Veal Recipes

Posts Tagged ‘scallopini’

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

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

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

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.

An Aphrodisiac is a food or drug that arouses or intensifies sexual desire.  The word comes from for Aphrodite, the Greek goddess of love and beauty in Greek Mythology.

We have listed a number of ingredients which are claimed to have aphrodisiac qualities and veal recipes that include at least on of these.

Almond
A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.

• Veal with almond curd sauce
• Veal Scallopini ( Scaloppine ) with Fennel, Radicchio and Citrus Salad
• Braised Veal Ribs with Green Olives
• Sauteed Veal with Pasta
• Veal Chops with Almonds
• Golden Veal Paella also has asparagus and wine as ingredients

Anise and Aniseed
A very popular aphrodisiac with many culinary uses. It has been used as an aphrodisiac since the Greeks and the Romans, who believed aniseed had special powers. Sucking on the seeds is said to increases your desire.

• Asian Spiced Veal Shanks also has wine in ingredients
• Sausage of veal, garlic, herbs, & spices an ancient recipe

Arugula
Arugula or “rocket” seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta.

• Veal Milanese also has wine in ingredients
• Prosciutto-wrapped Veal Tenderloin also has wine in ingredients
• Easter Veal Loin with Fennel-Lima Bean Puree
• Arugula salad with a Jamaican kick

Asafetida
Any Indian dried, powdered herb used as a sexual stimulant in Ayurvedic medicine. The herb has a very strong, garlicy flavor.

Asparagus
Given it’s phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian Society suggests “eating asparagus for three days for the most powerful affect”.

• Veal Sirloin Roast with Braised Vegetables

• Veal scalloppini with prosciutto and Asiago cheese appetizer
• Veal Chops with Asparagus and Morels
• Panneed Veal with Cheese and Crab Ravioli and Red Pepper Cream Sauce also has wine in ingredients
• Veal Napoleons with Asparagus Tips and Potato Gnocchi
• Veal Oscar — Chef Brett Shantz
• Veal tenderloin with Peppercorn Sauce
• Valentine Veal Oscar also has wine in ingredients
• Asparagus Milanaise a side dish perfect for many veal recipes

The Aztecs called the avocado tree “Ahuacuatl which translated means “testicle tree”. The ancients thought the fruit hanging in pairs on the tree resembled the male’s testicles. This is a delicious fruit with a sensuous texture. Serve in slices with a small amount of Balsamic vinegar and freshly ground pepper.

• Veal Scallopini with Avocado also has wine in ingredients
• Miniature Veal Burgers with Basil and Black Peppercorn also has basil, garlic, mustard in the ingredients

Bananas
The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. An Islamic myth tells the tale that after Adam and Eve succumbed to the “Apple” they started covering their “nudity” with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production.

• Veal Curry als has garlic and wine in ingredients

Basil (sweet basil)

Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.

• Veal Cutlets Stuffed with Crab & Fresh Herbs in Mustard Sauce also has mustard and wine in the ingredients.
• Roasted veal rack also has mustard and garlic in the ingredients.
• Cornmeal Crusted Veal Scallopini
• Veal Cannelloni also has carrot, garlic, and wine in the ingredients.
• Veal Mediterranean also has garlic and wine in the ingredients

Broccoli Rabe (And Other Mustard Greens)

The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli rabe its more likely a myth created to get people to eat this bitter vegetable.

• Sauteed Veal Scallopini on Rapini also has, garic and nutmeg in the ingredients

Chocolate

The Aztecs referred to chocolate “nourishment of the Gods”. Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two. Try a glass of Cabernet with a bit of dark chocolate for a sensuous treat or let us temp you with our recipe for Chocolate Espresso Pots de creme.

Carrots

Another good reason to eat carrots–believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?

Coffee

Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in special little demitasse cups. Coffee stimulates both the body and the mind so partake of a little in preparation for an “all-nighter”.

Coriander (Cilantro seed)

The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an “appetite” stimulant.

Fennel

In the 1930′s fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as “libido enhancement”.

Figs

An open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black Mission figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers!

Garlic

The ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later.

Ginger

Ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.

Honey

Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their “Honeymoon” drank mead and it was thought to “sweeten” the marriage.

Liquorice (licorice)

The Chinese have used licorice for medicinal purposes since ancient times. The essence of the Glycyrrhiza glabra (licorice) plan, glycrrhizin, is 50 time sweeter than sugar. Chewing on bits of licorice root is said to enhance love and lust. It is particularly stimulating to woman.

Mustard

Believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce.

Nutmeg

Nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.

Oysters

Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating “giant oysters”. An additional hypotheses is that the oyster resembles the “female” genitals. In reality oysters are a very nutritious and high in protein.

Pine Nuts

Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.

Pineapple

Rich in vitamin C and and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.

Raspberries and Strawberries

Perfect foods for hand feeding your lover. “Both invite love and are described in erotic literature as fruit nipples” Both are high in vitamin C and make a sweet light dessert.

Truffles

The Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.

Vanilla

The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, “Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness.” Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.

Wine

A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to “arouse” but much more than that amount with have the reverse affect.

• Wines and Liqueurs for Veal
• Recipes for your Wine
• Wines for your Recipes

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