There are many wonderful light veal recipes that you can serve that will delight even hardest to please. This next recipe is for a variation of veal Milanese that creates a light veal recipe that will ensure low calories. This would be a perfect dish to serve at any gathering. For this recipe you will need 1 chopped cucumber, 2 tablespoons of lemon juice, 4 cups of torn romaine lettuce, 6 ounces of arugula, 1 red thinly sliced red onion, 16 halved cherry tomatoes, 8 veal cutlets, 4 teaspoons of olive oil, salt and pepper to taste. Using a blender, puree cucumber with lemon juice and a tad of salt. In a large bowl, toss lettuce, arugula, onion and tomatoes. Pound veal into thin cutlets around 1/8 inch thick. Rub veal cutlets with olive oil and season with salt and pepper. Pre-heat broiler. Broil your veal cutlets for around 5 minutes, five inches of heat until desired doneness. Now, you can pour cucumber dressing over your green salad and place on serving dish for each individual and top with 2 veal cutlets.

Hans is author of Steaks, Seafood and Barbeque guide and the Grill and Barbeque section of Patio Furniture Ideas

Preheat oven to 500° and place a layer of rock salt in bottom of roasting pan. The layer of salt should be about 1 inch deep. Sprinkle salt with about half a cup of warm water and place roast on top of salt. The boneless prime rib recipe tells you to cover roast completely with rock salt.

The reason this boneless prime rib recipe uses rock salt is to seal exterior of meat so that it remains tasty and juicy. The beef will not taste salty -- salt crust is removed before serving.

Cook meat for about 15 minutes per pound keeping door of oven closed for entire cooking time. When it is done, let it sit for about 15 minutes before serving. Your guests will love this boneless prime rib recipe!

Hans is author of Steaks, Seafood and Barbeque guide and the Grill and Barbeque section of Patio Furniture Ideas