Veal Recipes

Archive for the ‘scallopini’ Category

4 servings
Cooking Time 30 minutes

Ingredients
4 veal scallopini
1 cup dried multi-grain breadcrumbs 90g
1 1/2 tablespoons Moroccan spice mix *
1 tablespoons chopped fresh coriander
1/2 cup plain flour 75g
1/2 cup milk 125ml
8 Baby potatoes, halved
2 medium zucchini, quartered length ways, cut into 5cm lengths
1/2 cup canola oil 125ml
lemon wedges, to serve

Directions
Preheat oven to 150°C. Pat the veal dry with paper towel. Combine the breadcrumbs, spice mix and coriander on a large plate. Place the flour on a large plate. Place the milk in a shallow bowl. Dip the veal in flour and shake off excess. Dip in milk, then in the breadcrumb mixture, pressing firmly to coat. Transfer to a baking tray. Place in the fridge for 5 minutes to chill.

Cook the potato in a large steamer over a saucepan of boiling water for 10 minutes or until almost tender. Add zucchini. Cook for a further 3-4 minutes or until potato and zucchini are tender.

Heat half the oil in a large non-stick frying pan. Add half the veal and cook for 2 minutes each side or until golden. Repeat with remaining oil and veal, reheating the pan between batches. Serve immediately with the vegetables and lemon wedges.

Recipe source: originally by Anna Phillips

If you cannot find a Moroccan Spice mix you can always make your own:

Moroccan spice mix *

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.

This exceptional dish gets its flavour from the grill. The easy-to-make sauce adds a rich, velvety texture.

6 servings

Ingredients
3 tablespoons butter
1/2 medium onion, sliced
2 Granny Smith apples 
2 teaspoons apple cider vinegar
1 pinch salt
3 cups sparkling cider
1-1/2 cups brown gravy
1-1/3 lbs veal scaloppini (about 12, 1-1/2 ounces each) 600g
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil

Directions
In a sauté pan, melt the butter and sauté the onions until soft.
Peel, core, and thinly slice the apples.
Add to the onions, and sauté until the apples are soft, about 3- 5 minutes more.
Remove from the heat and add the vinegar and salt.
Refrigerate until cold.

In a medium saucepan, simmer the sparkling cider until only 1/2 cup remains, 30-45 minutes.
Whisk in the brown gravy; simmer gently for 10 minutes.
Remove from heat.
Lay a few scaloppini on a long sheet of waxed paper.
Cover with another sheet of waxed paper.

With the flat side of a meat mallet, pound the scaloppini until very thin, then lay them on a clean work surface.
Repeat with the rest of the scaloppini, working in batches.

Season the flatten scaloppini with salt and pepper.
Top each with an equal amount of the chilled apple mixture.
Fold each scaloppini in half to make a pocket and close with a toothpick.
Brush pockets with oil. Grill over Direct High heat for 4-6 minutes, turning once halfway through grilling time.

Reheat the sauce and serve with the veal pockets.

Recipe Source: BBQ UK

Serves 6

Ingredients:
Assembly:
8 slices of veal scallopini
1/4 cup of olive oil

Tomato Sauce:
1 medium minced carrot
1 medium minced onion
1 stalk of chopped celery
1 teaspoon of minced garlic
1 teaspoon of thyme
1 teaspoon of oregano
1 bay leaf
2 cups of chopped tomatoes
salt to taste
pepper
oil

Stuffing:
1/2 cup of breadcrumbs
1 tablespoon of chopped parsley
1 teaspoon of chopped garlic
1/2 teaspoon of oregano
1 tablespoon of romano cheese
1 tablespoon of Parmesan cheese
2 chopped hard-boiled eggs
2 tablespoon of olive oil
salt to taste
pepper to taste

Directions
Tomato Sauce:
Add the carrot, onion, celery and garlic to a heated pan with oil.
Cook for 10 minutes over a low heat.
Add in the herbs, tomatoes, salt and pepper.
Simmer for an hour.

Stuffing:
Combine and blend the ingredients together.

Assembly:
Pound the veal slices and divide the stuffing among them.
Roll up the veal around the stuffing and secure with a toothpick.
Brown the veal in a heated pan with oil and then pour out the fat.
Add in the sauce and simmer the veal rolls covered for 1 hour.

4 servings

Ingredients
1 lb veal scallopini, thinly sliced 450 g
1 lb dried fettuccine 450 g
7 tablespoons olive oil
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh marjoram
3/4 cup butter
2/3 cup rose petal vinegar
2/3 cup fish stock
1/4 cup grapefruit juice
heavy cream
salt

to garnish
12 pink grapefruit segments
12 pink peppercorns
rose petals
fresh herb leaves

Directions

Bring a large saucepan of lightly salted water to the boil.
Add the fettuccine and 1 tablespoon of the oil and cook for 8-10 minutes or until tender, but still firm to the bite.
Drain and transfer to a warm serving dish, sprinkle over 2 tablespoons of the olive oil, the oregano and marjoram.

Heat 4 tablespoons of the butter with the remaining oil in a large frying pan (skillet).
Add the veal and cook over a low heat for 6 minutes.
Remove the veal from the pan and place on top of the pasta.

Add the vinegar and fish stock to the pan and bring to the boil.
Boil vigorously until reduced by two thirds. Add the grapefruit juice and cream and simmer over a low heat for 4 minutes.
Dice the remaining butter and add to the pan, one piece at a time, whisking constantly until it has been completely incorporated.

Pour the sauce around the veal, garnish with grapefruit segments, pink peppercorns, the rose petals (washed) and your favourite herb leaves.

