Veal Recipes

Archive for the ‘valentine’s day’ Category

4 servings

Ingredients
4 veal cutlets
6 tablespoons Dijon mustard 90 ml
1 cup fresh or canned crab meat 250 ml
1/2 cup chopped spinach 125 ml
1/4 cup chopped fresh parsley 50 ml
I/4 cup chopped fresh basil 50 ml
1/4 cup chopped fresh oregano 50 ml
3 tablespoons butter 50 ml
2 shallots, chopped
1/4 cup dry white wine 50 ml
1/2 cup non-fat yogurt 125 ml

Directions
Gently pound veal cutlet flat between sheets of plastic wrap.
Brush each veal cutlet with 2 tablespoons (25 ml) of mustard.
In a bowl, mix the crab meat with 2 tablespoons (25 ml) of mustard and spinach, parsley, basil and oregano.
Spread the mixture on the veal cutlets and roll them up, securing each with two toothpicks.
In a large skillet, melt 2 tablespoons (25 ml) of butter and gently saute the veal, turning occasionally, 10-15 minutes, depending upon thickness of the meat, until cooked through.
Remove and set aside.
Melt remaining butter in the skillet and sauté the shallots, wine and remaining mus­tard.
Simmer 2-3 minutes.
Add the yogurt and simmer another minute.
Do not boil.
Return the veal to the pan and simmer, 2-3 minutes more until veal is heated through.
To serve, spoon sauce over the veal.

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

Special requirements:You will need a heart shaped baking pan to make the meatloaf into that shape.

Serves 4

Instructions
- meatloaf
1 lb Ground Veal (500g)
2 teaspoons of butter
1/3 cup finely chopped onion
½ small clove of garlic, crushed
1/3 cup finely diced celery
1½ cups mushrooms, finely chopped
2/3 cup fine fresh breadcrumbs
a pinch of nutmeg
1/3 cup finely chopped parsley
1 medium sized egg
salt and freshly ground pepper
1 tablespoon virgin olive oil

- for sauce
demi-glaze sauce packet (34g)

- for Grilled Tomatoes and Oregano
2 ripe red tomatoes
I tablespoon Olive oil for bottom of pan
4 teaspoons Olive oil – one for each tomato half
2 teaspoons of freshly chopped or dried oregano
Salt & pepper to taste

Directions
Heat oven.
Place meat in mixing bowl and set aside.
Melt the butter in the skillet and add onion, garlic and celery.
Cook until onion wilts.
Add the mushrooms and cook until they give up their liquid.
Continue cooking until this liquid evaporates.
Let cool and then add the mixture to the veal.
Add the remaining ingredients except the Virgin olive oil and blend well.
Put the mixture into heart shaped pan.
Place in the oven for about 1¼ hour.

Make the demi-glaze source following instructions on the packet – basically just adding water, mixing and boiling.
Switch the oven to broil.
Core tomatoes and slice them in half.
Grease a baking dish. Add one tablespoon of oil and then the 4 tomato halves, cut side up.
Sprinkle the oregano over the top of the tomatoes.
Broil about 5 minutes.

Pour demi-glaze on the meatloaf and serve with Grilled Tomatoes and Oregano.

Recipe Source: adapted form Veal Cookery Veal Loaf recipe by Chef Nancy

Serves 2

Instructions
1 cup olive oil, divided
½ cup fresh lemon juice
¼ cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 ¾-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
¼ cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar

Soft Polenta ( see below for instructions * )
4 cups arugula

Info for Soft Polenta

Ingredients
6 cups water
1/4 cup (1/2 stick) butter
1 teaspoon salt
1 1/4 cups quick-cooking polenta (precooked maize meal)

Instructions
Bring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta.
Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.

*Quick-cooking polenta (precooked maize meal) is available at some supermarkets and at Italian markets.

Directions
Whisk ¾ cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl.
Rub thyme mixture all over veal chops; place in glass baking dish.
Pour oil-lemon marinade over; let stand 15 minutes.
Preheat oven to 450°F (232°C). Combine shallots, vinegar, and remaining ¼ cup oil in medium roasting pan; toss to coat.
Sprinkle with salt and pepper.
Roast until shallots are browned and tender, about 15 minutes.
Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer.
Remove pan from oven.
Add capers and 1 tablespoon reserved brine and stir to blend.

Meanwhile, heat large ovenproof skillet over high heat.

Drain veal chops and transfer marinade to heavy small saucepan.

Add veal to skillet and cook until browned, about 3 minutes per side.

Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

Bring reserved oil-lemon marinade to boil; boil 2 minutes.

Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside.

Drizzle with oil-lemon marinade. Garnish with arugula and serve.

Serves 2

Instructions
1 bunch asparagus spears, ends trimmed
1 pound king crab legs 450g
water
white wine
lemon slices
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil

Directions
Blanch asparagus tips in simmering water, drain and set aside.
Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
In a shallow dish combine flour, salt and pepper; coat pieces of veal.
In a sauté pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown.
Remove the veal to a warm platter. Using the same pan, melt remaining butter.
Stir in shallots and tarragon. Add olive oil, asparagus and crab.
Sauté 2 minutes to warm.

To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce, recipe follows. Serve hot.

Bearnaise Sauce
Recipe courtesy of Tyler Florence
¼ cup fresh tarragon, chopped
2 shallots, minced
¼ cup champagne vinegar
¼ cup dry white wine
3 egg yolks
1 stick butter, melted
salt and pepper to taste

Directions
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler.
Whisk the egg yolks until doubled in volume.
Slowly add the melted butter, continue beating until sauce is thickened.
Stir in reserved shallot reduction.
Season with salt and pepper, set aside wrapped in a warm spot.

Serve with Veal Oscar. Yield: 1 cup

Serves 2

Instructions

2 veal steaks or chops
Flour for dusting
3 tablespoons Colavita extra-virgin olive oil 45ml
2 tablespoons unsalted butter 30ml
4 plum tomatoes, chopped
1 large or 2 small artichoke hearts, sliced
4 green olives, chopped
2 scallions, chopped
Dash of bitters
¼ teaspoon dry mustard 1ml
Freshly ground pepper to taste

Directions
Lightly dust the chops with flour.
In a large skillet, melt the oil and butter.
Sauté the chops on each side for approximately 4 minutes per side, depending on thickness.
Remove to a heated platter and keep warm.
Add all other ingredients to the skillet and cook approximately 6-8 minutes.
Spoon sauce over chops and serve.
 

Recipe source www.lovechef.com  This recipe won him raves when he cooked it for his first appearance at Trump Plaza Hotel & Casino.

Serves 2
Ingredients
12 veal scallopini, pounded out thin
¼ cup Parmesan cheese, grated 60ml
1 oz butter cut into small pieces 28g
½ medium lemon, squeezed for juice
1/3 cup dry Marsala 80ml
1 teaspoon parsley, chopped 5ml

Equipment Needed
1 fire extinguisher
1 portable gourmet stove and fuel
2 long handled matches
1 large flambé pan
1 set of small bowls
5 serving forks and spoons
2 warm dinner plates

Directions
In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to ¼inch thickness. (6-7mm)
Coat veal lightly with Parmesan cheese, remove veal and place on a plate.
Light the burner and adjust the control to moderate heat.
Place the flambé pan on the burner and add butter.
When butter melts, sauté veal medallions and brown lightly on both sides.
Squeeze the lemon juice through a clean white napkin, over the veal.
Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate.
Cover with sauce.
Sprinkle with chopped parsley and serve.
Prearrange your favourite starch and vegetables on dinner table family style before putting on a show.

 Print this Recipe
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Scaloppine di Vitello con Cuori di Carciofi) Lemon Veal with Artichoke Hearts

Makes 4 Elegant Servings (2 For Valentine’s Day, 2 for breakfast !!)

Ingredients
1½ lbs (680g)fine veal loin or leg cutlets, sliced very thin and pounded flat into 2 oz each (56g) of veal scallopini.
(For a fanciful effect, try a heart shaped cookie cutter and create heart shaped scallopini)
8-12 baby artichokes
¼ cup olive oil 60ml
1 bunch Italian parsley, chopped
2 tablespoons fresh tarragon, chopped 30ml
2 tablespoons fresh rosemary, chopped 30ml
2 tablespoons fresh thyme, chopped 30ml

3-4 tablespoons of all-purpose flour 45-60ml
¼ cup 2 oz. butter 60ml 56g
2 garlic cloves, minced
1 cup dry white wine 250ml
2 lemons, juiced
Salt and pepper, to taste
1 cup Brown Sauce or beef broth Preparation 250ml

Directions
Remove the outside leaves of the artichokes until you reach the yellow inner leaves.
Remove the choke and cut the artichokes into wedges.
In a skillet, sauté the wedges in 2 tablespoons (30ml) of the olive oil over medium-high heat.
Add 2 tablespoons (30ml) of the parsley and the rest of the herbs and cook for 4-5 minutes,
until the artichokes hearts are slightly crispy.
Set aside.

