bread crumbs
3 Tbsp. grated Parmesan cheese • 2 Tbsp. olive oil
Salt and pepper • 1/4 cup chopped tomato
Chopped fresh parsley
Nutrition information per serving: 329 calories; 14 g fat
(3 g saturated fat; 7 g monounsaturated fat); 173 mg cholesterol;
528 mg sodium; 13 g carbohydrate; 0.8 g fiber; 35 g protein;
12.8 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 2.5 mg iron;
17.4 mcg selenium; 5.4 mg zinc; 38.1 mg choline.
1. Pound veal cutlets to 1/8-inch thickness, if necessary. Beat egg
and water in shallow dish until blended. Combine bread crumbs and
cheese in second shallow dish. Dip each cutlet into egg mixture, then
into coating mixture to coat both sides.
This recipe is an excellent source of protein, niacin, vitamin B6,
vitamin B12, selenium and zinc; and a good source of iron.
2. Heat 2 tsp. oil in large nonstick skillet over medium heat until hot.
Place 2 cutlets in skillet; cook 2 to 3 minutes or until cooked through,
turning once. Remove cutlets; keep warm. Repeat with remaining oil
and cutlets 1 to 2 more times, as necessary. Season cutlets with salt
and pepper, as desired. Sprinkle with tomato and parsley, as desired.