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Less tender veal cuts should be marinated and cooked with wet heat at low temperatures for longer periods of time. Wet heat cooking methods include braising, pot roasting, stewing, steaming, poaching and slow cooker cooking.Find A Recipe
From: EatingWell Magazine, October/November 2005 http://www.eatingwell.com/recipe/248987/veal-scaloppine-with-lemon-capers-leeks/ Prep/Cook Time: 45 minutes Total Time 45 minutes Serves: 4 Ingredients: 1 pound veal […]
GOURMET MAY 2007 http://www.epicurious.com/recipes/food/views/asian-meatballs-with-sesame-lime-dipping-sauce-238396 Serves: 4 Active Time: 20 minutes Total Time: 35 minutes PHOTO BY ROMULO YANES INGREDIENTS 1/4 cup […]
Veal Cutlets | 3 Grams total fat
Skinless Chicken Thigh | 3.5 grams total fat
Based on recommended 3oz serving size