Grilled Veal Skirt Steaks with Baby Arugula Salad and Balsamic Syrup
Chef John Coletta, Quartino Restaurant, Chicago, IL
Grilled Veal Tenderloin Steaks with Black Olives
Beacon Restaurant, New York, NY, Chef Waldy Malouf
Lasagna Matta
Pricci, Atlanta, Georgia, Executive Chef Marc Sublette
Mushroom Stuffed Veal Rolls with White Beans & Tomatoes
Lobel’s Meats, New York, NY, Stanley Lobel
Lobster-Stuffed Veal Tenderloin with Goat Cheese and Quail Egg Ravioli
Recipe adapted from davidburke & donatella, Chef David Burke
Porcini Roast Baron of Veal
Recipe adapted from Chef Scott Tompkins, Marco Polo Supper Club, Phoenix, AZ
Restaurant Osso Buco
Biaggi’s, Chef Peter Schonman
Roasted Veal Loin with Crispy Garlic-Mustard Crust and Potato Pancakes with Avocado Sauce
Pastrami Flat Iron Steaks with Fancy Fries and Warm Maitake and Asparagus Salad
Recipe adapted from davidburke & donatella, Chef David Burke
Tabasco Chipotle Veal Tenderloin Salad with Sartori Asiago Cheese
Recipe adapted from Chef James Cassidy, Ram International, Lakewood, WA
Piedmontese-Style Stuffed Veal
Biaggi’s, Chef Peter Schonman
Slow-Cooked Barbecued Shoulder of Veal Sandwiches
Beacon Restaurant, New York, NY, Chef Waldy Malouf
