Veal Recipes

Archive for the ‘cutlets’ Category

serves 6-8

Ingredients
6-8 Veal cutlets – tenderized
1/2 cup spinach – thawed and chopped
1/2 cup sweet onion – minced
2 cloves garlic – minced
1/2 teaspoon salt
1/4 teaspoon pepper
6-8 slices Blackforest ham
10-12 mini bocconcini cheese – sliced in half
1/4 cup olive oil
1/4 cup white wine
1 teaspoon parsley-chopped (optional)
6-8 toothpicks
Beef gravy mix (follow instructions) or make from scratch

Directions
In a bowl mix together wine, salt, pepper and parsley.
Add tenderized veal and marinate for at least 2 hours (overnight would allow meat to be more flavourful).

Preheat oven to 375 F. (190 C)

In a skillet, add 2 tablespoons oil and sauté onion until tender.
Add spinach and flavour with salt and pepper to taste and set aside.

To assemble the wrap, place cutlet on a flat surface.
Add a spoonful of spinach mixture and bocconcini cheese in the middle.
Wrap and roll cutlet and place a toothpick through it to keep it from unraveling.

In a skillet, heat remaining oil and pan sear meat until golden brown.
Place wraps in a casserole dish, top with gravy (see directions or options available) and finish cooking meat (approx 30-35 minutes).

Gravy

Ingredients
1 tablespoon butter
1 1/2 cup beef stock
1 tablespoon all purpose flour

Directions
In a small saucepan melt butter.
Add flour and stir), slowly add the heated stock and mix to thin gravy out.
Continue to stir, gravy will thicken slightly.
Add more stock if needed.
Note: The gravy needs to be thin (not too thick) so that meat is covered so it does not dry out when cooking in the oven.
Cover meat with aluminum foil if needed to keep from drying out.

serves 2

Veal, oregano, lemon… this is full of the flavours of spring.

Ingredients
1 lb veal cutlet or tenderloin, (500g) cut into 7cm pieces
2 tablespoons white wine vinegar 30ml
2 tablespoons extra-virgin olive oil, plus extra 30ml
2 teaspoons dried oregano
½ teaspoon dried chilli flakes (or to taste)
crated zest of 1 lemon

to serve
• 2 thick slices of goat’s cheese
• Balsamic vinegar
• Crusty bread

Directions
Mix all the ingredients for the veal together and marinate for at least 2 hours and up to 24.

When ready to cook, remove the veal from the marinade, reserving the marinade.
Heat a non-stick saucepan on a medium-high heat, add a lug of olive oil and the veal, browning the veal on all sides.
Add the reserved marinade and continue cooking for 6–8 minutes – veal should be served slightly pink on the inside. When the veal is ready, tip onto 2 serving plates, top each with a slice of goat’s cheese and a drizzle of balsamic vinegar, serve with fresh crusty bread or, even better, pa amb tomàquet.

Recipe Source: JamieOliver.com  Recipe by Bitacora, Barcelona

6 servings
preparation15-20 minutes
cooking time 20-25 minutes

Ingredients

Rolls
6 large veal cutlets, about 1/4 lb each, pounded thin 115g
1/2 lb fresh spinach, washed and stemmed 250g
1/2 lb Gouda cheese, thinly sliced 250g
1 tablespoon melted butter 15ml
1 tablespoon olive oil 15ml
salt and freshly ground pepper, to taste

Sauce
1 shallot, chopped
1 clove garlic, chopped
3 tablespoons butter 45ml
2 cups sliced mushrooms, 500ml
2 tablespoons flour 30ml
1/2 cup white wine 125ml
1 1/2 cups veal stock or beef broth 375ml
1/2 cup Nestle 2% Carnation Milk 125ml
Herbes de Provence, to taste
salt and freshly ground pepper, to taste

Directions
Preheat oven to 375°F (190′C).
Cover each veal cutlet with spinach, then Gouda cheese.
Roll up tightly, starting by narrow end. Secure with a toothpick.

In a frying pan, heat 1 tbsp (15 mL) each butter and oil and brown rolls on all sides.
Place rolls in an ovenproof dish, salt and pepper generously.
Bake for 12-15 minutes, depending on size.

In the same frying pan, cook shallots and garlic in 1 tablespoon (15 mL) butter until soft.
Add mushrooms and cook a few minutes.
Set aside.

