Veal Recipe. Veal Calzone. Ingredients: instructions: Nutritional Information per serving:

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1 Veal Calzone makes 6 portions 24 ounces Veal, ground Salt to taste 1-1/2 cups Onions, chopped fine 3 Tablespoons Vegetable oil 2 Tablespoons California-style garlic pepper with red bell and black pepper 3 cups Pizza sauce 12 ounces Shredded Italian four cheese blend 12 ounces Ricotta cheese 3 bags about 1 pound each Pizza dough 1 Egg 1. Let the dough come to room temperature. 2. Pre-heat the oven to 375 f. 3. In a large skillet, add the oil. When hot, add the ground veal and brown, about 15 minutes, adding the seasoning about halfway through the browning process. 4. Add 1 cup of the pizza sauce to the browned veal and remove from the heat and cool. 5. Cut the pizza dough in half and roll each piece to a 6 circle. Beat the egg and brush the dough circles. Divide the cooled veal mixture amongst the dough circles, placing it on one half of the dough. 6. Add 2 ounces of each cheese to the top of the veal, spreading it out evenly. 7. Fold the other half over the veal mixture. Using a fork, crimp the dough closed. Using any leftover egg, brush the top of the dough, make one of two short slits on the top of the dough to allow steam to escape during cooking. 8. Optional: If desired, sprinkle a little seasoning or sesame seeds on top of the dough before baking. 9. Place the calzone on a cookie sheet pan that has been sprayed with food spray. 10. Bake in a 375 f oven for minutes or until the calzone is golden brown and you see some bubbles in the slits. Serve the calzone with the heated leftover pizza sauce

2 Veal and Mushroom Meatballs Yield: 4-6 each tomato Sauce: 2 Tablespoons Olive oil 1 Onion, diced 1 teaspoon Garlic, mashed 2 cups Plum tomato, canned 1/4 cup Tomato purée 3 Basil leaves 1 Bay leaf 1-1/2 teaspoons Flat-leaf parsley, chopped Salt to taste Ground black pepper to taste meatball mixture: instructions - tomato sauce: 10 ounces Veal, ground 10 ounces Mushrooms, chopped fine 3 ounces Bread crumbs 3 ounces Milk 2 Eggs 1 tablespoon Garlic powder 1 teaspoon Onion powder 1 tablespoon Salt 1 teaspoon Black pepper 3 Tablespoons Parsley, chopped 1. In a medium-sized saucepan, sauté the onions and garlic in oil over medium heat. 2. Add the plum tomato, tomato purée, herbs, salt and pepper. Simmer for 20 to 30 minutes. 3. Remove and discard the bay leaf; transfer the mixture to a food processor and coarsely blend. 4. Set aside and keep warm. instructions - meatballs: 1. Pre-heat the oven to 350 f. 2. In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, eggs, garlic powder, onion powder, salt, black pepper and chopped parsley. 3. Form the meat mixture into 1-1/2 ounce meatballs. Place the meatballs onto a sheet pan that has been lightly coated with oil. 4. Place the sheet pan in the oven for 30 minutes or until the meatballs have browned and reached an internal temperature of 165 f. 5. Add the cooked meatballs to the tomato sauce and braise them for minutes. Serve with your favorite pasta

3 Veal Chili Yield: 4-5 portions 1/4 cup Canola oil 1 pound Veal, ground 8 ounces Onions, minced 1 ounce Garlic, minced 1/2 pound Green bell peppers, small dice 2 Tablespoons Chili powder 1 teaspoon Ground cumin 1/2 Tablespoon Salt 1/2 Teaspoon Black pepper 1/4 cup Chili seasoning blend 1/4 cup Tomato paste 16 ounces Tomato purée 1 can Red kidney beans, drained Garnish: 8 ounces Pepper Jack cheese, grated 1. Pre-heat a large sauté pan on medium high heat and add the canola oil. Add the ground veal and onions and sauté for 2-3 minutes or until the onions are translucent. Add the garlic and peppers; continue to sauté for 1-2 minutes longer. 2. Add the chili seasoning and sauté until slightly toasted. Add the rest of the ingredients, except the cheese, and bring to a boil; lower to a simmer and cook for minutes or until the veal is tender. 3. Garnish with grated cheese

