Veal Recipes

Posts Tagged ‘arugula’

Veal Milanese is a staple on New York menus. This contemporary version is simplified for the home cook, using veal scaloppine (scallopini) instead of the classic rib chops. The dish is freshened up with an accompaniment of peppery arugula and tomato salad. If you make the salad in winter, when tomatoes are not in season, omit them.

serves 4

Ingredients
4 slices veal scaloppine, (scallopini) each about 1/4 inch (6 mm) thick
sea salt and freshly ground pepper
1½ cups  fine dried bread crumbs (375 ml)
½ cup freshly grated Parmesan cheese (125 ml)
2 tablespoons  minced fresh flat-leaf (Italian) parsley (30 ml)
1 tablespoon dried oregano, crumbled  (15 ml)
2 large eggs
1 cup  all-purpose flour (250 ml)
5 oz (140 g) arugula leaves, about 4 cups (1 litre)
1 cup  small sweet tomatoes, halved (250 ml)
extra-virgin olive oil
juice of ½ lemon
olive oil for frying
4 tablespoons  unsalted butter (60 ml)
wedge of Parmesan cheese
1 lemon, cut into eighths

Directions
Place each veal scallopini slice between sheets of plastic wrap.
Using a meat pounder or rolling pin, pound to a uniform thickness of 1/8 inch (3mm).
Season both sides with salt and pepper.

On a dinner plate, stir together the bread crumbs, grated Parmesan, parsley, oregano, 1 teaspoon (5 mL) salt and ½ teaspoon (2 ml) pepper.
Crack the eggs into a shallow bowl and beat lightly.
Pour the flour on another dinner plate.
Dredge each veal scallopini slice in the flour, shaking off the excess, then dip into the beaten eggs, letting the excess drip back into the bowl.
Dredge in the bread crumb mixture, pressing the crumbs onto both sides.
Place the coated slices in a single layer on a tray.
Cover with plastic wrap and refrigerate.

In a large bowl, combine the arugula and tomatoes.
Drizzle with enough extra-virgin olive oil to coat the leaves lightly.
Drizzle with the lemon juice, season to taste with salt and pepper, and gently toss.
Set aside.

Heat a large, heavy frying pan over medium-high heat until very hot.
Put in enough olive oil to reach a depth of ¼ inch (6 mm) and add the butter.
When the butter melts and the mixture is hot but not smoking, working in batches, place the coated veal scallopini slices in the pan; do not crowd the slices.
Cook until golden brown, 1-2 minutes.
Turn and cook on the second side until golden brown, 1-2 minutes longer.
Transfer to paper towels to drain.

Divide the veal scallopini slices among individual plates.
Mound the salad alongside, dividing it evenly.
Using a vegetable peeler or a cheese plane, cut 4 or 5 shavings from the Parmesan wedge over each salad.
Place 2 lemon wedges on each plate and serve.

Serve with a soft, non-acidic Pinot Noir  ( is a red wine grape most notably grown in Burgundy and Champagne, as well as California and Germany )

Recipe Source:  Go  at home

4 servings
Preparation 35 minutes
Cooking 30 minutes

Ingredients
Frico
2 onions, sliced
50 ml (1/4 cup) butter
4 slices russet potatoes, boiled
4 slices Friulano cheese, 60 g (2 oz) each

Veal
4 pieces Veal tenderloin,
5 oz each, trimmed 150 g
4 thin slices prosciutto
As required oil
¼ cup Marsala 50 ml
½ cup white wine 125 ml
1 shallot, chopped
½ cup demi-glace 125 ml
1½ oz fresh duck foie gras, in small dice 40 g

