Veal Chops with Rosemary ButterWine Pairings: Bordeaux Blend Red
Rosemary is a wonderful herb for veal. Serve with a side of green beans and red skin potatoes.
Veal Ragu with CampanelleWine Pairings: Sangiovese, Tempranillo
This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. You can find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.
Wiener SchnitzelWine Pairings: Rhone Blend Red, Pinot Noir
The Wiener Schnitzel remains at the epicentre of Austrian Food and especially Viennese cuisine. It is essentially a thinly hammered and breaded veal or pork cutlet. Wiener Schnitzel are usually served with a wedge of lemon on top, and with warm or cold potato salad, and lettuce.