4 Veal and Portobello Mushroom Blend Burger Yield: 4-6 Portobello Mushroom Caps: 12 Portobello mushrooms 4 Tablespoons Canola oil 3 Tablespoons Worcestershire black pepper blend 16 ounces Veal, ground 10 ounces Mushrooms, chopped fine 3 ounces Bread crumbs 3 ounces Milk 1 tablespoon Garlic powder 1 teaspoon Onion powder 1 tablespoon Salt 1 teaspoon Black pepper 3 Tablespoons Parsley, chopped 6 slices Swiss cheese 1. Remove the stems from the mushroom and use them as part of the chopped mushroom mixture, below. Using a tablespoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly. 2. In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley. 3. Form the meat mixture in 4-6 burgers. Reserve for later use. 4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at a time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 160 f. 5. Grill the mushrooms for 3-4 minutes on each side until tender. 6. Add one slice of Swiss cheese to the burgers. 7. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately

5 Classic Veal Parmesan Sandwich Yield: 6 portions 6 Veal cutlets, 3 ounces each Salt to taste Ground black pepper to taste 1/2 cup (or as needed) All-purpose flour 1 Egg 1 cup (or as needed) Breadcrumbs 1 cup (or as needed) Vegetable oil 12 Tablespoons Tomato sauce 3 Tablespoons Parmesan cheese, grated 6 Slices Provolone cheese 6 Slices Mozzarella cheese 6 Sub rolls 1. Pre-heat oven to 350 f. 2. Pound each portion of veal between sheets of parchment or plastic wrap to a thickness of 1/4 inch. 3. Blot the veal dry. Season each piece with salt and pepper. Dredge the veal in flour, and shake off any excess. Dip in egg wash and dredge in breadcrumbs. 4. Heat about 1/8 inch of oil in a large skillet to about 350 f over medium heat. Working in batches, add the breaded veal to the hot oil and pan fry on the first side until golden brown and crisp, about 2 minutes. Turn once and finish pan frying on the second side until it reaches an internal temperature of 160 f, about 1 or 2 minutes more. 5. Drain on paper towels or on a wire rack set over a baking sheet. 6. Add two tablespoons of the tomato sauce to each piece of veal and sprinkle 1/2 tablespoon of parmesan cheese on top of the tomato sauce. Add one slice of provolone and mozzarella cheese to each piece of veal. 7. Place the veal parmesan in pre-heated oven for 2-3 minutes or until the cheese begins to melt and the veal is hot. 8. Add the veal to the sub rolls and serve

6 Veal Stir-Fry with Broccoli and Cauliflower Yield: 4 portions 2 Tablespoons Peanut Oil 12 ounces Veal Top Round, cut into strips 1 tablespoon Fresh Ginger, minced 1/2 Tablespoon Fresh Garlic, minced 1/4 cup Green Onions, sliced thin - Separated white and green 1/2 Tablespoon Asian Hot Chili Sauce 1/8 teaspoon Ground Black Pepper 1/2 teaspoon Brown Sugar 1/4 cup Oyster Sauce 1 tablespoon Rice Wine Vinegar 1 tablespoon Low Sodium Soy Sauce 1 pound Frozen Broccoli and Cauliflower mix 1 tablespoon Corn Starch 1/2 cup Low Sodium Chicken Broth 1. Heat oil in a medium heavy bottom sauté pan or wok. 2. Add the veal strips and stir-fry for 1-2 minutes; 3. Add the ginger, garlic and white part of the green onions only. Stir-fry for 1-2 minutes. 4. Add the chili sauce, black pepper, brown sugar, oyster sauce, rice vinegar, and soy sauce; bring to a simmer. 5. Mix the corn starch and chicken broth in a small bowl. Add to the simmering mixture. Bring to a boil for 1 minute. 6. Add the broccoli-cauliflower mix; gently toss together to heat through. 7. Garnish with onion greens. Serve immediately over steamed rice

