cutlets
Jagerschnitzel
4 servings
Ingredients
4 veal cutlets
1 cup bread crumbs
1/2 cup Flour
1 egg – beaten with 1 tablespoon water
1 cup sliced mushrooms
1/2 cup good red wine
1/2 cup beef stock
1/2 cup heavy cream
2 tablespoons olive oil
butter
salt and pepper to taste
Directions
If the veal is thin enough, skip this step, otherwise, pound the veal with a mallet to 1/4 inch thickness.
Dredge the veal in the flour, then the egg mixture, then the bread crumbs. Set aside.
Heat an oven to 200.
Heat a skillet to medium-high. Add oil.
When the oil is shimmering, it’s hot, add the veal. Do not crowd the pan, you want them to fry, not steam.
Cook the veal on one side until browned, about 4 minutes, then flip. Cook until the breading is crisp.
Place the cooked veal into the oven to keep warm, season with S&P.
Pour off all but 2 tablespoons of the pan drippings, if necessary.
Turn the heat to high.
Add the mushrooms with a “pat” butter. Cook until soft.
Add the wine (OFF THE HEAT)
De-glaze the pan by scraping the bits.
Put the skillet back on the heat.
Add 1 tablespoon of flour and whisk it in.
Allow the roux to color – until about bronze.
Lower the heat to medium-high.
Whisk in the cream.
Whisk in the stock.
Crank the heat and reduce until desired thickness.
Plate the cutlets with the sauce.
Recipe source Mr Orph’s Kitchen
Tags: cooked veal, olive oil, beef stock, tablespoon water, butter salt and pepper
Posted in 
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Veal Roll-Ups
Total Microwave Cooking Time 25 to 35 Minutes
4 to 6 servings
Ingredients
6 (4 oz.) boneless veal cutlets. 1/2 -inch thick
6 thin slices Swiss cheese
6 thin slices boiled ham
2 eggs
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon sage
1/4 teaspoon pepper
Directions
Pound each cutlet with wooden mallet to 1/4-inch thickness.
Place 1 slice cheese and 1 slice ham on each piece of veal.
Roll up firmly and fasten with a toothpick.
In small bowl, beat together eggs and butter.
In shallow dish. Combine bread crumbs, flour, salt, paprika, onion powder, sage and pepper.
Dip veal rolls in egg mixture, then roll in crumb mixture.
Place rolls in 2-quart oblong glass baking dish.
Microwave at MEDIUM-HIGH (7) 25 to 35 minutes.
Rotate dish 1/2 turn after 12 minutes.
Recipe source Microwave Recipes Cookbook
Tags: Dip veal, teaspoon onion, teaspoon pepper, cup dry bread, boneless veal, all-purpose flour, Total Microwave CookingVeal Oscar with Bernaise sauce
6 servings
diet recipe
Ingredients
6 Veal cutlets (1/4″ thick sirloin cut)
salt and black pepper
flour and butter
24 asparagus spears, warmed tender, cooked
3 tablespoons Beef stock
1 bernaise Sauce
Directions
Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin.
Season with salt and black pepper.
Dip in flour.
Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown.
Place on a large warmed platter.
Pour the beef stock into a hot saute pan.
Let it cook a minute or so,then pour over the cutlets.
Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.
Bernaise Sauce :
Boil 1 cup EACH:
wine vinegar and dry white wine with the following:
8 tablespoons minced shallots or green onions,
4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon,
4 tablespoons EACH:
minced parsley and chives,
salt and black pepper to taste
Boil until reduced by two thirds.
Recipe Source: Ideal Diet Recipes
Tags: beef stock, asparagus spears, white wine, veal oscar, sauté pan, tablespoons fresh tarragon, fresh tarragonWiener Schnitzel
Total preparation and cooking time: 25 minutes
Makes 2 servings (serving size: 1/2 of recipe).
