Veal Patties Recipes

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VEAL PATTIES WITH MUSHROOMS AND CHIVES



Veal Patties with Mushrooms and Chives image

Categories     Milk/Cream     Mushroom     Sauté     Quick & Easy     Veal     Chive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

2 slices firm white sandwich bread, coarsely crumbled
1/4 cup heavy cream
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons finely chopped fresh chives
1 1/4 lb ground veal
1/2 cup fine dry bread crumbs (not seasoned)
2 tablespoons vegetable oil
1/2 stick (1/4 cup) unsalted butter
1/2 lb cremini mushrooms, trimmed and cut into sixths
Accompaniment: lemon wedges
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
  • Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
  • Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
  • Serve veal patties topped with mushrooms.

VEAL PATTIES POJARSKI



Veal Patties Pojarski image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 lb. lean veal, free of gristle
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground white pepper to taste
1 cup heavy cream (or 1/2 cup heavy cream and 1/2 cup plain yogurt)
1 1/2 cups fine fresh bread crumbs
4 tablespoons butter
1 tablespoon corn oil
1 tablespoon fresh lemon juice

Steps:

  • Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.
  • Place the veal in a mixing bowl, and chill it in refrigerator until very cold.
  • Remove the chilled veal from the refrigerator and add the nutmeg, salt, pepper, cream and three-quarters of the bread crumbs. Blend well. Beat briskly in a circular motion with a wooden spoon until well blended and smooth.
  • Divide the mixture into four equal portions. Shape into patties about 3/4-inch thick. Coat entirely with the remaining bread crumbs.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet large enough to hold the patties in one layer without crowding. Brown the patties lightly over medium heat for about 5 minutes, and turn. Continue browning on the other side until the meat is cooked through without becoming dry. Do not overcook.
  • Transfer to a warm plate and wipe out the skillet. Add the remaining butter and cook it until it is foamy. Continue cooking until the butter is a hazelnut color. Add the lemon juice and pour over each patty.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 42 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 23 grams, Sodium 545 milligrams, Sugar 4 grams, TransFat 0 grams

GROUND VEAL PATTIES RECIPE



Ground Veal Patties Recipe image

Provided by á-7122

Number Of Ingredients 11

1/2 lb lean ground beef
1/2 lb lean ground veal
1/2 lb ground lean pork
2 eggs
1 cup fresh breadcrumb, pulverized in a blender or shredded with a fork
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup onion, finely chopped
3/4 cup cold water
4 tablespoons vegetable oil
Read more at: http://www.food.com/recipe/estonian-ground-meat-patties-beef-veal-pork-hakklihakotlet-108963?oc=linkback

Steps:

  • 1 In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy. 2 Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides. 3 Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it. 4 Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn. 5 To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink. 6 If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.

VEAL PATTIES STUFFED WITH HAM AND CHEESE



Veal Patties Stuffed With Ham and Cheese image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield serves 4

Number Of Ingredients 16

1 1/4 pounds ground lean veal or chicken or turkey
2 tablespoons finely grated onion
1/2 cup fine fresh bread crumbs
4 tablespoons chopped fresh parsley
1/2 teaspoon chopped garlic
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried
1/4 cup milk
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
8 squares thinly sliced country ham or prosciutto each about 1 1/2 inch square
8 thin slices of Gruyere or Swiss cheese each about 1 1/2 inch square
1 tablespoon corn or vegetable oil
4 tablespoons butter
2 small plum tomatoes, cored and cut into small cubes
2 tablespoons finely chopped shallots
2 tablespoons fresh lemon juice

Steps:

  • In a bowl, mix the ground veal, onions, bread crumbs, parsley, garlic, rosemary, milk, nutmeg, salt and pepper to taste. Blend well.
  • Divide the mixture into 8 portions of equal weight. Shape each portion into a thin patty about 3 inches across.
  • Arrange one layer of ham in the center of each of four of the patties. Cover the ham with a square of cheese, then another slice of ham, and then the remaining slice of cheese. Leave a clear margin of meat around the ham and cheese. Cover each ham-and-cheese patty with one of the remaining plain patties. Seal the edges firmly.
  • Using a nonstick skillet large enough to hold the patties in one layer, heat the oil. When hot, add the veal patties. Cook over medium heat on one side until lightly browned, about 2 minutes, and then turn. Continue cooking and turning the patties carefully so they will cook evenly, about 10 minutes. Transfer to a warm platter or plate. Keep warm.
  • Wipe out skillet and add butter, swirling until it is hazelnut brown. Add tomatoes, shallots and salt and pepper. Cook over high heat for one minute. Add lemon juice, blend well. Pour mixture over patties, serve immediately.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 16 grams, Sodium 2409 milligrams, Sugar 3 grams, TransFat 0 grams

VEAL PARMIGIANA



Veal Parmigiana image

This is like my Chicken Parmesan, but this one goes into the oven to cook. We love this one a lot too! I serve boiled Parsleyed potatoes with this.

Provided by MizzNezz

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup grated parmesan cheese
2 teaspoons dry breadcrumbs
1 1/2 lbs veal cutlets
1 egg, slightly beaten
2 teaspoons oil
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon italian seasoning
1 (8 ounce) can tomato sauce
4 slices mozzarella cheese
3 teaspoons parmesan cheese

Steps:

  • Mix breadcrumbs with 1/3 cup parmasan.
  • Dip veal in egg, then breadcrumbs.
  • Brown in hot oil.
  • Place in 8in baking dish.
  • Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
  • Top veal with mozzarella.
  • Pour tomato mix over all.
  • Sprinkle with 3 T parmesan.
  • Bake at 375* for 30 minutes, or until bubbly.

VEAL HAMBURGER PARMICIANO



Veal Hamburger Parmiciano image

Categories     Bread     Sauce     Bake     Fry     Veal

Yield serves 4

Number Of Ingredients 12

3 cups marinara sauce (page 108)
1 pound ground veal
1/2 cup grated Grana Padano or Parmigiano-Reggiano
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon kosher salt
All-purpose flour, for dredging
1 cup dry bread crumbs
2 large eggs
Vegetable oil, for frying
4 oblong Italian rolls, about 3 to 4 inches long, split open
8 large fresh basil leaves
8 ounces low-moisture mozzarella, thinly sliced

Steps:

  • Preheat oven to 400 degrees F. Warm the marinara sauce in a small pot over low heat. Combine the veal, 1/4 cup of the grated cheese, the parsley, and 1/4 teaspoon of the salt in a small bowl. Mix with your hands, and shape into four oblong patties (that will fit on your rolls) about 1 inch thick. Spread the flour and bread crumbs on two shallow, rimmed plates, and beat the eggs with the remaining salt in a shallow bowl.
  • Pour 1/2 inch vegetable oil into a large skillet over medium heat. Dredge the patties in flour, shaking off the excess, then dip in the beaten egg, letting the excess drip back in the bowl. Press the patties into the bread crumbs to coat both sides. When the oil is hot, carefully slide the patties into the oil. Fry, turning once, until golden brown and just cooked through, about 8 to 10 minutes. (You will know the patties are cooked through when you press on one and no more juice comes out.) Drain the cooked patties on paper towels.
  • Lay the rolls open on a large baking sheet while still hot. Place a patty on the bottom half of each roll, and spread each patty with about 1/3 cup marinara, keeping the remaining marinara warm for serving.
  • Sprinkle remaining 1/4 cup grated cheese over the marinara on the patties, then top each with 2 basil leaves. Evenly distribute the sliced mozzarella over the leaves. Bake until bread is toasted and cheese is melted and browned on top, about 10 minutes. Serve with additional warm marinara for dipping.

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