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4 to serve transfer the scallops to a heated platter.
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Dash ground black pepper 1 egg 2 tablespoons water 1 2 cup breadcrumbs fine dry unseasoned 2 tablespoons olive oil.
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Season with salt and pepper.
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Lay a sheet of plastic wrap on your work surface.
Take a rolling pin and pound the chops until they re all about 1 2 inch 1 3 cm thick.
An savory mix of veal pork and beef cooked with onion celery carrots garlic wine and herbs is enriched with an opulent parmesan cheese sauce.
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Provides a heat resistant pad under your egg.
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1 2 teaspoon salt 1 8 teaspoon ground nutmeg.
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Cleans easily with mild soap and water.
Add 1 4 cup of stock to the sauce remaining in the skillet and boil briskly scraping in the browned bits sticking to the bottom and sides of the pan.
Roll the mix with strips of fresh pasta to make stuffed tubes then bake with a creamy tomato sauce.
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Pound the veal rib chops to an even thickness.
Place the ham strips evenly on top.
Lay the veal breast on a cutting board with the boned side up.
The resulting meat is called red veal or vitello two names used to differentiate such veal from the white color of veal from confined calves.
Spread a thin layer of the stuffing over the surface of the veal leaving a border of about 1 inch on all sides.
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Lay another piece of plastic wrap over the ribs.
Gently roll up the meat into a cylinder.
Return the veal to the skillet cover the pan and simmer over low heat for 10 to 15 minutes basting the veal now and then with the pan juices.
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1 1 2 pounds ground veal 1 2 cup butter or margarine 1 teaspoon lemon juice.
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0 16 x 31 50 x 11 81.
However there do exist farmers who raise young calves without cages or confinement.