Posts Tagged ‘cutlets’
Crispy Veal with Ratatouille
Serves 2
Ingredients
1/2 lb (225 g) veal cutlets
1/2 lb (225 g) eggplant, washed and sliced
1/2 lb (225 g) zucchini, washed and sliced
2 cups (500 ml) button mushrooms, sliced
2 cups (500 ml) tomato or pasta sauce
Salt and freshly ground pepper
1/4 cup (60 ml) cornmeal
2 tablespoons (30 ml) pecans
1 egg white
2 teaspoons (10 ml) olive oil
Directions
Combine eggplant, zucchini, mushrooms and tomato sauce in a saucepan. Bring to a simmer on medium heat. Lower heat and cover. Simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste.
While the ratatouille simmers, season the cornmeal with salt and pepper to taste. Chop pecans in a food processor or by hand and mix with cornmeal. Lightly beat egg white. Dip veal into egg white and then cornmeal mixture, coating both sides well.
Heat olive oil in a nonstick skillet on medium-high heat. Saute veal 2 minutes; turn and saute 2 minutes more. Serve the veal with ratatouille on the side or spooned over top, accompanied by crisp steamed vegetables.
Recipe Source www.go-at-home.com
Tags: Chop pecans, mushrooms, Ingredients 1/2 lb, veal cutlets, pasta sauce salt, Lower heat
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Breaded Veal Cutlet Forestiere
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
Tags: porcini, wild mushrooms, breaded veal cutletVeal Siciliano
Serves 6
Ingredients
6 veal cutlets
2 cups flour
4 tablespoons butter
3 cloves of garlic, minced
dash salt
freshly ground black pepper
½ stick of butter
3 cloves of garlic, minced
1 large onion, chopped
10 large regular mushrooms, cleaned and sliced
1 large green bell pepper, chopped
1 bunch of broccoli, chopped
2 large tomatoes, skinned and chopped
4 tablespoons fresh chopped basil
½ tablespoon fresh chopped parsley
½ tablespoon fresh chopped oregano
½ tablespoon fresh chopped rosemary
2 cups egg noodles
1 cup of white wine
1 can chicken broth
2 tablespoons corn starch
1 teaspoon cold water
Directions
Soak veal cutlets in a bowl of water for about 5 minutes.
Place flour in a ziplock bag and add a dash of salt and pepper.
Place veal cutlets in bag and evenly coat with flour.
In a 5 quart saute pan melt butter over medium high heat and add minced garlic.
Place coated veal cutlets in saute pan and brown on each side for about 5 minutes.
Remove veal from pan.
Place a medium size pot of water on the stove to boil over high heat.
Then add the butter and minced garlic to the same saute pan and saute garlic over medium high heat.
Add the onion, mushrooms, peppers and brocolli and cook until onions and peppers become tender.
Add tomatoes, basil, parsley, oregano and rosemary.
Saute for about another minute and deglaze pan with white wine.
Add chicken broth cover with lid and simmer for 5 minutes.
Place chicken in the saute pan and replace lid and simmer for another 10 minutes.
Add the egg noodles to the boiling water until they become tender.
In a small bowl combine corn starch and water, mixing well.
Slowly stir in mixture to saute pan.
Mixture should become thicker once it has simmered for another 2 minutes.
Drain noodles and divide onto 6 plates.
Scoop one piece of veal onto each plate and then spoon vegetables and wine sauce over veal and noodles and serve.
Veal Normande
4 servings
Ingredients
1½ tablespoons butter
½ teaspoon shallots
1½ tablespoons oil
6 thinly sliced veal cutlets
5 tablespoons Brandy
1 can cream mushroom soup
2/3 cup milk
1 tart apple peeled sliced
freshly cooked wild rice
Directions
Melt butter with oil in large skillet over medium-high heat.
Add veal and brown, turning once.
Transfer to platter.
Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan.
Blend in soup and milk.
Return veal to pan with apple.
Reduce heat and simmer stirring once or twice, until heated through.
Serve over rice.
Veal Pojarski
12 servings
Serve with desired side dish and sauce
Pojarski is said to have been a cook/innkeeper favored by tzar Nicholas I because of his version of minced veal or beef cutlets.
