VEAL SAUTé
If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it's plain delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Remove fat from veal. Cut veal into 4 serving pieces.
- Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
- Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.
Nutrition Facts : Calories 165, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg
SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 12m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.
- Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.
- To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
VEAL SCALOPPINI WITH LEMON CREAM SAUCE
A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
Provided by tlthompson
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g
VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
VEAL SAUTé WITH MERLOT PAN SAUCE
Categories Beef Sauté Quick & Easy Dinner Meat Veal Fall Spring Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 2 servings; can be doubled
Number Of Ingredients 5
Steps:
- Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates. Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.
VEAL SAUTé WITH CARAMELIZED SHALLOTS
Categories Beef Veal Winter Sage Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 6
Steps:
- Season veal with salt and pepper. Melt 1/2 tablespoon butter in large nonstick skillet over high heat. Add veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate. Add remaining 1 tablespoon butter and shallots to skillet. Reduce heat to medium-low. Cook until shallots soften and brown, stirring frequently, about 3 minutes. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates; spoon sauce over and serve.
VEAL STEW MARENGO
Provided by Mimi Sheraton
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Dry veal pieces with paper towel, then sprinkle lightly on all sides with salt and pepper.
- Heat olive oil in heavy Dutch oven or casserole. When it begins to smoke add layer of veal. Pieces should not touch each other. Brown over moderate heat, turning pieces so they brown evenly. When first batch is brown, remove and reserve. Add second batch and continue until brown. Add more oil if needed.
- Add mushrooms to pan and brown quickly. When juice subsides, remove mushrooms. Add onions to pan and stir in hot fat until golden brown on all sides. Remove from pan.
- Pour oil from pot leaving about 2 tablespoons. Return veal to pan and add butter. Stir over low heat until butter melts. Sprinkle veal with flour. Saute over moderate heat and stir with wooden spoon until flour is absorbed.
- Add garlic, shallots, wine, stock or water, parsley, bay leaf, thyme and tomatoes. Bring to boil. Cover pan, reduce heat and simmer gently but steadily for about 45 minutes or until meat is almost entirely tender. Add more wine and stock if needed.
- Return mushrooms and onions to pan and cook for 30 minutes or until meat and onion are tender. Adjust seasonings, remove bay leaf and parsley, and skim fat from surface of sauce. If sauce seems thin, or if color needs brightening, stir in tomato puree and simmer for 5 minutes.
- Turn into serving dish and top with minced parsley and toasted French bread. Boiled potatoes, green noodles or rice are optional garnishes.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 37 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1358 milligrams, Sugar 12 grams, TransFat 0 grams
More about "veal sauté recipes"
VEAL PICCATA WITH LEMON AND CAPERS - 2 SISTERS RECIPES BY ...
From 2sistersrecipes.com
SPICY VEAL SAUTé | IGA RECIPES
From iga.net
10 BEST VEAL CUTLETS RECIPES | YUMMLY
From yummly.com
VEAL SCHNITZEL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC VEAL PICCATA RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEAL SAUTé ZURICHOISE RECIPE | FOOD & WINE
From foodandwine.com
Servings 4
- Season the veal with salt and pepper. Put the flour in a small bag, add the veal and shake to coat. Shake off any excess.
- Heat the oil in a large skillet. Add half of the veal and cook over moderately high heat until barely cooked through, about 2 minutes. Transfer to a plate and repeat with the remaining meat.
- Add the mushrooms and shallots to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the wine and simmer briefly until almost evaporated.
- Add the cream and simmer over moderate heat until slightly reduced and the mushrooms are tender, about 5 minutes. Return the veal to the skillet and bring to a simmer. Add the lemon juice, season with salt and pepper and serve.
VEAL SAUTE RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 207 per serving
VEAL RECIPES | ALLRECIPES
From allrecipes.com
VEAL CHILI - VEAL – DISCOVER DELICIOUS
From veal.org
SAUTéED RECIPES WITH VEAL - 36 RECIPES | TASTYCRAZE.COM
From tastycraze.com
SAUTé OF VEAL KIDNEY, INDIAN STYLE | METRO
From metro.ca
VEAL SAUTE - RECIPES - COOKS.COM
From cooks.com
GRILLED VEAL RIB CHOPS FLORENTINE - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
10 BEST ROAST VEAL SAUCE RECIPES | YUMMLY
From yummly.com
SAUTé OF VEAL KIDNEY, INDIAN STYLE | METRO
From api.metro.ca
VEAL VELOUTé SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEAL CUTLETS WITH PLUM SAUCE - RICARDO
From ricardocuisine.com
VEAL SALTIMBOCCA - RESTAURANT STYLE RECIPE | CHEF DENNIS
From askchefdennis.com
THE BEST VEAL FRANCAISE RECIPE PLUS A LITTLE HISTORY ABOUT ...
From reluctantgourmet.com
VEAL SAUTé 'SZECHUAN' RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BEST VEAL FRANCAISE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST VEAL CUTLET SAUCE RECIPES | YUMMLY
From yummly.com
VEAL STIR-FRY WITH GINGER | METRO
From metro.ca
VEAL SAUTE OVER RICE - RECIPE | COOKS.COM
From cooks.com
VEAL AND MUSHROOMS WITH MADEIRA SAUCE RECIPES
From tfrecipes.com
MARENGO VEAL SAUTé: RECIPE, ENGLISH AFTOUCH-CUISINE
From aftouch-cuisine.com
VEAL CALABRESE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
VEAL STRIPS IN CREAM SAUCE WITH MUSHROOMS, HEAVY ... - RECIPES
From more.ctv.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love