Veal Scaloppine Recipes

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

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.

VINCENZO'S VEAL SCALOPPINE

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 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.

BEST VEAL SCALLOPINI

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.

VEAL SCALOPPINE

Steps:

• Pound steaks to 1/8 in. thick.
• Sprinkle with salt and pepper.
• Melt butter in 12 inch skillet.
• Add Steaks and cook on medium high for 3 minutes per side.
• Add remaining ingredients and cook 1 minute more.
• Add a little more butter(if needed) to make a sauce.

VEAL SCALOPPINE WITH MUSHROOMS

Steps:

• Cut veal into serving size pieces.
• Mix flour and salt together in a bag and shake with the veal to coat.
• Saute in butter.
• Remove veal and set aside.
• Saute garlic and mushrooms; add lemon juice, chicken broth and wine. Add veal, cover and simmer over medium heat for 20 minutes.
• Serve with rice or pasta.

VEAL SCALLOPINI

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.

VEAL SCALOPPINE WITH MUSHROOMS BORDELAISE

Steps:

• Pound the scaloppine on a flat surface with a flat mallet. Do not break the tissues. Set aside.
• Slice the mushrooms thinly. There should be about five cups. Set aside.
• Heat the olive oil in a large skillet. When it is hot and almost smoking, add the mushrooms. Cook over moderately high heat until the mushrooms give up their liquid. Cook until the liquid evaporates and the mushrooms are browned. Set aside.
• Heat the peanut oil in a heavy skillet. Dredge the scaloppine in flour seasoned with pepper. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side. As they are cooked transfer them to a warm platter.
• Pour off the oil from the skillet in which the scaloppine cooked. Add the butter and when it is hot, add the mushrooms. Cook briefly, shaking the skillet and turning the mushrooms. Add the shallots and cook briefly, stirring. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.

VEAL SCALOPPINE UMBRIA-STYLE

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.

SCALOPPINE AL MARSALA

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.

SKINNY VEAL SCALOPPINE

Steps:

• Cut veal into eight pieces. Place each piece of meat between two pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Sprinkle meat with salt and half of the pepper. Set aside.
• For sauce: In a medium saucepan, combine onion, the water, and garlic. Cover and cook until onion is tender. Stir in tomatoes, wine, oregano, capers (if using), and the remaining pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Keep warm.
• Meanwhile, lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Cook half of the veal about 2 to 4 minutes or until desired doneness, turning once. Remove veal, cover to keep warm. Repeat with remaining veal.
• To serve, spoon sauce over veal. Serve with pasta.

VEAL SCALOPPINE WITH HAZELNUTS AND 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.

VEAL SCALOPPINE WITH RUBY RED GRAPEFRUIT

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.

VEAL SCALOPPINE BOLOGNESE

Steps:

• Heat the oven to 400° and arrange a rack in the middle.
• 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. The pieces will vary in size.
• Season the scaloppine with salt on both sides, using about 1/2 teaspoon in all. Spread the flour on a plate and dredge each scallop, coating both sides with flour. Shake of the excess and lay them down, spread apart, on wax paper. Beat the eggs with a pinch of salt in a wide shallow bowl.
• Pour 2 tablespoons of olive oil and drop 3 tablespoons of butter into the big sauté pan, and set over medium-high heat. When the butter begins to bubble, quickly dip scallops, one by one, in the eggs, let the excess drip off, then lay them in the skillet. Fit in as many scallops as you can in one layer-about half the veal.
• Brown the scallops on one side for about a minute, then flip and brown the second side for a minute. Turn them in the order in which they went into the skillet, and then transfer them to a plate. Remove any burnt bits from the skillet, and pour in the remaining olive oil; dip the remaining scallops in egg, and brown them the same way. (If your skillet is not big enough, it is fine to fry the veal in three batches.)
• When all the scaloppine are browned, arrange them in the baking pan, overlapping them so they fill the dish in an even layer.
• To make the Marsala sauce: Wipe out the skillet, melt the remaining 2 tablespoons butter in it, and set over medium heat. Scatter in the prosciutto strips, and cook, stirring, for a couple of minutes or longer, until crisped on the edges. Pour in the Marsala and white wine at the same time, raise the heat, and bring to a rapid boil. Cook until the wines are reduced by half, then pour in the stock, heat to the boil, and cook for a couple of minutes more, stirring, untl the sauce has amalgamated and thickened slightly.
• Remove the pan from the heat, scoop out the prosciutto strips, and scatter them over the scaloppine in the baking dish, then pour the sauce all over the meat, moistening the scaloppine evenly.
• To make the gratinato: shave the chunk of Grana Padano or Parmigiano-Reggiano with a vegetable peeler, dropping thin wide flakes of cheese over the scaloppine, lightly covering them.
• Set the baking dish in the oven, and bake for 20 minutes or so, until the gratinato is nicely browned and very crisp (rotate the dish in the oven to ensure even coloring).
• Remove the dish from the oven and, with a sharp knife or a spatula, cut around the scaloppine and lift them out, one or two at a time, with the topping intact, onto a platter or dinner plates. Drizzle the pan sauce around the scaloppine-not on top-and serve immediately.