Veal Recipes

Posts Tagged ‘scaloppine’

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

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

With this recipe we served a Fennel Salad ( insalata di finocchio )

4 servings
Preparation time: 40 minutes

Ingredients
8 veal scaloppine ( scallopini slices) cut from top round, each pounded ( 2 oz) ( 60g) to approximately 1/8 inch (3mm) thickness ( Total weight of veal 1lb ( 450g) )
¼ lb very thinly sliced pancetta (115g)
5 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons of vegetable oil
2 tablespoons of unsalted butter
salt
freshly ground black pepper
½ cup dry white wine
2/3 cup chopped canned Italian plum tomatoes and their juices

Directions
Lay scaloppinne ( scallopini) flat on a clean cutting board or plate.
Cover with pancetta, sprinkle with cheese and tightly roll up lengthwise.
Fasten rolls with toothpicks inserted lengthwise so rolls can be in the pan.

In a large skillet, heat oil and 1 tablespoon of butter over medium-high heat.
When butter foam begins to subside, add rolls and cook, turning, until deeply browned all over.
Using a slotted spoon, transfer to a plate and season with salt and pepper.
Add wine to the skillet and cook, scraping bits from pan with a wooden spoon, for 2 minutes.
Add tomatoes, stir well to combine, bring to a simmer and cook until flavors blend, 2 or 3 minutes.
Return rolls to pan, cook, turning to coat with sauce, about 2 minutes.
Remove from heat, swirl in remaining tablespoon of butter and serve immediately.

Recipe Source: adapted from recipe in La Cucina Italiana

Scaloppine di Vitello con Cuori di Carciofi) Lemon Veal with Artichoke Hearts

Makes 4 Elegant Servings (2 For Valentine’s Day, 2 for breakfast !!)

Ingredients
1½ lbs (680g)fine veal loin or leg cutlets, sliced very thin and pounded flat into 2 oz each (56g) of veal scallopini.
(For a fanciful effect, try a heart shaped cookie cutter and create heart shaped scallopini)
8-12 baby artichokes
¼ cup olive oil 60ml
1 bunch Italian parsley, chopped
2 tablespoons fresh tarragon, chopped 30ml
2 tablespoons fresh rosemary, chopped 30ml
2 tablespoons fresh thyme, chopped 30ml

3-4 tablespoons of all-purpose flour 45-60ml
¼ cup 2 oz. butter 60ml 56g
2 garlic cloves, minced
1 cup dry white wine 250ml
2 lemons, juiced
Salt and pepper, to taste
1 cup Brown Sauce or beef broth Preparation 250ml

Directions
Remove the outside leaves of the artichokes until you reach the yellow inner leaves.
Remove the choke and cut the artichokes into wedges.
In a skillet, sauté the wedges in 2 tablespoons (30ml) of the olive oil over medium-high heat.
Add 2 tablespoons (30ml) of the parsley and the rest of the herbs and cook for 4-5 minutes,
until the artichokes hearts are slightly crispy.
Set aside.

The Dish
Lightly coat the veal scallopini in flour.
In a large skillet over medium heat, sauté veal in the remaining olive oil from the skillet.
Add the butter, garlic, and artichokes. Pour in the wine and reduce until the wine evaporates.
Add the juice of the lemons, the remaining parsley, salt and pepper, and brown sauce.
Pour the sauce lightly and top veal scaloppini with artichokes.
Serve immediately.

Wine
Consider a very serious white wine to cut through the acidity of the lemon and artichoke such as a steely white Rhone, a Viognier, a Gavi, or a Tocai Friulano.

Otherwise, a fruity red wine with low tannin such as a Pinot Noir or Valpolicella.

Artichokes by themselves are definitely too harsh, and can change the flavor of the wine, but here the flavor will mix with the other ingredients.

Recipe Source : Celebrity Chef Piero Selvaggio