Veal Forcemeat Recipe 55

VEAL FORCEMEAT RECIPE - (5/5)

Veal Forcemeat Recipe - (5/5) image

Provided by á-170456

Number Of Ingredients 10

Ingredients

3/4 pound veal stew meat diced 1" cubes
Salt to taste
Freshly-ground black pepper to taste
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 garlic cloves crushed
1/2 cup chopped tomatoes
1 teaspoon green peppercorns
4 cups veal stock

Steps:

In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Sauté for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper. This recipe yields about 2 cups.

VEAL PARMESAN RECIPE

Veal Parmesan Recipe image

Provided by á-170456

Number Of Ingredients 22

Ingredients

8 thin veal cutlets - (abt 2 1/2 oz ea)
Emeril's Essence see * Note
Salt to taste
Freshly-ground black pepper to taste
1 cup all-purpose flour
1 cup bread crumbs
1 egg
1/2 cup milk
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 pound pancetta or 3 strips bacon chopped
1/2 cup finely-chopped yellow onion
1 tablespoon minced garlic
1/2 cup dry red wine
1 can Italian-style tomatoes - (28 oz)
1 cup tomato puree
1 tablespoon fresh chopped basil
1 teaspoon fresh chopped parsely
1 teaspoon fresh oregano
1 teaspoon dried red pepper flakes
Parmesan cheese
8 ounces mozzarella thinly sliced

Steps:

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Sauté the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets person, with herbed egg noodles. This recipe yields 4 servings.

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