7 Veal Thai Curry Yield: 4 Portions 1 tablespoon Peanut Oil 12 ounces Veal Top Round, cut into strips 1 tablespoon Fresh Ginger, minced 1/2 Tablespoon Fresh Garlic, minced 1/4 Cup Green Onions, sliced thin 3 Tablespoons Yellow Thai Curry Paste 1/2 Cup Coconut Milk 1 teaspoon Honey 1 teaspoon Low Sodium Soy Sauce 1 teaspoon Fish Sauce 1 tablespoon Corn Starch 1/2 Cup. Low Sodium Chicken Broth 1 pound Frozen Stir-Fry Vegetable Blend 1. Pre-heat a heavy bottom sauté pan or wok; add the peanut oil, when hot add the veal strips and stir-fry for 1-2 minutes. 2. Add the ginger, garlic, and green onions; continue to stir-fry for another 1-2 minutes. 3. Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil and lower to a simmer and continue to cook for 4-5 minutes. 4. When the veal is tender; mix the corn starch and chicken broth together in a small bowl. Add this mixture to the simmering veal curry and bring back to a boil. Add the frozen vegetable mixture and heat thoroughly. Serve immediately with steamed rice or pre-cooked rice noodles

8 Veal Sloppy Joe Yield: 4 each 1/2 cup portion 1 tablespoon Canola Oil 8 ounces Ground Veal 1/2 Tablespoons Salt 1/8 teaspoon Black Pepper 1-1/2 Tablespoons Sloppy Joe Season Blend or Taco Seasoning 1-1/2 Tablespoons Tomato Paste 1/4 Tablespoon Brown Sugar 1/2 Tablespoon Worcestershire Sauce 1/2 Tablespoon Cider Vinegar 1/2 cup Tomato Puree 8 ounces Frozen Onions-Peppers Blend 4-5 Hamburger Buns, slit and toasted 1. Heat canola oil in a wide sauce or sauté pan on medium high heat. Add the ground veal and brown the meat for 2-3 minutes; add the taco seasoning and continue to sauté for 1-2 minutes more. 2. Add the salt, black pepper, tomato paste, brown sugar, Worcestershire sauce, cider vinegar and tomato puree. Bring to a boil and lower to a simmer. 3. Add the frozen onion-pepper blend and bring to a boil; lower to a simmer and cook for minutes or until the veal is tender. 4. Serve 1/2 cup of the Sloppy Joe mixture on a toasted hamburger bun

9 Muenster Stuffed Veal and Mushroom Burger Makes 4-6 burgers 16 ounces Veal Ground 8 ounces White Button Mushrooms, chopped fine 3 ounces Bread Crumbs 3 ounces Milk 1 tablespoon Garlic Powder 1 teaspoon Onion Powder 1 tablespoon Salt 1 teaspoon Black Pepper 3 tablespoons Parsley, chopped 4-6 slices Muenster Cheese 4-6 Ciabatta Rolls topping: 2 tablespoons Canola Oil 6 ounces White Button Mushrooms Sliced 1/4 cup Steak sauce 2 tablespoons Parsley, chopped 1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley. 2. Form the meat mixture in 8-12 burgers, about 2-1/2 ounces per patty. Place one slice of Muenster cheese on half of the burgers and top with the second burger. Seal the two burgers together. 3. To make the topping, heat canola oil in a medium sauté pan. Add the mushrooms and brown for 2-3 minutes. Add the steak sauce, and chopped parsley. Stir to incorporate. Reserve warm. 4. Grill each burger for 2-3 minutes each side or until the burgers reach an internal temperature of 160 f. 5. Serve on toasted Ciabatta rolls and top with 2 tablespoons of mushroom topping

