Veal Loin With Sicilian Blood Orange Sauce Recipes

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

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.

BEST VEAL SCALLOPINI

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.

VEAL LOIN WITH ARTICHOKES AND SPINACH WITH PAPRIKA SAUCE

Steps:

• To make the sauce, heat the olive oil in a small saucepan. Saute shallots, onion and red pepper until soft, about 5 minutes. Stir in paprika. Add chicken broth. Simmer until reduced to 1/2 cup. Remove from heat and whisk in yogurt. Season with pepper. Keep warm.
• Place artichoke hearts in a medium saucepan. Cover with water and add lemon juice. Simmer until tender, about 20 minutes. Cut each artichoke heart in quarters. Set aside. Heat 1 teaspoon of the olive oil in a large nonstick skillet. Add shallots and mushrooms and cook until soft, about 6 minutes. Add spinach and cook until wilted, about 4 minutes. Stir in bread crumbs, artichokes, salt and pepper. Set aside and keep warm.
• Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat. Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
• Divide spinach mixture among 4 plates. Top with 2 pieces of veal. Spoon sauce over and serve immediately.

VEAL WITH ORANGE SAUCE

Steps:

• Preheat the oven to a moderate temperature.
• Squeeze the orange juice, and set aside.
• Grate a teaspoon of orange rind, and set aside.
• Dip the slices of veal in flour, then sauté until lightly browned on both sides.
• Transfer the veal to an ovenproof casserole dish, and set aside.
• Pour the orange juice and wine into the still-hot sauté pan.
• Let the orange juice and wine bubble for one minute.
• Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
• Cover with foil and cook for 30 minutes.
• Remove the foil, add some freshly chopped chives and serve.