Veal Recipes

A healthy alternative to chicken parmesan, Cornmeal Crusted Veal Scaloppini will bring something new and exciting to the dinner table. Whether you’re preparing an intimate dinner for two, or cooking for a crowd, this simple dish showcases the mild flavour of veal, and provides important vitamins and nutrients for a well-balanced meal.

4 servings

Ingredients
1 lb  veal scallopini 500 g
2 cups cherry tomatoes, halved 500 ml
½ cup sliced shallots 125 ml
2 cloves garlic, smashed 2
2 tablespoons olive oil
½ teaspoon each salt and fresh cracked pepper 2 ml
¼ cup fresh chopped basil 50 ml
2 tablespoons fresh chopped parsley 30 ml
2tablespoons red pepper jelly 30 ml
1 tablespoons all purpose flour 15 mL
½ teaspoon each salt and fresh cracked pepper 2 ml
1 egg lightly beaten
2 tablespoons milk 30 ml
¼ cup corn meal 50 ml
2 tablespoons grated parmesan cheese 30 ml
2 tablespoons olive oil 30 ml

Directions
Preheat oven to 400º F (200º C)

On foil-lined rimmed baking sheet, combine tomatoes, shallots and garlic in a single layer.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast in centre of oven until tomatoes are golden and tender, about 30 minutes.
Transfer to bowl and toss with basil and parsley, mashing slightly to combine.
Stir in red pepper jelly.
Set aside.

Sprinkle veal with flour, salt and pepper to lightly coat.
In shallow bowl or pie plate, whisk together egg and milk until combined.
Dredge floured veal until completely coated in egg.

In another shallow plate, combine cornmeal and parmesan cheese.
Using fork, transfer pieces of veal to cornmeal mixture to coat completely.

In large non-stick skillet, heat oil over medium high heat.
Cook veal until golden on both sides, about 2 minutes per side.

Transfer to plates, spooning “jam” over top.
Serve with roasted rapini or chard.

Source: www.ontariovealappeal.ca