scallopini
Veal scallopini with Portobello mushrooms in lemon sauce
2 servings
Preparation: 15 minutes
Ingredients
3 tablespoons canola oil
all purpose flour as required
6 Veal scallopini 40 g (1 1/2 oz) each
1 tablespoon butter
1/3 cup Portobello mushrooms, thinly sliced
1 shallot, thinly chopped
3 tablespoons white wine
1 package “O’Sole Mio” Al Limone sauce or lemon sauce*
salt and pepper, to taste
Directions
Heat oil in skillet.
Lightly dredge the veal scaloppini in flour and sear each side in skillet for approx. 1 minute. Set aside.
In the same skillet, remove excess oil, melt butter, add mushrooms and shallots and cook 1 minute. Deglaze with white wine. Reduce by half.
Add the “O’Sole Mio” Al Limone sauce. Bring to a boil, simmer for 2-3 minutes and add milk-fed veal scaloppini.
salt and pepper to taste.
Original Recipe developed by O’Sole Mio
Make your own Lemon Sauce
Ingredients:
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup boiling water
- 1 tablespoon finely grated lemon peel
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
Preparation:
In a saucepan, combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter.
Tags: milk-fed veal, teaspoon salt, veal scallop, lemon peel, excess oil, grated lemon
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Veal rolls Bocconcini alla Laziale
2 servings
Preparation: 35 minutes
Ingredients
6 veal scalloppini (2 1/2 oz) each 70 g
3 prosciutto (large slices)
1 Friulano cheese (100 g)
toothpicks
3 tablespoons canola oil 50 ml
all purpose flour as required
1/3 cup mushrooms, sliced 75 g
1 tablespoon butter
1 or 2 shallots
1/2 cup white wine
1 1/2 tablespoons Brandy (optional)
Marsala sauce ( see recipe below)
3 tablespoons 35% cream
salt and pepper, to taste
Directions
Tenderize the veal scallopini.
Slice the prosciutto in half to make 6 slices.
Spread prosciutto on the veal scallopini and tenderize again.
Cut the cheese into small pieces 15 g (1/2 oz) each and place in the centre of the meat.
Roll the meat and pierce with a toothpick.
Heat oil in oven-ready skillet.
Lightly dredge veal scallopini with flour and sear each side in skillet for approx. 1 minute.
Add mushrooms and bake in 200°C (400°F) oven for 10 minutes.
Remove from skillet and set aside.
In the same skillet, remove excess oil, melt butter, add shallots and cook approx. 1 minute.
Deglaze with white wine, add Brandy (optional).
Reduce by half.
Add the Marsala sauce, cream and simmer on medium-high heat for 3-4 minutes or until desired consistency has been reached.
Remove toothpicks and cover the veal scallopini with the sauce.
Salt and pepper to taste.
Recipe Source Recipe developed by O’Sole Mio (1 877 435-4111)
Making the Marsala Sauce
Ingredients
3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
salt and pepper, to taste
Directions
Add olive oil to heavy hot saucepan.
Add onions, garlic, mushrooms, saute until mushrooms are tender.
Add flour and cook about 1 minute then deglaze pan with Marsala wine.
Add beef stock and cook until thick and flavors are blended.
Veal Scallopini with Marsala demi-glaze
4 servings
Ingredients
4 6 oz pieces of veal scallopini 170 g
2/3 cup demi-glaze
3 oz dry Marsala 85 g
2 handfuls fresh green beans
2 tablespoons shallots, diced
2 cloves garlic, diced
Directions
In a pan, sear veal on high heat for 1-2 minutes on each side.
Remove from the pan and set aside.
Deglaze pan with Marsala.
Add demi-glace and reduce to half the volume.
Whisk in butter.
Blanch green beans in boiling water for about 3 minutes.
Sauté in a saucepan with butter, shallots and garlic.
Season with salt and pepper to taste.
Serve veal with green beans and roasted potatoes.
Drizzle the veal with sauce.
Recipes Source: ciao!
Tags: high heat, cloves garlic, fresh green beans, veal scallopini, demi glazeVeal Scallopini with Lemon Butter
4 servings
Ingredients
1 1/2 lb. Veal scallops (scallopini cuts)
1 cup tapioca flour, or paleo flour of choice such as almond flour
salt, to taste (for flour seasoning)
pepper, to taste (for seasoning)
4 eggs, beaten
1/4 cup water
1/4 olive oil, or oil of choice
1/4 cup Butter
1/4 cup Fresh Lemon juice
fresh parsley, chopped
Directions
Trim veal. Using meat mallet, pound to flatten the veal scallops.
