veal escalopes

Toss them with fried calamari, fried chicken and breaded veal escalopes.

Doctor: 'Well, we put you in a private room and feed you nothing but veal escalopes and pancakes.'

Cross it off the shopping list then, with the “cruel” eggs and “unhappy” chickens, those aerosol deodorants and poor, tormented veal escalopes.

Veal marsala was competently prepared, with tender veal escalopes, though the wine had been added to the sauce with a heavy hand.

Saltimbocca alla fiorentina, tender veal escalopes topped with spinach and prosciutto, had both taste and flair.

Scaloppine al carciofi was another fine entree, the tender veal escalopes surfeited with capers and artichokes in a subtle pink sauce.

Three thin, tender veal escalopes were sauteed in a lemony wine sauce and served with a sprinkling of toasted pine nuts and broccoli.

Predictable, but tasty, was piccata di vitello al limone, chewy veal escalopes sautéed in white wine and lemon with a scattershot of capers.

Scaloppine di vitello a la marsala suffered from mealy veal escalopes and too much wine, making the mushroom-laden brown sauce unpalatably obvious and sweet.

Alongside clouds of nutmeggy mashed potatoes and a nicely tart salad, he served us beautifully bronzed veal escalopes, coated with breadcrumbs, parsley and garlic.

Scaloppine di vitello alla Marsala was a generous portion of tender veal escalopes and mushrooms in a well-defined Marsala sauce.

Milanese-style veal escalopes, though hampered by flabby batter, were redeemed by a topping of roasted strips of red pepper and a seductive balsamic vinegar sauce.

The cabins are small and utilitarian, with en-suite shower and toilet, but the food in the two dining rooms is good: dinner one night was scallops with hazelnut sauce, veal escalopes and chocolate fudge mousse.

Veal saltimbocca was no small deal either, with fine quality provimi veal escalopes and prosciutto, sauteed with sherry, fresh sage leaves, stuffed fried cherry peppers, artichoke hearts, sharp Italian cheese and a lemon sparkle.

Tender veal escalopes were smothered in a shimmery reduction of sherry and cream, piqued by crimini mushroom slices and finely chopped pancetta; accouterments of wilted greens and sweet potato-and-chive-flecked frittata were tasty, but unnecessary.

A great red for more complex fish dishes or lighter meats such as veal escalopes.