Melt remaining butter in frying pan.
Whisk in flour to make a roux.
While whisking, add wine and broth.
Bring to a boil and simmer until thick.
Lower heat and add milk, herbs, seasonings and cooked mushrooms.
Thicken to taste by cooking longer to reduce liquid.
Check seasoning.
Slice rolls, spoon on sauce and serve on a bed of pasta with vegetables.

Alternative: Replace spinach with blanched or canned asparagus.

Tips: You can make this recipe ahead and freeze it. When reheating thin sauce with a little broth, if necessary, being careful not to boil it.

4 servings

Ingredients
4 veal cutlets
6 tablespoons Dijon mustard 90 ml
1 cup fresh or canned crab meat 250 ml
1/2 cup chopped spinach 125 ml
1/4 cup chopped fresh parsley 50 ml
I/4 cup chopped fresh basil 50 ml
1/4 cup chopped fresh oregano 50 ml
3 tablespoons butter 50 ml
2 shallots, chopped
1/4 cup dry white wine 50 ml
1/2 cup non-fat yogurt 125 ml

Directions
Gently pound veal cutlet flat between sheets of plastic wrap.
Brush each veal cutlet with 2 tablespoons (25 ml) of mustard.
In a bowl, mix the crab meat with 2 tablespoons (25 ml) of mustard and spinach, parsley, basil and oregano.
Spread the mixture on the veal cutlets and roll them up, securing each with two toothpicks.
In a large skillet, melt 2 tablespoons (25 ml) of butter and gently saute the veal, turning occasionally, 10-15 minutes, depending upon thickness of the meat, until cooked through.
Remove and set aside.
Melt remaining butter in the skillet and sauté the shallots, wine and remaining mus­tard.
Simmer 2-3 minutes.
Add the yogurt and simmer another minute.
Do not boil.
Return the veal to the pan and simmer, 2-3 minutes more until veal is heated through.
To serve, spoon sauce over the veal.

Perfect veal recipes to celebrate celebrate the anniversary of Christopher Columbus’s arrival in the Americas in 1492.

Total preparation and cooking time: 1 hour
4 servings

Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
3 cups veal stock or chicken broth
1 cup white wine
4 tablespoons butter, divided
8 oz thinly sliced shiitake mushrooms 225g
3/4 cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
1/4 cup minced shallots
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups diced tomatoes
1/4 cup thinly sliced fresh basil leaves

Directions

Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

Heat 2 tablespoons butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.

Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.

Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

Note: Recipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY

Nutrition information per serving: 378 calories; 18 g fat (9 g saturated fat; 6 g monounsaturated fat); 118 mg cholesterol; 713 mg sodium; 15 g carbohydrate; 4.2 g fiber; 30 g protein; 13.6 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 3.0 mg iron; 12.5 mcg selenium; 3.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of fiber, vitamin B12, iron and selenium.

Veal Piccata

Takes 35 minutes.

4 servings.

Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick 1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon sweet paprika
1/8 teaspoon ground white pepper
1 tablespoon unsalted butter

Sauce:
2/3 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, at room, temperature
2 teaspoons capers
salt

Directions
Pound veal cutlets to 1/8-inch thickness, if necessary.
Combine flour, 1/2 teaspoon salt, paprika and white pepper in shallow dish.
Lightly coat cutlets with seasoned flour.
Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted.
Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once.
Remove cutlets; keep warm.

Repeat with 1/2 tablespoon butter and remaining cutlets.
Add wine and lemon juice to skillet; increase heat to medium-high.
Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half.
Remove from heat.

Stir in 1 tablespoon room temperature butter and capers.
Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.

Nutrition information per serving: 240 calories; 9 g fat (5 g saturated fat; 2 g monounsaturated fat); 103 mg cholesterol; 394 mg sodium; 7 g carbohydrate; 0.3 g fiber; 25 g protein; 9.1 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.3 mg iron; 12.9 mcg selenium; 2.1 mg zinc.

This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.

