The resulting meat is called red veal or vitello two names used to differentiate such veal from the white color of veal from confined calves.
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Pound the veal rib chops to an even thickness.
Lay another piece of plastic wrap over the ribs.
Season with salt and pepper.
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However there do exist farmers who raise young calves without cages or confinement.
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Many people have eschewed veal in recent years due to concerns of animal cruelty.
Lay a sheet of plastic wrap on your work surface.
Add 1 4 cup of stock to the sauce remaining in the skillet and boil briskly scraping in the browned bits sticking to the bottom and sides of the pan.
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Gently roll up the meat into a cylinder.
Place four 5 ounce 141 g veal rib chops in a single layer on the plastic.
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1 2 teaspoon salt 1 8 teaspoon ground nutmeg.
Roll the mix with strips of fresh pasta to make stuffed tubes then bake with a creamy tomato sauce.
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Place the ham strips evenly on top.
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An savory mix of veal pork and beef cooked with onion celery carrots garlic wine and herbs is enriched with an opulent parmesan cheese sauce.
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Take a rolling pin and pound the chops until they re all about 1 2 inch 1 3 cm thick.
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1 1 2 pounds ground veal 1 2 cup butter or margarine 1 teaspoon lemon juice.
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Spread a thin layer of the stuffing over the surface of the veal leaving a border of about 1 inch on all sides.
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Arrange the hard cooked egg slices uniformly over the stuffing.
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Return the veal to the skillet cover the pan and simmer over low heat for 10 to 15 minutes basting the veal now and then with the pan juices.
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Lay the veal breast on a cutting board with the boned side up.