STUFFED VEAL CHOPS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
- Have grill preheated over high heat and oven preheated to 350 degrees F.
- Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
- Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.
STUFFED BREAST OF VEAL
This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.
Provided by Michelle Berger
Categories Main Dish Recipes Roast Recipes
Time 45m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
- Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
- Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g
VEAL STUFFED CREPES
This is AMAZING. Not sure quite where it came from in my family but we just love this and there are always left overs because we are just 2. Dont be scareb about so many directions, it's quite simple ! We usually buy pre-made thin crepes at the grocery store but you can of course make your own. I could not add 1 package of Knorr Parma Rosa sauce mix to the ingredients but that's what we use as Rose sauce.
Provided by Finally a mom
Categories One Dish Meal
Time 50m
Yield 8-10 crepes
Number Of Ingredients 6
Steps:
- In a pan, cook the veal with the garlic until golden.
- Add pepper and put aside.
- In another large pan, mix the Knorr sauce mix, the milk and the butter.
- Bring to a boil over medium heat, stirring constantly.
- Lowerthe heat to medium low and cook uncovered for 6 minutes, stirring occasionally.
- Mix in 1 cup of the sauce into the veal mixture.
- Put 3 heaping spoonfulls of this mixture into the middle of each crepe, sprinkle with Mozzarella cheese, fold closed and place, folded edge on the bottom, in a 12 x 8 lightly greased oven dish (like lasagna dish).
- Then pour rest of sauce and some cheese over top of all the crepes.
- Cover and cook in a 350 F ovn for 15 to 20 minutes.
Nutrition Facts : Calories 208.2, Fat 13.2, SaturatedFat 7.3, Cholesterol 78, Sodium 199.6, Carbohydrate 4.7, Sugar 0.1, Protein 17.1
STUFFED MARINATED VEAL CHOPS
Provided by Bobby Flay
Time 2h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stuff each chop with 1 slice of mozzarella and 1/4 of the prosciutto and sage chiffonade and secure with toothpicks and place in a medium shallow baking dish.
- Whisk together the garlic, olive oil and vinegar and pour over the veal chops. Cover and let marinate in the refrigerator for 2 hours.
- Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill the chops for 7 to 8 minutes on each side for medium doneness.
VEAL STUFFED WITH A MOSAIC OF VEGETABLES
Steps:
- To prepare the veal: Cut the strings or netting if the roast is tied (as it usually is), and lay out the meat in a slab. Trim off excess fat on both sides and any membranes or silver skin that cover the muscles. Turn the slab so the inside (where bones have been removed) faces up-it will be a rough rectangle of uneven thickness. The next step, butterflying, will enlarge and even out the slab to a nearly square sheet of meat of even thinness.
- With a long, sharp knife, slice into the thickest part of the meat, cutting from the middle of the slab toward the edge almost all the way through-then open up the flap you've created, like opening a book. Pound the butterflied section of meat to even it out. In the same way, butterfly portions of meat on other parts of the slab to spread and thin the veal, pounding each section after you slice and unfold it. Butterfly small mounds of thick muscle where necessary to thin it, or-if a hole opens in the sheet-butterfly an adjacent portion of meat and use the flap to cover the hole. Continue the gradual butterflying until the veal is about 16 inches on the long sides and about 12 inches on the short edges-roughly square and about 1/2 inch thick. Cover the veal with plastic wrap while you prepare the stuffing frittata.
- Pour the olive oil into the skillet, and set over medium-high heat. Toss in the sliced onions and carrot matchsticks; stir and cook for a couple of minutes, until sizzling, then toss in the zucchini and red-pepper strips. Sprinkle on 1/2 teaspoon of salt and several grinds of black pepper, and cook, stirring and tossing, for 5 minutes, until the vegetables are lightly caramelized but still al dente. Scatter in the peas and the spinach leaves, turning them over with the other vegetables until they start to wilt and release their liquid. Continue to cook the vegetables, stirring frequently, until the excess water in the pan has evaporated.
- Meanwhile, beat the raw eggs with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then whisk in the grated cheese and milk. When the spinach is cooked and dry, pour the egg mixture into the skillet. Cook, turning and scrambling the eggs with the vegetables, until the curds are set but still a bit wet and glistening. Remove the pan from the heat, and let cool briefly.
- Uncover the flattened veal sheet, and season the top with the remaining 1/2 teaspoon of salt. Spread the vegetable frittata in an even mound the length of the veal, leaving several inches of the meat uncovered on both long sides, and an inch or so on the ends, to form flaps. Arrange the frittata so the vegetable sticks are distributed evenly and somewhat aligned lengthwise to give a mosaic effect when you slice the cooked roll. Set the hard-boiled eggs in a line nestled in the vegetable frittata. Again, for the prettiest cross-section, align the eggs end to end. (If you can't fit in all the hard-cooked eggs, enjoy any extras in another dish!)
- Fold one long flap of the veal over the filling, then the other, enclosing the eggs in a long oval. Starting at one end, tie the veal closed with loops of twine, spaced about 3 inches apart: use one long piece of twine to form a connected series of loops, or make several tight loops, to secure the roll all along its length. Tuck the open ends of the veal against the roll, and tie another length of twine lengthwise around it, so it is completely closed.
- Spread out the cheesecloth, set the meat on one of the short edges, and roll it up tightly in the cloth. Twist the cloth on each end of the roll-like a candy wrapper, tightening it up against the meat-and secure the twisted ends with twine. (If there's lots of excess cheesecloth on the ends, cut it off.) Finally, tie three or four tight loops around the cloth-wrapped roll along its length, further compacting and securing it.
