Veal Lite-Bite Anytime Salad
3 cup cooked Veal diced small
1 cup seedless green grapes
1 cup celery, diced small
1 cup walnuts, diced
to taste: salt and pepper
1 cup Miracle Whip Light Salad Dressing
1/2 pint whipped whipping cream (can substitute plain yogurt)
1/2 cup water chestnuts (optional)
1/2 cup apple, sliced (optional)
Mix together veal, grapes, celery, walnuts (water chestnuts and apples if desired). Combine whipped cream, (or plain yogurt) and Miracle Whip Light and add to veal mixture. Salt to taste. Serve on bed of lettuce and garnish with orange slices.

Herb-Roasted Veal Chops
Prep Time: 25 minutes, Cook Time: 50 minutes, Yield: 4 servings
3 large garlic cloves
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary leaves
Olive oil
Salt and pepper
4 veal rib chops (each 1 inches thick and 12-14 ounces)
1 cup dry white wine
1 cup chicken broth
2 tablespoons cold unsalted butter
Finely chop garlic and in a small bowl stir together with herbs, salt, pepper, and 2 tablespoons oil. Pat chops dry and rub with all but 1 teaspoon herb mixture, reserving remaining for the sauce. Chill chops, covered, at least 15 minutes. Preheat oven to 375° F Pat chops dry if necessary. In a 12 inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown chops, about 3 minutes on each side and a few seconds on edges. Transfer browned chops to shallow baking pan. Roast chops in middle of oven until an instant read thermometer inserted horizontally into a chop registers 160°F , 15-20 minutes.
While chops are roasting, pour off any fat from skillet (do not wipe clean). Add wine and reserved herb mixture and deglaze skillet over high heat, scraping up brown bits, 1 minute. Boil wine mixture until reduced to about cup, about 4 minutes. Add broth and boil until liquid is reduced by half, about 5 minutes. Transfer chops to a heated platter. Pour any juices from baking pan into sauce and bring to a boil. Cut butter into pieces and add to sauce, swirling skillet until sauce is slightly thickened and butter is incorporated. Serve chops with sauce.

Veal Pot Roast
Veal Pot Roast, about 3-4 lbs
2 tablespoons vegetable oil
salt and pepper
3 medium carrots, sliced
2 medium onions, cut in quarters
4 stalks celery, cut in 1-inch chunks
1/4 cup water
3 tablespoons butter
3 tablespoons plain flour
1/3 cup white wine
Brown the veal on all sides in the oil in a large skillet. Season to taste with salt and pepper. Put the vegetables into the crock pot; place veal roast on top. Pour the water into the skillet and scrape the bottom. Cook over a low heat for one minute, then pour over the veal roast. Cover and cook on the LOW for 8-10 hours. Remove the meat and the vegetables from the crock pot and keep warm. Melt the butter in a saucepan and stir in the flour. Cook over a low heat until smooth and bubbly. Add the liquid from the crock pot; stirring constantly, cook until thick and smooth. Add the wine and cook for 2 minutes longer Season to taste with salt and pepper then pour over the veal roast.

Pasta with Veal, Sausage and Porcini Ragu
1 cup water
1 oz dried porcini mushrooms
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
2 bay leaves
2 garlic cloves, finely chopped
1/4 cup dry red wine
8 oz sweet Italian sausages, casings removed
1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
8 oz veal stew meat, coarsely chopped
2 14-ounce cans low-salt chicken broth
1 28-oz can whole tomatoes in juice
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, lightly crushed
1 lb. fresh pappardelle or purchased fettuccine
Freshly grated Parmesan cheese
Bring 1 cup water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside. Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. ( Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and re-warm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.

Veal Parmesan
4 veal cutlets
1/4 tsp. salt
1/8 tsp. black pepper
1/2 cup flour
1/2 lb. mozzarella cheese, sliced
1 cup seasoned bread crumbs
2 eggs, beaten
2 Tbs. olive oil
1/2 lb. canned tomato sauce
1/4 tsp. dried basil leaves
Sprinkle cutlets with salt and pepper, lightly dredge in flour. Dip cutlets in beaten egg, then seasoned breadcrumbs. Heat oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned. Place cutlets in baking dish; spoon tomato sauce over and sprinkle with basil. Place Mozzarella slices over cutlets; bake at 350°F for 10 to 15 minutes. Serve with spaghetti and Parmesan cheese and a tossed salad.

Savory Veal Loin Chops
Preparation time: 5 minutes, Cooking time: 15 -17 minutes, Serves 2
1 lb 2 Veal Loin Chops
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
dash of pepper and rubbed sage
Combine salt, thyme, pepper and sage; sprinkle mixture over both sides of veal loin chops. Place veal chops on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 15-17 minutes, turning once, to desired doneness.

Veal Loin Chops with Mustard Sage Sauce
2 veal loin chops, 1 inch
1 tablespoons butter
1 teaspoon vegetable oil
Dried sage
2 1/2 tablespoons chopped onions
1/3 cup beef broth
2 teaspoons dried sage
2 teaspoons Dijon mustard
1/4 cup half & half
Melt butter with oil in heavy skillet over medium-high heat.  Sprinkle chops with dried sage and pepper.  Add to skillet and cook until brown, about 5 minutes per side.  Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare.  Transfer veal to plate; keep warm.Add onions to same skillet and stir 1 minute. Add broth, 1 tablespoon sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon sage and any juices exuded by veal. Place chops on plate and spoon sauce over.

