Posts Tagged ‘cutlets’
Veal Cutlets with Sauteed Artichokes
Scaloppine al Carciofi – a very healthy Italian dish !
- Veal cutlets are a very lean cut of vealArtichokes, garlic and tomatoes have cancer fighting and cancer prevention properties ( check out Cancer Battlefield )
- Artichokes, tomatoes, garlic and peppers contain powerful anti-oxidants ( help to slow effects of aging)
- Artichokes are high in fiber
serves 6
Ingredients
6 4-oz veal cutlets 6X100g (each about 1/4 to 1/3 inch thick)
1/4 cup fresh lemon juice
12 babyartichokes
1/4 cup olive oil
2 large garlic cloves, minced
6 large ripe plum tomatoes, each cut into 6 wedges
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil leaves, thinly sliced
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh parsley
Directions
Fill large bowl with cold water; add lemon juice.
Cut off stem and top quarter from 1 artichoke.
Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain.
Quarter artichoke lengthwise; remove any purple-tipped leaves from center.
Place in lemon water.
Repeat with remaining artichokes.
Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes.
Drain well; set aside.
Heat oil in heavy large skillet over medium-high heat.
Add garlic and sauté until fragrant, about 1 minute.
Add artichokes and sauté 5 minutes.
Add tomatoes and crushed red pepper.
Cook until tomatoes soften, about 5 minutes.
Stir in basil and lemon peel. Season to taste with salt and pepper.
(Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
Sprinkle veal with salt and pepper.
Melt butter in large nonstick skillet over high heat.
Working in batches, add veal and cook until brown, about 2 minutes per side.
Transfer veal to plates.
Sprinkle with parsley.
Serve with artichoke mixture.
Recipe Soruce: www.epicurious.com
Tags: fresh basil leaves, veal cutlet, a veal cutlet, healthy italian veal, large garlic clove, cup fresh lemon
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Veal Fettuccine With Oysters And Artichokes
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.
Veal Cutlet Wraps
serves 6-8
Ingredients
6-8 Veal cutlets – tenderized
1/2 cup spinach – thawed and chopped
1/2 cup sweet onion – minced
2 cloves garlic – minced
1/2 teaspoon salt
1/4 teaspoon pepper
6-8 slices Blackforest ham
10-12 mini bocconcini cheese – sliced in half
1/4 cup olive oil
1/4 cup white wine
1 teaspoon parsley-chopped (optional)
6-8 toothpicks
Beef gravy mix (follow instructions) or make from scratch
Directions
In a bowl mix together wine, salt, pepper and parsley.
Add tenderized veal and marinate for at least 2 hours (overnight would allow meat to be more flavourful).
Preheat oven to 375 F. (190 C)
In a skillet, add 2 tablespoons oil and sauté onion until tender.
Add spinach and flavour with salt and pepper to taste and set aside.
To assemble the wrap, place cutlet on a flat surface.
Add a spoonful of spinach mixture and bocconcini cheese in the middle.
Wrap and roll cutlet and place a toothpick through it to keep it from unraveling.
In a skillet, heat remaining oil and pan sear meat until golden brown.
Place wraps in a casserole dish, top with gravy (see directions or options available) and finish cooking meat (approx 30-35 minutes).
Gravy
Ingredients
1 tablespoon butter
1 1/2 cup beef stock
1 tablespoon all purpose flour
Directions
In a small saucepan melt butter.
Add flour and stir), slowly add the heated stock and mix to thin gravy out.
Continue to stir, gravy will thicken slightly.
Add more stock if needed.
Note: The gravy needs to be thin (not too thick) so that meat is covered so it does not dry out when cooking in the oven.
Cover meat with aluminum foil if needed to keep from drying out.
Veal Rolls with Spinach, Gouda and Forestiere Sauce
6 servings
preparation15-20 minutes
cooking time 20-25 minutes
Ingredients
Rolls
6 large veal cutlets, about 1/4 lb each, pounded thin 115g
1/2 lb fresh spinach, washed and stemmed 250g
1/2 lb Gouda cheese, thinly sliced 250g
1 tablespoon melted butter 15ml
1 tablespoon olive oil 15ml
salt and freshly ground pepper, to taste
Sauce
1 shallot, chopped
1 clove garlic, chopped
3 tablespoons butter 45ml
2 cups sliced mushrooms, 500ml
2 tablespoons flour 30ml
1/2 cup white wine 125ml
1 1/2 cups veal stock or beef broth 375ml
1/2 cup Nestle 2% Carnation Milk 125ml
Herbes de Provence, to taste
salt and freshly ground pepper, to taste
Directions
Preheat oven to 375°F (190′C).
Cover each veal cutlet with spinach, then Gouda cheese.
Roll up tightly, starting by narrow end. Secure with a toothpick.
In a frying pan, heat 1 tbsp (15 mL) each butter and oil and brown rolls on all sides.
Place rolls in an ovenproof dish, salt and pepper generously.
Bake for 12-15 minutes, depending on size.
In the same frying pan, cook shallots and garlic in 1 tablespoon (15 mL) butter until soft.
Add mushrooms and cook a few minutes.
Set aside.
Melt remaining butter in frying pan.
Whisk in flour to make a roux.
While whisking, add wine and broth.
Bring to a boil and simmer until thick.
Lower heat and add milk, herbs, seasonings and cooked mushrooms.
Thicken to taste by cooking longer to reduce liquid.
Check seasoning.
Slice rolls, spoon on sauce and serve on a bed of pasta with vegetables.
Alternative: Replace spinach with blanched or canned asparagus.
Tips: You can make this recipe ahead and freeze it. When reheating thin sauce with a little broth, if necessary, being careful not to boil it.
