Posts Tagged ‘scallopini’
Veal scallopini in a rose petal sauce
4 servings
Ingredients
1 lb veal scallopini, thinly sliced 450 g
1 lb dried fettuccine 450 g
7 tablespoons olive oil
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh marjoram
3/4 cup butter
2/3 cup rose petal vinegar
2/3 cup fish stock
1/4 cup grapefruit juice
heavy cream
salt
to garnish
12 pink grapefruit segments
12 pink peppercorns
rose petals
fresh herb leaves
Directions
Bring a large saucepan of lightly salted water to the boil.
Add the fettuccine and 1 tablespoon of the oil and cook for 8-10 minutes or until tender, but still firm to the bite.
Drain and transfer to a warm serving dish, sprinkle over 2 tablespoons of the olive oil, the oregano and marjoram.
Heat 4 tablespoons of the butter with the remaining oil in a large frying pan (skillet).
Add the veal and cook over a low heat for 6 minutes.
Remove the veal from the pan and place on top of the pasta.
Add the vinegar and fish stock to the pan and bring to the boil.
Boil vigorously until reduced by two thirds. Add the grapefruit juice and cream and simmer over a low heat for 4 minutes.
Dice the remaining butter and add to the pan, one piece at a time, whisking constantly until it has been completely incorporated.
Pour the sauce around the veal, garnish with grapefruit segments, pink peppercorns, the rose petals (washed) and your favourite herb leaves.
To make rose petal vinegar, infuse the petals of roses in 2/3 cup white wine vinegar for 48 hours.
Prepare well in advance to reduce the preparation time.
Recipe Source: adapted from cookitsimply.com
Tags: white wine vinegar, pink grapefruit, Black pepper, dried cherry rose petal vinegar, servings ingredients
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Veal with Okra and Apple
4 servings
Ingredients
2 veal scallopini, about 6 oz each 175 g
4 oz green eating apple, cored and thickly sliced 125 g
1 tablespoon cider vinegar 15 ml
seasoned flour
3 oz packet full fat soft cheese 85 g
1 egg, beaten
2 oz dried white breadcrumbs 50 g
6-7 tablespoons peanut oil 90-105 ml
12 oz okra, trimmed 350 g
7 fl oz) carton apple juice 200 ml
salt and freshly ground pepper
Directions
Put the apple slices into a bowl with the cider vinegar and toss well to coat.
Coat the veal scallopini with seasoned flour.
Spread one side of one escalope with the cream cheese.
Place the other escalope on top and press down well.
Slice the veal into 1 cm (1/2 inch) wide strips.
Coat again in seasoned flour, dip into the egg and coat in breadcrumbs.
Chill well for about 30 minutes.
Heat 6 tablespoons (90ml) oil in a wok or large frying pan.
Fry the veal slices over a medium heat for 4-5 minutes, until golden brown.
Remove with a slotted spoon and keep warm.
Add the okra to the pan, adding extra oil if necessary.
Fry, stirring, over a medium heat for 3 – 4 minutes then add the apple juice.
Bring to the boil and simmer, covered, for about 10 minutes.
Stir in the apple slices and vinegar and season.
Return the veal strips to the pan. Shake over a high heat for a further 2-3 minutes to heat through.
Serve immediately.
Recipe Source: adapted from cookitsimply.com
Tags: veal, large frying pan, cream cheese, oz green eating, frying pan, cookitsimply.com vealVeal & garlic cheese rolls
4 servings
Ingredients
4 – 6 oz veal escalopes (4 x 120g – 180 g)
2 small cloves garlic, crushed
8 oz low fat, soft cheese 225 g
small bunch chives, chopped
salt
freshly ground black pepper
1 teaspoon paprika
Directions
Combine the garlic, cheese and chives together and season with salt and pepper.
Spread a quarter of the mixture over each of the veal scallopini and roll up like a Swiss roll.
Sprinkle with paprika if desired.
Arrange in a circle in a dish and cook, uncovered, on high for 8-10 minutes.
Serve immediately
Recipe Source: adapted from cookitsimply.com
Tags: garlic cheese rolls, oz veal, Food and drinkVeal scallopini with asparagus and mushroom sauce
serves 4
Ingredients
8 X 4 oz veal scallopini pieces 8 X 115 g ( 1kg)
2 tablespoons unsalted butter
1 teaspoon minced garlic
2 cups wild mushrooms, cleaned and sliced
1/4 cup white vermouth
1 cup chicken stock
1 cup 18% cream
1/2 teaspoon kosher salt
pinch cracked black pepper
8 slices provolone
16 asparagus spears, blanched
1/4 cup all-purpose flour seasoned with salt and pepper
1 tablespoon olive oil
Directions
Preheat oven to 400 F. (205 C)
Heat a large saute pan over medium-high heat.
