Veal Vincent Recipes

VINCENT'S VEAL FROM VINCENT'S RESTAURANT

Vincent's Veal from Vincent's Restaurant image

- Make an Italian Classic at home.

Provided by Stephanie Manley

Time 30m

Number Of Ingredients 10

Ingredients

2 eggs
1/2 cup milk
1/2 cup freshly grated Parmesan cheese ( (such as Grano))
1 cup all-purpose flour (divided use)
12 thin slices good-quality veal scaloppini ( (veal scallops pounded flat with meat mallet, and seasoned with salt and pepper))
6 tablespoons olive oil
2 ounces dry white wine
1 tablespoon fresh lemon juice
4 ounces unsalted butter (cold)
14 ounces artichoke hearts ( drained and cut in half)

Steps:

Mix eggs and milk in a bowl. Mix cheese and half the flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of veal first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides.
Heat oil in skillet and add veal without overlapping pieces. Brown evenly. Place on platter and drizzle with Lemon Butter Sauce. Lemon Butter Sauce Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts

Nutrition Facts : Calories 482 kcal, Carbohydrate 20 g, Protein 8 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 417 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

VEAL VINCENT

Veal Vincent image

This recipe is from Vincent Mandola, owner of Vincent's Restaurant in Houston. It was posted in the Houston Chronicle. Our local grocery store was out of veal scaloppine so I tried this recipe with the tenderized cubed steaks and it turned out wonderful. If you use the cubed steaks be sure to pound them flat with a meat mallet and cut into serving size pieces. This is one of my family's favorite dishes and the sauce that is server over them is to die for!!!!

Provided by jackdenton

Categories Veal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour, divided
1 cup freshly grated parmesan cheese (such as Grano or DIGIORNO)
12 slices veal scallopini (thin slices) or 4 small cube steaks, if using in place of veal. (veal scallops or cubed steak pounded flat with meat mallet and seasoned with salt and pepper)
8 tablespoons olive oil (more if needed)
lemon butter sauce
4 ounces dry white wine
2 tablespoons fresh lemon juice
8 ounces cold unsalted butter
1 (14 ounce) can small artichoke hearts, drained and cut in half

Steps:

Mix eggs and milk in a bowl. Mix cheese and 1 cup of flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of meat first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides (press meat firmly into cheese mixture to absorb moisture). Heat oil in skillet and add meat without overlapping pieces. Brown evenly. Place on platter and keep in warm oven until ready to serve.
Lemon Butter Sauce.
Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts.
Serve meat with sauce drizzles over it.

Nutrition Facts : Calories 703.3, Fat 56.2, SaturatedFat 25.8, Cholesterol 169.3, Sodium 513.2, Carbohydrate 33.9, Fiber 4.4, Sugar 1.3, Protein 15.1

VEAL OSCAR

Veal Oscar image

Provided by Tyler Florence

Categories main-dish

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce, recipe follows
1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
Serve with Veal Oscar. Yield: 1 cup

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