BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
SKINNY VEAL SCALOPPINE
83% less sat fat • 58% less sodium than the original recipe. Boneless, skinless chicken breast substitutes perfectly for the veal in this recipe, if desired.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Cut veal into eight pieces. Place each piece of meat between two pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Sprinkle meat with salt and half of the pepper. Set aside.
- For sauce: In a medium saucepan, combine onion, the water, and garlic. Cover and cook until onion is tender. Stir in tomatoes, wine, oregano, capers (if using), and the remaining pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Keep warm.
- Meanwhile, lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Cook half of the veal about 2 to 4 minutes or until desired doneness, turning once. Remove veal, cover to keep warm. Repeat with remaining veal.
- To serve, spoon sauce over veal. Serve with pasta.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 65 mg, Fiber 4 g, Protein 23 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 5 g, TransFat 0 g
VEAL SCALOPPINE WITH CHEESE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
- To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
- Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.
VINCENZO'S VEAL SCALOPPINE
Steps:
- Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.
VEAL SCALOPPINI WITH LEMON CREAM SAUCE
A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
Provided by tlthompson
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
- Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g
VEAL SCALOPPINE
Make and share this Veal Scaloppine recipe from Food.com.
Provided by MizzNezz
Categories Veal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound steaks to 1/8 in. thick.
- Sprinkle with salt and pepper.
- Melt butter in 12 inch skillet.
- Add Steaks and cook on medium high for 3 minutes per side.
- Add remaining ingredients and cook 1 minute more.
- Add a little more butter(if needed) to make a sauce.
Nutrition Facts : Calories 280.7, Fat 15.4, SaturatedFat 7.2, Cholesterol 149.6, Sodium 748.4, Carbohydrate 0.4, Fiber 0.1, Protein 33.1
VEAL SCALOPPINE BOLOGNESE
Steps:
- Heat the oven to 400° and arrange a rack in the middle.
- Flatten the veal scallops into scaloppine, one at a time. Place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick. The pieces will vary in size.
- Season the scaloppine with salt on both sides, using about 1/2 teaspoon in all. Spread the flour on a plate and dredge each scallop, coating both sides with flour. Shake of the excess and lay them down, spread apart, on wax paper. Beat the eggs with a pinch of salt in a wide shallow bowl.
- Pour 2 tablespoons of olive oil and drop 3 tablespoons of butter into the big sauté pan, and set over medium-high heat. When the butter begins to bubble, quickly dip scallops, one by one, in the eggs, let the excess drip off, then lay them in the skillet. Fit in as many scallops as you can in one layer-about half the veal.
- Brown the scallops on one side for about a minute, then flip and brown the second side for a minute. Turn them in the order in which they went into the skillet, and then transfer them to a plate. Remove any burnt bits from the skillet, and pour in the remaining olive oil; dip the remaining scallops in egg, and brown them the same way. (If your skillet is not big enough, it is fine to fry the veal in three batches.)
- When all the scaloppine are browned, arrange them in the baking pan, overlapping them so they fill the dish in an even layer.
- To make the Marsala sauce: Wipe out the skillet, melt the remaining 2 tablespoons butter in it, and set over medium heat. Scatter in the prosciutto strips, and cook, stirring, for a couple of minutes or longer, until crisped on the edges. Pour in the Marsala and white wine at the same time, raise the heat, and bring to a rapid boil. Cook until the wines are reduced by half, then pour in the stock, heat to the boil, and cook for a couple of minutes more, stirring, untl the sauce has amalgamated and thickened slightly.
- Remove the pan from the heat, scoop out the prosciutto strips, and scatter them over the scaloppine in the baking dish, then pour the sauce all over the meat, moistening the scaloppine evenly.
- To make the gratinato: shave the chunk of Grana Padano or Parmigiano-Reggiano with a vegetable peeler, dropping thin wide flakes of cheese over the scaloppine, lightly covering them.
- Set the baking dish in the oven, and bake for 20 minutes or so, until the gratinato is nicely browned and very crisp (rotate the dish in the oven to ensure even coloring).
- Remove the dish from the oven and, with a sharp knife or a spatula, cut around the scaloppine and lift them out, one or two at a time, with the topping intact, onto a platter or dinner plates. Drizzle the pan sauce around the scaloppine-not on top-and serve immediately.
VEAL SCALOPPINE WITH BALSAMIC VINEGAR
Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!
Provided by CountryLady
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt& pepper.
- Dredge veal in flour to lightly coat.
- Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
- Add scallopini& cook for 30 to 45 seconds.
- Flip& cook for another 30 seconds or just until golden.
- Remove to a plate& season to taste.
- Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
- Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
- Sprinkle the remaining balsamic over the veal& dust with parsley.
Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5
VEAL SCALOPPINE UMBRIA-STYLE
This dish showcases the skillful skillet cookery and flavorful pan sauces that delighted me in Umbria. After lightly frying the veal scallops, you start the sauce with a pestata of prosciutto, anchovy, and garlic, build it up with fresh sage, wine, broth, and capers-and then reduce and intensify it to a savory and superb glaze on the scaloppine. Though veal is most prized in this preparation, I have tried substituting scallops of chicken breast and pork; both versions were quick and delicious. Serve the scaloppine over braised spinach, or with braised carrots on the side.
