scallopini
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: shallow bowl, medium cloves garlic, extra virgin olive oil
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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: small cubes, white sweet onion, Hospitality Recreation, Salsa ingredients, veal scallop, BBQ Juicy, mango salsaAsparagus 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: lb gruyere cheese, several times, asparagus spearsRoasted 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: warm repeat, sauce consistency, recipe source, Original recipe source, pepper dredge vealVeal 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: piece of meat, browned bits, gorgonzola cheese, Lee Veal Gorgonzola, wine cupVeal Marsala
6 servings
Ingredients
6 veal scallopini 6 0z 170 g ( or 12 X 3oz ( 84 g))
4 tablespoons butter
4 tablespoons olive oil
4-5 cloves garlic minced
1 shallot minced
4-6 oz crimini mushrooms sliced (or white button mushrooms)
3/4 cup Marsala wine
1/4 cup dry red wine
1/4 cup chicken stock
1/4 cup heavy cream (optional)
salt and pepper to taste
flour for dredging
Directions
Rinse and pat dry veal.
If the scallops are more than 1/4 inch thick, use a meat mallet to flatten to 1/4 inch.
Add salt and pepper the veal.
Dredge veal in flour.
In a medium pan over medium melt 2 tablespoons of butter with 2 tablespoons olive oil.
When butter is sizzling but not browned, add veal.
Cook in batches.
Saute veal 1-2 minutes per side.
Remove to a warm oven.
Add remaining olive oil.
Add shallot and garlic.
Cook for 30 seconds. Add mushrooms.
Saute mushrooms until tender.
Deglaze pan with stock scraping pan bottom.
Simmer until stock has reduced 1/3.
Add Marsala wine and red wine.
Simmer until reduced by 1/2 or more; until you have the desired consistency.
Remove from heat.
Stir in heavy cream.
Stir in remaining butter.
Serve veal topped with sauce.
Recipes Source mrorph.com
Tags: chicken stock, salt and pepper, warm oven, dry red wine, tablespoons olive oil, cup chicken, add vealVeal Marsala
Preparation – 10 min
Cooking – 20 min
Easy
4 servings
Ingredients
8 veal cutlets (about 3 oz each)
salt and freshly ground black pepper
2 – 3 tablespoons unsalted butter
2-4 tablespoons olive oil
1 large shallot, finely chopped
2 -4 garlic cloves, smashed
2 oz assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
1 fresh rosemary sprig – use leaves
Directions
Sprinkle the veal with salt and pepper.
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.
Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side.
Transfer the veal to a plate.
Add another tablespoon of butter and oil, if necessary.
Repeat with the remaining 4 cutlets.
Set the cutlets aside.
Add 1 tablespoon of oil to the skillet.
Add the shallot and garlic.
Saute until fragrant, about 30 seconds.
Add a tablespoon of the olive oil, if necessary.
Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes.
Season with salt.
Add the Marsala.
Simmer until the Marsala reduces by half, about 2 minutes.
Add the broth and the rosemary leaves.
Simmer until reduced by half, about 4 minutes.
Return the veal to the skillet.
Pour in all of the pan juices.
Cook just until heated through, turning to coat, about 1 minute.
Stir the remaining 1 tablespoon of butter into the sauce.
Season the sauce with salt and pepper, to taste.
Transfer the veal to plates.
Spoon the sauce over the veal and serve.
Recipes source foodnetwork.com Gourmet Kosher Cooking
Tags: unsalted butter, pan juice, heavy large skillet, cooking veal, tablespoons olive oil, Black pepper, chicken brothZurich Veal
Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. The traditional recipe also includes cubed veal kidneys.
4 servings
Ingredients
1 oz white plain flour 20g
1 oz butter 20g
1¼ lb of veal steaks or schnitzel 600g
8oz of button mushrooms 250g
1 onion
7 floz. white wine 200ml
7 floz. cream 200ml
salt and pepper to taste
lemon juice
chives
Directions
Firstly slice the veal steak into fine strips, discarding any fat or sinew.
Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball.
Slice the chives into small rings. In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions.
Continue cooking for another 2 minutes. Pour all the white wine into the pan and leave it to deglaze the pan for a moment.
Then slowly add the cream and the butter ball.
Let the ball dissolve in the sauce and stir well.
Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice.
Garnish with the sliced chives and serve immediately.
Don’t reheat or the sauce will separate.
Recipe Source: Cuisine Du Monde
Tags: veal bone chop, veal and lemon sauce, potluck veal recipes, picata, low fat veal, veal with mushrooms sauce, veal kidney
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
