• braised breast of veal,
  • braised veal in red wine,
  • pan-seared veal filet, braised cheeks and sweetbreads, with cherry sauce,
  • roast loin of veal with apple-cinnamon purée,
  • sage and parmesan veal cutlets,
  • seared veal tenderloin with Jerusalem artichoke purée,
  • veal chops with red pepper basil butter.

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