Veal

504160
  • braised breast of veal,
  • braised veal in red wine,
  • pan-seared veal filet,
  • 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,
  • veal with capers and white wine,
  • veal scallopini with watercress salad.