but you can also make it with other veal cuts and poach for longer or try using pork fillet or a boneless loin and adjust your cooking times accordingly.

British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. Dust the veal pieces in the flour and season with ...

The classic meat in a Wiener Schnitzel is veal, usually top round or loin. I prefer the top round ... in a 250 degree oven for up to 10 minutes. Recipes courtesy of Neue Cuisine: The Elegant ...

See recipe card for full list of ingredients and quantities. Chop the garlic, onion, celery and carrots. You can use a mini ...

Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes. 2. Add the white ...