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Veal Dishes:

Veal with Spicy Parsley Tomato Sauce  

3.5 ounces veal
2 large tomatoes cut in quarters
1 ½ cups fresh flat-leaf parsley
2 garlic cloves
½ tsp red pepper flakes
¾ tsp kosher salt
¾ tsp freshly ground black pepper
Herbs De Provence
2 tbsp red wine vinegar
¼ - ½ cup HCG Chicken broth
Preheat the oven to 375 degrees. Season the veal with salt and pepper. Season the tomatoes with salt, pepper, and Herbs de Provence. Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the HCG Chicken broth. Sear the beef over high heat on all sides. Turn off heat. Remove beef. Place the seasoned tomatoes into pan and place the pan in the oven. Roast about 30 to 40 minutes. During last 5 minutes, put beef into pan with the tomatoes. Take the pan out of the oven, tent loosely with foil or cover, and let rest for 10 to 15 minutes.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the broth in a steady stream with the machine running until saucy.
To serve, slice the veal into thin strips and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
Calories Per Serving: Makes 1 serving. Roughly 237 calories per serving.
Veal Piccata  
3.5 ounce veal scallops
1 large garlic clove, pressed
¼ cup HCG Chicken Broth
1 ½ tbsp capers
Juice of 1 lemon
Parsley for garnish
Season veal with salt and pepper. In a non-stick pan, add veal and cook until tender, about 30 second per side. Transfer veal to platter and keep warm. Add half the broth to deglaze pan. Add garlic to skillet and sauté for 30 seconds. Boil until broth is reduced to glaze, about 2 minutes. Stir in remaining broth, lemon juice and capers. Simmer until mixture is reduced to ¼ cup, about 2 minutes. Pour over veal. Garnish with parsley.
Calories Per Serving: Makes 1 serving. Roughly 168.5 calories per serving.
Veal Italian Style  
3.5 ounce veal cutlet
1 Melba toast, crushed
1 tbsp finely minced onion
1 clove garlic, minced
¼ tsp dried basil
1/8 tsp dried oregano
Pinch of marjoram
Salt and pepper to taste
½ can tomato paste, mixed with ¼ cup water
Mix Melba toast crumbs with dry spices. Dip cutlet in water or lemon juice and coat with crushed Melba spice mixture. Fry on high heat without oil, or with a sliver of coconut oil. In a separate small pan mix tomato paste and water with desired amount of garlic and spices. Once warm pour over veal and serve.
Calories Per Serving: Makes 1 serving. Roughly 184 calories per serving.
Veal Loin Chops  
3.5 ounce veal loin chop
Fresh ground sage – to taste
Coconut oil for cooking
Season veal with salt and pepper. Heat coconut oil in a small pan over MED heat, for 2 minutes. Place veal in pan and cook until brown on the bottom, about 4 minutes. Place 3 sage leaves on the uncooked side and turn veal over. Cook until brown, another 3 to 4 minutes. Lightly season with sea salt and fresh ground black pepper, garnish with a few fresh sage leaves and serve.
Calories Per Serving: Makes 1 serving. Roughly 205 calories per serving.
Baked Veal with Asparagus  
2 pound veal, cubed
1 tbsp coconut oil
1 onion large, chopped
1 cup celery – chopped
1 tbsp fresh Parsley, chopped
¼ cup fresh lemon juice
½ tsp salt
Fresh ground pepper
20 ounce frozen asparagus* or 2 pound fresh asparagus**
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
 ** Fresh Asparagus should be cleaned and cut into 1-inch pieces
In a Dutch oven brown the veal in hot coconut oil. Add onion and celery. Cook until onion is transparent. Stir in parsley, lemon juice, and salt. Cover and bake in preheated 325 degree oven for 1 ½ hours or until meat is tender. Add Chicken Bouillon Base if needed. Cook asparagus until tender-crisp. Stir cooked asparagus unto veal and serve immediately.
Calories Per Serving: Makes 9 servings. Roughly 211 calories per serving.

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