VEAL SALTIMBOCCA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
- Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.
VEAL MARSALA
This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.
Provided by Christine
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
- In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
- In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
- Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g
VEAL SALTIMBOCCA
A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.-Vance Werner Jr., Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.
Nutrition Facts : Calories 348 calories, Fat 23g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 490mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.
ROAST VEAL BRISKET WITH MARSALA-MUSHROOM SAUCE
Steps:
- Preheat oven to 350°F. Season veal generously with dried thyme, salt and pepper. Heat heavy large skillet over high heat. Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and sauté until brown, about 15 minutes. Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown, about 5 minutes per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket.
- Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits. Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes.
- Transfer briskets to platter. Remove bones from pan and discard. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 minutes. Return reserved mushrooms to sauce. Season to taste with salt and pepper.
- Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm covered in 350°F oven before continuing, about 45 minutes.) Garnish with fresh thyme, if desired, and serve.
PAN-ROASTED VEAL WITH SALSA VERDE
Steps:
- Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
- Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
- Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
- Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
- Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.
VEAL SABROSA
Very light tasting veal dish....one I can have while I'm on a diet! Something to look forward to other than chicken or fish. :)
Provided by breezermom
Categories Veal
Time 51m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside.
- Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn! Add veal, and cook until browned. Remove and discard the garlic halves.
- Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
- Transfer veal to a serving platter and sprinkle with freshly chopped parsley.
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