Veal Scaloppine With Hazelnuts And Balsamic Vinegar Recipes

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VEAL SCALOPPINE WITH BALSAMIC VINEGAR



Veal Scaloppine With Balsamic Vinegar image

Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!

Provided by CountryLady

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup flour
salt
pepper
1 lb veal scallopini, pounded very thin
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped Italian parsley

Steps:

  • Season flour with salt& pepper.
  • Dredge veal in flour to lightly coat.
  • Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
  • Add scallopini& cook for 30 to 45 seconds.
  • Flip& cook for another 30 seconds or just until golden.
  • Remove to a plate& season to taste.
  • Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
  • Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
  • Sprinkle the remaining balsamic over the veal& dust with parsley.

Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5

VEAL SCALOPPINE WITH HAZELNUTS AND BALSAMIC VINEGAR



Veal Scaloppine With Hazelnuts and Balsamic Vinegar image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup hazelnuts
4 tablespoons unsalted butter
1 tablespoon vegetable oil
1 1/2 pounds veal scaloppine, pounded very thin
1 cup flour
2/3 cup dry white wine
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • Place the hazelnuts in a small skillet and set it over high heat. Cook, shaking the pan frequently, until the nuts are lightly toasted. As soon as they are cool enough to handle, use your fingertips to squeeze most of their skins off. Transfer the nuts to a food processor or use a knife to coarsely chop them. Set aside.
  • Place 3 tablespoons of the butter and the tablespoon of oil in a large skillet and set it over high heat. When hot, dip the scaloppine on both sides in the flour, shake off any excess and slip it into the skillet, adding only as many pieces as will fit loosely in the pan. Cook until lightly browned, about 1 to 2 minutes for each side. Transfer to a serving platter and repeat until all the scaloppine is cooked.
  • Pour the wine in the skillet and cook, scraping any browned bits from the bottom of the pan. Add the hazelnuts and continue to cook until the wine has evaporated. Stir in the remaining tablespoon of butter. Sprinkle the scaloppine with salt and pepper and add it to the pan, turning 2 or 3 times, until just warmed through. Remove the pan from the heat and pour in the balsamic vinegar. Return the scaloppine to the platter and serve immediately.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 432 milligrams, Sugar 1 gram, TransFat 0 grams

VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE



Veal Scaloppine with Mushroom Marsala Sauce image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless veal loin, sliced into 12 rounds
1 teaspoon dried oregano
Zest of 1 lemon
Kosher salt and freshly ground black pepper1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, cut into small dice
3 cups sliced mushrooms
2 tablespoons Marsala wine
1 tablespoon capers, drained and rinsed
1 teaspoon Dijon mustard
1/2 cup chicken broth
1/4 cup chopped fresh parsley

Steps:

  • Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
  • Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
  • In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
  • Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
  • Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

VINCENZO'S VEAL SCALOPPINE



Vincenzo's Veal Scaloppine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 (2 ounce) veal scaloppine
1 cup flour
Salt
White pepper
1 ounce clarified butter
1 teaspoon minced shallots
1 cup sliced mushrooms
1/2 teaspoon drained capers
1 ounce white wine
1 tablespoon lemon juice
4 ounces veal broth
Freshly ground black pepper
4 crescents peeled honeydew
4 crescents peeled cantaloupe
Chopped parsley

Steps:

  • Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

VEAL-SHANK POZOLE



Veal-Shank Pozole image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 2h45m

Yield 8 servings

Number Of Ingredients 16

1/2 pound bacon, chopped
2 medium carrots, chopped
5 cloves garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
Salt and freshly ground black pepper
3 pounds veal shanks, sliced into 1 1/2-inch-thick disks
1/3 cup cornmeal
4 quarts chicken stock
2 1-quart cans hominy
Raw corn cut from 2 ears
4 ripe avocados, sliced
1 head iceberg lettuce, chopped
1 cup chopped cilantro
4 to 8 jalapeno chilies, thinly sliced
Cayenne pepper to taste