10 Veal Banh Mi Sandwich makes 4 servings Meatloaf: 1 ounce Bread, crust removed, cut into cubes 2 ounces Milk 1 teaspoon Vegetable oil 1 ounce Onions, small dice 1/2 teaspoon Garlic, minced 1 pound Ground veal 1 ounce Heavy cream 1/2 teaspoon Parsley, minced 1/2 teaspoon Tarragon, minced 1/2 teaspoon Salt 1/4 teaspoon Ground white pepper Vietnamese Mayonnaise: 1 cup Mayonnaise 1/2 tablespoon Vietnamese fish sauce (Nuoc cham) 1 tablespoon Lime juice 1 tablespoon Vietnamese chili sauce (Sriracha) Pickled Carrot and Daikon Salad: 1 tablespoon Sugar 1/2 cup Water 1 tablespoon Rice vinegar 1/4 teaspoon Salt 2 Carrots, medium, cut into julienne 1 Daikon radish, small, cut into julienne For Assembly: Meatloaf Directions 4 Veal cutlets, about 4 ounces each 1/4 teaspoon Salt Ground black pepper to taste 1/4 teaspoon Paprika 1/2 cup All-purpose flour 1 Egg, beaten with 1 Tablespoon water 1 cup Bread crumbs, panko 1/2 cup Canola oil (as needed for frying) 4 Baguette rolls, cut in half, toasted 4 tablespoon Vietnamese Mayonnaise 12 ounces Veal Meatloaf (recipe follows) 1/4 cup Cucumber, thinly sliced 2 cups Pickled Carrot and Daikon Salad 1 cup Cilantro 4 Lime wedges 1. Pre-heat an oven to 350 f. 2. For the meatloaf soak the bread in milk until it becomes very soft, drain off excess liquid, puree the soaked bread until smooth. 3. Heat the oil in a small sauté pan. Sweat the onions and garlic until tender, about 2 minutes. Let cool and set aside for later use. 4. Mix the ground veal, pureed bread, cooled onions and garlic, heavy cream, parsley, tarragon, salt and pepper until fully incorporated. The mixture should have a sticky or tacky appearance. 5. Shape into a loaf and place in loaf pan; use a little water on the outside to smooth out any bumps or high spots. 6. Bake at 350 f for about 45 minutes or the internal temperature has reached 165 f. 7. Let cool and cut (4) 3 ounce slices for the Banh Mi sandwiches. 8. Reserve the rest refrigerated for other use. Sandwich Directions 1. For the Vietnamese Mayonnaise mix all the ingredients together and reserve for later use. 2. For the carrot and daikon salad, combine sugar, water, vinegar, and salt. Add vegetables and let marinate for several hours or overnight. Remove and drain when ready to use. 3. Pound cutlets thin and apply a standard breading procedure: blot dry, season with salt, pepper and paprika, dredge in flour, then into egg, then bread crumbs. Make sure to press panko bread crumbs into veal. 4. Heat oil in medium sauté pan to about 350 f over medium heat (until shimmering but not smoking). Working in batches, add the breaded veal to the hot oil and pan fry on the first side for about 2 minutes, or until golden brown and crisp. Turn once and finish pan frying on the second side, about 2 minutes more or until it reaches an internal temperature of 160 f. Drain briefly on absorbent paper towels and use immediately. 5. To assemble the Banh Mi, spread the bottom half of the toasted baguette with Vietnamese mayonnaise, top with the sliced veal and the meatloaf. Top with cucumber slices, Pickled Carrot and Daikon Salad and cilantro leaves. Squeeze a wedge of lime over the filling and top with the other half of the baguette

11 Vlt Sandwich makes 4 servings Red Pepper Ketchup: 2 Red peppers, sweet, large 1 tablespoon Canola oil 1/2 jalapeno pepper 1/4 cup Onion, chopped 1 Garlic clove, minced 1/2 teaspoon Brown sugar 1 tablespoon Cider vinegar veal: 4 Veal cutlets, 3 ounces each, pounded thin 1/4 cup Flour, all-purpose 1/2 teaspoon Paprika 1/2 teaspoon Cumin Salt to taste Ground black pepper to taste 1/4 cup Canola oil 4 Ciabatta rolls, crusty 3 cups Arugula 8 Tomato slices 1. For the ketchup: Prepare the red pepper ketchup by first roasting the red peppers in a hot oven, under a broiler, or over an open flame, turning often until the skin is wrinkled and the peppers are tender. 2. Transfer peppers to a bowl, cover with plastic wrap, and rest for 10 minutes. Peel skin, remove seeds and stem, then cut into chunks. 3. Heat canola oil in a medium sauté pan. Sweat jalapenos, onions, and garlic until softened. Reduce heat and add sugar, cider vinegar, and roasted peppers. Simmer for about 5 minutes and then let cool. 4. Place ingredients in blender or small food processor and puree until smooth, reaching ketchup like consistency 5. Refrigerate until completely chilled. 6. For the veal: Blot veal dry, season both sides with cumin, paprika, salt and pepper, then dredge in flour. Set aside. Repeat with rest of veal cutlets. 7. Heat oil in sauté pan, on medium heat, until shimmering. 8. Sauté cutlets in oil until golden brown on both sides, about 2 to 3 minutes per side. 9. To assemble sandwich: Cut ciabatta rolls in half. Place the sautéed veal on the bottom half of roll and top (in order) with pepper ketchup, arugula, tomato and top of roll