Ingredients
1/2 pound veal leg cutlets, cut 1/8 to 1/4 inch thick 1/2 cup dry bread crumbs
1 egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
fresh lemon juice
salt and pepper
Coating:
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Pound veal cutlets to 1/8-inch thickness, if necessary. In shallow dish, combine coating ingredients.
Place bread crumbs and egg in two separate shallow dishes.
Lightly coat both sides of cutlets with coating mixture.
Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.
In large nonstick skillet, heat 1/2 of butter and oil over medium-high heat until hot.
Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once.
Remove cutlets; keep warm.
Repeat with remaining butter, oil and cutlets.
Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.
Cook’s Tip:
Recipe may be doubled.
Nutritional Information Per Serving: 402 calories;
31g protein;
25g carbohydrate;
19g fat;
2.6mg iron;
625mg sodium;
211mg cholesterol.
Grilled Veal Caesar Salad
Take advantage of the leanness of veal by making this lightened up version of a classic.
It makes a great main course salad on a warm night. The flavours are bright and fresh you won’t miss the fat.
4 servings
Ingredients:
I lb veal cutlets 500g
1/4 cup lemon juice 50 ml
1 teaspoon grated lemon rind 5 ml
2 cloves garlic, minced
2 teaspoons Dijon mustard 10 ml
1 tablespoon olive oil 15 ml
1/4 cup light mayonnaise 50 ml
12 cups torn Romaine lettuce 3litres
croutons
lemon wedges
2 tablespoons freshly grated Parmesan cheese 30 ml
Directions:
In bowl, combine lemon rind and juice, garlic and mustard.
Pour 2 tablespoons (30 ml) over veal in a shallow dish.
Set remaining lemon mixture aside.
Grill veal over medium heat, turning once, for about 5 minutes or until desired doneness.
Transfer to cutting board and let cool slightly.
Meanwhile, whisk Parmesan, mayonnaise and oil into reserved lemon mixture to make dressing.
Toss with lettuce until coated. Divide among four serving plates.
Cut veal into strips; arrange on top of salad.
Sprinkle with croutons and serve with lemon wedges.
Nutrition Information Per Serving:
287 Calories, 28.4 g Protein, 12.6 g Fat, 15.4 g Carbohydrate
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This recipe was taken from the ” Entertaining with veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Roasted Red Pepper, Basil and Parmesan Veal Spirals
The favourite flavours of Veal Parmigiana with an added twist–roasted sweet pepper and basil and with a snazzy style.
Serve with risotto and steamed green beans.
4 servings
Ingredients
1 lb veal cutlets or scallopini 500g
12 fresh basil leaves
1/4 cup water 50 ml
1 teaspoon each granulated sugar and balsamic 10 ml
1/4 cup freshly grated Parmesan cheese 50 ml
vinegar
salt and pepper to taste
3 sweet red peppers
1/4 cup all-purpose flour 50 ml
1/4 teaspoon each salt and pepper 1 ml
1/4 cup dry bread crumbs 50 ml
1/4 cup freshly grated Parmesan cheese 50 ml
1 egg
Directions
Place red peppers on rimmed baking sheet; broil, turning to brown all sides, until soft and blackened.
Transfer to bowl; cover with plastic wrap and let cool.
Peel peppers, and remove stem and seeds. Cut 1 pepper into 6 strips and pat dry; set remaining peppers aside.
In shallow dish, combine flour, salt and pepper. In another dish, whisk egg until blended.
In third dish, combine bread crumbs and Parmesan cheese.
Set aside.
Pound cutlets (if using) between sheets of waxed paper until very thin.
Cut veal into 6 even portions. Lay 1 portion with short side toward you on work surface; top with 1 red pepper strip and 2 basil leaves.
Tightly roll up jelly roll-style; placing seam side down. Repeat with remaining veal, red pepper strips and basil leaves.
Dip each roll into flour mixture, shaking off excess.
Dip into egg and then into Parmesan mixture; place seam side-down on lightly greased baking sheet. (Rolls can be covered and refrigerated for up to 8 hours.)
