6 Well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 oz. each)

Cheese Stuffing:
4 oz. Gorgonzola or blue cheese, crumbled
2 tbsp. Butter, softened
2 tbsp. Chopped walnuts, toasted
1 tbsp. Snipped fresh chives

1. In small bowl, combine cheese and butter. Add walnuts and chives; mix well. Divide into 6 equal portions; set aside.
2. Cut 2 ½-inch horizontal pocket through center of large muscle in each veal chop; insert 1 stuffing portion into each pocket. Close pockets with small skewers or tooth picks.
3. Place chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.

To Grill: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.

3 lbs. Veal cross cut shanks (cut 1 ½ inches thick)
2 tbsp. Vegetable oil
1 cup Chopped onions
½ cup Chopped carrot
½ cup Finely chopped celery
1 cup Dry white wine
1 can (14 ½ oz) Diced tomatoes, undrained
To taste Salt and pepper
To taste Chopped fresh parsley (optional)
To taste Hot cooked risotto, polenta, noodles or rice (optional)

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown veal shanks, ⅓ at a time, turning occasionally and adding remaining 1 tablespoon oil as needed. Remove shanks from pan; season with salt and pepper, as desired.
2. Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Continue to cook 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes and juice.
3. Return shanks to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 ½ to 2 hours or until shanks are fork-tender.
4. Remove shanks; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 7 minutes or until reduced to 2 ½ cups, stirring occasionally. Sprinkle shanks with parsley. Serve with sauce over risotto, if desired.

4 8 oz. Veal loin or rib chops (cut 1 inch thick)

Marinade:
1 cup Low-fat plain yogurt
3 tbsp. Fresh lemon juice
3 cloves Garlic (minced)
½ tsp. Ground coriander
¼ tsp. Ground nutmeg
¼ tsp. Ground red pepper

Sauce:
½ cup Packed fresh cilantro
½ cup Packed fresh mint
½ cup Packed fresh parsley
½ cup Chopped green onions
¼ cup Olive oil
2 tbsp. Fresh lemon juice
1 clove Garlic, minced
½ tsp. Salt
¼ tsp. Ground red pepper

1. Combine Marinade ingredients in small bowl. Place veal chops and marinade in food-safe plastic bag; turn chops to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place Sauce ingredients in food processor container. Cover; pulse until almost smooth. Set aside.
3. Remove chops from marinade; discard marinade. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 15 to 17 minutes to medium (160°F) doneness, turning occasionally. Serve chops with sauce.

1 lb Ground veal
1 loaf Focaccia bread (12 -15 oz.)
¼ cup Lightly packed chopped fresh basil
1 Egg
2 tbsp. Maille country-style Dijon-style mustard, divided
½ tsp. Black pepper
1 Medium red bell pepper (Cut in quarters)

1. Cut bread into 4 quarters; cut each quarter horizontally in half. Remove some bread from center of cut sides, creating a pocket. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. Reserve ¼ cup crumbs for burgers.
2. Combine ground veal, 1/4 cup bread crumbs, basil, egg, 1 tablespoon mustard and black pepper in large bowl, mixing lightly but thoroughly. Shape into four ½ inch thick patties.
3. Place patties in center of oiled grid over medium, ash-covered coals; arrange peppers around veal. Grill, veal, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill peppers, covered, 7 to 11 minutes or until tender, turning occasionally. Meanwhile, spread remaining 1 tablespoon mustard on cut sides of bottom half of bread. During last 1 to 2 minutes of grilling, place bread, cut sides down, on grid. Grill until bread is lightly toasted.
4. Cut peppers quarters in half lengthwise; place on bread bottoms.Top with burgers. Close sandwiches.

Cook’s Tip: Reserve remaining bread crumbs for other use. Crumbs may be frozen, tightly covered, up to 3 months.

½ lb. Veal leg cutlets, cut 1/8 to 1/4 inch thick
½ cup Dry bread crumbs
1 egg, well beaten
1 tbsp. Butter
1 tbsp. Olive oil
To taste Fresh lemon juice
To taste Salt and pepper

Coating:
2 tbsp. All-purpose flour
¼ tsp. Salt
¼ tsp. Pepper

1. Pound veal cutlets to ⅛-inch thickness, if necessary. In shallow dish, combine coating ingredients. Place bread crumbs and egg in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.
2. In large nonstick skillet, heat ½ of butter and oil over medium-high heat until hot. Add ½ of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
3. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.