VEAL SCALLOPINE WITH ASPARAGUS
Steps:
- Preheat oven to 425. Place asparagus on baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 12 minutes.
- Season veal with salt and pepper and dredge in flour. Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Remove veal from pan and set aside.
- Add remaining butter to pan along with wine and lemon juice and bring to simmer.
- Place veal in baking dish, top with asparagus and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.
Nutrition Facts : Calories 434 calories, Sugar 3.3 g, Sodium 456.7 mg, Fat 23.9 g, SaturatedFat 13.8 g, TransFat 0.1 g, Carbohydrate 11 g, Fiber 2.6 g, Protein 40.7 g, Cholesterol 131.2 mg
VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE
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.
VEAL SCALOPPINE WITH SPRING PEA COULIS AND ASPARAGUS
Categories Beef Vegetable Sauté Low Fat Dried Fruit Apricot Asparagus Green Bean Spring Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.
- Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté 2 minutes. Add broth. Bring to simmer. Transfer mixture to blender. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
- Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
- Spray 2 large nonstick skillets with nonstick spray. Heat over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side. Transfer veal to platter. Tent with foil.
- Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
- Spoon 3 tablespoons pea coulis onto each of 6 plates. Place veal atop coulis. Arrange asparagus alongside veal.
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.
SPRING VEAL STEW
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they're tender and warm - you don't want to cook all the flavor out of them, especially if they're fresh.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
- Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
- Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 895 milligrams, Sugar 5 grams, TransFat 0 grams
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.
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 SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE
Steps:
- Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.
VEAL SCALOPPINE WITH HAZELNUTS AND BALSAMIC VINEGAR
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
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
SCALOPPINE AL MARSALA
Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.
Provided by saretta
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
- Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
- Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
- Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
- Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g
VEAL SCALOPPINE WITH RUBY RED GRAPEFRUIT
Pounding veal results in a tender meat that cooks upin minutes. Grapefruit brightens the rich butter sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Cut peel and pith from grapefruit. Slice fruit along membranes to release segments into a medium bowl. Squeeze juice from membranes into a small bowl; discard membranes.
- Pat veal dry with paper towels; season with 1 teaspoonsalt and some pepper. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add 1 tablespoon butter, andheat until just starting to brown. Cook 4 cutlets until goldenbrown, about 1 minute per side. Transfer to a platter; coverto keep warm. Repeat with remaining tablespoon oil, 1 tablespoonbutter, and remaining cutlets.
- Add remaining 6 tablespoons butter to pan. Cook, scrapingbrown bits with a wooden spoon, until deep golden brown.Reduce heat to low. Swirl in reserved grapefruit juice. Seasonwith salt and pepper. Return veal to pan to heat through. Addgrapefruit segments. Remove from heat. Sprinkle with chives.
ROMAN VEAL SCALOPPINE
another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.
Provided by chia2160
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees.
- Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
- Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
- Sprinkle veal with salt and pepper, then dredge it in flour.
- Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
- Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
- Sprinkle with parsley, and serve.
VEAL SCALOPPINE UMBRIA-STYLE
This dish showcases the skillful skillet cookery and flavorful pan sauces that delighted me in Umbria. After lightly frying the veal scallops, you start the sauce with a pestata of prosciutto, anchovy, and garlic, build it up with fresh sage, wine, broth, and capers-and then reduce and intensify it to a savory and superb glaze on the scaloppine. Though veal is most prized in this preparation, I have tried substituting scallops of chicken breast and pork; both versions were quick and delicious. Serve the scaloppine over braised spinach, or with braised carrots on the side.
Yield serves 6
Number Of Ingredients 14
Steps:
- Using the food processor, mince the prosciutto, garlic, anchovies, and 2 tablespoons of the olive oil into a fine-textured pestata.
- Flatten the veal scallops into scaloppine, one at a time: place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick.
