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Ingredients:

8 veal loins
1 cup orange juice
1/4 cup red wine
4 tbsp oil
2 tbsp mustard
2 tbsp orange zest
1 tbsp soy sauce
1 tbsp cornstarch
1 1/2 tsp thyme
1 garlic clove, crushed
Salt and pepper

Preparing:

Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.

Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.

Ingredients:

150 grams veal loin, sliced
50 g  gorgonzola cheese
50 g flour
1/2 cup cream
1/4 cup meat fund
Salt and pepper

Preparing:

Season the veal and pass it by the flour.
Fry the loin in a pan with hot olive oil and set aside.

Add in the same pan, 1 tbsp butter and gorgonzola cheese.
Incorporate the merits of meat, cream, salt and pepper.
Add veal loins and let thicken slightly.

Ingredients:

4 veal fillets
1 eggplant
2 chopped tomatos
6 garlic cloves
1 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped basil
2 tsp grated lemon
1/4 cup red wine

Preparing:

Cook garlic with half of the oil and reserve.

Add the veal, the grated lemon and the thyme.
Cook for 2 minutes each side.
Retire of the frying pan and bathe with garlic.

Cook the eggplant for 3 minutes with the rest of the oil.
Add the red wine, the tomatos and the basil.
Cook for 3 more minutes.

Ripen and serve with the meat.