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( published May, 2001 )

veal scallopini, parmegiana, piccante, chops, breast of veal

There are many cuts of veal and even more ways to prepare it. I will give you a few of my favorites starting with veal scallopini. This entree belongs to son #1, Joseph. It freezes well, it travels well and often finds its way to Boston.

veal scallopini


  • 2 1/2 lbs thin sliced veal / scallopini
  • 2 large green peppers / cut in strips
  • 3-4oz cans sliced mushrooms pieces / sliced
  • 1/2 cup of olive oil
  • 4 garlic cloves minced / 3 heaping tsps jar minced garlic
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 28 oz can crushed tomatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 oz of water


  • 5 quart pot
  • Heat olive oil on medium heat
  • Add garlic, oregano, basil, pepper & salt / saute until garlic turns tan
  • Add pepper strips / saute until softened / remove from oil
  • Saute mushrooms in oil until tan / remove from oil
  • Season veal with additional salt & pepper
  • Saute veal in single layers until slightly browned / remove from oil as it is cooked
  • Add can of tomatoes to remaining oil / cover with lid / cook 10 minutes
  • Add veal to tomatoes / cook on low heat 25 minutes
  • Add peppers, mushrooms and water to tomatoes & veal / cover / cook 5 minutes
  • Serves 8 adults

veal parmegiana


  • Large frying pan
  • 3/4 cup of crisco oil
  • 2 lb veal cutlet
  • 2 eggs beaten
  • Italian bread crumbs as needed
  • Salt & pepper
  • 2 tbsp of water
  • 28 oz jar spaghetti sauce
  • 1/2 lb mozzarella cheese


  • Pre - heat oven to 350°
  • Heat oil in pan
  • Add water to beaten eggs
  • Season veal / dip in egg mix
  • Pour bread crumbs on platter / cover veal with crumbs
  • Fry in oil until golden brown on each side
  • Serves 4 or 5 adults

You now have fried veal cutlet. Loin or rib veal chops breaded are cooked the same as cutlet.

To make parmegiana, cover bottom of baking pan or foil pan with 1/2 jar of spaghetti sauce ( I use Ragu chunky ). Place cutlets over sauce and cover with remaining sauce. Bake in 350°preheated oven for 15 minutes. Cover with mozzarella cheese and bake until melted.

The veal does not have to be breaded. It can be sauted in oil until brown and completed as above.

Turkey breasts can be substituted for veal. Often when turkey breasts are used it is mistaken for veal but is far less expensive to use.

veal piccante


  • Frying pan
  • 1 lb thin sliced veal
  • 1 lemon squeezed
  • 1/4 cup olive oil
  • 4 tbsps butter / margarine
  • 2 tsps dry parsley / fresh
  • Salt & pepper
  • Flour


  • Flour cutlets lightly / shake off excess
  • Sprinkle with pepper
  • Heat olive oil & butter in pan
  • Add parsley & cutlets
  • Saute until golden brown
  • Remove from pan
  • Add lemon juice to pan / heat 1 min.
  • Pour over veal
  • Sprinkle with salt & pepper
  • Serves 2 adults

This cut of veal is very fatty but is delicious. It should have a pocket for the stuffing and you should ask the butcher to crack the bones for easier slicing. It is cooked in a roasting pan with a lid or double foil pans that are covered. This recipe is for bread stuffing. You will find 2 other recipes for stuffing under "ethnic" foods.

stuffed breast of veal


  • 6 lb breast of veal with pocket
  • 1 - 6oz box Stove Top Chicken stuffing
  • 1 medium onion / sliced
  • Salt & pepper
  • Paprika
  • Water


  • Pre-heat oven to 325°
  • Prepare stuffing according to package
  • Stuff veal pocket / close with toothpicks
  • Season with salt, pepper & paprika
  • Place onions in pan / cover bottom with water
  • Place meat on onions / cover / bake 2 1/2 hours
  • Remove lid / bake uncovered 1 1/2 hours
  • Fork should insert easily
  • Serves 4 or 5 adults


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