- Salt the scaloppine lightly on both sides, using about 1/2 teaspoon salt in all. Put the butter and remaining olive oil in the skillet, and set it over medium-low heat. When the butter begins to bubble, lay as many scaloppine in the pan as you can in one layer (about half the pieces). Cook the first side for a minute or two, just until the meat becomes opaque but doesn't darken; flip the scaloppine, and lightly fry the second side the same way. Remove the first batch of veal to a plate, and fry the remaining scaloppine.
- When all the scaloppine have had the first fry, raise the heat and boil off any accumulated meat liquid until the skillet is nearly dry. Drop in the pestata, stir it around the pan, and let it cook for a couple of minutes, until it's sizzling and rendering fat from the prosciutto. Scatter in the sage leaves, stir, and heat them until sizzling, then pour in the wine and lemon juice. Bring to a boil, and cook to reduce the wine by half. Pour in the stock, heat to a bubbling simmer, and return the scaloppine to the pan, sliding them into the liquid so they're moistened. Toss in the capers, and sprinkle the remaining salt over all.
- Adjust the heat to keep the sauce simmering gently and reducing gradually. Cook for about 10 minutes, turning the scaloppine over once or twice, until almost all the moisture has evaporated, concentrating the sauce into a thick coating on the meat and pan bottom.
- Remove the skillet from the heat, and sprinkle the parsley over the veal. Tumble the scaloppine over, coating them all with sauce and parsley, and serve immediately. Be sure to scrape every bit of concentrated sauce from the skillet, onto each serving of scaloppine.
PARMESAN VEAL SCALOPPINE MARSALA WITH RICE AND PEAS
Adapted from a 1980 magazine recipe. Veal coated with a Parmesan breading and sauteed in butter, topped with a mellow wine sauce. Serve with rice and peas. I have a feeling this is not diet food!
Provided by Oolala
Categories Veal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare rice according to directions on the rice label; when done, gently stir in the butter and the peas.
- Keep warm.
- Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet and then trim into 4" X 2" pieces.
- In a pie plate, beat the milk and the egg together.
- In a shallow bowl or on waxed paper, combine the bread crumbs, Parmesan cheese, salt and pepper.
- Dip the meat into the egg mixture and then coat with the crumb mixture.
- In a 12" skillet, over medium high heat, melt 2 tablespoons butter.
- Cook the garlic and 1/3 of the veal until it is lightly browned; remove to a platter; keep warm.
- Repeat with remaining meat, using a 1/2 cup of butter in all.
- In a cup, mix the water with the flour.
- Discard the garlic from the skillet and melt the remaining butter in the same pan.
- Add the water and flour mixture, Marsala, parsley and bouillon.
- Cook, stirring, until thickened and pour over the meat; serve with the rice and peas.
Nutrition Facts : Calories 935.9, Fat 38.2, SaturatedFat 20.9, Cholesterol 337.8, Sodium 1271.3, Carbohydrate 51.8, Fiber 3.7, Sugar 4.9, Protein 74.7
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- Season both sides of the veal with salt and pepper. Lightly dredge in the flour and give a little shake. Have a warm plate handy (I like to warm the oven to 150 degrees) with foil to tent the cooked veal. Heat a large sauté pan over meidum-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Let butter melt and start to foam but do not let it brown. Add veal (do not over crowd) and let each side brown (about 1 minute 30 seconds). Remove veal and place on warm plate and tent with foil. Add more oil and butter as you sauté each batch. In another sauté pan fill 1/3 of water and bring to a boil. Add in asparagus (cut into thirds) and cook for only 2 minutes. Remove immediately and put into a bowl of ice cold water. Wipe you large sauté pan and add 1 tablespoon of butter over medium heat. Sauté onions for 2 minutes then add in white wine and chicken broth. Let reduce by 1/4 then add in asparagus and peas. Let simmer together for about 2 minutes. Squeeze lemon juice over vegetables
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