Sometimes called meat balls Pojarski, the originals were reformed on veal chop bones for presentation.
Ingredients
1½ lbs ground veal 680g
3 cups minced carrots
2½ cups minced onions
1½ cups minced celery
½ cup unsalted butter
3 cups soft bread crumbs
4 eggs
1 tablespoon kosher salt
1 tablespoon pepper
1 teaspoon nutmeg
Directions
Sweat carrots, onions and celery in butter in large saute pan until onions are translucent. Cool.
Combine ground veal, vegetable mixture, bread crumbs, eggs, salt, pepper and nutmeg in large bowl; mix lightly but thoroughly.
Divide and shape into twelve 6.5 oz chop-shaped patties. ( 185g)
Cover and refrigerate until ready to use.
Place patty on grill; cook to meduim doneness.
Serve with desired sauce and side dish.
Recipe Source: Vealstore.com
Tags: side dish recipe, pojarski, Hungarian cuisine, teaspoon nutmeg directions, onions 1½ cupsVeal Spiedini
6 servings
cooking time 10 minutes
Ingredients
2 ½ lbs leg cut veal cutlets (1kg), thinly sliced and pounded each about 12 inches ( 30cm) in length (11 cutlets)
6 tablespoons whipped butter, at room temperature
½ cup plain Italian bread crumbs
¼ cup chopped onion
3 cloves minced garlic
½ cup chopped parsley leaves
½ cup grated Pecorino Romano
6 oz. grated cacciocavallo ( 170g)
¼ cup extra-virgin olive oil
36 fresh bay leaves (or substitute dry bay)
2 large red onions, peeled and cut into wedges, leaves separated
12 (8-inch long) (20cm) bamboo skewers, soaked in water
Directions
On a clean cutting board, lay out the pounded veal cutlets.
Cut each cutlet across in 1/3rd’s, to make 3 (4-inch) (10cm) long pieces from every cutlet.
Season each piece with salt and pepper, then place ½ teaspoon of softened whipped butter on each slice and spread it evenly across.
In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in half to even out.
Save the extra rolls to make 1 more skewer.
Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
Place on a pre-greased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
If you do not have a grill, you can place under the broiler about 8-10 inches (20-25cm) from the flame, and watch carefully, cooking for 2 minutes per side.
Recipe Source: foodnetwork.com
Tags: heaping tablespoon, spiedini veal, Greek cuisineVeal Mediterranean
4 servings (serving size: 1 veal cutlet, 1/2 cup sauce, 1 cup pasta, and 1 tablespoon olives)
Ingredients
4 (4 oz) veal cutlets (about ¼ inch thick)
cooking spray
¼ cup dry red wine
1 teaspoon dried basil
1 (14½oz) can Italian-style stewed tomatoes, undrained and chopped
1 garlic clove, minced
1 bay leaf
1 tablespoon water
1 teaspoon cornstarch
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
¼ cup sliced pimento-stuffed olives
Directions
Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Add veal; cook 2 ½ minutes on each side. Add wine and next 4 ingredients (wine through bay leaf); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal from pan; keep warm.
Discard bay leaf.
Combine water and cornstarch; stir into tomato mixture.
Cook until thick and bubbly (about 4 minutes), stirring constantly.
Return veal to pan; cook 2 minutes.
Serve over pasta; sprinkle with olives.
Nutritional Information
Calories: 386 (13% from fat)
Fat: 5.6g (sat 1.4g,mono 1.8g,poly 0.9g)
Protein: 31.3g
Carbohydrate: 50.7g
Fiber: 2g
Cholesterol: 91mg
Iron: 4mg
Sodium: 446mg
Calcium: 79mg
Recipe Source Cooking Light, MARCH 2000
Tags: mediterranean veal appetizers, heavy-duty plastic wrap, Return vealStuffed Veal Cutlet – Bracioline Ripiene
Depending upon where you are in Italy braciole can be either flat cutlets or rolled up scallops. In this case they’re rolled up, and the filling is spread over them prior to the rolling. Tasty veal rollups!
