Veal Recipes

Posts Tagged ‘artichoke hearts’

30 min.
Preparation: 15 minutes
Cooking time: 15 minutes
896 calories/serving
1 serving

Ingredients
3 veal cutlets (very thin — cut into julienne strips)
12 medium oysters in their liquor
1 1/4  cups cold water — added to oysters and set aside
2 sticks butter or oleo
1 cup  artichoke hearts — quartered
1/2 lb fettuccine noodles 225g
1 can evaporated milk
1/2 cup chopped green onions

Seasoned Flour Mix:
1/4 cup flour
1 1/2 teaspoon  salt
1 1/4 teaspoon white pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

Directions
Combine seasoning mix.
Add slices of veal and toss.
In large nonstick skillet, melt 1 stick butter.
Cook veal very fast, about 5 minutes.
Quarter artichokes.
Add artichokes, green onions and rest of flour mix to veal.
Add 3 tablespoons more butter.
Cook 2 minutes.
Stir in 1/4 cup oyster water.
Cook 1 minute.
Add remaining oyster water and 4 tablespoons butter and the evaporated milk.
Cook about 3 minutes.
Stir lightly; add oysters and 4 tablespoons butter until melted.
Cook about 5 minutes to cook oysters.
Add cooked noodles.
Turn off burner, set 5 minutes.
To serve roll pasta and arrange oysters and veal on each serving.

4 servings

Preparation time 15 Minutes
Cooking time 15 Minutes

“Breaded veal cutlets with a Marsala mushroom sauce”

Forestiere is a French term meaning “of the forest,” referring to dishes (usually poultry, meat or game fowl) garnished with butter-sauteed potatoes or potato balls, bacon or salt pork and wild mushrooms such as chanterelles, morels and porcini.

Ingredients
1 lb thin veal cutlets  455 g
2 tablespoons and 2 teaspoons all-purpose flour for coating
2 tablespoons butter  30 g
2 teaspoons minced garlic  6 g
2 teaspoons minced shallot  7 g
5 ozs crimini mushrooms, sliced  150 g
1/3 cup Marsala wine   (can use any of these red wines Barbera,  Merlot,  Rioja )
1/3 cup veal stock ( can substitute beef or  chicken stock )
2/3 (10 oz) can artichoke hearts, drained and sliced ( or can use frozen artichoke hearts )
salt and pepper to taste

Directions
Lightly flour veal cutlets, and shake off the excess.
Melt butter in a large skillet over medium-high heat.
Place cutlets in pan, and cook 1-2 minutes per side, until browned and nearly cooked through.
Remove veal from pan, and set aside.

Saute garlic and shallots in skillet until shallots are tender.
Stir in mushrooms, and continue to cook until mushrooms begin to sweat.
Pour in the wine; cook 2-3 minutes more, stirring with a spoon to scrape the bottom of the pan.
Pour in stock, and simmer 5-10 minutes, or until liquid begins to reduce.

Return veal to pan with artichokes, and cook until heated through.

Season with salt and pepper.
To serve, arrange the veal on plates, and spoon the sauce over.

Suggestions-  serve over  wild rice or mash potatoes

recipes source:  www.allrecipes.com

Serves 4
Total preparation and cooking time: ½ hour (marinade 2 or more hours prior to cooking)

Ingredients
2 Veal Shoulder Arm or Blade Steaks, ¾inch thick 2cm
1 can (14½ ounces) artichoke hearts, drained, cut in half
½ lb medium mushrooms 220g
2 large red or yellow bell peppers,
cut into 1 inch pieces 2.5cm
1½ cups drained pitted ripe olives 375ml

Marinade
¾ cup prepared Italian salad dressing 180ml
¼-½ teaspoon crushed red pepper 1-2.5ml

Directions
1. Combine marinade ingredients; reserve ½ cup. 125ml
Place veal steaks and remaining marinade in plastic bag; turn to coat.
Close bag securely and marinate in refrigerator 2 hours or overnight.

2. In large bowl, combine artichoke hearts, mushrooms, bell peppers and reserved marinade; toss to coat. Cover and refrigerate up to two hours.

3. Meanwhile soak four 10″ bamboo skewers (25cm) in water 10 minutes; drain.
Remove vegetables; reserve marinade. Thread onto skewers.
Remove veal from marinade; discard marinade.
Place veal and vegetables on grid over medium, ash-covered coals.
Grill, uncovered, 16-18 minutes or until veal is medium and vegetables are tender, turning veal once and vegetables occasionally.

4. Remove vegetables from skewers; return to reserved marinade.
Add olives, toss to coat.
Trim fat from veal; remove bones.
Carve veal crosswise into thin slices; serve with vegetables.

Recipe Source Michigan Veal Committee

Serves 4

Ingredients
2 lbs. veal scallops (each about ⅛ inch thick) 1kg
all-purpose flour seasoned with salt and pepper for dredging veal
2 tablespoons olive oil 30ml
4 tablespoons butter 60ml
¼ cup fresh lemon juice 60ml
1 cup chicken broth 250ml
1 (6 oz) jar marinated artichoke hearts, drained, (170ml)
cut lengthwise into ¼ inch thick slices
salt and freshly ground pepper to taste

Directions
Dredge the veal in the flour, shaking off the excess.
In a large heavy skillet heat the oil and 2 tablespoons (30ml) of the butter over medium-high heat.
Add veal and sauté until just cooked through, about 1 minute per side.
Place cooked veal on platter and keep warm.
To the skillet add the lemon juice and broth; simmer the mixture, stirring and scraping up the brown bits, for 2 minutes.
Add the artichokes, and simmer the sauce for 2 minutes.
Remove the pan from heat and mix in remaining 2 tablespoons (30ml) butter.
Season the sauce with salt and pepper.
Spoon sauce over veal scallops and serve.

Recipe Source (Cooks Recipes)

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.

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

(Scaloppine di Vitello con Cuori di Carciofi) Lemon Veal with Artichoke Hearts

Makes 4 Elegant Servings – a romantic dinner

(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.
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

(For a fanciful effect, try a heart shaped cookie cutter and create heart shaped scaloppini)

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.

created by Celebrity Chef Piero Selvaggio
How to make veal scallopini slices using a veal top round -
Tenderizing veal (making Scallopini) – the cutting board