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"From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share."

Ingredients: chopped tomatoes, veal scallopini...

"A very versatile main course you can spice up with the addition of crushed red pepper flakes if you like your food on the spicey side. Goes great over rice or pasta or can stand on its own."

Ingredients: pepper, dry red wine...

"From Mr. Food. He suggests serving on crusty Italian bread topped with warm marinara."

Ingredients: pepper, dried oregano...

"This stew is Greek cooking at its finest. Tender veal and eggplant cooked in a flavourful tomato sauce, flavoured with a variety of spices, some of which I have never encountered in Greek cuisine. Enjoy!"

Ingredients: pepper, ground cumin...

"You can have dinner on the table within 30 minutes with this dish. The sauce was particularly nice served over green beans and basmati rice."

Ingredients: veal scallopini, olive oil...

"Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley."

Ingredients: pepper, dry vermouth...

"A rich, meaty, and zesty "ragu". Bolognese Sauce is the backbone of Northern Italian cooking, and once you try it you'll never toss your spaghetti with store-bought pasta sauce again. However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient..."

Ingredients: fresh ground pepper, dried basil...

"The "sauce" in this recipe is actually a tomato-spinach salad. You can pile it on top of your veal chop or eat it on the side. Whichever way you want to eat it, make sure that you drizzle some of the balsamic dressing on the chop. Delish!"

Ingredients: extra virgin olive oil, fresh basil leaves...

"This traditional Portuguese recipe is courtesy of Emeril Lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose..."

Ingredients: cilantro, salt & freshly ground black pepper...

"I took this Italian dish and brought it to Texas!
Texas is known for the cattle and chilies.
Seasoned nicely and slow cooked so tender that the meat falls off the bones.
No Knife needed here!"

Ingredients: cilantro, chipotle chiles in adobo...

"From Cooking Light Magazine. A hearty meal that needs only a salad and some crusty bread."

Ingredients: dried thyme, dry white wine...

"From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet."

Ingredients: dry white wine, fresh rosemary...