The Dish
Lightly coat the veal scallopini in flour.
In a large skillet over medium heat, sauté veal in the remaining olive oil from the skillet.
Add the butter, garlic, and artichokes. Pour in the wine and reduce until the wine evaporates.
Add the juice of the lemons, the remaining parsley, salt and pepper, and brown sauce.
Pour the sauce lightly and top veal scaloppini with artichokes.
Serve immediately.

Wine
Consider a very serious white wine to cut through the acidity of the lemon and artichoke such as a steely white Rhone, a Viognier, a Gavi, or a Tocai Friulano.

Otherwise, a fruity red wine with low tannin such as a Pinot Noir or Valpolicella.

Artichokes by themselves are definitely too harsh, and can change the flavor of the wine, but here the flavor will mix with the other ingredients.

Recipe Source : Celebrity Chef Piero Selvaggio

Special requirements:
You will need a heart shaped cookie cutter to make the veal pieces into that shape.

Serves 4 (2 For Valentine’s Day, 2 for breakfast !)

Instructions
- for Veal Hearts
1 lb Ground Veal (500g)
2 teaspoons of butter
1/3 cup finely chopped onion
½ small clove of garlic, crushed
1/3 cup finely diced celery
1½ cups mushrooms, finely chopped
2/3 cup fine fresh breadcrumbs
a pinch of nutmeg
1/3 cup finely chopped parsley
1 medium sized egg
salt and freshly ground pepper
1 tablespoon virgin olive oil

- for sauce
demi-glaze sauce packet (34g)

- for Grilled Tomatoes and Oregano
2 ripe red tomatoes
I tablespoon Olive oil for bottom of pan
4 teaspoons Olive oil – one for each tomato half
2 teaspoons of freshly chopped or dried oregano
Salt & pepper to taste

Directions
Place meat in mixing bowl and set aside.
Melt the butter in the skillet and add onion, garlic and celery.
Cook until onion wilts.
Add the mushrooms and cook until they give up their liquid.
Continue cooking until this liquid evaporates.
Let cool and then add the mixture to the veal.
Add the remaining ingredients except the Virgin olive oil and blend well.
Chill mixture in fridge for ½ hour.
Make patties and flatten to about ½ inch thick.
Press the heart shaped cookie cutter into the patties.
With the leftovers make more patties and repeat.
Cook heart shaped patties in a large skillet with small amount of virgin olive oil over low to medium heat.
Do not brown too quickly. Should take 5-8 minutes per side.

Make the demi-glaze source following instructions on the packet – basically just adding water, mixing and boiling.
Switch the oven to broil.
Core tomatoes and slice them in half.
Grease a baking dish. Add one tablespoon of oil and then the 4 tomato halves, cut side up.
Sprinkle the oregano over the top of the tomatoes.
Broil about 5 minutes.

Pour demi-glaze on the patties and serve with Grilled Tomatoes and Oregano.

Recipe Source: adapted form Veal Cookery Veal Loaf recipe by Chef Nancy

4 Servings
Preparation time 12 minutes
Cooking time 25-30 minutes

Ingredients
4 Veal Chops (trimmed)
1 tablespoon oil 15ml
2 tablespoons butter 30ml
2 cloves of garlic, crushed
¼ celery, diced 60ml
2 shallots, chopped
¼ green pepper, cut in strips
¼ cup dry white wine 60ml
1 can tomato sauce (7½ oz) 200ml
2 tablespoons finely chopped fresh parsley 30ml

Seasoned Flour:
2 tablespoons flour 30ml
2 teaspoons paprika 10ml
1 teaspoon salt 5ml
to taste: pepper

Directions
Heat oil and butter in a heavy skillet.
Dredge chops lightly in seasoned flour and brown on each side, in the hot oil for
5 minutes.
Remove chops and keep warm.
In the same pan, add the chopped vegetables and cook on low heat, not
browning.
Add the white wine to deglaze the pan and allow mixture to reduce for 2 minutes.
Add the tomato sauce and stir.
Return the chops to the pan and cover meat with the sauce.
Cover pan and let simmer for about 20 minutes, until tender.
Add seasoning, if necessary.
Serve the chops coated with the sauce and sprinkle with a pinch of chopped
parsley.

Serve with: noodles, rice and love.

Recipe source (Something Special for Your Valentine)