Veal Recipes

Archive for the ‘easy & quick’ Category

4 servings

Ingredients
1 egg
1 clove garlic, minced
1/4 cup minced Italian parsley 50ml
3 tablespoons ground tomatoes 45ml
1/2 teaspoon salt
1/4 teaspoon pepper
1lb ground veal 454g
4oz Gorgonzola cheese  113ml
4 hamburger buns

Directions
In large bowl, beat together egg, garlic, parsley, tomatoes, salt and pepper; mix in veal.
Shape into 4 balls.
Press one-quarter of the cheese into centre of each ball; flatten into patty.
(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 15 minutes.
Sandwich in buns.

Recipe Source: The Canadian Living Test Kitchen

Prep: 20 minutes
Cooking time: 10 minutes
Difficulty: Easy

Serves 4

Ingredients
veal chop – milk-fed
8 spring Leeks
1 egg
2 cups crème fraîche 500 ml
5 oz raw chicken breast 150 g
1 shallot, chopped
salt and pepper
2 teaspoons butter 10 g
2 oz dried Morels 50 g
3/4 cup veal stock 200 ml

Directions
Trim the veal chop; brown it on both sides in a non-stick skillet, cooking it to medium-rare; let rest.
Slice the veal chop in half to form 2 thinner chops.
Blanch the leeks and cook them for a few minutes.
Drain on a towel and let cool.

Making the stuffing
Sauté the shallot and morels in butter.
In a blender, purée the chicken breast with the egg and cream. Add the shallot and morels and blend again.

Finishing
Separate the leek leaves and place them side by side to form two rectangles.
Place a thin layer of the stuffing over each rectangle.
Wrap each veal chop in leek leaves.
Place the two wrapped chops in a buttered pan; pour on the veal jus and finish cooking in the oven or a steamer for about 8 minutes just before serving.

Cut into attractive slices and serve with the garnish of your choice.

Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy

4 servings

Ingredients
1 lb. 5 oz. Veal Scallopini 600 g
9 oz fresh mushrooms, sliced 250 g
1 onion, thinly sliced
2 tablespoons oil
3/4 cup white wine 200 ml
3/4 cup heavy cream 200 ml
4 teaspoons butter  20 g
8 teaspoons flour 20 g
salt and pepper

Directions
Sauté the scallopini pieces in very hot oil ( 1 tablespoon) browning on both sides ( about 20 seconds per side).
Remove the cooked scallopini from the skillet and set aside.
Add another tablespoon of oil to the hot skillet and then the mushrooms and onion.
Season with salt and pepper.
Sauté everything.
Add the wine and cream.
Blend in the butter, sprinkle in the flour and then  stir the sauce.
Bring to a boil and then lower the heat once the sauce has thickened.
Add back the cooked scallopini pieces and spoon over the sauce and remove from heat.

The V-Word – Swiss-Style Veal Scallopini

Recipe source: adapted from  theworldwidegourmet.com

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

Prep Time: 5 min
Cook Time: 7 min
Quick and Easy
2 servings

Ingredients
½ lb veal scallopini 250g
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 tablespoons all-purpose flour
½ cup chicken stock
salt and freshly ground black pepper
1 ripe lemon, zested and juiced
a handful of fresh flat-leaf parsley, finely chopped
¼ cup water
10 oz  rapini (broccoli rabe*)
1 garlic clove, chopped
¼ – ½ teaspoon grated or ground nutmeg

*Rapini (broccoli rabe)  is a leafy green vegetable that is frequently eaten in Southern Italy and has become popular in the United States. The Rapini (Broccoli Rabe) flower looks similar to the broccoli florets. Despite the name this plant is not a type of broccoli.

Directions
In a skillet over moderate heat, combine oil, butter and flour.
Cook 2 – 3 minutes.
Whisk in broth.
Add the sliced veal in thickened sauce 3 – 4 minutes and transfer to a warm platter.
Season veal with salt and pepper.
Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.

Heat water for broccoli rabe.
Blanch until just cooked but still crispy.
Drain broccoli rabe.
Place a second skillet over medium high heat.

Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender.
Season with salt, pepper and nutmeg.

