Recipe

Prep. Time

Veal Piccata (4 Servings)

12 Oberti Veal Cutlets - 2 oz
Salt & Pepper
4 tbsp Flour
2 oz Butter
1/4 cup Chopped Onion
2 Cloves Minced garlic
1/2 cup White Wine
1 cup Bullion
Lemon Juice
2 tbsp Capers

Pound the Cutlets and season with salt and pepper. Coat them with flour. Saute in butter on medium/high for 1 to 2 minutes each side. Keep the Cutlets warm. Saute onions and garlic. Blend bouillon with 2 tbsp flour. Add bouillon, white wine and lemon juice. Simmer for 5 minutes.Place Cutlets in serving dish and pour over sauce and decorate with capers. Serve with pasta.

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Veal in Cream Sauce (4 Servings)

12 Oberti Veal Cutlets - 2 oz
Salt & Pepper
1 cup Mushrooms
1/4 cup Chopped Onions
4 tbsp Flour
2 oz Butter
2 tbsp Oil
3 tbsp White Wine
2/3 cubs Whipping Cream
1/4 tsp Cayenne Pepper
Lemon Juice

Pound the Cutlets and season with salt and pepper. Coat them with flour. Saute Cutlets in oil on medium/high for 1 to 2 minutes each side. Keep them warm in aluminum foil. Add butter and saute onions and mushrooms. Add the rest of the flour and stir well. Add white wine and whipping cream and let the sauce simmer for 5 minutes. Add cayenne pepper and lemon juice. Serve with rice and asparagus.

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Veal Marsala (4 Servings)

12 Oberti Veal Cutlets - 2 oz
Salt and Pepper
Curry
2 tbsp Flour
2 oz Butter
1/4 cup Marsala Wine
1 1/4 cup bouillon
Lemon Juice
Cubed Pineapple
Parsley

Pound the Cutlets and season with salt, pepper and curry. Coat them with flour. Saute the cutlet in butter on medium/high for 1 to 2 minutes each side. Keep them warm. Cook 1/2 of the Marsala wine in the pan for 5 minutes. Add bouillon, rest of wine and lemon juice. Season the sauce. Put the Cutlets in a serving dish. pour the sauce on top and decorate with pineapple and parsley. Serve with angle hair pasta.

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Italian Veal T-Bone Chop (4 Servings)

4 Oberti Veal T-Bone Chops
3 oz Butter
1 cup bouillon
1/2 cup White Wine
4 tbsp Sour Cream
4 tbsp Tomato Paste
Salt & Pepper

Brown Chops in Butter. Season with salt and pepper and keep them warm. Cook bouillon, white wine and tomato paste for a few minutes. Season and add sour cream. Add Chops and simmer for 8 to 10 minutes (Chops should still be pink inside)
Serve with mashed potatoes and vegetable.

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Veal T-Bone Chops alla Milanese
(4 Servings)

4 Oberti Veal T-Bone Chops
Salt & Pepper
3 tbsp Flour
1 Egg
1 oz Bread Crumbs
1 oz grated Parmesan Cheese
2 Lemons
Parsley

Season Chops with salt and pepper. Mix bread Crumbs and Parmesan cheese. Coat chops with flour. beaten egg and bread crumb mix. Fry chops in olive oil for 4 to 5 minutes each side. Place Chops in serving dish and decorate with boats of lemon and parsley.
Serve with pasta and mixed salad.

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California Marinated Steak
(4 Servings)

4 Oberti Veal NY Steaks
Marinade:
1 tbsp Strong Mustard
3 tbsp Ketchup
1 clove Garlic
1 tbsp Soyasauce
4 tbsp Olive Oil
1 cub Red Wine
1/2 tsp Oregano
Cayenne Pepper
Salt

Put tht Steaks in a shallow dish next to each other. Mix the marinade and pour it over the Steaks. Marinade for about 10 to 12 hours.Remove the Steaks and dry on paper towel. Grill for 3 to 4 minutes on each side or to your liking. If you wish a strong sauce you can sift and thicken the marinade.
Serve with red potatoes, petite peas and french bread.

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