Veal Stew
PLUME DE VEAU
Extra-virgin olive oil
1 green bell pepper, sliced
2 onions, chopped
1 tablespoon chopped garlic
2 1/2 pounds Plume De Veau veal for stew
1 28-ounce can crushed tomatoes
1/2 tablespoon freshly ground black pepper
1 tablespoon dried Italian seasoning
Salt
1. Cover the bottom of a stew pot with olive oil and heat over medium-high
heat. Add bell pepper, onions and garlic; cook until they start to brown.
2. Add veal cubes and brown/sear.
3. When all veal pieces are almost golden brown, add tomatoes, black
pepper, Italian seasoning and salt to taste. Cook over medium heat for
35-40 minutes, stirring occasionally.
4. Then cover and simmer on low heat for 1 1/2 hours, stirring occasionally.
Taste and add more Italian seasoning and garlic, if desired. Makes 8 servings.
Brands may vary by region; substitute a similar product.
Veal Cutlet Cordon Bleu
PLUME DE VEAU
8 thin Plume De Veau veal cutlets
Salt and pepper
4 thin slices Swiss cheese
4 thin slices ham
Flour for dredging
3 eggs, beaten
1/2 cup dry bread crumbs
1/2 cup butter
1. Gently pound veal cutlets between sheets of plastic wrap to flatten.
Season to taste with salt and pepper.
2. Place 1 slice of cheese and 1 slice of ham on each of 4 veal cutlets.
Cover with remaining 4 cutlets. Pound the edges together.
3. Dip veal in flour, then egg, and then bread crumbs.
4. Melt butter in a sauté pan over medium-high heat. Add veal and cook for
8 minutes, or until just cooked through. Makes 4 servings.
Brands may vary by region; substitute a similar product.
