Veal Amaretto Recipes
VEAL AMARETTO
This dish is so simple, and has such an amazing flavor to it that permeates the nostrils and the taste buds. The sauce works well with chicken too, though I advise against using it with pork or other red meat such as sirloin or filet mignon. To avoid pounding the veal you can ask your butcher to do it for you or just buy cutlets.
Provided by annconnolly
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Start by setting the butter in a shallow sauté pan over med-high heat.
- Set the flour on a plate.
- Take the veal cuts and set them in the flour and put a thin coat over each side.
- Place the veal into the pan to sauté. You want to lightly brown the bottom of the veal, don't let it get too dark.
- Turn the veal in the pan. Then add the sliced strawberries, arranging them so they are touching the pan, not on top of the veal because they won't cook properly.
- Once the other side of the veal is brown and the strawberries begin to get soft, add the amaretto slowly to the pan. Be careful, it could flame up, but it won't be hot enough to burn you. Let the alcohol catch, it will take most of the bitterness out and leave the sweet taste of the amaretto for your sauce.
- Once the flame dies out, add your heavy cream and cinnamon and stir.
- Reduce heat to medium and let the sauce thicken for about a minute or two.
- While the sauce is thickening, take your two whole strawberries and, using a paring knife, slice them a quarter inch from the green down and all the way across leaving about 5 to 6 slices. You want the green stem to stay attached to hold your slices together. Lay the strawberry on it's side and press on the stem with your finger. It should fan out evenly leaving a beautiful garnish.
- Arrange the veal on two plates and pour the sauce over top. Garnish with the fanned strawberries, either on top of the veal or alongside. You can also use freshly chopped parsley and sprinkle it around the outside of the plate, or a sprig of mint leaf, to add color to the dish.
Nutrition Facts : Calories 801.4, Fat 53.8, SaturatedFat 29.4, Cholesterol 336, Sodium 249.9, Carbohydrate 19.3, Fiber 2.2, Sugar 4, Protein 58.3
VEAL MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
- Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
- Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
AMARETTO
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
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