Veal Or Chicken Hanson Recipes

CHICKEN OR VEAL PARMIGIANA

Steps:

• Bread and fry the cutlets: Combine breadcrumbs, Pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
• Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
• Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and Pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.

VEAL HANSON

Steps:

• Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.
• Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.
• Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.
• Add veal back to sauce to warm.

CLASSIC VEAL MARSALA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium-high heat.
• Lightly coat veal medallions in flour; season with salt and pepper.
• Cook veal in the hot skillet until the internal temperature reaches 160 degrees F (70 degrees C), about 5 minutes. Remove veal from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
• Heat remaining olive oil in the skillet over medium-low heat. Sauté shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.
• Mix chicken broth and beef broth into the skillet. Continue to cook and stir until reduced to about 1/4 cup.
• Remove the skillet from heat; whisk in butter until melted. Serve over veal.

VEAL OR CHICKEN HAM AND SAUSAGE BUNDLE ( FEUILLETON DE VEAU)

Steps:

• In bowl break down sausage meat, add the chopped onions and chives, mix well.
• Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
• Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
• Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
• Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
• Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
• Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
• When cooked remove from pan, leave in foil and refrigerate until well chilled.
• Served on a platter with slices showing the layering makes for great presentation.
• Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.

VEAL OR CHICKEN HANSON

Steps:

• Take veal or chicken & pound thin between 2 pieces of plastic wrap until 1/2" thick. Season lightly with salt & pepper on both sides & then dredge in flour.
• Heat olive oil & butter in a large pan over medium heat, shake off excess flour from veal & saute about 2 minutes per side until lightly browned. Remove & set aside.
• To pan add molasses, wine & stock. Let reduce on high heat for 5 minutes, after reduction of 1/4th, add mushrooms. Reduce heat, cover & simmer until mushrooms soften & sauce thickens slightly, about 7 minutes.
• Add veal back to pan & warm.
• Serve with fettucine that has been cooked & then tossed with a little olive oil, parmesan cheese & parsley.