- To poach the veal: Drop the chunks of onion, carrot, and celery, the bay leaves, and the 1/3 cup salt in the big saucepan, and set the tied roll on top. Pour in enough cold water to submerge the meat completely, cover the pot, and heat the poaching liquid to a gentle boil. Adjust the heat to maintain a steady, gentle bubbling, and let the veal cook, tightly covered, for 2 hours. The meat should remain completely covered while it cooks gently. Rotate the roll carefully in the pot once or twice, add water if necessary, and adjust the heat as needed.
- Turn off the heat after 2 hours, and lift the roll out of the poaching liquid (use tongs to grasp the twisted ends). Let the water drain off, then set the veal on a wide sheet pan or cutting board on an even surface. Place another sheet pan on top of the meat, and weight it down with your big saucepan (you can discard the poaching liquid first) or heavy cans or other objects. Center the weights atop the veal roll so it is evenly compacted.
- Keep the veal pressed for an hour or longer, until it cools to room temperature. Remove the weights, and pour off any liquid that has collected in the pan. Cut off the outer twine, and carefully unwrap the cheesecloth from around the meat; snip the inner loops of twine and remove it all. Transfer the veal to a cutting board, taking care to keep it intact.
- When you're ready to serve, slice the veal crosswise with a sharp knife, first cutting off one of the meaty end pieces (tomorrow's treat!), until you expose the colorful mosaic of stuffing. Slice as many pieces of cima as you'll serve-I like them about 2/3 inch thick-and arrange them overlapping on a platter. Or present individual portions, a slice or two on each plate, with spoonfuls of Salsa Verde alongside. Have bowls or goblets of Salsa Verde at the table, too.
More about "veal stuffed crepes recipes"
QUéBEC MILK-FED VEAL CUTLETS STUFFED WITH PROSCIUTTO, …
From iga.net
HORTOBáGYI PALACSINTA (HUNGARIAN STUFFED CREPES)
From tarasmulticulturaltable.com
CREPE CANNELLONI WITH MEAT SAUCE - AUTHENTIC ITALIAN …
From anitalianinmykitchen.com
STUFFED BREAST OF VEAL - VEAL RECIPES - GOOD …
From goodhousekeeping.com
ROAST SADDLE OF VEAL WITH POTATO CREPES | CUISINE …
From greatchefs.com
VEAL CHOPS STUFFED WITH HERBS AND LEMON - WILLIAMS …
From williams-sonoma.com
VEAL STUFFED CANNELLONI - HOW TO COOK MEAT
From howtocookmeat.com
STUFFED VEAL BREAST ITALIAN RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
TEX MEX VEAL STUFFED SHELLS - VEAL – DISCOVER DELICIOUS
From veal.org
10 BEST STUFFED VEAL BREAST RECIPES | YUMMLY
From yummly.com
PEPPERS STUFFED WITH VEAL - QUEBEC VEAL
From veauduquebec.com
BEST STUFFED VEAL BRISKET RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CRêPE PARCELS WITH VEAL AND MUSHROOMS RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY VEAL STEW | RICARDO
From ricardocuisine.com
CREPES WITH VEAL RECIPE BY GADGET.COOK | IFOOD.TV
From ifood.tv
CANNELLONI STUFFED WITH VEAL AND HERBS RECIPE | MYRECIPES
From myrecipes.com
10 BEST STUFFED VEAL CUTLETS RECIPES | YUMMLY
From yummly.com
STUFFED VEAL PEPPERS | FAMILY FONTAINE
From famillefontaine.ca
QUEBEC LEG OF VEAL ROAST STUFFED WITH PEAR, CRANBERRY AND ... - IGA
From iga.net
MEXICAN STUFFED SHELLS WITH VEAL | IT IS A KEEPER
From itisakeeper.com
VEAL STUFFED SHELLS - A CEDAR SPOON
From acedarspoon.com
VEAL & SPINACH CANNELLONI - ITALIAN FOOD FOREVER
From italianfoodforever.com
HOW TO MAKE CREPE-STYLE MANICOTTI - SERIOUS EATS
From seriouseats.com
CREPE RECIPE WITH VEAL FLOOR — MY SWEET RECIPES
From mysweet.recipes
CAPER-STUFFED VEAL WITH TOMATO SPINACH SAUCE - VEAL ROLLS …
From delish.com
VEAL-STUFFED BELL PEPPERS IN CHERRY TOMATO SAUCE - RICARDO
From ricardocuisine.com
RECIPES FOR VEAL STUFFED CREPES
From cooktime24.com
RECIPES VEAL-STUFFED PEPPERS | SOSCUISINE
From soscuisine.com
VEAL STUFFED PASTA SHELLS - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CREPE MANICOTTI WITH VEAL RAGù RECIPE - SERIOUS EATS
From seriouseats.com
STUFFED BREAST OF VEAL - KOSHER
From koshereye.com
CHEESY VEAL STUFFED MUSHROOMS - DISCOVER DELICIOUS
From veal.org
CAPER-STUFFED VEAL WITH TOMATO SPINACH SAUCE RECIPE - FOOD
From foodandwine.com
STUFFED VEAL CUTLETS WITH PROSCIUTTO AND PROVOLONE
From kitchendivas.com
CREPE MANICOTTI WITH VEAL RAGù RECIPE | CREPE - İTALIAN
From headtopics.com
VEAL, SPINACH AND CHEESE STUFFED CANNELLONI | EMERILS.COM
From emerils.com
CREPE MANICOTTI WITH VEAL RAGù RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED BREAST OF VEAL | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
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