VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE
Steps:
- Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
- Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
- In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
- Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
- Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.
KALBSKOTELETT (VEAL CUTLET)
German cooking is not just Brats and Kraut! This is a delicious, regional dish from the area of Germany that borders Belgium. I'm German and it's one of my family's favorites. Serve with fresh baguette and a salad with vinaigrette.
Provided by Catrin
Categories Everyday Cooking
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a heavy skillet over high heat until hot. Melt 2 tablespoons of clarified butter to coat. Sear the cutlets on both sides until golden brown, but not completely cooked. Remove, and season to taste with salt and pepper. Place into an ovenproof casserole dish, and set aside.
- Melt another 2 tablespoons of clarified butter in the skillet over medium heat. Stir in the finely chopped onion and carrot. Cook, stirring occasionally until softened; about 5 minutes. Place into a bowl, and stir in the crushed juniper berries and diced ham. Fold in the bread crumbs, basil, and parsley; set aside.
- Pour the beef broth, white wine, and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly overtop.
- Cover the casserole dish and bake in preheated oven for 40 minutes.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 25.8 g, Cholesterol 141.1 mg, Fat 22.7 g, Fiber 3.1 g, Protein 29.6 g, SaturatedFat 11.4 g, Sodium 860.5 mg, Sugar 4.3 g
NANCY DREW VEAL KALBSROULADEN
Nancy Drew-- This recipe is actually pretty gross. I've posted it as part of my Nancy Drew Cookbook (from an old hokey ND cookbook I have). My husband wouldn't even eat it, it tasted like fish. I've tried Rachel Ray's beef rouladen before and it is much better.
Provided by Codychop
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Salt and pepper veal. Mix together diced bacon, pickle, and onion. Spread a bit of this over each piece of veal.
- Roll up and dredge in flour. Brown in butter or oil in skillet.
- Add beef stock and simmer over low for 45min.
Nutrition Facts : Calories 63, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.7, Sodium 311.3, Carbohydrate 2.2, Fiber 0.4, Sugar 1.1, Protein 1.9
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