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Veal Baci
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flour, parmesan, pecorino romano, eggs, veal, vegetable oil, shallot, butter, lemons, parsley leaves, white wine

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Veal Parmigiana
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bread crumbs, parmesan cheese, parsley, salt, black pepper, eggs, water, flour, veal scallops, olive oil, tomato sauce, mozzarella cheese

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Veal Piccata
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cloves, veal scallops, flour, white wine, capers, chicken stock, butter, lemons, italian parsley

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Veal Ragu with Campanelle
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olive oil, veal, carrot, onion, cloves, bay leaf, white wine, beef, tomatoes, basil, campanelle, parmigiano

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Veal Pizzaiola
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veal, olive oil, garlic, tomatoes, oregano, worcestershire sauce, mozzarella cheese, parsley

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Veal Marsala
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veal, butter, olive oil, shallot, garlic, assorted mushrooms, marsala, chicken broth, rosemary

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www.allrecipes.com
Classic Veal Marsala
I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.

olive oil, medallions, flour, shallot, mushrooms, marsala, garlic, chicken broth, beef broth, butter

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Veal Stew
Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor.

olive oil, onion, cloves, veal, tomato sauce, white wine

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Veal Osso Buco
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olive oil, veal, flour, celery, carrots, onion, cloves, beef stock, marsala wine, tomatoes, thyme, parsley, lemon

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Stuffed Veal Chops
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prosciutto, provolone cheese, peppers, onion, italian bread, oregano, black pepper, salt, veal, olive oil

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cooking.nytimes.com
Veal Parmesan Recipe
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying

veal, flour, eggs, bread crumbs, tomato sauce, parmigiano reggiano, mozzarella

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www.delish.com
Stuffed Veal Breast with Gigante Beans
This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.

veal, rosemary, peasant bread, olive oil, onions, golden raisins, dry white wine, thyme, garlic, plum tomatoes, gigante beans, parsley, lemon juice

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