VEAL MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 31m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
- Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
- Serve with lemon wedges.
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 SCALLOPINI MILANESE
This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Place squash cut side down in baking dish; add 1/4 inch water. Cover with foil, and bake in oven until fork-tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl; cover with foil to keep warm.
- Preheat broiler. In a shallow bowl, combine breadcrumbs, Parmesan, and 1/8 teaspoon pepper. Place veal in another bowl, and coat with 1 1/2 teaspoons oil. Dredge veal in breadcrumb mixture; turn to coat well. Transfer to baking sheet.
- Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt, and remaining tablespoon oil. Add tomatoes, sprouts, and shoots to bowl; set aside.
- Place veal about 5 inches under broiler, and cook until golden and browned in spots, 2 to 3 minutes, rotating pan every minute. Turn over; cook 2 to 3 minutes more. Transfer veal to serving plates.
- Toss sprout mixture; season with remaining 1/8 teaspoon pepper. Serve on top of veal, with spaghetti squash on the side.
Nutrition Facts : Calories 443 g, Cholesterol 171 g, Fat 14 g, Fiber 6 g, Protein 50 g, Sodium 344 g
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 SCALLOPINI
My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. -Karen Bridges, Downers Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti.
Nutrition Facts : Calories 395 calories, Fat 27g fat (7g saturated fat), Cholesterol 180mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
BAKED VEAL MILANESE
This meal is great for a quick dinner after work. Veal comes out of oven moist and delicious! I paired with baked yams and broccoli. All ingredients are commonly found in the house and can be put together last minute.
Provided by DaniCook914
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
- Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 32.5 g, Cholesterol 121.2 mg, Fat 15.7 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.1 g, Sodium 468.2 mg, Sugar 8 g
VEAL MILANESE
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the mood for veal and red wine," she wrote in The Times a year later. "When the main courses came, the waiter set down my veal Milanese: a pounded chop as large as a frying pan, crusted with bread crumbs and smothered with a glistening mess of arugula and tomatoes. I squeezed lemon over the veal and set about carving. It was just what I was after: the tender meat was pounded paper-thin with fat on the edges and a thin, pebbly coating of bread crumbs. The peppery salad and lemon offered steady relief. But it left me with a single thought: to come back in the summer when arugula and tomatoes are in season." Then she gave us a recipe for the dish, perfect for summer, when arugula and tomatoes are in season. Go to!
Provided by Amanda Hesser
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
- In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
- Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
- Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
- To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.
MILANESE-STYLE SCALLOPINI WITH PEPPERY GREENS
Steps:
- For dressing, whisk oil, vinegar, and orange juice in a bowl. Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing). Cover and refrigerate; toss before serving.
- In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden. Arrange cutlets on 2 dinner plates with dressed greens next to each. Garnish with lemon wedges.
VEAL SCALOPPINI
Add something savory to your family's Italian cuisine night! Serve lemon wedges with this hearty veal scaloppini - dinner ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In shallow dish, mix flour and garlic salt. Coat veal with flour mixture.
- In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet.
- Add butter, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.
Nutrition Facts : Calories 300, Carbohydrate 13 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 1/2 g
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