Honey & Citrus Glazed Veal Chops
Servings 4, Preparation time 10 minutes, Cooking time 12-14 minutes
3 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons grated fresh ginger
1/2 teaspoon grated lime peel
4 Veal Rib Chops (cut 1 inch thick , 7oz each)
Stir together lime juice, honey, ginger and lime peel. Place Veal Rib Chops in utility dish just large enough to hold chops. Brush lime mixture liberally over both sides of chops. Refrigerate, covered, 30 minutes while preparing coals. Remove chops from dish; brush with any remaining lime mixture. Place chops on grid over medium coals and grill 12-14 minutes, turning once for medium or to desired doneness.

Italian Veal Chops  
4 Veal Loin Chops, 3/4 inch thick
1 tablespoon oil
2 tablespoons butter
2 crushed cloves of fresh garlic
1/4 cup diced celery
2 chopped shallots
1/4 cup green pepper cut in strips
1/4 cup dry white wine
1 can tomato sauce (7 1/2 oz)
2 tablespoons chopped parsley
2 tablespoons flour
2 teaspoons paprika
Salt and pepper to taste
Seasoned Flour mix for chops
2 tablespoons flour
2 teaspoons paprika1 teaspoon
salt Pepper to taste
Preheat oven to ( 95°C). Make Ahead Seasoned flour by adding:
2 tablespoons flour  and 2 teaspoons paprika
Salt and pepper to taste. Heat the oil and butter in a heavy skillet.  Place both sides of slightly moistened chops into the seasoned flour mixture.  Brown on each side in the hot oil/butter mixture for 3 minutes each side.  Remove the chops from the skillet and keep warm in the oven at a warming heat of 200°F.  
In the same skillet, add the chopped vegetables: Garlic, celery, shallots and pepper strips.  Cook on a low heat, in order not to cause browning. Add the white wine to the skillet and allow the mixture to reduce for 2 minutes.  Add the tomato sauce and stir.  Return the chops to the skillet and cover the loin chops with the sauce.  Cover the pan and let simmer for about 20 minutes, until tender.  Add salt and pepper to taste.  
Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley.  Serve with: buttered noodles or rice.

Veal Chop Casserole
2 lbs Veal Chops
1 clove of garlic
1 green pepper, sliced
1/4 teaspoon pepper
1 tablespoon oil
2 tablespoons oil
1 1/2 teaspoons salt
2 tablespoons flour
1/4 teaspoon oregano
3/4 cup tomatoes
1 can mushrooms with juice
Cut Veal Chops into serving pieces. Sauté green pepper in hot oil for 5 minutes. Set aside. Brown veal chops in 2 tablespoons of oil. Add seasonings, oregano, garlic, flour, cheese, mushrooms and liquid. Add tomatoes and cook over low flame (covered) until meat is tender. Add green peppers and cook 5 minutes longer.

Veal Cacciatore
Servings 4, Preparation time 10 minutes, Cooking time 50 minutes
4 Veal loin chops (1 inch thick )
1 medium onion
1 medium green pepper
2 large sprigs of parsley
1/4 cup olive oil
1 can (14oz) tomato sauce ( 2 cups)
1/3 cup white wine
to taste: salt and pepper
1 garlic clove crushed
1 teaspoon oregano
1 bay leaf
Peel onion and dice. Cut green pepper into thin strips and snip parsley and crush one clove of fresh garlic. Heat oil in the skillet, brown veal chops on both sides. Remove chops while you add the chopped onion and green pepper and sauté them for 3 minutes in the oil. Now put the Veal chops back in the pan and blend in remaining ingredients; bay leaf, oregano, parsley, tomato sauce and wine. Add salt and pepper to taste. Cover and simmer 50 minutes. Serve with hot buttered spaghetti or noodles.

Miniature Veal Burgers with Basil and Black Peppercorn
Makes 8 miniature burgers
Burger
1 1/2 Ibs ground veal shoulder
1/4 cup chopped basil
1/4 cup finely diced shallots
2 cloves garlic, chopped
3 tablespoons Dijon mustard
1 tablespoon cracked black pepper
2 teaspoons truffle oil
2 teaspoons Kosher salt
Garnish
2 teaspoons olive oil
2 hot house tomatoes, sliced
8 shiitake mushrooms, stemmed and sliced
8 pieces of leaf lettuce
salt and freshly ground pepper
3 tablespoons mayonnaise
1 avocado, diced
2 green onions, chopped
8 miniature bagels
8 slices raclette or Gruyere cheese
Combine ground veal, basil, shallots, garlic, mustard, black pepper, truffle oil and salt in a bowl and gently mix by hand to combine. Form 8 small patties, about 1 inch thick and 2 inches in diameter.Pre-heat grill.Heat olive oil in a small skillet over medium- high heat and quickly saute mushrooms until cooked. Season with salt and pepper.Combine mayonnaise, avocado and green onion in a bowl and mix together.Place burgers on grill and cook approximately 3 - 4 minutes per side or until done to your desired amount. Place bagels on grill. Place cheese on burger and keep warm just until the cheese begins to melt.Place a piece of lettuce on the bagel, add avocado mayonnaise and a slice of tomato. Arrange burger on top and finish with sauteed shiitake mushrooms. Repeat with remaining burgers.