For the veal: Line 2 baking sheets with wire racks and set aside. Beat the eggs in a shallow dish with a splash of water. Add the panko and Parmesan to another shallow dish. Add the flour to …

Veal: 4 boneless veal chops or medallions. 2 cups all-purpose flour. 3 eggs, beaten. 2 cups dry breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley leaves.

Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to …

Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.

Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on …

1 1/3 pounds thinly sliced veal medallions, from the butcher. Salt and pepper. 1/4 pound thinly sliced prosciutto. Several sprigs fresh sage. 1/4 cup extra-virgin olive oil, 4 turns of the pan.

Four 4- to 5-ounce portions veal shoulder, tenderized and thin. 2 tablespoons butter plus 1/4 cup butter or mascarpone. 1/3 cup marsala wine. 1 cup mushrooms, quartered or sliced.

Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute ...

Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up …