Add 1 tablespoon butter and the garlic, and cook until fragrant but not brown.
Add mushrooms and sauté for a few minutes until soft and golden.
You may need to cook mushrooms in batches if your pan is small.
Turn heat to high and de-glaze pan with vermouth.
Add chicken stock and cream, and reduce by half.
Set aside and keep warm.
Season veal scallopini With salt and pepper.
Lay a slice of provolone on veal and top with two pieces of asparagus.
Roll up veal scallopini, enclosing filling and dredge in seasoned flour.
Melt remaining butter and olive oil together in a saute pan.
Sear veal scallopini seam-side down, cooking for 30 seconds. (Do not overcrowd your pan.)
Turn veal scallopini over and sear other side for 30 seconds.
Repeat process until all are seared.
Transfer veal scallopini onto a sheet pan and cook in oven for 10 minutes or until cheese has melted.
Arrange on a platter and top with mushroom sauce.
Nutrients per serving (2 veal scallopini):
619 calories, 36 g fat, 57 g protein,
13 g carbohydrates, 2 g fibre.
Excellent source of vitamins A and C, folate and calcium.
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: Lower heat, cutlet, veal stock, veal with mushrooms, veal, heat ovenVeal Emince
The traditional veal emince “Zurich style” in creamy mushroom sauce is one of the most famous dishes in Swiss cuisine along with Fondue and Raclette.
Ingredients
9 oz veal scallopini very thinly sliced 255g
salt and white pepper
1 tablespoon flour
2 tablespoons butter
1 1/2 tablespoons finely chopped onion
2 oz fresh mushrooms, sliced 60g
1/4 cup white wine
1/2 cup heavy cream
1/4 cup brown sauce or au jus
1 teaspoon chopped parsley
Directions
Season veal with salt and pepper; sprinkle with flour.
Heat butter in skillet until very hot.
Add veal and saute very fast until slightly browned on all sides.
Remove veal.
Add onion, then mushrooms.
Saute 1 minute.
Add white wine, cream and brown sauce; simmer for a minute more.
Add veal to sauce.
Mix well, but do not boil.
Sprinkle with chopped parsley.
Serve with Roesti Potatoes.
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: Chicken marsala, veal cutlets, preparation time, Scallopini Recipe source, The sauce, cream, cream blendVeal Scallopini with Madeira and Porcini Mushrooms
6 servings
Ingredients
3/4 ounce dried porcinis
1 cup veal or chicken stock
1 1/2 pounds veal scallopine, pounded and flattened
Salt
Freshly ground black pepper
Seasoned flour, for dredging
2 tablespoons vegetable oil
4 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
1/2 cup Madeira wine
3/4 cup heavy cream
Directions
In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve and reserve.
Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.) In a skillet over high heat, add 1 tablespoon of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and saute half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.
Saute remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.
Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 1/2 minutes. Serve immediately with sauce spooned over the top.
Recipe Source Emeril Live 2001
Tags: scallopine, fine sieve, veal scallopini side dishes, golden brown, live 2001 veal, veal scallopiniVeal scalloppini with prosciutto and Asiago cheese appetizer
Salty prosciutto, nutty Asiago cheese and succulent veal scallopini (scaloppine) come together to make this summer appetizer wonderful for entertaining.
4-6 servings
Ingredients
Veal Asparagus Bundles
500 g (1 lb) veal scaloppine (approx 4 pieces)
4 asparagus spears, blanched
125 ml ( 1/2 cup) grated Asiago cheese
2 ml ( 1/2 teaspoon) freshly ground pepper
4 thin slices prosciutto or Serrano ham
24 small sage leaves
Directions
Arrange one slice of veal on a clean work surface.
With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
Sprinkle with 30 ml (2 tablespoons) of the Asiago cheese and sprinkle with one-quarter of the pepper.
Roll up.
Wrap a piece of prosciutto to fit over the veal, arranging 6 sage leaves in between prosciutto and veal; secure with 6 toothpicks at regular intervals.
Repeat process with remaining pieces of veal and ingredients.
Heat grill to medium and grease.
Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
Let sit for 5 minutes.
Slice each roll into 6 pieces.
Makes 24 pieces.
Nutrition information per serving, 23 calories, 5 g protein, 0.1 carbohydrates, 73 mg sodium, 0.4 g fat.
Source: www.homegrownontario.ca
Tags: veal scallopini bolognese lidia, sage leaves, ground, clean work surface, rolled veal scallopiniCornmeal Crusted Veal Scallopini
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
Tags: healthy, balanced meal, simple dish showcases, combine tomatoes, mild flavour, Dredge floured veal, medium-high heat
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