Garnish
60 g (2 oz) baby arugula
15 ml (1 tbsp) extra-virgin olive oil

Directions
In a skillet, caramelize the onions in the butter for about 20 minutes, stirring occasionally.
In a shallow baking dish, arrange the potato slices, covering each with some caramelized onion and a slice of Friulano.
Set aside at room temperature.
Preheat oven to 180°C (350°F).
Wrap each piece of tenderloin in a slice of prosciutto.
In a large skillet, heat the oil over fairly high heat. Sear the wrapped pieces of milk-fed veal, turning every 20 seconds until the prosciutto is well browned all over.
Finish cooking in the oven for about 6 minutes.
Remove the milk-fed veal from the oven and transfer to a platter. Cover with aluminum foil and slice just before serving.
Preheat the broiler.
In a saucepan, reduce the Marsala, the white wine and the shallot over low heat. Add the demi-glace and reduce to a sauce consistency.
Place the potato dish under the broiler until the cheese is melted and bubbly.
Add the foie gras to the sauce and whisk until blended. Season to taste.
Place a potato-cheese stack in the centre of each heated dinner plate, arrange slices of milk-fed veal around it and top with arugula tossed in oil.
Spoon the sauce over the top and serve.

Serves 8

A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4¾ lb. (2kg) center-cut veal rib roast, resulting in a 3 lb oblong boneless veal loin.

Filling
2 large yellow bell peppers
1 3 oz (85g) package cream cheese with chives, room temperature
1 3oz  (85g) package basil and roasted garlic goat’s cheese or 6 ozs (170g) soft fresh goat’s cheese (such as Montrachet), room temperature

Veal
 4¾ lb. (2kg) center-cut veal rib roast (also known as rack of veal), boned, trimmed of all fat and outer membrane
1 bunch fresh arugula, stems trimmed
16 large fresh basil leaves
14 oil-packed sun-dried tomatoes, drained
2 tablespoons (¼ stick) butter 30ml
8 bacon slices

Sauce
2¾ cups canned low-salt chicken broth
3 medium shallots, finely chopped
¼ cup fresh lemon juice
2 tablespoons drained capers 30ml
½ cup (1 stick) butter, cut into pieces, room temperature 125ml
2 tablespoons chopped fresh Italian parsley 30ml

Directions
Char peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag; let stand 10 minutes. Peel peppers.
Cut lengthwise into quarters; seed and stem peppers.
Trim edges of peppers to flatten all sides if necessary.
Stir cream cheese and goat’s cheese in small bowl to blend.
Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1inch (2.5cm) of opposite long side.
Open veal as for book.

Place large sheet of plastic wrap over cut surface of veal.

Using meat pounder or rolling pin, pound veal to generous ½ inch (1cm) even thickness, forming rectangle approximately 10 X 12 inches. (25-30cm)
Season with salt and pepper.
Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds.
Drain; rinse with cold water. Drain well on paper towels; pat dry.
Repeat blanching process with basil leaves.
Overlap arugula leaves down center of veal, forming 2-inch-wide (5cm) by 12-inch-long (30cm) strip.
Cover with half of bell peppers, skinned side down.
Top with tomatoes, arranged in 2 rows.
Set aside ¼ cup cheese mixture for sauce.
Spoon remaining cheese mixture in even log atop tomatoes.
Arrange remaining bell peppers, skinned side up over cheese.
Arrange blanched basil leaves over peppers.
Fold 1 long side of veal over filling.
Tightly roll up veal jelly roll style.
Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely.
Tie kitchen string around veal roll every 1½ inches to maintain neat log shape.
Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties.

Cover veal roll and reserved ¼ cup cheese mixture separately; refrigerate until well chilled, at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 375°F (190°C).
Melt butter in heavy large shallow roasting pan over medium-high heat.
Season veal with salt and pepper.
Place veal in pan and brown on all sides, turning frequently, about 10 minutes.
Remove pan from heat; cool veal 15 minutes.
Drape bacon slices over veal, tucking ends under veal.
Roast veal until thermometer inserted into center of meat (not filling) registers 140°F (60°C), about 45 minutes.
Transfer to work surface.
Let stand 15 minutes.
Combine broth and shallots in heavy medium saucepan.
Boil over high heat until mixture is reduced to ½ cup, about 20 minutes.
Whisk in lemon juice and capers. Reduce heat to low; gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley.
Season sauce to taste with salt and pepper.
To serve, remove bacon, string and foil from veal roast.
Cut veal roast crosswise into even slices.
Spoon a few tablespoons sauce onto each plate.
Top with 2 veal slices.