Mix flour, salt and pepper.
Dredge the veal in flour.
Beat and mix eggs and water.
Dredge floured veal in egg mixture.
Heat oil in a large skillet, use more oil if needed.
Heat until the oil sizzles.
Saute veal on both sides until golden brown, quickly.
Remove veal from skillet and place on hot plate.
Discard oil.
Heat butter and lemon juice in skillet and coat both sides of veal pieces with ‘sauce’.
Place veal on a hot plate and garnish with parsley.
You can make extra sauce and drizzle over the veal.
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: veal cutlets, fine cooking, kosher salt, dry white wine, freshly ground black pepper, shallow bowlGrilled 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: char broil, jalapeno pepper, Black pepper, veal scallopini, wine vinegar salt, tablespoon olive oil, wine vinegarAsparagus Filled Veal Paupiettes with Marsala Sauce
Paupiette is the French term for veal scallops, which are filled and rolled.
Pan-frying over hot heat is an excellent way of cooking these thin slices of lean meat.
The high heat seals the meat immediately, making sure it remains moist and succulent.
8 servings
Ingredients
8 veal scallopini
16 fresh asparagus spears
8 thin slices of Black Forest ham
1/2 lb Gruyere cheese, shaved (220 g) 1/4 cup flour (60 ml)
Salt and pepper to taste
1/4 tsp crumbled dried thyme (1.2 ml) 1/4 tsp crumbled dried oregano (1.2 ml)
2 tablespoons vegetable oil (30 ml)
1 tablespoon butter (15 ml)
1/4 cup all-purpose flour (60 ml)
2/3 cup sweet Marsala wine (180 ml)
2 tsp tomato paste (10 ml)
1 cup low-salt beef stock (240 ml)
Directions
Bring 2 inches (5 cm) of water to boil in a 10-inch (25-cm) skillet.
Place asparagus spears in the water and cook for 4 minutes.
Quickly drain and plunge into cold water to halt the cooking process.
Pat dry with paper towel and set aside.
Line each piece of veal with a slice of Black Forest ham.
Next, divide the cheese equally among the pieces of veal.
Trim 2 asparagus spears to fit the width of the veal.
Lay the spears across the veal, roll the meat around the spears and secure with a toothpick.
Lightly dredge the veal with flour and shake off any excess.
Season the rolls with salt and pepper, then sprinkle with the thyme and oregano.
Heat the oil in a heavy-bottomed non-stick sauté pan until hot.
Add the butter and, when bubbly, add the veal and cook, turning several times to sear the meat.
Reduce the heat to medium and continue to cook for 2 minutes longer or until the meat is still pink inside.
Remove the veal from the pan and remove the toothpicks from the rolls. Place the meat directly on warmed plates or a serving platter.
Drain the excess oil from the pan.
Add the Marsala wine to the pan and scrape up any brown bits from the bottom of the pan.
Reduce the wine by half.
Stir in the tomato paste followed by the beef stock and continue to cook until the sauce thickens and is reduced by half.
Spoon over the veal and serve immediately.
Per serving
Calorie 409
Fat 23g
Saturated 5g
Carbohydrates 9g
Protein 40g
Recipe Source ontarioveal.on.ca
Tags: tablespoon butter, high heat, black forest ham, cup all-purpose flour, Hospitality Recreation, cup low-salt beefRoasted 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 Scallopini with Gorgonzola Sauce
serves 4
Ingredients
1 lb veal scallopini 500 g
1 cup beef stock (canned beef broth)
1 cup chicken stock (canned low-salt chicken broth)
all purpose flour
3 tablespoons olive oil
1 cup cream (whipping)
3/4 cup plum tomatoes (chopped seeded)
6 tablespoons fresh basil (chopped)
1tablespoon tomato paste
2/3 cup gorgonzola (crumbled, cheese)
Directions
Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes
Remove from heat
Sprinkle veal with salt and pepper
Dredge veal in flour to coat; shake off excess
Heat 1 tablespoon oil in heavy large skillet over high heat
Working in batches, add veal and sauté until cooked through, about 2 minutes per side
Transfer veal to platter; tent with foil to keep warm
Repeat with remaining veal, adding more oil to skillet as necessary
Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet
Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes
Add 1/3 cup Gorgonzola; stir until melted
Pour sauce over veal
Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
Original recipe source – Epicurious
Tags: Gorgonzola Sauce, lb veal scallopini, large skillet, olive oil, Stock (food)
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