Serves 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
1 pound — 500 g — or about 8 veal cutlets
4 ounces (100 g) lean veal, minced
1½ oz (40 g) lean prosciutto, minced
1½ oz (40 g) veal marrow, ground to a coarse paste (see below)
2/3 Cup grated parmigiano
1 large egg
salt and pepper to taste
butcher’s twine
a small onion, minced
a small carrot, minced
a 6-inch stick of celery, minced
a slice of pancetta, minced
2 tablespoons unsalted butter
½ cup (125 ml) tomato sauce
½cup dry white wine (optional)
Directions
Note: The marrow is optional; increase the prosciutto if you leave it out. If you do choose to include it (it will give the dish a satiny texture), ask your local butcher for it or check an oriental market.
And now the instructions:
Pound the cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water to thin them.
Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (salt shouldn’t be necessary because of the prosciutto and the Parmigiano). Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string.
Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame and, when the onion’s lightly browned, add the veal cutlets, seasoning them with salt and pepper.
When the cutlets are browned, add the tomato sauce and a little water (or the wine), cover partially, and simmer them till they’re done, (15-20 minutes, though I usually go by eye).
Remove the strings before serving.
These stuffed cutlets can also be roasted in the oven. While you’re preparing them, preheat the oven to 350 F. Put the cutlets on a rack, baste them with olive oil and salt, and roast them till they’re done (about a half hour), turning and basting them once or twice.
The recipe will serve four to six as a second course or two to four as a main course. (It’s from a cookbook I was working on before I began translating Artusi.) A wine? A light, zesty red.
Yield: 4 servings veal rollups.
Tags: veal braciole, wide knife, roast, salt and pepper, veal scallopini stuffed prociutto, tomato sauceCider and Duxelle Veal Roulades
Serves 2
Ingredients
2 veal cutlets
4 diced mushrooms
15ml diced apples
5ml chopped grey shallots
30ml Ice Cider
15ml butter
2 fine slices of Migneron Cheeses
salt and pepper to taste
Directions
Melt butter in saucepan.
Add shallots, cider and reduce by half.
Add mushroom, apple pieces, salt and pepper and mix.
Spread the mixture on the cutlets, add cheese and roll and tie cutelts with string.
Brown roulades in the same saucepan and complete coooking by baking in the oven for 4-5 minutes at 350 F.
Sauce ( 2 servings)
Ingredients
30ml diced apples
5ml chopped grey shallots
250ml Knorr Demiglace sauce
65ml Ice Cider
Directions
in the same sucepan, brown shallots and apples.
Deglaze with ice cider and demglace sauce.
Bring to the boil 1-2 minutes.
Pour over roulades and serve with herb-flavoured risotto rice and steamed vegetables.
Sautéed veal with shrimp, mushroom, and brandy cream sauce
6 servings
Ingredients
6 tablespoons (¾ stick) unsalted butter
1 red onion, halved, thinly sliced
8 ozs shiitake mushrooms, stemmed, caps thinly sliced
6 tablespoons brandy
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 cup whipping cream
all purpose flour
6 4 oz veal cutlets, each pounded to ¼-inch thickness
24 uncooked shrimp, peeled, deveined
Directions
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Add onion; sauté until translucent, about 4 minutes.
Add mushrooms; sauté until beginning to brown, about 3 minutes.
Remove skillet from heat; add brandy.
Carefully ignite; when flames subside, return to heat.
Simmer until brandy is almost evaporated, about 1 minute.
Add beef stock and chicken stock; boil 5 minutes.
Add cream; boil until sauce coats spoon, about 14 minutes.
Pour sauce into bowl; clean skillet.
Place flour in shallow dish.
Sprinkle veal cutlets with salt and pepper; coat with flour.
Melt 2 tablespoons butter in same heavy large skillet over high heat.
Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side.
Transfer veal to plate.
Repeat with remaining veal cutlets. Cover veal to keep warm.
Melt remaining butter in same skillet.
Add shrimp; sauté until just opaque in center, about 3 minutes.
Pour sauce into skillet; stir until heated through, scraping up any browned bits.
Divide veal among plates.
Top with shrimp and sauce.
Recipe Source: Epicurious, Bon Appétit
Tags: veal in brandy cream sau, veal scallopini shrimp, tablespoons butter
Veal Cookbook Guide
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