12 Southwestern Veal Tacos makes 4 servings - 2 tacos each 3 tablespoons Canola oil 1 pound Ground veal 1 tablespoon Chili powder 1 teaspoon Cumin powder 1 tablespoon Adobo spice 1/2 cup Onion, small dice 1 Garlic clove, minced 1/2 cup Tomato, small dice 1-1/2 tablespoons Piloncillo, grated (or brown sugar) 1 tablespoon Chipotle en adobo, chopped 1/4 cup Cilantro, minced 2 tablespoons Lime juice Salt to taste Ground black pepper to taste 2 tablespoons Masa harina (or corn meal) 8 Taco shells, hard 1/2 cup Queso fresco or white cheddar, grated 1/4 cup Poblano peppers, roasted 1 cup Iceberg lettuce, shredded 1/2 cup Tomatoes, diced 1/2 cup Sour cream 1. Pre-heat oven to 350 f. 2. Heat oil in a large sauté pan. Add the ground veal, chili powder, cumin and adobo spice and cook until lightly brown. 3. Add the onion and garlic and continue to cook until the vegetables are translucent. 4. Add the diced tomatoes and continue to cook on low heat for 2 minutes. 5. Season with the piloncillo, chipotle, cilantro, lime juice, salt and pepper. 6. Sprinkle in the masa harina and cook for another 3 minutes on low heat to thicken the mixture. Set aside. 7. To assemble the tacos, divide the taco meat into 8 taco shells, about 1/4 cup per shell. Sprinkle on cheese and roasted peppers. Place tacos in the oven for 5 minutes or until the cheese is melted. 8. Top with shredded lettuce, diced tomatoes and sour cream

13 Crispy Veal and Walnut Salad makes 4 servings Dressing: 1 tablespoon Cider vinegar 2 tablespoons Lemon juice 1 tablespoon honey 2 teaspoons Fresh parsley, finely chopped 2 teaspoons Fresh dill, minced Ground black pepper to taste Salt to taste 1/2 cup Canola oil Veal: 4 Veal cutlets (about 4 ounces each) 1/4 teaspoon Salt Ground black pepper to taste 1/4 teaspoon Paprika 1/2 cup All-purpose flour 1 Egg, beaten with 1 tablespoon water 1 cup Bread crumbs, panko 1/2 cup Canola oil as needed for frying Salad: 4 cups Romaine lettuce, cut bite size 1/3 cup Walnut pieces, coarsely chopped 1 Apple, diced (Granny or Red Delicious) 1/3 cup Blue cheese, crumbled 4-5 Red onions, sliced 4 Lemon wedges 1. Prepare dressing by whisking vinegar, lemon, honey, parsley, dill, salt and pepper together in a bowl. Slowly add oil while whisking constantly. Hold for later use. 2. Pound cutlets thin and apply a standard breading procedure: blot dry, season with salt, pepper and paprika, dredge in flour, then into egg, then bread crumbs. Make sure to press panko bread crumbs into veal. 3. Heat oil in medium sauté pan to about 350 f over medium heat (until shimmering but not smoking). Working in batches, add the breaded veal to the hot oil and pan fry on the first side for about 2 minutes, or until golden brown and crisp. Turn once and finish pan frying on the second side, about 2 minutes more or until it reaches an internal temperature of 160 f. Drain briefly on absorbent paper towels and use immediately. 4. While veal is draining, mix the lettuce, walnuts, apples, blue cheese, onions. Add dressing as needed and toss gently. 5. Serve one veal cutlet over 1-1/2 cups of salad. Garnish with lemon wedges

14 Easy Veal Milanese makes 4 servings 1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick 1 egg 2 tablespoons water 2/3 cup seasoned dry bread crumbs 3 tablespoons grated Parmesan cheese 2 tablespoons olive oil Salt and pepper 1/4 cup chopped tomato Chopped fresh parsley 1. Pound veal cutlets to 1/8-inch thickness, if necessary. Beat egg and water in shallow dish until blended. Combine bread crumbs and cheese in second shallow dish. Dip each cutlet into egg mixture, then into coating mixture to coat both sides. 2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Place 2 cutlets in skillet; cook 2 to 3 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining oil and cutlets 1 to 2 more times, as necessary. Season cutlets with salt and pepper, as desired. Sprinkle with tomato and parsley, as desired This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron: 12.8 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 2.5 mg iron; 17.4 mcg selenium; 5.4 mg zinc; 38.1 mg choline.