Yield serves 6
Number Of Ingredients 14
Steps:
- Using the food processor, mince the prosciutto, garlic, anchovies, and 2 tablespoons of the olive oil into a fine-textured pestata.
- Flatten the veal scallops into scaloppine, one at a time: place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick.
- Salt the scaloppine lightly on both sides, using about 1/2 teaspoon salt in all. Put the butter and remaining olive oil in the skillet, and set it over medium-low heat. When the butter begins to bubble, lay as many scaloppine in the pan as you can in one layer (about half the pieces). Cook the first side for a minute or two, just until the meat becomes opaque but doesn't darken; flip the scaloppine, and lightly fry the second side the same way. Remove the first batch of veal to a plate, and fry the remaining scaloppine.
- When all the scaloppine have had the first fry, raise the heat and boil off any accumulated meat liquid until the skillet is nearly dry. Drop in the pestata, stir it around the pan, and let it cook for a couple of minutes, until it's sizzling and rendering fat from the prosciutto. Scatter in the sage leaves, stir, and heat them until sizzling, then pour in the wine and lemon juice. Bring to a boil, and cook to reduce the wine by half. Pour in the stock, heat to a bubbling simmer, and return the scaloppine to the pan, sliding them into the liquid so they're moistened. Toss in the capers, and sprinkle the remaining salt over all.
- Adjust the heat to keep the sauce simmering gently and reducing gradually. Cook for about 10 minutes, turning the scaloppine over once or twice, until almost all the moisture has evaporated, concentrating the sauce into a thick coating on the meat and pan bottom.
- Remove the skillet from the heat, and sprinkle the parsley over the veal. Tumble the scaloppine over, coating them all with sauce and parsley, and serve immediately. Be sure to scrape every bit of concentrated sauce from the skillet, onto each serving of scaloppine.
VEAL SCALLOPINI
My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. -Karen Bridges, Downers Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti.
Nutrition Facts : Calories 395 calories, Fat 27g fat (7g saturated fat), Cholesterol 180mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
VEAL SCALOPPINE WITH RUBY RED GRAPEFRUIT
Pounding veal results in a tender meat that cooks upin minutes. Grapefruit brightens the rich butter sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Cut peel and pith from grapefruit. Slice fruit along membranes to release segments into a medium bowl. Squeeze juice from membranes into a small bowl; discard membranes.
- Pat veal dry with paper towels; season with 1 teaspoonsalt and some pepper. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add 1 tablespoon butter, andheat until just starting to brown. Cook 4 cutlets until goldenbrown, about 1 minute per side. Transfer to a platter; coverto keep warm. Repeat with remaining tablespoon oil, 1 tablespoonbutter, and remaining cutlets.
- Add remaining 6 tablespoons butter to pan. Cook, scrapingbrown bits with a wooden spoon, until deep golden brown.Reduce heat to low. Swirl in reserved grapefruit juice. Seasonwith salt and pepper. Return veal to pan to heat through. Addgrapefruit segments. Remove from heat. Sprinkle with chives.
CHICKEN SCALLOPINI
While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.
Provided by Strangecacti
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
- Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
- Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
- Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g
VEAL SCALOPPINE WITH MUSHROOMS BORDELAISE
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Pound the scaloppine on a flat surface with a flat mallet. Do not break the tissues. Set aside.
- Slice the mushrooms thinly. There should be about five cups. Set aside.
- Heat the olive oil in a large skillet. When it is hot and almost smoking, add the mushrooms. Cook over moderately high heat until the mushrooms give up their liquid. Cook until the liquid evaporates and the mushrooms are browned. Set aside.
- Heat the peanut oil in a heavy skillet. Dredge the scaloppine in flour seasoned with pepper. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side. As they are cooked transfer them to a warm platter.
- Pour off the oil from the skillet in which the scaloppine cooked. Add the butter and when it is hot, add the mushrooms. Cook briefly, shaking the skillet and turning the mushrooms. Add the shallots and cook briefly, stirring. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL SCALOPPINE WITH HAZELNUTS AND BALSAMIC VINEGAR
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the hazelnuts in a small skillet and set it over high heat. Cook, shaking the pan frequently, until the nuts are lightly toasted. As soon as they are cool enough to handle, use your fingertips to squeeze most of their skins off. Transfer the nuts to a food processor or use a knife to coarsely chop them. Set aside.
- Place 3 tablespoons of the butter and the tablespoon of oil in a large skillet and set it over high heat. When hot, dip the scaloppine on both sides in the flour, shake off any excess and slip it into the skillet, adding only as many pieces as will fit loosely in the pan. Cook until lightly browned, about 1 to 2 minutes for each side. Transfer to a serving platter and repeat until all the scaloppine is cooked.
- Pour the wine in the skillet and cook, scraping any browned bits from the bottom of the pan. Add the hazelnuts and continue to cook until the wine has evaporated. Stir in the remaining tablespoon of butter. Sprinkle the scaloppine with salt and pepper and add it to the pan, turning 2 or 3 times, until just warmed through. Remove the pan from the heat and pour in the balsamic vinegar. Return the scaloppine to the platter and serve immediately.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 432 milligrams, Sugar 1 gram, TransFat 0 grams
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