To assemble, divide broccoli rabe between 2 dinner plates.
Top with veal and pour pan sauce equally over the 2 plates.

Recipe Source: adapted from Rachael Ray recipe

Takes just a few minutes to prepare.

Prep Time: 5 minutes
Cook Time: 6 minutes
An easy and quick recipe
2 servings

Ingredients
1 ripe Hass avocado*
1 wedge fresh lemon
2/3 lb veal scallopini 300g
salt and pepper
2 tablespoons extra-virgin olive oil,
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or white wine
3-4 tablespoons cream,
1 tablespoon fresh thyme leaves, to garnish
2 tablespoons chopped or snipped chives, to garnish

*Hass Avocado – this is the most popular type sold world wide weighing 200-300g -dark purplish black when ripe. If soft it is over ripe.

Directions
Cut avocado in half all around and down to the pit.
Twist the avocado to separate the halves.
Use a spoon to pop out the pit.
Scoop out the avocado flesh in one piece  from each half with a large spoon.
Slice the avocado into 6 pieces per half and squeeze a little lemon juice on them to slow down discolouration  from the air.
Put aside the avocado for later.

Season the scallopini with salt and pepper.
Heat the olive oil and butter in a large skillet over medium – medium high heat.
Add the scallopini and cook 2 minutes on each side.
(Could be as little 30 seconds per side depending on thickness of the scallopini. )
Remove the veal to a platter or individual plates.
Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.
Add cream and stir it in.
Turn off the heat and let the cream bubble 1 minute.
Arrange the avocado on the scallopini.
Pour a little sauce over the veal scallopini and avocado and garnish with a generous sprinkle of chopped thyme and chives.

Recipe Source: slight adaption from a recipe by Rachael Ray

6 servings
Preparation Time 10 minutes
Cook time 5 minutes
Quick and Easy

Ingredients
1½ lbs veal cutlets 700g
flour
3 tablespoons  grated Parmesan cheese 45ml
2 eggs
1 teaspoon. minced parsley 15ml
½ teaspoon salt 2.5ml
¼ teaspoon pepper 1ml
pinch of nutmeg
2 tablespoons milk 30ml
1 cup fresh breadcrumbs 250ml
6 tablespoons butter 90ml
4 slices lemon

Directions
Pound meat thin and dip in flour. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk.
Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour.
Cook breaded cutlets in butter until golden brown on both sides.
Pour pan juices over cutlets and serve with lemon slices.

From the family of:  Nickonovitz

History of recipe: German Origin
This meal originated in Vienna, Austria. But it soon became a popular dish in Germany and is not thought to be a German dish, but in origin it is truly Austrian.

Jaeger Schnitzel has a brown mushroom sauce.
Schnitzel a la Holstein has a sunny side up egg over it.
Puszta Schnitzel has a melange of peppers and onions served over the cutlet.

Preparation time: 10 minutes
Cooking time: 8-10 minutes
Quick and Easy
Serves 4

Ingredients
4 pieces of Veal Scallopini ⅛ inch (3.1275mm) thick
2 tablespoons vegetable oil 30ml
2 tablespoons butter 30ml
½ cup chopped walnuts 125ml
4 fresh limes to give
¼ cup fresh lime juice 60ml
1 teaspoon grated lime peel 5ml
2 cups cooked orzo or any tiny cooked pasta 500ml ( we used Grandine )

Directions
Flatten the vea scallopini to ⅛ inch if not already. ( 3.1275mm)
In large frying pan, heat oil and butter until butter foams.
You should cook the veal scallopini in a big hot skillet for a very short period of time.
Add veal, a few pieces at a time.
Cook about 20 -30 seconds per side or until lightly browned.
Remove and keep warm.
Add walnuts to drippings, cook and stir until light toasted.
Grate the lime to get the zest before squeezing for the lime juice.
Add lime juice; return veal scallopini to the pan; toss with nuts.
Heat one minute or until heated through.

Serve over cooked orzo any tiny cooked pasta 500ml  ( we used Grandine ).
Sprinkle with grated lime peel.

The combination of the lime and walnuts gives a unique, but great taste that lingers.

Recipe source (1988 Favorite Veal Contest Pamphlet)