easy & quick
Quick and Easy Veal Cacciatore
Serves 4
Ingredients
4 X 4-oz. veal cutlets, pounded 1/4 inch thick
1/3 cup all-purpose flour
kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion, chopped
2 medium cloves garlic, minced
8 oz. sliced cremini mushrooms (3-1/2 cups)
1 cup canned diced tomatoes with juices
1/2 cup dry white wine
1-1/2 teaspoons chopped fresh rosemary
Directions
Put the flour in a wide shallow bowl.
Season the cutlets all over with 1 teaspoon salt and 1 teaspoon pepper.
Dredge in the flour and shake off any excess.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot.
Working in batches if necessary, cook the cutlets until dark golden-brown, 1-2 minutes per side.
Transfer to a large plate as they finish.
In the same skillet over medium heat, melt the butter.
Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.
Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes.
Stir in the tomatoes, wine, and rosemary.
Bring back to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes.
Season to taste with salt and pepper.
Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1-2 minutes.
Serve immediately.
nutrition information (per serving):
Calories (kcal): 270; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 3.5; Protein (g): 26; Monounsaturated Fat (g): 6; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): 480; Cholesterol (mg): 75; Fiber (g): 1;
Recipe Source: Fine Cooking October 2009
Tags: teaspoon pepper, kosher salt, salt and pepper, shallow bowl, nutrition information
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Grilled Veal and Pear Sandwich
Preparation Time: 10 minutes
Cooking time: 6 minutes
4 servings
Ingredients
12 oz Veal Scallopini 375 g
2 tablespoons lemon juice 25 ml
2 tablespoons white wine or apple juice 25 ml
2 tablespoons olive oil 25 ml
1 tablespoon chopped fresh Rosemary 15 ml
salt and pepper
2 tablespoons red pepper jelly 25 ml
4 croissants
sliced leaf lettuce
2 pears, unpeeled and sliced
Directions
In bowl, combine lemon juice, wine, oil and rosemary; add turkey and marinate while grill is heating.
Grill or broil on lightly oiled rack over medium heat just until no pink remains in centre, about 3 minutes per side.
Season with salt and pepper to taste.
Spread red pepper jelly over croissants. Line with lettuce. Top with grilled turkey and several pear slices.
Nutritional Information for 1 serving:
Protein: 27 grams
Fat: 21 grams
Carbohydrate: 55 grams
Calories: 517
Fibre: 4 grams
Grilled Veal Scallopini with Mango Salsa
Great tasting- Quick and easy to cook on grill or BBQ
- Juicy and tender
4 servings
Ingredients
4 milk fed Veal Scallopini
Marinade
1 tablespoon garlic ( 3 cloves, peeled and finely chopped)
juice of 1 lime
1 tablespoon olive oil
Mango Salsa
1 mango diced
1/2 red pepper diced
1/4 red onion diced
juice of 1 lime
1 Jalapeno pepper diced
splash white wine vinegar
salt and pepper
sprinkle chopped fresh chives
honey or sugar
Directions
Marinate Veal scallopini for 10 minutes
Combine all Salsa ingredients.
To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop 1/4 red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa.
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper, salt and also a touch of sugar or honey .
Add a few chives — toss the mixture and leave for about 15 minutes.
Char Broil Scaloppini on clean well oiled grill for 45 seconds per side.
Tags: veal scallop, tablespoon garlic, small cubeVeal 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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Spiced Veal Pita Pockets
Dinner is ready in minutes with these pitas and all the food groups are covered!
4 servings
Ingredients
1 lb lean ground veal 500 g
1/4 cup lemon juice 50 ml
1 small onion, finely chopped
4 small pita breads
2 cloves garlic, minced
large lettuce leaves
2 teaspoons dried oregano 10 ml
1/2 cup plain yogurt or sour cream 125 ml
1 teaspoon dried mint (optional) 5 ml
1 tomato, diced
1/2 teaspoon salt
1/4 teaspoon cinnamon 1ml
1/4 teaspoon pepper 1 ml
1/2 cup diced cucumber 125 ml
Directions
In large skillet, cook veal over medium-high heat, breaking up with spoon, until no longer pink and beginning to brown; drain off any fat.
Reduce heat to medium and add onion, garlic, oregano, mint (if using), cinnamon, salt and pepper; cook, stirring, for about 8 minutes or until onion is very soft.
Stir in lemon juice.
Meanwhile, cut top 1/3 off of each pita and place inside bottom of pita.
Line pita with lettuce leaves; spoon in half of the yogurt.
Add veal filling and top with remaining yogurt, tomatoes and cucumber.
Nutrition Information Per Serving:
388 Calories, 30.6 g Protein, 9.1 g Fat, 45.0 g Carbohydrate
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This recipe was taken from the “Quick and Easy Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Entertaining with 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: Lee Veal Gorgonzola, The sauce, heavy skillet, pinch of salt, small adaptation, Hospitality RecreationOrange Ginger Stir-Fry
For a refreshing change to your evening Meal, try this easy veal stir-fry.
4 servings.
Ingredients
1lb veal loin or round, cut into bite size strips 500 g
1/4 cup orange juice concentrate 50 ml
1/4 cup soy sauce 50 ml
1-2 cloves minced garlic
1 tablespoon fresh ginger, minced 15 ml
1-1/2 cups assorted fresh vegetables 375 ml
Directions
Combine orange juice, soy sauce, garlic and ginger.
Pour over veal strips and marinate 15-30 minutes or up to 2 hours for increased flavour intensity.
Drain and discard marinade.
Pre-heat wok or large deep skillet with enough oil to prevent sticking.
Cook veal strips quickly until just done (approx. 3-4 minutes).
Remove veal.
Add vegetables, such as pepper strips, onions, snow peas, etc., and stir-fry 2-3 minutes more.
Return veal to pan and heat through.
Serve over noodles, rice, or couscous.
Nutrition Information Per Serving:
212 Calories, 26 g Protein, 5.4 g fat, 11 g Carbohydrate
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This recipe was taken from the “Quick and Easy Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Entertaining with 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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Barbecued Veal Gorgonzola Burgers
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
Tags: Living Test Kitchen, gorgonzola cheese, hamburger buns, veal, Press one-quarter, Gorgonzola cheese 113mlVeal chop wrapped with leeks
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.
Tags: spring leeks, dried morels, cream, veal jus, few minutes, veal stock, Hospitality RecreationSwiss-Style Veal Scallopini
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
Tags: hot skillet, veal cutlet, swiss style
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