Bake in 400°F (200°C) oven for about 10 minutes or until firm. Broil for 2 minutes or until golden.
Meanwhile, puree remaining red peppers with water; transfer to small saucepan.
Add sugar and balsamic vinegar; bring to boil.
Reduce heat and simmer for about 5 minutes or until thickened.
Season to taste with salt and pepper.
Slice each veal roll in half on the diagonal to make 12 pieces.
Divide red pepper sauce between 4 serving plates. Top with 3 pieces of veal per plate.
Nutrition Information Per Serving:
275 Calories,
29.8 g Protein,
7.6 g Fat,
21.3 g Carbohydrate
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This recipe was taken from the ” Entertaining with veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Veal Satay with Two Sauces
The wonderful Asian flavours of this marinade are perfect with veal.
By making them ahead, they are terrific for easy entertaining.
Both sauces are delicious and simple to make.
You can serve both or double the amounts if you just want to serve one.
Serve the satay on a large platter with decorative bowls for the dipping sauces.
Ingredients for Satay
2 lbs veal cutlets (1/4 inch/5 mm thick) 500 g.
3 tablespoons soy sauce 45 ml.
2 tablespoons vegetable oil 30 ml.
1 tablespoon fish sauce (optional) 15 ml.
2 teaspoons grated lime or lemon rind 10 ml.
2 tablespoons lime or lemon juice 30 ml.
2 teaspoons liquid honey 10 ml.
Directions
Soak thirty-two 8 inch (20 cm) bamboo skewers in water for at least 30 minutes.
Cut veal into 1 inch (2.5 cm) wide strips.
Thread onto skewers.
Place in single layer in shallow dish.
In bowl, whisk together soy sauce, oil, fish sauce (if using), lime rind and juice and honey; pour over skewers, turning to coat.
Cover and refrigerate for at least 4 hours or up to 24 hours.
Remove satay from marinade, discarding marinade.
Grill over medium heat or broil for about 2 minutes per side or until browned yet still pink inside.
Serve with dipping sauce.
Makes 32 satay.
Ingredients for Peanut Sauce:
1/2 cup smooth peanut butter 125 ml.
1/4 cup soy sauce 50 ml.
2 tablespoons lime or lemon juice 30 m.l
1 tablespoon liquid honey 15 ml.
2 teaspoons minted fresh ginger root 10 ml or 1/2 teaspoon (2 ml) ground ginger.
1/4 teaspoon hot pepper sauce (or to taste) 1 ml.
Directions
Whisk together peanut butter, soy sauce, lime juice, honey, ginger root and hot pepper sauce until smooth.
Serve immediately or cover and refrigerate for up to I day (warm to room temperature before serving).
Serve with Veal Satay.
Ingredients for Curry Mayonnaise:
1/2 cup light mayonnaise125 ml.
2 tablespoons lime or lemon juice 30 ml.
1 clove garlic, minced.
2 teaspoons yellow Indian curry paste 10 ml or 1 teaspoon (5 ml) curry powder.
Directions
Whisk together mayonnaise, lime juice, curry paste and garlic.
Serve immediately or cover and refrigerate for up to I day. (If using curry powder, refrigerate for at least 4 hours before serving to allow flavours to develop).
Serve with Veal Satay.
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This recipe was taken from the ” Veal and Pasta” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Veal Riggies
Preparation and cook time: 30-45 minutes
Serves 4
Ingredients
4 tablespoons butter
1 1/2 lb veal cutlets (cut into strips) 700 g
10 large button mushrooms (sliced)
1 medium green pepper (coarsely diced)
1 red pepper (coarsely diced)
1 medium Vidalia onion (coarsely diced)
2 teaspoons garlic (minced)
1 cup chicken broth
1 cup Marsala wine or Barrel Fermented Chardonnay
3 tablespoons corn starch
3 tablespoons water
1 lb box of Rigatoni (cooked and drain) 1.36 kg
1 1/2 cup tomato sauce
1 pint heavy cream
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup mild or hot cherry pepper slices (based on personal spice preference)
2 tablespoons fresh chopped parsley
Instructions
In large frying pan over medium heat, melt butter, add veal in batches, cooking a little at a time until pink is gone, set aside in clean bowl.
