1. Preheat oven to 375 degrees. Heat garlic in olive oil until golden. Add spinach and sauté until wilted. Set aside. 2. In a saucepan, heat chicken broth with soy sauce and teriyaki sauce to taste.

Thinly slice eggplant and saute in olive oil. Pound veal cutlet and dredge in seasoned flour. Sauté veal in half unsalted butter, half olive oil for approximately two minutes per side. Once you flip ...

Thin cutlets of tender veal make this Roman classic an elegant yet simple meal that can be prepared in minutes. Literally translated as "jumps in the mouth," saltimbocca bursts with the flavor of veal ...

The speed of life never ceases to amaze. Thank goodness I have an arsenal of fast-cooking dinner recipes to keep pace. Such favorites as pasta, pork tenderloin, skirt steak, even the occasional omelet ...

The speed of life never ceases to amaze. Thank goodness I have an arsenal of fast-cooking dinner recipes to keep pace. Favorites such as pasta, pork tenderloin, skirt steak, even the occasional omelet ...

One thing I've learned as a registered dietitian is that most people do have a desire to cook in a healthier fashion for themselves and their family. But when it comes to cooking for those outside ...

I smiled when I regarded the menu last night at Café Continental in Manhasset. Listed there, without any descriptions, were the standard litany of veal dishes: Marsala, piccata, Parmigiana, ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. 4 (4- to 5-ounce) veal cutlets> 3 tablespoons all-purpose flour> Salt> Place each cutlet between 2 sheets of ...

Place each cutlet between 2 sheets of plastic wrap; pound very thin. Season flour to taste with salt and pepper. Dredge (lightly coat) cutlets in seasoned flour. Melt 4 tablespoons butter in a heavy ...