Steps:

  • For the soup, fry the bacon in a large pot over medium heat 3 minutes, then add the carrots, garlic, onion and celery. Cook, stirring until softened, about 5 minutes.
  • Salt and pepper the veal to taste, then dust with cornmeal. With a slotted spoon, remove the vegetables and set them aside. Add the meat and brown on all sides, about 10 minutes.
  • Return the vegetables to the pot along with a quart of water, the stock and hominy, including the liquid from one of the cans. Bring to a boil over high heat. Simmer and reduce for about 2 hours.
  • For the garnish, toast the corn in a dry cast-iron skillet over medium heat for 5 minutes. Mound the corn in a large serving platter surrounded by the avocados, lettuce, cilantro and chilies.
  • When veal is tender, remove it from heat and let cool. Meanwhile, skim the fat from the soup. When meat is cool enough to handle, separate it from the bones; reserve marrow. Chop meat into chunks and return it and marrow to the pot. Adjust seasoning and serve in bowls. Heap each bowl with the garnish.

VEAL SCALOPPINE WITH MUSHROOM CREAM SAUCE



Veal Scaloppine with Mushroom Cream Sauce image

Categories     Milk/Cream     Dairy     Mushroom     Sauté     Dinner     Meat     Veal     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2-ounce package dried porcini mushrooms*
1 cup dry white wine
1 cup chopped shallots (about 6 large)
2 tablespoons white wine vinegar
1 1/2-ounce package dried morel mushrooms*
2 cups hot water
4 tablespoons (or more) olive oil
12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 cup whipping cream
1 pound veal cutlets (each about 1/4 to 1/3 inch thick or pounded, if necessary, to 1/4-inch thickness), cut into 3-inch pieces

Steps:

  • Finely grind dried porcini in spice grinder or coffee grinder. Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use). Add wine, 1/2 cup shallots and vinegar to saucepan. Boil until porcini broth is reduced to 3/4 cup, about 5 minutes. Set aside.
  • Place dried morels in small bowl. Pour 2 cups hot water over; let stand until morels soften, about 30 minutes. Drain; reserve soaking liquid. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add fresh mushrooms and remaining 1/2 cup shallots and sauté until tender, about 7 minutes. Add drained morels and stir 3 minutes. Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes. Season sauce with salt and pepper. Remove sauce from heat; cover to keep warm.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary. Divide veal among 4 plates. Spoon mushroom sauce over veal and serve.
  • *Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine with Gorgonzola Sauce image

Categories     Milk/Cream     Tomato     Sauté     Blue Cheese     Basil     Veal     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese

Steps:

  • Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

BEST VEAL SCALLOPINI



Best Veal Scallopini image

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

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

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 SCALOPPINE WITH GRAPES AND MUSHROOMS



Veal Scaloppine With Grapes and Mushrooms image

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!

Provided by Rita1652

Categories     Veal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon italian seasoning
2 tablespoons unsalted butter
4 tablespoons olive oil
1 lb button mushroom, wiped clean and quartered
1 large onion, sliced
2 garlic cloves, sliced
2 cups beef stock
1/2 cup marsala wine or 1/2 cup sherry wine
1 cup red seedless grapes, cut in 1/2

Steps:

  • Season veal with salt and pepper.
  • Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
  • In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
  • Remove from pan and keep warm.
  • Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
  • Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
  • Add beef stock, bring to boil and simmer 2 to 3 minutes.
  • Return meat and any accumulated juices to the pan.
  • Reheat 1 to 2 minutes.
  • Toss in the grapes just to coat.
  • Serve veal topped with sauce and mushrooms and grapes.

Nutrition Facts : Calories 452.3, Fat 21.1, SaturatedFat 7, Cholesterol 103.2, Sodium 752.6, Carbohydrate 21.3, Fiber 1.7, Sugar 7.4, Protein 27

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