2 Servings
preparation and cooking time: 15 minutes (Makes 2 servings)

Great Summertime recipe

Ingredients
1/2 lb veal leg cutlets, 1/8” to 1/4” thick
1 tablespoon olive oil
1 tablespoon Italian seasoned dry bread crumbs
1/4 cup prepared spaghetti sauce
1/4 cup shredded Mozzarella cheese
2 teaspoons grated Parmesan cheese

Directions
Pound veal cutlets to 1/8″ thickness, if necessary.
In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.
Place cutlets in skillet; cook 2 minutes.
Turn; season with 1/8 teaspoon salt and top each with sauce and mozzarella cheese.
Cover and continue cooking 1-2 minutes for medium doneness.
Do not overcook.
Remove from skillet; sprinkle with Parmesan cheese.
Serve with pasta, if desired.

Recipe Source: Veal Made Easy

4 servings
Preparation 10 minutes
Cooking Time 10 minutes 

A version of the classic Italian dish, that can be served either warm, or cold in a sandwich.

Ingredients
1lb veal cutlets, thinly sliced 400 g
1 large egg
4 tablespoons bread crumbs 30 g
2 teaspoons butter, unsalted 9 g
2 tablespoons canola oil 30 mL
salt to taste
ground pepper to taste
4 tomatoes, Roma type, deseeded and diced 280 g

Tip: Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Directions
Tenderize the veal by flattening the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking.
Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs. Turn the cutlets to coat both sides, then set them aside.
Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
Meanwhile, dice the tomatoes discarding the seeds.
Transfer the cutlets to the warmed plates, arrange the tomatoes on top, then serve.

Recipe Source: SOS Cuisine

Serves 2

Ingredients
1/2 lb (225 g) veal cutlets
1/2 lb (225 g) eggplant, washed and sliced
1/2 lb (225 g) zucchini, washed and sliced
2 cups (500 ml) button mushrooms, sliced
2 cups (500 ml) tomato or pasta sauce
Salt and freshly ground pepper
1/4 cup (60 ml) cornmeal
2 tablespoons (30 ml) pecans
1 egg white
2 teaspoons (10 ml) olive oil

Directions
Combine eggplant, zucchini, mushrooms and tomato sauce in a saucepan. Bring to a simmer on medium heat. Lower heat and cover. Simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste.

While the ratatouille simmers, season the cornmeal with salt and pepper to taste. Chop pecans in a food processor or by hand and mix with cornmeal. Lightly beat egg white. Dip veal into egg white and then cornmeal mixture, coating both sides well.

Heat olive oil in a nonstick skillet on medium-high heat. Saute veal 2 minutes; turn and saute 2 minutes more. Serve the veal with ratatouille on the side or spooned over top, accompanied by crisp steamed vegetables.

Recipe Source  www.go-at-home.com

4 servings

Preparation time 15 Minutes
Cooking time 15 Minutes

“Breaded veal cutlets with a Marsala mushroom sauce”

Forestiere is a French term meaning “of the forest,” referring to dishes (usually poultry, meat or game fowl) garnished with butter-sauteed potatoes or potato balls, bacon or salt pork and wild mushrooms such as chanterelles, morels and porcini.

Ingredients
1 lb thin veal cutlets  455 g
2 tablespoons and 2 teaspoons all-purpose flour for coating
2 tablespoons butter  30 g
2 teaspoons minced garlic  6 g
2 teaspoons minced shallot  7 g
5 ozs crimini mushrooms, sliced  150 g
1/3 cup Marsala wine   (can use any of these red wines Barbera,  Merlot,  Rioja )
1/3 cup veal stock ( can substitute beef or  chicken stock )
2/3 (10 oz) can artichoke hearts, drained and sliced ( or can use frozen artichoke hearts )
salt and pepper to taste

Directions
Lightly flour veal cutlets, and shake off the excess.
Melt butter in a large skillet over medium-high heat.
Place cutlets in pan, and cook 1-2 minutes per side, until browned and nearly cooked through.
Remove veal from pan, and set aside.

Saute garlic and shallots in skillet until shallots are tender.
Stir in mushrooms, and continue to cook until mushrooms begin to sweat.
Pour in the wine; cook 2-3 minutes more, stirring with a spoon to scrape the bottom of the pan.
Pour in stock, and simmer 5-10 minutes, or until liquid begins to reduce.

Return veal to pan with artichokes, and cook until heated through.

Season with salt and pepper.
To serve, arrange the veal on plates, and spoon the sauce over.

Suggestions-  serve over  wild rice or mash potatoes

recipes source:  www.allrecipes.com