Sentence examples for veal cut from inspiring English sources

This report covers veal cut FOB production point prices for Northeast and North Central regions.

Then he has the chefs bread the veal, cut it into strips, deep-fry the strips, and serve them with tartar sauce, as a basket of "veal fingers".

The scholarship finalists cooked veal orloff, a preposterously frilly dish involving roast veal cut from the bone, sliced, stuffed and squeezed into a cavity made from the bones, slathered in bechamel and truffles, and baked.

Other musts are the lightly blackened swordfish paired with a golden lentil-vegetable salad, the succulent roasted chicken atop a nest of chive-dotted mashed potatoes all encircled with a sauce of morel mushrooms, roasted garlic andsage, and baby rack of veal cut into tiny, juicy chops placed upon a portobello tart filled with sun-dried tomato, fresh mozzarella and black olive tapenade.

Here's what you'll need to make standard Milanesa: 1-2 lbeefeef, chicken or veal, cut no more than 1/2" (1.25 cm) thick. 2 eggs.

Loin lamb chops (like miniature T-bones, with a little piece of filet attached) were very good, as was the veal chop, cut extra thick.

It's a veal steak cut from the hind quarters of Mirandese cattle, served with a vinaigrette sauce that Lurdinhas claimed was invented by her grandmother for whom the restaurant is named.

4 slices of veal, thinly cut, about 80-100g each 4 thin slices of ham 6tbsp red wine 2tbsp balsamic vinegar For the stuffing: 4 tbsp breadcrumbs 4 tbsp grated hard cheese 5 tbsp chopped parsley 100g mushrooms, washed and finely chopped 1 egg 20g butter Mix stuffing ingredients together in a small mixing bowl.

Two other faultless entrees were fresh branzino, grilled and brushed with olive oil and lemon, and slowly braised osso buco (plume de veau center cut veal) in a wine demi-glace with marinara, served over risotto.

Il Gattopardo's phenomenal meatloaf — veal and beef cut through with prosciutto, pine nuts and peas, then bound together with eggs and fat — is also available.

1. Cut veal into half‐inch thick slices, cover with wax paper and flatten with a wooden mallet or have butcher flatten the slices.