Mon-Fri: 7am-5pm

1 lb veal leg cutlets, cut 1/8" to 1/4" thick
2 Tbsp all-purpose flour
1/8 tsp paprika
1/8 tsp ground white pepper
1 Tbsp olive oil
Lemon-Caper Sauce:
2/3 cup dry white wine
2 Tbsp fresh lemon juice
2 tsp drained capers
1 tsp butter

1. Pound veal cutlets to 1/8" thickness. Combine flour, paprika, pepper and 1/2 tsp salt. Lightly coat cutlets with flour mixture.
2. Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 3 to 4 minutes or until cooked through, turning once and adding oil as needed. Remove.
3. Add wine and lemon juice to skillet; cook and stir until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.

4 servings

6 veal shank cross cuts, cut 2" thick (3 to 3-1/2 lb)
2 Tbsp olive oil
1/2 cup dry white wine
1 can (16 oz) whole tomatoes, undrained
1 can (6 oz) tomato paste
2 tsp each dried basil and dried rosemary
1/4 tsp each ground black pepper and ground red pepper
2 Tbsp butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
Risotto alla Milanese (recipe follows)
Gremolata:
1/4 cup minced fresh parsley, 1 tsp grated lemon peel and 1 minced garlic clove

1. Heat oil in large skillet over medium heat until hot; brown veal cross cuts in batches. Remove; sprinkle with salt. Pour off drippings.
2. Add wine; cook and stir until browned bits attached to skillet are dissolved. Stir in tomatoes, tomato paste, basil, rosemary, black pepper and red pepper; bring to a boil. Reduce heat; simmer 10 minutes.
3. Melt butter in stockpot over medium heat. Add onion, carrot, celery and 2 cloves garlic; cook and stir until crisp-tender. Add veal and tomato sauce; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until veal is fork- tender. Combine gremolata ingredients; sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.

6 servings

RISOTTO ALLA MILANESE – 1-1/4 hours

2 Tbsp butter
1 small onion, finely chopped
2 cups uncooked long grain rice
1/2 cup dry white wine
1/8 tsp crushed saffron
1 can (14 to 14-1/2 oz) beef broth
4-1/2 to 5 cups water
1/3 cup grated Parmesan cheese
2 Tbsp minced fresh parsley

1. Melt butter in large skillet over medium heat. Add onion; cook and stir 2 minutes or until tender. Add rice; cook and stir 2 to 3 minutes. Add wine, saffron and 1 tsp salt; cook and stir until all liquid is absorbed.
2. Gradually add broth and water, 1/2 cup at a time, cooking after each addition, stirring frequently, until all liquid is absorbed, about 55 minutes total. When ready, rice should be tender, but still firm; risotto should be creamy, not runny or dry. Remove from heat; stir in cheese and parsley.

6 servings

1-1/2 lb veal for stew, cut into 1-1/2" pieces
1/4 cup all-purpose flour
2 Tbsp olive oil
1 can (14-1/2 oz) diced Italian-style tomatoes, undrained
2/3 cup chicken broth
2 cloves garlic, minced
2 medium green bell peppers, cut into thin strips
Hot cooked rice
Grated Parmesan cheese

1. Combine flour, 1/2 tsp salt and 1/4 tsp pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in stockpot over medium heat until hot; brown veal, 1/2 at a time. Remove.
2. Add tomatoes, broth, garlic and reserved flour mixture to pot; mix well. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
3. Add bell peppers; simmer, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.

4 servings

1-1/2 lb boneless beef chuck or shoulder steaks, cut 1" thick
1/4 cup grated Parmesan cheese
4 cups (8 oz) sliced assorted mushrooms, such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 oz) fire-roasted tomato and garlic sauce or other pasta sauce
1 pkg (12 oz) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese

1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
2. Spray skillet with cooking spray again; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
3. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.

4 servings

2 beef tenderloin steaks, cut 1" thick (8 oz)
3/4 cup uncooked penne pasta, cooked
2 Tbsp grated Romano cheese
Sauce:
1 Tbsp olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 lb fresh plum tomatoes, seeded, chopped
1/4 tsp sugar
1/8 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1 Tbsp chopped fresh basil
1 Tbsp grated Romano cheese

1. Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Add tomatoes, sugar, nutmeg, pepper and 1/8 tsp salt; cook and stir 5 minutes. Stir in basil and 1 Tbsp cheese. Remove from heat; cover.
2. Heat large nonstick skillet over medium heat until hot. Add beef steaks; cook 10 to 13 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper.
3. Spoon sauce over pasta; sprinkle with 2 Tbsp cheese. Serve with steaks.

2 servings