Veal Duchessa Recipes

VEAL SALTIMBOCCA

Veal Saltimbocca image

A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.-Vance Werner Jr., Franklin, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 ounces fontina cheese
8 thin slices prosciutto or deli ham
16 fresh sage leaves
8 veal cutlets (4 ounces each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/4 cup white wine or chicken broth
1/2 cup minced fresh parsley
1 tablespoon lemon juice

Steps:

Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

Nutrition Facts : Calories 348 calories, Fat 23g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 490mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

VEAL MARCELLE

Veal Marcelle image

Provided by Emeril Lagasse

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

12 (1 1/2-ounce) veal medallions
1 1/4 teaspoons salt
1 1/8 teaspoons freshly ground white pepper
2/3 cup all-purpose flour
About 1/2 cup vegetable oil
2 tablespoons plus 1 teaspoon unsalted butter
1 pound white button mushrooms, stemmed, wiped clean, and sliced
1/2 cup finely chopped green onions (green parts only)
1 pound jumbo lump crabmeat, picked over for shells and cartilage
16 spears blanched asparagus
1 cup Hollandaise Sauce, recipe follows
3 large egg yolks
2 teaspoons water
1/2 cup melted clarified butter or 8 tablespoons (1 stick) unsalted butter, melted
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until 1/8-inch thick. Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to remove any excess.
Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add 3 or 4 of the medallions and cook until golden, about 1 minute per side. Remove from the pan. Cook the remaining medallions, adding more oil as needed.
Discard any oil remaining in the pan, and melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until wilted, 3 to 5 minutes. Add the crabmeat and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring gently, until warmed through, about 1 minute.
Meanwhile, in a large skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the asparagus and toss until heated through, about 1 minute.
To serve, shingle 3 medallions alternately with the crabmeat mixture on each of 4 plates. Top each serving with 4 asparagus spears and drizzle with the hollandaise sauce. Serve immediately.
In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.
Remove from the heat and cover to keep warm until ready to serve. (Or, place in a bowl set over a pot of warm water and cover; stir occasionally.)

DUCK AND MUSHROOM DUXELLE FILLED VEAL WITH SCOTCH GRAVY

Duck and Mushroom Duxelle Filled Veal With Scotch Gravy image

Duck and Mushroom Duxelle Filled Milk-Fed Veal With Cheese and Scotch Gravy. This French dish is a really decadent stuffed veal. Delicious. It's a little expensive to make. I do this with pork tenderloin its much cheaper and I find that the pork has more flavor.

Provided by Marlitt

Categories Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces boneless duck leg
14 ounces mushrooms, trimmed
5 shallots
1 tablespoon pesto sauce
1/2 cup butter
1/3 cup white wine
1/3 cup Scotch whisky
1 1/3 cups demi-glace or 1 1/3 cups chicken stock
4 (7 ounce) veal fillets
salt and pepper
7 ounces grand delice cheese, sliced (can use havarti or swiss)

Steps:

In a food processor, pulse duck meat, mushrooms, 4 of the shallots and pesto until combined and smooth.
In a skillet, melt butter over medium- high heat and cook duck mixture until shallots are softened.
Add wine and cook until wine is evaporated: set aside.
Chop remaining shallot. In skillet, cook remaining shallot in a bit of water until softened. Add Scotch and boil until reduced by half.
Add Demi-glace or chicken stock and reduce by half; set aside.
Using a paring knife, make a slit on one side of each of the fillets and make a pocket.
Stuff each fillet with duck mixture. Heat skillet over high heat and sear all sides and season with salt and pepper until hint of pink remains. Top each fillet with sliced cheese and broil until melted and golden. Serve with Scotch Gravy.

Nutrition Facts : Calories 691.8, Fat 43.6, SaturatedFat 21.3, Cholesterol 249.6, Sodium 366.6, Carbohydrate 8, Fiber 1, Sugar 2.2, Protein 51.5

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