15 Citrus-Rubbed Veal Chops & Mango Salsa makes 6 servings 6 well-trimmed veal rib or loin chops, cut 1 inch thick (about 8 ounces each) 1/2 teaspoon salt 1/2 teaspoon grated lime peel Fresh mint sprigs (optional) Mango Salsa: 1 mango, peeled, seeded; cut into 1/2 inch pieces 1/2 cup prepared salsa 1/4 cup minced red onion 2 tablespoons fresh lime juice 1. Combine salsa ingredients in medium bowl; mix well. Cover and refrigerate until ready to use. 2. Combine salt and lime peel in small bowl; press evenly onto both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning occasionally. 3. Serve chops with salsa. Garnish with mint sprigs, if desired. Cook s Tip: To broil, place chops on rack in broiler pan so surface of veal is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.2 mg iron; 3.5 mg zinc.

16 Veal Burger with Sautéed Peppers makes 6 servings 1-1/2 pounds ground veal 1 egg, slightly beaten 3 tablespoons finely chopped onion 1/2 teaspoon coarse grind black pepper 1/2 teaspoon salt 1-1/2 teaspoons vegetable oil 1/2 cup each red, green and yellow bell pepper strips (2-1/4 x 1/4 inch) Bread or rolls, toasted (optional) 1. Combine ground veal, egg, onion and pepper in large bowl, mixing lightly but thoroughly. (Mixture will be very moist.) Shape into six 1/2 inch thick patties. 2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160 f, turning occasionally. Season with 1/2 teaspoon salt. 3. Meanwhile in 10-inch nonstick skillet, heat oil over medium heat until hot. Add bell peppers; cook and stir 5 minutes or until tender. Stir in 1/4 teaspoon salt. Spoon equal amounts of peppers on burgers. Serve burgers on bread, if desired. Cook s Tip: To broil, arrange patties on rack in broiler pan so surface of meat is 4 inches from heat. Broil 8 to 10 minutes, until instant-read thermometer inserted horizontally registers 160 f, turning once This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc. 7.1 mg niacin; 0.4 mg vitamin B6; 1.2 mcg vitamin B12; 1.1 mg iron; 14.4 mcg selenium; 3.4 mg zinc.

17 Simply Sensational Veal Chop makes 4 servings 4 well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 ounces each) Chopped fresh herbs, such as basil, thyme, chives, rosemary or oregano Grill: Broiler: Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning once and sprinkling with herbs after turning. To broil, place chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once and sprinkling with herbs after turning This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 2.5 mg iron; 24.8 mcg selenium; 10.2 mg zinc.

18 Asian Lettuce Wraps makes 6 servings 1-1/2 pounds ground veal 3/4 cup peanut sauce 2 cups chopped seeded cucumber 1/2 cup shredded carrot 1/4 cup torn fresh mint 12 large Boston lettuce leaves (about 2 heads) Fresh mint (optional) 1. Heat large nonstick skillet over medium heat until hot. Add ground veal; cook 10 to 13 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Pour off drippings, if necessary. Stir in peanut sauce; cook and stir until heated through. 2. Combine cucumber, carrot and torn mint with veal mixture. Season with salt and pepper, as desired. Serve veal mixture in lettuce leaves. Garnish with mint, if desired. Cook s Tip: Cooking times are for fresh or thoroughly thawed ground veal. Ground veal should be cooked to an internal temperature of 160 f. Color is not a reliable indicator of ground veal doneness. Cook s Tip: Iceberg or romaine lettuce leaves may be substituted for Boston lettuce leaves This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of vitamin B12, iron and selenium. 9.2 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 2.1 mg iron; 12.0 mcg selenium; 4.0 mg zinc.

19 Veal Marsala makes 4 servings 1 pound veal cutlets, cut 1/8 to 1/4 inch thick 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoons unsalted butter Sauce: 2 tablespoons unsalted butter 8 ounces mushrooms, thinly sliced (about 2 cups) 1 large clove garlic, minced 1/2 cup dry Marsala wine 1 tablespoon finely chopped fresh parsley 1/4 teaspoon salt 1. Pound veal cutlets to 1/8 inch thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour. 2. Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet. 3. Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed. 4. Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and 1/4 teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately This recipe is an excellent source of protein, niacin, selenium and zinc; and a good source of vitamin B6 and vitamin B mg niacin; 0.3 mg vitamin B6; 1.1 mcg vitamin B12; 1.6 mg iron; 18.4 mcg selenium; 3.0 mg zinc.