To make rose petal vinegar, infuse the petals of roses in 2/3 cup white wine vinegar for 48 hours.
Prepare well in advance to reduce the preparation time.

Recipe Source: adapted from cookitsimply.com

4 servings

Ingredients
2 veal scallopini, about 6 oz each 175 g
4 oz green eating apple, cored and thickly sliced 125 g
1 tablespoon cider vinegar 15 ml
seasoned flour
3 oz packet full fat soft cheese 85 g
1 egg, beaten
2 oz dried white breadcrumbs 50 g
6-7 tablespoons peanut oil 90-105 ml
12 oz okra, trimmed 350 g
7 fl oz) carton apple juice 200 ml
salt and freshly ground pepper

Directions

Put the apple slices into a bowl with the cider vinegar and toss well to coat.
Coat the veal scallopini with seasoned flour.

Spread one side of one escalope with the cream cheese.
Place the other escalope on top and press down well.
Slice the veal into 1 cm (1/2 inch) wide strips.

Coat again in seasoned flour, dip into the egg and coat in breadcrumbs.
Chill well for about 30 minutes.

Heat 6 tablespoons (90ml) oil in a wok or large frying pan.
Fry the veal slices over a medium heat for 4-5 minutes, until golden brown.
Remove with a slotted spoon and keep warm.

Add the okra to the pan, adding extra oil if necessary.
Fry, stirring, over a medium heat for 3 – 4 minutes then add the apple juice.
Bring to the boil and simmer, covered, for about 10 minutes.
Stir in the apple slices and vinegar and season.

Return the veal strips to the pan. Shake over a high heat for a further 2-3 minutes to heat through.
Serve immediately.

Recipe Source: adapted from cookitsimply.com

4 servings

Ingredients
4 – 6 oz veal escalopes  (4 x 120g – 180 g)
2 small cloves garlic, crushed
8 oz low fat, soft cheese 225 g
small bunch chives, chopped
salt
freshly ground black pepper
1 teaspoon paprika

Directions
Combine the garlic, cheese and chives together and season with salt and pepper.
Spread a quarter of the mixture over each of the veal scallopini and roll up like a Swiss roll.
Sprinkle with paprika if desired.
Arrange in a circle in a dish and cook, uncovered, on high for 8-10 minutes.
Serve immediately

Recipe Source: adapted from cookitsimply.com

serves 4

Ingredients
8 X 4 oz veal scallopini pieces 8 X 115 g ( 1kg)
2 tablespoons unsalted butter
1 teaspoon minced garlic
2 cups wild mushrooms, cleaned and sliced
1/4 cup white vermouth
1 cup chicken stock
1 cup 18% cream
1/2 teaspoon kosher salt
pinch cracked black pepper
8 slices provolone
16 asparagus spears, blanched
1/4 cup all-purpose flour seasoned with salt and pepper
1 tablespoon olive oil

Directions
Preheat oven to 400 F. (205 C)

Heat a large saute pan over medium-high heat.
Add 1 tablespoon butter and the garlic, and cook until fragrant but not brown.
Add mushrooms and sauté for a few minutes until soft and golden.
You may need to cook mushrooms in batches if your pan is small.

Turn heat to high and de-glaze pan with vermouth.
Add chicken stock and cream, and reduce by half.
Set aside and keep warm.

Season veal scallopini With salt and pepper.
Lay a slice of provolone on veal and top with two pieces of asparagus.
Roll up veal scallopini, enclosing filling and dredge in seasoned flour.

Melt remaining butter and olive oil together in a saute pan.
Sear veal scallopini seam-side down, cooking for 30 seconds. (Do not overcrowd your pan.)

Turn veal scallopini over and sear other side for 30 seconds.
Repeat process until all are seared.

Transfer veal scallopini onto a sheet pan and cook in oven for 10 minutes or until cheese has melted.
Arrange on a platter and top with mushroom sauce.

Nutrients per serving (2 veal scallopini):
619 calories, 36 g fat, 57 g protein,
13 g carbohydrates, 2 g fibre.
Excellent source of vitamins A and C, folate and calcium.

The traditional veal emince “Zurich style” in creamy mushroom sauce is one of the most famous dishes in Swiss cuisine along with Fondue and Raclette.

Ingredients
9 oz veal scallopini very thinly sliced 255g
salt and white pepper
1 tablespoon flour
2 tablespoons butter
1 1/2 tablespoons finely chopped onion
2 oz fresh mushrooms, sliced 60g
1/4 cup white wine
1/2 cup heavy cream
1/4 cup brown sauce or au jus
1 teaspoon chopped parsley

Directions
Season veal with salt and pepper; sprinkle with flour.
Heat butter in skillet until very hot.
Add veal and saute very fast until slightly browned on all sides.
Remove veal.
Add onion, then mushrooms.
Saute 1 minute.
Add white wine, cream and brown sauce; simmer for a minute more.
Add veal to sauce.
Mix well, but do not boil.
Sprinkle with chopped parsley.
Serve with Roesti Potatoes.

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

6 servings

Ingredients
3/4 ounce dried porcinis
1 cup veal or chicken stock
1 1/2 pounds veal scallopine, pounded and flattened
Salt
Freshly ground black pepper
Seasoned flour, for dredging
2 tablespoons vegetable oil
4 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
1/2 cup Madeira wine
3/4 cup heavy cream

Directions
In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve and reserve.

Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.) In a skillet over high heat, add 1 tablespoon of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and saute half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.

Saute remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.

Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 1/2 minutes. Serve immediately with sauce spooned over the top.

Recipe Source Emeril Live 2001