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Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Steak Tartare
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork


      6 Veal Cutlets
      2 Eggs
      1 cup Milk
      Flour -- For Breading
      Bread Crumbs -- For Breading
      Salt And White Pepper -- To taste
      1 cup Butter
      1 cup Oil
      3 Lemons -- For garnish


    - Pound the veal cutlets with a meat hammer.
    - Beat the eggs in one bowl,and put the milk in another bowl.
    - Place the flour and bread crumbs separately in 2 more bowls.
    - Salt and pepper the meat.
    - First dip the cutlet in the bowl of milk.
    - Then into the flour, shaking off any excess.
    - Next dip the cutlet in the beaten eggs and shake off excess.
    - Finally dip the cutlet in breadcrumbs and shake off the excess.
    - Heat 1/2 cup of the butter and 1/2 cup of the oil in a frypan until quite hot.
    - Fry 3 cutlets about 3 minutes on each side until golden brown.
    - Drain on a paper towel.
    - Pour out fat and wipe pan with paper towels.
    - Add the remainig butter and oil, heat pan again and add the remaining cutlets. Drain.
    - Serve, garnished with lemon wedges.

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