Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets.

Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices. In a large skillet with high sides, heat the ...

When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven. When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce ...

Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.

Preheat the oven to 325 degrees. In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides.

Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide ...

Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside.

Preheat oven to 350 degrees F. In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes.