Veal Recipes

Posts Tagged ‘veal cutlets’

Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.

Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 40 Minutes

4 servings

Ingredients
8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness 450 g total
8 (1 ounce) slices provolone cheese 225g total
8 fresh asparagus spears
4 (1/2 ounce) slices prosciutto
1 pinch salt and pepper to taste
1 pinch garlic powder to taste
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup milk
1 cup seasoned dry bread crumbs
1/4 cup olive oil
2 cups sliced fresh mushrooms
1/2 cup chopped Vidalia onion
1/2 cup sliced roasted red peppers
1 cup red wine
1 cup chicken broth

Directions
Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.

In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away – it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.

Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
Nutrition per serving
Calories
769

Total Fat
41.8 g

Cholesterol
183 mg

Sodium
2096 mg

Total Carbohydrates
43.9 g

Dietary Fiber
3.5 g

Protein
44.6 g

30 min.
Preparation: 15 minutes
Cooking time: 15 minutes
896 calories/serving
1 serving

Ingredients
3 veal cutlets (very thin — cut into julienne strips)
12 medium oysters in their liquor
1 1/4  cups cold water — added to oysters and set aside
2 sticks butter or oleo
1 cup  artichoke hearts — quartered
1/2 lb fettuccine noodles 225g
1 can evaporated milk
1/2 cup chopped green onions

Seasoned Flour Mix:
1/4 cup flour
1 1/2 teaspoon  salt
1 1/4 teaspoon white pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

Directions
Combine seasoning mix.
Add slices of veal and toss.
In large nonstick skillet, melt 1 stick butter.
Cook veal very fast, about 5 minutes.
Quarter artichokes.
Add artichokes, green onions and rest of flour mix to veal.
Add 3 tablespoons more butter.
Cook 2 minutes.
Stir in 1/4 cup oyster water.
Cook 1 minute.
Add remaining oyster water and 4 tablespoons butter and the evaporated milk.
Cook about 3 minutes.
Stir lightly; add oysters and 4 tablespoons butter until melted.
Cook about 5 minutes to cook oysters.
Add cooked noodles.
Turn off burner, set 5 minutes.
To serve roll pasta and arrange oysters and veal on each serving.

Servings: 2

Carbohydrates per serving: 6g

Ingredients:
4 thin veal cutlets.
1/2 cup water
1/2 cup flax seed meal ( zero carbohydrate)
1 egg
1/2 cup low carbohydrate breadcrumbs
1/2 cup olive oil
1/2 cup Italian sauce
1/2 cup mozzarella cheese

Directions
Put the water, flour, egg and bread crumbs each into its own bowl for dipping.
Dip each veal cutlet first into the water, then the flour, then the egg, then the breadcrumbs.
Using a fork for this part helps keep your fingers clean.

Put olive oil into a saute pan on medium heat.
When the oil is warm, cook the veal about 2 minutes per side until golden brown.
Lay them on a paper-towel covered plate.

Lay the pieces on a cookie sheet.
Put a some Italian sauce on each and then sprinkle mozzarella cheese on top.
Bake 10 minutes at 375 F (190 C) and then broil for 1 minute to brown cheese.

4 servings

Ingredients
1 lb of very thin veal cutlets 454g
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar
2 tablespoons melted butter
1/2 cup marsala wine
2 chopped green onions
2 cups sliced mushrooms
1 tablespoon of olive oil

Directions
Drizzle olive oil in the bottom of your stoneware insert
In a shallow dish, mix the flour with the herbs.
Lightly dust each piece of veal.
Place each piece into your stoneware.
Top the veal pieces with the chopped green onion and dump in the mushrooms.
Add balsamic vinegar and the marsala wine.
Drizzle the melted butter over the top.

Cook on low for 4-7 hours.

serves 6-8

Ingredients
6-8 Veal cutlets – tenderized
1/2 cup spinach – thawed and chopped
1/2 cup sweet onion – minced
2 cloves garlic – minced
1/2 teaspoon salt
1/4 teaspoon pepper
6-8 slices Blackforest ham
10-12 mini bocconcini cheese – sliced in half
1/4 cup olive oil
1/4 cup white wine
1 teaspoon parsley-chopped (optional)
6-8 toothpicks
Beef gravy mix (follow instructions) or make from scratch

Directions
In a bowl mix together wine, salt, pepper and parsley.
Add tenderized veal and marinate for at least 2 hours (overnight would allow meat to be more flavourful).

Preheat oven to 375 F. (190 C)

In a skillet, add 2 tablespoons oil and sauté onion until tender.
Add spinach and flavour with salt and pepper to taste and set aside.

To assemble the wrap, place cutlet on a flat surface.
Add a spoonful of spinach mixture and bocconcini cheese in the middle.
Wrap and roll cutlet and place a toothpick through it to keep it from unraveling.

In a skillet, heat remaining oil and pan sear meat until golden brown.
Place wraps in a casserole dish, top with gravy (see directions or options available) and finish cooking meat (approx 30-35 minutes).

Gravy

Ingredients
1 tablespoon butter
1 1/2 cup beef stock
1 tablespoon all purpose flour

Directions
In a small saucepan melt butter.
Add flour and stir), slowly add the heated stock and mix to thin gravy out.
Continue to stir, gravy will thicken slightly.
Add more stock if needed.
Note: The gravy needs to be thin (not too thick) so that meat is covered so it does not dry out when cooking in the oven.
Cover meat with aluminum foil if needed to keep from drying out.

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.

4 servings

Ingredients
4 veal cutlets
6 tablespoons Dijon mustard 90 ml
1 cup fresh or canned crab meat 250 ml
1/2 cup chopped spinach 125 ml
1/4 cup chopped fresh parsley 50 ml
I/4 cup chopped fresh basil 50 ml
1/4 cup chopped fresh oregano 50 ml
3 tablespoons butter 50 ml
2 shallots, chopped
1/4 cup dry white wine 50 ml
1/2 cup non-fat yogurt 125 ml

Directions
Gently pound veal cutlet flat between sheets of plastic wrap.
Brush each veal cutlet with 2 tablespoons (25 ml) of mustard.
In a bowl, mix the crab meat with 2 tablespoons (25 ml) of mustard and spinach, parsley, basil and oregano.
Spread the mixture on the veal cutlets and roll them up, securing each with two toothpicks.
In a large skillet, melt 2 tablespoons (25 ml) of butter and gently saute the veal, turning occasionally, 10-15 minutes, depending upon thickness of the meat, until cooked through.
Remove and set aside.
Melt remaining butter in the skillet and sauté the shallots, wine and remaining mus­tard.
Simmer 2-3 minutes.
Add the yogurt and simmer another minute.
Do not boil.
Return the veal to the pan and simmer, 2-3 minutes more until veal is heated through.
To serve, spoon sauce over the veal.

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

Perfect veal recipes to celebrate celebrate the anniversary of Christopher Columbus’s arrival in the Americas in 1492.

Total preparation and cooking time: 1 hour
4 servings

Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
3 cups veal stock or chicken broth
1 cup white wine
4 tablespoons butter, divided
8 oz thinly sliced shiitake mushrooms 225g
3/4 cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
1/4 cup minced shallots
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups diced tomatoes
1/4 cup thinly sliced fresh basil leaves

Directions

Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

Heat 2 tablespoons butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.

Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.

Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

Note: Recipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY

Nutrition information per serving: 378 calories; 18 g fat (9 g saturated fat; 6 g monounsaturated fat); 118 mg cholesterol; 713 mg sodium; 15 g carbohydrate; 4.2 g fiber; 30 g protein; 13.6 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 3.0 mg iron; 12.5 mcg selenium; 3.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of fiber, vitamin B12, iron and selenium.