Add mushrooms, peppers and onions and garlic to pan, sauté for approx 5-7 minutes or until tender.
Return veal to pan with peppers, onions, garlic and mushrooms, add chicken broth and Marsala wine.
Add tomato sauce, heavy cream and spices and bring to a boil, reduce heat and simmer approximately 10-15 minutes.
Mix cornstarch with 3 tablespoons water, add to pan and stir.
Simmer 5 minutes (sauce will thicken).
In large pasta bowl, mix cooked rigatoni with veal and vegetables, garnish with fresh chopped parsley.
Fettuccine with Veal in a Roasted Red Pepper Cream Sauce
A simple and absolutely delicious pasta – delicate Veal married with succulent roasted red peppers and cream.
Ty a little goat cheese crumbled on top or sautéed green beans and oyster mushrooms tossed in.
Makes 4 servings.
Ingredients
1 lb veal cutlet, cut into bite size strips 500 g
2 sweet red peppers
2 tablespoons olive oil 30 ml
2 cloves garlic, minced
1/2 cup finely chopped red onion 125 ml
1 tablespoon chopped fresh rosemary 15 ml (or 1 teaspoon /5 ml crumbled dried parsley)
1/4 cup brandy or white wine 50 ml
1/2 cup whipping cream 125 ml
12 oz fettuccine 375 g
salt and pepper
fresh rosemary sprigs
shaved Parmesan
Directions
Roast peppers until black on all sides; let cool.
Peel off skin and remove core; purée until smooth.
Set aside.
Cook fettuccine until tender but firm; drain well.
Meanwhile, in large skillet, heat oil over medium-high heat; cook garlic, onion and rosemary for about 3 minutes or until tender.
Increase heat to high, add veal, in batches if necessary, cook until browned.
Deglaze pan with brandy.
Add puréed peppers and whipping cream, bring to boil; season to taste with salt and pepper.
Serve over fettuccine.
Garnish with rosemary and Parmesan.
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This recipe was taken from the ” Veal and Pasta” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Veal Gorgonzola – gluten free
Recipe time: 15 minutes
Quick and Easy
2 servings
This is a small adaptation of the traditional recipe (substituting rice flour for the wheat flour normally called for) If you have no need to make things gluten free – use any flour you like.
Ingredients
3 – 4 veal scallopini (4 slices of thinly pounded veal )
rice flour for dredging
salt and pepper
2 tablespoons of olive oil
¾ cup of white wine
½ cup of heavy cream (whipping cream)
½ cup of Gorgonzola cheese
Directions
Give each veal cutlet a pinch of salt and a sprinkling of freshly cracked black pepper.
Splash out some rice flour on your plate and then dredge each piece of meat in the flour, shaking off the excess.
Heat a heavy skillet over medium high and when hot, add in your olive oil and a moment later, your veal cutlets –
Frying for 2 minutes on each side (If your pan will not fit the 4 cutlets without crowding, do this in batches. The frying time is relatively quick, and the end result will be much better if you give each cutlet some space to fry, rather than steam, as it would an overcrowded pan!!!)
WARNING depending on thickness of cutlets – each side could be fried for as little as 20 seconds — do not over cook !
When the meat has cooked through, take it out of the pan and reserve.
Drain off any oil that remains in the pan and then return the pan to heat.
Immediately add in the white wine to deglaze the pan, scraping up the bottom to release any and all tasty browned bits!
Let the wine come to a simmer and simmer until it is reduced by about half.
Add in the cream and the cheese and then cook until the cheese has melted into the sauce.
Turn the heat down to very low, add the meat back to the pan and let it sit very gently in the sauce for 3-5 minutes.
Original recipe by By John D Lee
Tags: heavy skillet, small adaptation, gorgonzola cheese, veal cutlets
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
