Veal With Lemon Sauce And Ginger Recipes

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VEAL WITH LEMON AND CAPERS



Veal with Lemon and Capers image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

Steps:

  • Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE



Veal Scaloppini with Lemon Cream Sauce image

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

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

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

GINGER-LEMON SAUCE



Ginger-Lemon Sauce image

Provided by Food Network

Time 15m

Yield About 1/4 cup sauce

Number Of Ingredients 4

1 2-inch knob gingerroot, peeled
4 teaspoons freshly-squeezed lemon juice
4 teaspoons Thai fish sauce
1 teaspoon granulated sugar

Steps:

  • Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

KITTENCAL'S CHINESE LEMON GINGER SAUCE/GLAZE



Kittencal's Chinese Lemon Ginger Sauce/Glaze image

Use this sauce for whatever you want, it makes a great sauce to use with deep-fried chicken or pork balls, this is a sweet and tangy sauce but not too sweet, you can always add in more brown sugar if you prefer a sweeter taste

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 8m

Yield 2 cups

Number Of Ingredients 8

1 1/2 cups cold water
1/2 cup fresh lemon juice (I just use the juice of one whole lemon then add in bottled to make 1/2 cup)
6 tablespoons light brown sugar (for a sweet sauce increase the brown sugar)
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules (I just use 1 small envelope of OXO chicken bouillon granules)
1/4-1/2 teaspoon ground ginger
yellow food coloring (optional)

Steps:

  • In a medium saucepan mix all ingredients together until blended; bring to a simmer over medium-high heat whisking vigorously and continuously until bubbly and thickened.

VEAL WITH LEMON AND SAGE SAUCE



Veal with Lemon and Sage Sauce image

Categories     Herb     Lemon     Veal     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/4 pounds veal scallops
All purpose flour
2 tablespoons olive oil
3/4 cup dry white wine
2 cups canned low-salt chicken broth
1 cup canned beef broth
1 tablespoon chopped fresh sage
2 teaspoons grated lemon peel
1/4 cup (1/2 stick) chilled butter, cut into pieces

Steps:

  • Season veal with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy large skillet over high heat. Working in batches, add veal to skillet and cook until brown, about 2 minutes per side. Transfer veal to platter. Tent with foil. Discard oil from skillet.
  • Add wine to same skillet; boil 3 minutes, scraping up any browned bits. Add both broths, sage and peel. Bring to boil. Reduce heat; simmer until reduced to 1/2 cup, about 15 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
  • Spoon sauce over veal and serve.

VEAL SCALOPPINE IN LEMON SAUCE



Veal Scaloppine in Lemon Sauce image

Categories     Sauce     Side     Lemon     Veal     Brine     Simmer     Boil

Yield serves 4

Number Of Ingredients 12

8 slices veal scaloppine (about 1 1/2 pounds)
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
2 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
4 garlic cloves, crushed and peeled
1 lemon, with rind, thinly sliced
1/2 cup pitted green olives, cut into strips
1/4 cup drained tiny capers in brine
1 cup white wine
1/4 cup lemon juice
3 tablespoons chopped fresh Italian parsley

Steps:

  • Lay the veal out on a cutting board, and pound the slices with a meat mallet to an even 1/4-inch thickness (or have your butcher do this for you). Season the veal with the salt.
  • Melt 4 tablespoons of the butter with the olive oil in a large skillet over medium heat. Spread the flour on a plate, and lightly dredge a batch of veal, tapping off the excess flour. Lay some of the veal in the skillet so the pieces are not touching. Let the veal caramelize on the edges, just a minute or two, then turn and caramelize the other side. Remove to a plate, and repeat with the remaining veal.
  • When all of the veal is out of the skillet, increase the heat to high and add the garlic and lemon slices. Turn the lemon slices to caramelize them all over, then toss in the olives and capers. Let the olives and capers sizzle for a minute, then pour the wine and lemon juice into the skillet. Bring the sauce to a rolling boil, then add 1 cup hot water. Boil the sauce until reduced by half, about 4 to 5 minutes; whisk in the remaining 4 tablespoons butter in pieces. Reduce heat so the sauce is just simmering, and slip the veal back in the pan. Simmer just to heat the veal through, a minute or two, taking care not to overcook.
  • Remove the veal slices to a warm platter. Stir the parsley into the sauce, and pour over the veal.

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