Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes. 2. Add the white wine to the skillet and boil over high heat until nearly evaporated ...

This stunning Italian starter combines tender veal, poached in wine, with a tangy tuna mayonnaise. It might sound a bit weird but the flavours work brilliantly. Put the shallots, carrot and celery ...

Cook the chops for another 2 to 3 minutes, or until the veal chops reach an internal temperature of 60°C. Remove from heat and allow the veal to rest. The internal temperature of the veal will be ...

British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. Dust the veal pieces in the flour and season with ...