Recipe Source: October 1995 Bon Appétit

If you’ve got bored taste buds, this Jamaican-inspired salad should liven things up quite nicely.

Chef Reyes takes a punchy approach to this summer salad. “Rum and Jerk Spice makes this dish a winner,” he explains. “When I think of Jamaica, they’re the first things to come to mind. Wet-rubbing the veal with a liberal mixture of Rum and Jerk Spice ensures a unique flavour at every stage of this recipe.”

• Wet-rub the veal with a dark rum (more for the look of a richer sauce later) or white rum and Jamaican Jerk Spice.
• You’re the boss, so turn up the heat as much you like. There are hotter Jerk Spices on the market – just keep in mind that you’re serving friends and family and not the fire department.
• Pan-sear the veal – keeping the temperature high, the veal will sear golden brown and eventually release itself from sticking to the pan. Brown all sides – leaving the centre pink/rare. Set aside for cutting later.
• Add butter and rum to the darkened pan.
• For deeper flavour – light the rum in the pan and let it blaze for a few moments. It will enhance the flavour and impress your guests.

Drizzle the sauce on a plate. Then simply cut the cooked veal into ½ inch medallions and place four or five pieces on top of the sauce.

Dressing code for salad – very casual.

Create a balsamic vinaigrette dressing
Olive oil & balsamic vinegar with jerk seasoning.

Finally, add a handful of Arugula lettuce, some edible nasturtiums and you’ve got a plate that will make ‘em sing – Man!

4 servings

Ingredients list for Wet Rub & Vinagarette
Veal Tenderloin 2lb. ( 1kg)
2 tablespoons – pre-made Jerk Spice
1-oz – dark rum (30ml)
1 tablespoon – butter (15ml)

Ingredients for Salad
Vinaigrette
3 parts – olive Oil
1 part – Balsamic vinegar
1 teaspoon – jerk seasoning (5ml)
- Shake vigoursly -

Handful of Arugula per plate
Edible Nasturiums

Directions
Wet-rub the veal with dark rum and dry Jamaican Jerk Spice.
BBQ or pan-sear the veal – keeping the temperature high.
Brown all sides – leaving the centre pink/rare.
Place in oven at 350ºF (176ºC) for 10 minutess.
Remove from oven and set aside for cutting later.

For additional sauce if not prepared on the BBQ
Add butter and rum to the darkened pan.

Recipe source: Carlos Reyes —- Chefs On King
Chefs on King
271 King St. West
Kitchener, Ontario Canada
(519) 570-4642

Serves 8

A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4¾ lb. (2kg) center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.

Filling
2 large yellow bell peppers
1 3-ounce (85g) package cream cheese with chives, room temperature
1 3-ounce (85g) package basil and roasted garlic goat cheese or 6 ounces (170g) soft fresh goat’s cheese (such as Montrachet), room temperature

Veal
1 4¾ lb. (2kg) center-cut veal rib roast (also known as rack of veal), boned, trimmed of all fat and outer membrane
1 bunch fresh arugula, stems trimmed
16 large fresh basil leaves
14 oil-packed sun-dried tomatoes, drained
2 tablespoons (¼ stick) butter 30ml
8 bacon slices

Sauce
2¾ cups canned low-salt chicken broth
3 medium shallots, finely chopped
¼ cup fresh lemon juice
2 tablespoons drained capers 30ml
½ cup (1 stick) butter, cut into pieces, room temperature 125ml
2 tablespoons chopped fresh Italian parsley 30ml

Directions
Char peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag; let stand 10 minutes.
Peel peppers.
Cut lengthwise into quarters; seed and stem peppers.
Trim edges of peppers to flatten all sides if necessary.
Stir cream cheese and goat cheese in small bowl to blend.
Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1inch (2.5cm) of opposite long side.
Open veal as for book.
Place large sheet of plastic wrap over cut surface of veal.
Using meat pounder or rolling pin, pound veal to generous ½ inch (1cm) even thickness, forming rectangle approximately 10 X 12 inches. (25-30cm)
Season with salt and pepper.

Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds.
Drain; rinse with cold water. Drain well on paper towels; pat dry.
Repeat blanching process with basil leaves.
Overlap arugula leaves down center of veal, forming 2-inch-wide (5cm) by 12-inch-long (30cm) strip.
Cover with half of bell peppers, skinned side down.
Top with tomatoes, arranged in 2 rows.
Set aside ¼ cup cheese mixture for sauce.
Spoon remaining cheese mixture in even log atop tomatoes.
Arrange remaining bell peppers, skinned side up over cheese.
Arrange blanched basil leaves over peppers.
Fold 1 long side of veal over filling.
Tightly roll up veal jelly roll style.
Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely.
Tie kitchen string around veal roll every 1½ inches to maintain neat log shape.
Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties.

Cover veal roll and reserved ¼ cup cheese mixture separately; refrigerate until well chilled, at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 375°F (190°C).
Melt butter in heavy large shallow roasting pan over medium-high heat.
Season veal with salt and pepper.
Place veal in pan and brown on all sides, turning frequently, about 10 minutes.
Remove pan from heat; cool veal 15 minutes.
Drape bacon slices over veal, tucking ends under veal.
Roast veal until thermometer inserted into center of meat (not filling) registers 140°F (60°C), about 45 minutes.
Transfer to work surface.
Let stand 15 minutes.
Combine broth and shallots in heavy medium saucepan.
Boil over high heat until mixture is reduced to ½ cup, about 20 minutes.
Whisk in lemon juice and capers. Reduce heat to low; gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley.
Season sauce to taste with salt and pepper.

To serve, remove bacon, string and foil from veal roast.
Cut veal roast crosswise into even slices.
Spoon a few tablespoons sauce onto each plate.
Top with 2 veal slices.

Recipe Source: October 1995 Bon Appétit

Makes 4 entrees

Ingredients for the veal
1lb. Veal Loin, denuded and cleaned of all silver skin 454g
2 teaspoons Fresh thyme leaves, chopped 30ml
½ cup All purpose flour 125ml
2 each eggs
2 cups Fresh bread crumbs (dried will work, but not quite as well) 500ml
½ cup Olive oil 125ml
to taste Salt & pepper
Ingredients for the lemon sauce, salad and fried eggs
2 tablespoons Sweet butter 30ml
1 tablespoon Fresh parsley, chopped 15ml
1 fresh shallot, peeled and minced
1 teaspoon Fresh squeezed lemon juice 5ml
2 teaspoons Olive oil 30ml
8 each Fresh quail eggs (available in Asian markets)
1 cup Arugula leaves 250ml
to taste salt and pepper

Directions -for the fried veal
Preheat the oven to 250°F (121°C) to use as a holding oven.
You can also place the plates in to get warm at this time.

Next, the veal should be cut and pounded.
Slice the veal loin, across the grain, into four even pieces about 4 oz. (133g) each.
Next, butterfly each piece by again cutting across the grain but not quite all of the way through. Open each slice up and place it between two sheets of plastic wrap.
Using a meat pounder or the flat side of a cleaver, pound the meat on a smooth surface until it is uniformly ¼ inch (0.63cm) thick.
You may prefer to ask you butcher to do this for you.
After the meat has been pounded, sprinkle the thyme leaves evenly over both sides of all four pieces and proceed to breading the meat.

