Veal Romano Recipes

SALTIMBOCCA ALLA ROMANA

Saltimbocca Alla Romana image

Provided by Tyler Florence

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Steps:

Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

VEAL SCALOPPINE ROMANA

Veal Scaloppine Romana image

Veal or chicken sauteed in butter accompanied by fresh green beans, tomates and rosemary. I use chicken for this dish and cut it into bite size pieces. Also, quality vine ripened tomatoes are best or consider using diced canned tomatoes. Hot-house tomatoes tend to taste bitter when cooked. We also use a bit more rosemary and grated, not shaved, parmasan. Serve over penne pasta tossed with a bit of garlic powder, pinch of parmasan cheese and olive oil. (Recipe courtesy of Olive Garden.com)

Provided by Petite Mommy

Categories Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb veal scallopini (or chicken)
1/2 cup flour
1/4 cup butter
6 tablespoons white wine
1/2 tablespoon chopped fresh rosemary
2 medium tomatoes, diced
8 ounces blanched green beans (or tender)
2 ounces shaved parmesan cheese
salt (as needed)
pepper (as needed)

Steps:

Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat).
Heat butter in a sauté pan.
Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs.
Cook 2 minutes, add wine, let reduce 1-2 minutes.
Transfer to serving plate, top with cheese.

VEAL ROLLS WITH PECORINO AND BALSAMIC VINEGAR

Veal Rolls with Pecorino and Balsamic Vinegar image

Categories Beef Cheese Pork Sauté Low Carb Spring Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 10

Ingredients

3/4 cup grated pecorino Romano cheese (about 2 ounces)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons drained capers, chopped
1 large garlic clove, minced
8 1/4-inch-thick veal scallops (each about 5x4 inches)
8 1/8-inch-thick slices cooked ham (each about 5x4 inches)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry white wine
2 tablespoons balsamic vinegar

Steps:

Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.

VEAL ROMANO

Veal Romano image

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 1/2 pounds lean veal cutlets
1/4 cup flour
Fresh ground pepper
2 tablespoons low-calorie margarine
1/2 cup dry white wine
1/2 cup roasted red pepper, drained and julienned
8 large black olives, thinly sliced
2 tablespoons capers, rinsed and drained

Steps:

1. Heat the oil in a skillet over high heat. Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4 inch thick.2. Lightly flour the veal, shaking off the excess, and add to the skillet. Sauté the veal for 2 to 3 minutes on each side, transfer to a platter, and sprinkle with pepper. Continue until all veal is cooked.3. Melt the margarine in the skillet over high heat. Add the wine and scrape the brown bits from the skillet. Reduce heat to medium and add the peppers, olives, and capers, stirring occasionally.4. Continue cooking until heated through. Spoon the sauce over the veal and serve.EXCHANGES1/2 Starch4 Lean MeatNUTRITION FACTSCalories 270 Calories from Fat 106Total Fat 12 grams Saturated Fat 3 gramsCholesterol 117 milligramsSodium 189 milligramsTotal Carbohydrate 5 grams Dietary Fiber 1 gram Sugars 1 gramProtein 33 grams

Nutrition Facts : Nutritional Facts Serves

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