Tags: pasta, beef, beef broth, cheese roll, veal cutlet, cutlet, mushroom sauceVeal Cutlets Stuffed with Crab & Fresh Herbs in Mustard Sauce
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.
Swiss-Style Veal Scallopini
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
4 servings
Ingredients
1 lb. 5 oz. Veal Scallopini 600 g
9 oz fresh mushrooms, sliced 250 g
1 onion, thinly sliced
2 tablespoons oil
3/4 cup white wine 200 ml
3/4 cup heavy cream 200 ml
4 teaspoons butter 20 g
8 teaspoons flour 20 g
salt and pepper
Directions
Sauté the scallopini pieces in very hot oil ( 1 tablespoon) browning on both sides ( about 20 seconds per side).
Remove the cooked scallopini from the skillet and set aside.
Add another tablespoon of oil to the hot skillet and then the mushrooms and onion.
Season with salt and pepper.
Sauté everything.
Add the wine and cream.
Blend in the butter, sprinkle in the flour and then stir the sauce.
Bring to a boil and then lower the heat once the sauce has thickened.
Add back the cooked scallopini pieces and spoon over the sauce and remove from heat.
The V-Word – Swiss-Style Veal Scallopini
Recipe source: adapted from theworldwidegourmet.com
Tags: minutes cooking time, cutlets, Swiss-Style Veal Scallopini, ml 3/4 cup, preparation time, cooked scallopini pieces, Scallopini Recipe sourceVeal Martini for Columbus Day
Perfect veal recipes to celebrate celebrate the anniversary of Christopher Columbus’s arrival in the Americas in 1492.Total preparation and cooking time: 1 hour
4 servings
Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
3 cups veal stock or chicken broth
1 cup white wine
4 tablespoons butter, divided
8 oz thinly sliced shiitake mushrooms 225g
3/4 cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
1/4 cup minced shallots
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups diced tomatoes
1/4 cup thinly sliced fresh basil leaves
Directions
Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
Heat 2 tablespoons butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.
Note: Recipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY
Nutrition information per serving: 378 calories; 18 g fat (9 g saturated fat; 6 g monounsaturated fat); 118 mg cholesterol; 713 mg sodium; 15 g carbohydrate; 4.2 g fiber; 30 g protein; 13.6 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 3.0 mg iron; 12.5 mcg selenium; 3.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of fiber, vitamin B12, iron and selenium.
Tags: shallow dish, vitamin b12, salt and pepper, PER SERVING, mushrooms, Chef Tony TammeroVeal Piccata for Columbus Day
Veal Piccata
Takes 35 minutes.
4 servings.
Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick 1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon sweet paprika
1/8 teaspoon ground white pepper
1 tablespoon unsalted butter
Sauce:
2/3 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, at room, temperature
2 teaspoons capers
salt
Directions
Pound veal cutlets to 1/8-inch thickness, if necessary.
Combine flour, 1/2 teaspoon salt, paprika and white pepper in shallow dish.
Lightly coat cutlets with seasoned flour.
Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted.
Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once.
Remove cutlets; keep warm.
Repeat with 1/2 tablespoon butter and remaining cutlets.
Add wine and lemon juice to skillet; increase heat to medium-high.
Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half.
Remove from heat.
Stir in 1 tablespoon room temperature butter and capers.
Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.
Nutrition information per serving: 240 calories; 9 g fat (5 g saturated fat; 2 g monounsaturated fat); 103 mg cholesterol; 394 mg sodium; 7 g carbohydrate; 0.3 g fiber; 25 g protein; 9.1 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.3 mg iron; 12.9 mcg selenium; 2.1 mg zinc.
This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.
Tags: veal picatta, white wine, lemon veal, salt 1/8 teaspoon, Food and drink, Combine flour, Italian cuisineFast Veal Parmigiana
2 Servings
preparation and cooking time: 15 minutes (Makes 2 servings)
Great Summertime recipe
Ingredients
1/2 lb veal leg cutlets, 1/8” to 1/4” thick
1 tablespoon olive oil
1 tablespoon Italian seasoned dry bread crumbs
1/4 cup prepared spaghetti sauce
1/4 cup shredded Mozzarella cheese
2 teaspoons grated Parmesan cheese
Directions
Pound veal cutlets to 1/8″ thickness, if necessary.
In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.
Place cutlets in skillet; cook 2 minutes.
Turn; season with 1/8 teaspoon salt and top each with sauce and mozzarella cheese.
Cover and continue cooking 1-2 minutes for medium doneness.
Do not overcook.
Remove from skillet; sprinkle with Parmesan cheese.
Serve with pasta, if desired.
Recipe Source: Veal Made Easy
Tags: spaghetti sauce, continue cooking, mozzarella cheese, grated parmesan, hot dipSummertime Veal Milanese
4 servings
Preparation 10 minutes
Cooking Time 10 minutes
A version of the classic Italian dish, that can be served either warm, or cold in a sandwich.
Ingredients
1lb veal cutlets, thinly sliced 400 g
1 large egg
4 tablespoons bread crumbs 30 g
2 teaspoons butter, unsalted 9 g
2 tablespoons canola oil 30 mL
salt to taste
ground pepper to taste
4 tomatoes, Roma type, deseeded and diced 280 g
Tip: Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Directions
Tenderize the veal by flattening the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking.
Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs. Turn the cutlets to coat both sides, then set them aside.
Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
Meanwhile, dice the tomatoes discarding the seeds.
Transfer the cutlets to the warmed plates, arrange the tomatoes on top, then serve.
Recipe Source: SOS Cuisine
Tags: medium-high heat, veal chop milinese recipe, Hospitality Recreation, recipes for piccata milanese, meat pounder, lowest setting
Veal Cookbook Guide
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