- 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.
27 Feb 2013
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