She calls veal Milanese a recipe that keeps on giving and says, "Since I had 4 cutlets to nosh on after making this recipe, I started crafting all sorts of leftover remixes.

The recipe makes more sauce than is needed for four servings of veal parmigiana. The butcher will have already pounded the schnitzels to about 6 millimetres or 1/4-inch thick to make them tender ...

Note: Adapted from “Bistro Laurent Tourondel.” Panko is available at Asian markets and well-stocked supermarkets. This recipe requires the use of a meat thermometer. 1. Heat the broiler by ...

The veal parmigiana here, like all the entrees, comes with a side of pasta. It’s called the “Jerry Weintraub” after the late, legendary producer and talent agent, and costs $35.

Chef JosB Salgado of Johnny's Italian Steakhouse whips up their Veal Milanese. Breaded Veal Slices 2 ea. Clarified Butter Blend 1 fz. Arugula, Washed 1/2 wz. Cherry Tomatoes 6 Halves Red Onion ...

1. Preheat the oven to 325 degrees. Make sure your ingredients for the meatballs are very cold. 2. In a large bowl, mix together veal, ricotta, Parmesan, egg, nutmeg, ¾ teaspoon salt and ¼ ...

Set aside 3 tablespoons of the butter. In a medium bowl, stir together the remaining butter, bread crumbs, cheese, onion and rosemary. Add 1 teaspoon salt and 1 teaspoon pepper, or to taste.