To bread the veal, you will need three separate containers to hold the flour, eggs and bread crumbs. Pie tins work well but any other flat, shallow container will be fine.
Crack the eggs into one of the containers and mix them well. Pour the flour and bread crumbs into the other two containers.
Season the flour with salt and pepper and season the veal on both sides.
Dredge the veal in the flour and then place the floured meat into the egg.
Turn the meat over in the eggs to lightly coat it then lift it out, allowing the excess egg to drip back into the pan. At this time the meat will be sticky.
Place the veal flat into the bread crumbs, allowing the crumbs to adhere then pick it up and turn it over to coat the other side.
You may need to press the bread crumbs lightly into the veal to coat it completely.
Lift the breaded veal out of the crumbs and place it onto a flat pan.
Repeat with all four pieces.

To cook the veal, heat a sauté pan of suitable size over medium heat.
Add two tablespoons (30ml) of olive oil to the pan and heat until hot but not smoking.
Place the first piece of veal in the pan and cook until golden brown on the first side then turn over and finish cooking.
Remove the schnitzel to a flat pan with a dry towel to absorb the oil and hold it in the warm oven. Repeat with the remaining three pieces of meat.

Ingredients for the sauce and fried eggs
The sauce is made very quickly by frying the sweet butter & adding the shallots, parsley & lemon juice.
First, place one veal schnitzel on each warm plate and hold them in the warm oven.
Next, wipe the oil and bread crumbs out of the sauté pan used to fry the veal and place it over high heat.
When the pan is hot, add the two tablespoons of sweet butter and melt it, allowing it to brown lightly.
When the butter is hot, add the shallots and parsley and cook for one minute.
Next add the lemon juice and remove from the heat.
Season to taste with salt and pepper and spoon evenly over the four schnitzels.

Ingredients-to assemble the dish
In a small teflon frying pan, heat the olive oil over medium and fry the quail eggs, three or four at a time, sunny side up.
Place two eggs on top of each schnitzel and sprinkle the Arugula leaves around the plate at the edge of the schnitzels.

Recipe Source: Chefs Anne and David Gingrass

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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.

1 serving

Ingredients
For the veal:
1 long-bone veal chop (10 oz), butterflied 300g
Pan of fresh bread crumbs
½ teaspoon salt 3ml
½ teaspoon freshly ground black pepper 3ml
3 large eggs, beaten
1½ cups pure olive oil 375ml

For the salad:
1½ cups baby arugula 375ml
2 oz extra-virgin olive oil 60g
Pinch of salt
Pinch of cracked black pepper
Juice of ¼ lemon
2 oz cherry or grape tomatoes, cut in half lengthwise 60ml
1 oz sliced red onion 30g

Directions
To make the veal:

Using a meat mallet or the edge of a heavy skillet, pound the veal chop until the meat is
about 1/3-inch thick. 0.8cm
Mix the bread crumbs with the salt and pepper.
Dip the veal into the beaten egg, then press into the bread crumbs to coat all sides.
Heat the oven to 325°F. (162°C)
Heat the olive oil in a large oven proof skillet until barely smoking.
Place the veal chop in the oil and pan-fry, turning once, until each side is golden brown, for about
2 minutes on each side.
Transfer the skillet to the oven and finish cooking the veal, for about 3 more minutes.
Meanwhile, prepare the salad:
Place the arugula in a medium bowl and toss with the extra-virgin olive oil to coat.
Season with the salt and cracked pepper.
Toss again. Add the lemon juice, tomatoes and onion.
Toss. Remove the veal chop from the oven.
Using paper towels, pat off any excess olive oil from the meat.
To plate, place the veal chop on a dinner plate and mound the salad on top of it.

Recipe source: The Common Plea Restaurant, Pittsburgh PA

Specialty of the house developed by Donna Barsotti after a visit to Italy.

As much a landmark as the Courthouse, the Common Plea Restaurant is nestled within the “legal” district of Pittsburgh at 310 Ross St.

Everything that makes a dining experience memorable is standard fare…the elegant atmosphere, extraordinary service, fine wines, premium liquors, and a menu featuring some of Pittsburgh’s finest Italian cuisine that make each visit the consummate culinary excursion.

To learn more about the Common Plea dining experience, as well as other related services, please explore our site. We hope that the evidence offered here will motivate you to accept our invitation to witness the Common Plea “first-hand” at your earliest opportunity.