The Veal is pan fried rather than the traditional baking, it is heated once to temp by frying, then breaded. Once breaded and returned to the frying pan, the breading is sprinkled with Cabernet Sauvignon. The wine actually helps both in the flavor, and in keeping the breading on the veal.
An Italian spiced tomato sauce, (Rosemary, Thyme, Garlic, Black Pepper and Basil) goes on top of the veal, followed by 2 teaspoons of Parmesan cheese, and finally by a handful of Mozzarella cheese.
The Mediterranean Pasta Salad starts with Farfalle pasta, then gets cucumber, olives, red onion, mushrooms, diced tomatoes, Feta Cheese, Mozzarella cheese balls, garlic, Rosemary, red wine vinegar, olive oil, black pepper, salt and just a tad bit of Cabernet Sauvignon.
And of course, a nice glass of Cabernet Sauvignon.