Veal Milanese topped with field greens and grape tomato salad

Veal Milanese

July 27th 2011By June Hersh

This dish is Italy's answer to Austria's schnitzel. Paper- thin slices of veal cutlet are dipped in a coating of egg and seasoned bread crumbs, fried quickly and served simply. This recipe features field greens and grape tomato salad, which top the finished cutlet. This is the perfect dish for a warm summer night and a great opportunity to use your garden fresh greens and tomatoes. Behind the Counter: Have your butcher cut the veal scallopini style into paper-thin slices. When pounded they should almost be transparent. Alternate cuts: Chicken or turkey cutlets. For a dramatic presentation, use center cut or 2nd cut veal chops, pounded to ¼ -inch thick. Have your butcher, french the bone for a more elegant finish.


Roman Saltimbocca

Roman Saltimbocca

November 30th 2011By Alessandra Rovati

The traditional Roman recipe for Saltimbocca (literally “jump in your mouth”) uses bresaola, a type of “kosher prosciutto” made from a lean cut of beef cured in spices and salt and left to hang for a month. Until kosher bresaola or goose “prosciutto” becomes available in the States, you can replace it with good-quality Hungarian salami, very thinly sliced—but don’t tell any purists, especially Romans!


Roasted Veal Shoulder with Chicken Liver Stuffing

stuffed Veal Roast

November 4th 2011By June Hersh

Shoulder of veal is a versatile cut, which can be roasted or braised, simply seasoned or embellished with stuffing. For this recipe a savory stuffing featuring rich porcini mushrooms, assertive chicken livers and sweet red onions brings an exquisite balance to the dish, while herbs and dry vermouth add depth of flavor. If you are not a liver fan, leave them out and if you don’t want to fuss with stuffing the veal, you can cook this stuffing in a casserole alongside the roast.


Roasted veal rib eye stuffed with cranberries, dates, sage & rosemary

Roasted veal rib eye stuffed with cranberries, dates, sage & rosemary

July 12th 2011By Joy of Kosher