Veal Recipes

Posts Tagged ‘scallopini’

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.

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.

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

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

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

4 servings

Served warm, this veal scallopinni ( scaloppine salad ) combines both sweet and savoury flavours. Fennel, radicchio, mache, almonds and orange segments are dressed with a simple maple Dijon vinaigrette creating the perfect lunch or light dinner. Served on a warm veal scallopini ( scaloppine ), this innovative and nutritious salad bursts with flavour.

Ingredients
¼  cup minced shallots 50 ml
½  teaspoon salted fresh growth pepper, divided 2ml
2 teaspoons Dijon Mustard 10 ml
1 tablespoon maple syrup 15ml
1 tablespoon white wine vinegar 15ml
¼  cup orange juice
¼  cup extra virgin olive oil 50ml
1 cup thinly sliced fennel 250ml
½  cup thinly sliced celery 125ml
½  cup torn radicchio 125ml
1 lb veal Scallopini ( scaloppine ) 4 pieces 500g
2 cups mache or Boston Lettuce 500ml
½  cup orange segments 125 ml
¼  cup toasted sliced almonds

Directions
In bowl, whisk together shallots, half of the salt and pepper, Dijon mustard, maple syrup, white vinegar and orange juice. Whisk in olive oil in a steady stream until well combined.
In large howl, toss fennel, celery and radicchio with half of the dressing.
Set aside.
In a separate shallow bowl, pour remaining dressing over veal.
Heat a large non-stick skillet over medium-high heat.
Brown veal on both sides until golden and cooked through, about 2 minutes per side.
Arrange veal over 4 plates.

Top, with mache.
Spoon fennel mixture over top and sprinkle with orange segments and almonds.

Recipe source www.ontariovealappeal.ca

4 servings
Prep time: 10 minutes
Cooking time: 20 minutes

A delectable sauce over tender pieces of veal. Simple yet impressive! Serve with crisp green beans and new potatoes.

Ingredients

1/3 cup all-purpose flour
¼ teaspoon each salt and pepper
1 lb veal scallopini (scaloppine)
2 tablespoons butter, divided
2 teaspoons olive oil, divided
2 cups sliced mushrooms
1 teaspoon dried thyme or rosemary
½ cup dry white wine
1 cup 35% Whipping Cream
½ cup chicken stock
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
chopped fresh parsley

Directions
In shallow dish, combine flour, salt and pepper; lightly dredge each veal piece in flour.
Reserve excess flour mixture.

In large skillet, melt one-quarter of Butter and half of oil over medium-high heat.
Brown veal, in batches, turning once until golden, adding more of the butter and oil between batches as necessary.
Transfer veal to a plate; keep warm.

Reduce heat to medium; add remaining butter to skillet.
Cook mushrooms and thyme, stirring, for about 5 min or until mushrooms are browned.
Pour in wine; cook, scraping bits stuck to pan, until almost evaporated.
Whisk reserved flour mixture into whipping cream and whisk into skillet with chicken stock, mustard and Worcestershire sauce.
Bring to boil over medium-high heat; boil, stirring, for 3 min or until thickened.

Reduce heat to low; season with Worcestershire sauce to your taste.
Return veal scallopini to skillet; coat with sauce and reheat.
Serve sprinkled with parsley.

Also try  Veal Medallion Dijonnaise

How to make veal scallopini slices using a veal top round

Tenderizing veal (making Scallopini) – the cutting board

Prep Time: 5 min
Cook Time: 7 min
Quick and Easy
2 servings

Ingredients
½ lb veal scallopini 250g
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 tablespoons all-purpose flour
½ cup chicken stock
salt and freshly ground black pepper
1 ripe lemon, zested and juiced
a handful of fresh flat-leaf parsley, finely chopped
¼ cup water
10 oz  rapini (broccoli rabe*)
1 garlic clove, chopped
¼ – ½ teaspoon grated or ground nutmeg

*Rapini (broccoli rabe)  is a leafy green vegetable that is frequently eaten in Southern Italy and has become popular in the United States. The Rapini (Broccoli Rabe) flower looks similar to the broccoli florets. Despite the name this plant is not a type of broccoli.

Directions
In a skillet over moderate heat, combine oil, butter and flour.
Cook 2 – 3 minutes.
Whisk in broth.
Add the sliced veal in thickened sauce 3 – 4 minutes and transfer to a warm platter.
Season veal with salt and pepper.
Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.

Heat water for broccoli rabe.
Blanch until just cooked but still crispy.
Drain broccoli rabe.
Place a second skillet over medium high heat.

Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender.
Season with salt, pepper and nutmeg.

To assemble, divide broccoli rabe between 2 dinner plates.
Top with veal and pour pan sauce equally over the 2 plates.

Recipe Source: adapted from Rachael Ray recipe

Takes just a few minutes to prepare.

Prep Time: 5 minutes
Cook Time: 6 minutes
An easy and quick recipe
2 servings

Ingredients
1 ripe Hass avocado*
1 wedge fresh lemon
2/3 lb veal scallopini 300g
salt and pepper
2 tablespoons extra-virgin olive oil,
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or white wine
3-4 tablespoons cream,
1 tablespoon fresh thyme leaves, to garnish
2 tablespoons chopped or snipped chives, to garnish

*Hass Avocado – this is the most popular type sold world wide weighing 200-300g -dark purplish black when ripe. If soft it is over ripe.

Directions
Cut avocado in half all around and down to the pit.
Twist the avocado to separate the halves.
Use a spoon to pop out the pit.
Scoop out the avocado flesh in one piece  from each half with a large spoon.
Slice the avocado into 6 pieces per half and squeeze a little lemon juice on them to slow down discolouration  from the air.
Put aside the avocado for later.

Season the scallopini with salt and pepper.
Heat the olive oil and butter in a large skillet over medium – medium high heat.
Add the scallopini and cook 2 minutes on each side.
(Could be as little 30 seconds per side depending on thickness of the scallopini. )
Remove the veal to a platter or individual plates.
Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.
Add cream and stir it in.
Turn off the heat and let the cream bubble 1 minute.
Arrange the avocado on the scallopini.
Pour a little sauce over the veal scallopini and avocado and garnish with a generous sprinkle of chopped thyme and chives.

Recipe Source: slight adaption from a recipe by Rachael Ray

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