The veal won’t quite be covered by the stock ... reserved cooking liquid and blend for a few seconds more until the sauce has a soft spoonable consistency, adding a little more cooking liquor ...

This classic Roman recipe features thin veal cutlets wrapped in salty prosciutto and topped with fresh sage leaves, then ...

Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat ...

British rose veal shoulder works really well for this stew ... uncovered, to allow the sauce to reduce down a little. Serve.

The veal we use at Pricci is all organic from the ... Return cutlets to skillet and quickly turn to coat with sauce. Serve immediately, dividing cutlets and sauce between 4 serving plates.

"Inspired by the famous Italian dish vitello tonnato (veal in tuna sauce), my chicken tonnato is made with skinless, boneless breasts poached in a vegetable broth and served on a bed of arugula. The ...