Veal Recipes

Archive for the ‘cutlets’ Category

Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.

Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 40 Minutes

4 servings

Ingredients
8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness 450 g total
8 (1 ounce) slices provolone cheese 225g total
8 fresh asparagus spears
4 (1/2 ounce) slices prosciutto
1 pinch salt and pepper to taste
1 pinch garlic powder to taste
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup milk
1 cup seasoned dry bread crumbs
1/4 cup olive oil
2 cups sliced fresh mushrooms
1/2 cup chopped Vidalia onion
1/2 cup sliced roasted red peppers
1 cup red wine
1 cup chicken broth

Directions
Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.

In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away – it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.

Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
Nutrition per serving
Calories
769

Total Fat
41.8 g

Cholesterol
183 mg

Sodium
2096 mg

Total Carbohydrates
43.9 g

Dietary Fiber
3.5 g

Protein
44.6 g

30 min.
Preparation: 15 minutes
Cooking time: 15 minutes
896 calories/serving
1 serving

Ingredients
3 veal cutlets (very thin — cut into julienne strips)
12 medium oysters in their liquor
1 1/4  cups cold water — added to oysters and set aside
2 sticks butter or oleo
1 cup  artichoke hearts — quartered
1/2 lb fettuccine noodles 225g
1 can evaporated milk
1/2 cup chopped green onions

Seasoned Flour Mix:
1/4 cup flour
1 1/2 teaspoon  salt
1 1/4 teaspoon white pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

Directions
Combine seasoning mix.
Add slices of veal and toss.
In large nonstick skillet, melt 1 stick butter.
Cook veal very fast, about 5 minutes.
Quarter artichokes.
Add artichokes, green onions and rest of flour mix to veal.
Add 3 tablespoons more butter.
Cook 2 minutes.
Stir in 1/4 cup oyster water.
Cook 1 minute.
Add remaining oyster water and 4 tablespoons butter and the evaporated milk.
Cook about 3 minutes.
Stir lightly; add oysters and 4 tablespoons butter until melted.
Cook about 5 minutes to cook oysters.
Add cooked noodles.
Turn off burner, set 5 minutes.
To serve roll pasta and arrange oysters and veal on each serving.

Servings: 2

Carbohydrates per serving: 6g

Ingredients:
4 thin veal cutlets.
1/2 cup water
1/2 cup flax seed meal ( zero carbohydrate)
1 egg
1/2 cup low carbohydrate breadcrumbs
1/2 cup olive oil
1/2 cup Italian sauce
1/2 cup mozzarella cheese

Directions
Put the water, flour, egg and bread crumbs each into its own bowl for dipping.
Dip each veal cutlet first into the water, then the flour, then the egg, then the breadcrumbs.
Using a fork for this part helps keep your fingers clean.

Put olive oil into a saute pan on medium heat.
When the oil is warm, cook the veal about 2 minutes per side until golden brown.
Lay them on a paper-towel covered plate.

Lay the pieces on a cookie sheet.
Put a some Italian sauce on each and then sprinkle mozzarella cheese on top.
Bake 10 minutes at 375 F (190 C) and then broil for 1 minute to brown cheese.

4 servings

Ingredients
1 lb of very thin veal cutlets 454g
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar
2 tablespoons melted butter
1/2 cup marsala wine
2 chopped green onions
2 cups sliced mushrooms
1 tablespoon of olive oil

Directions
Drizzle olive oil in the bottom of your stoneware insert
In a shallow dish, mix the flour with the herbs.
Lightly dust each piece of veal.
Place each piece into your stoneware.
Top the veal pieces with the chopped green onion and dump in the mushrooms.
Add balsamic vinegar and the marsala wine.
Drizzle the melted butter over the top.

Cook on low for 4-7 hours.

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.