Posts Tagged ‘veal cutlets’
Jagerschnitzel
4 servings
Ingredients
4 veal cutlets
1 cup bread crumbs
1/2 cup Flour
1 egg – beaten with 1 tablespoon water
1 cup sliced mushrooms
1/2 cup good red wine
1/2 cup beef stock
1/2 cup heavy cream
2 tablespoons olive oil
butter
salt and pepper to taste
Directions
If the veal is thin enough, skip this step, otherwise, pound the veal with a mallet to 1/4 inch thickness.
Dredge the veal in the flour, then the egg mixture, then the bread crumbs. Set aside.
Heat an oven to 200.
Heat a skillet to medium-high. Add oil.
When the oil is shimmering, it’s hot, add the veal. Do not crowd the pan, you want them to fry, not steam.
Cook the veal on one side until browned, about 4 minutes, then flip. Cook until the breading is crisp.
Place the cooked veal into the oven to keep warm, season with S&P.
Pour off all but 2 tablespoons of the pan drippings, if necessary.
Turn the heat to high.
Add the mushrooms with a “pat” butter. Cook until soft.
Add the wine (OFF THE HEAT)
De-glaze the pan by scraping the bits.
Put the skillet back on the heat.
Add 1 tablespoon of flour and whisk it in.
Allow the roux to color – until about bronze.
Lower the heat to medium-high.
Whisk in the cream.
Whisk in the stock.
Crank the heat and reduce until desired thickness.
Plate the cutlets with the sauce.
Recipe source Mr Orph’s Kitchen
Tags: cup beef stock, cup flour, veal cutlets, sliced mushrooms, butter salt and pepper
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Veal Roll-Ups
Total Microwave Cooking Time 25 to 35 Minutes
4 to 6 servings
Ingredients
6 (4 oz.) boneless veal cutlets. 1/2 -inch thick
6 thin slices Swiss cheese
6 thin slices boiled ham
2 eggs
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon sage
1/4 teaspoon pepper
Directions
Pound each cutlet with wooden mallet to 1/4-inch thickness.
Place 1 slice cheese and 1 slice ham on each piece of veal.
Roll up firmly and fasten with a toothpick.
In small bowl, beat together eggs and butter.
In shallow dish. Combine bread crumbs, flour, salt, paprika, onion powder, sage and pepper.
Dip veal rolls in egg mixture, then roll in crumb mixture.
Place rolls in 2-quart oblong glass baking dish.
Microwave at MEDIUM-HIGH (7) 25 to 35 minutes.
Rotate dish 1/2 turn after 12 minutes.
Recipe source Microwave Recipes Cookbook
Tags: egg mix, cup all-purpose flour, piece of vealVeal Oscar with Bernaise sauce
6 servings
diet recipe
Ingredients
6 Veal cutlets (1/4″ thick sirloin cut)
salt and black pepper
flour and butter
24 asparagus spears, warmed tender, cooked
3 tablespoons Beef stock
1 bernaise Sauce
Directions
Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin.
Season with salt and black pepper.
Dip in flour.
Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown.
Place on a large warmed platter.
Pour the beef stock into a hot saute pan.
Let it cook a minute or so,then pour over the cutlets.
Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.
Bernaise Sauce :
Boil 1 cup EACH:
wine vinegar and dry white wine with the following:
8 tablespoons minced shallots or green onions,
4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon,
4 tablespoons EACH:
minced parsley and chives,
salt and black pepper to taste
Boil until reduced by two thirds.
Recipe Source: Ideal Diet Recipes
Tags: rolling pin, white wine, green onion, green onions, dry white winePan seared veal chops with herbs, oyster mushrooms, gremolata and yogurt and chevre
Preparation time: 15 minutes
4 servings
Ingredients
4 Veal chops french cut 175 g each
4 hard-boiled eggs
1/2 cup kalamata olives, pitted and finely chopped
a handful – parsley, finely chopped
a handful – basil, finely chopped
1/4 cup tarragon finely chopped 60 ml
1/3 cup chives chopped 80 ml
3 cloves – garlic, crushed
zest of 2 lemons
1/2 lb oyster mushrooms cut into strips 250 g
1 leek white only, cut into thin julienne slices
1/2 cup yogurt 0% fat
1/2 cup goat cheese (goat of the Alps 16% fat) Chevre
pepper
olive oil
4 pinches – turmeric for decoration
Directions
To make the gremolata, take the egg whites and chop finely.
In a bowl, place the egg whites, olives, chopped herbs and crushed garlic and mix well.
Grate the zest of the lemons, being careful to take only the yellow part, and add to the mixture of herbs.
Heat a large heavy skillet, add a dash of olive oil and cook the chops over high heat, 3 – 4 minutes on each side.
At the same time, on high heat with a large nonstick skillet, drizzle with olive oil and fry the julienn leeks for 2 minutes.
Add the mushrooms and cook until lightly colored.
Remove from heat and add the goat cheese and yogurt, mix well and keep warm.
When the chops are cooked (150 ° F or 66 ° C for medium rare), remove from pan, place on a plate, cover with a sheet of aluminum foil.
While the pan is still hot, add a good portion of gremolata, and cook over high heat for 30 seconds.
Prepare a cutlet per plate, drizzle generously with sauce, turmeric powder and accompany with a nice spoonful of gremolata.
Recipe Source : Nicolas Gauthier Radio Canada
Nutritional info
Calories per serving: 470
Fat: 23
Protein: 51
Carbohydrates: 14
Fiber: 3
Sodium: 494
Quick and Easy Veal Cacciatore
Serves 4
Ingredients
4 X 4-oz. veal cutlets, pounded 1/4 inch thick
1/3 cup all-purpose flour
kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion, chopped
2 medium cloves garlic, minced
8 oz. sliced cremini mushrooms (3-1/2 cups)
1 cup canned diced tomatoes with juices
1/2 cup dry white wine
1-1/2 teaspoons chopped fresh rosemary
Directions
Put the flour in a wide shallow bowl.
Season the cutlets all over with 1 teaspoon salt and 1 teaspoon pepper.
Dredge in the flour and shake off any excess.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot.
Working in batches if necessary, cook the cutlets until dark golden-brown, 1-2 minutes per side.
Transfer to a large plate as they finish.
In the same skillet over medium heat, melt the butter.
Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.
Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes.
Stir in the tomatoes, wine, and rosemary.
Bring back to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes.
Season to taste with salt and pepper.
Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1-2 minutes.
Serve immediately.
nutrition information (per serving):
Calories (kcal): 270; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 3.5; Protein (g): 26; Monounsaturated Fat (g): 6; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): 480; Cholesterol (mg): 75; Fiber (g): 1;
Recipe Source: Fine Cooking October 2009
Tags: freshly ground black pepper, diced tomatoes, virgin olive oilWiener Schnitzel
Total preparation and cooking time: 25 minutes
Makes 2 servings (serving size: 1/2 of recipe).
Ingredients
1/2 pound veal leg cutlets, cut 1/8 to 1/4 inch thick 1/2 cup dry bread crumbs
1 egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
fresh lemon juice
salt and pepper
Coating:
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Pound veal cutlets to 1/8-inch thickness, if necessary. In shallow dish, combine coating ingredients.
Place bread crumbs and egg in two separate shallow dishes.
Lightly coat both sides of cutlets with coating mixture.
Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.
In large nonstick skillet, heat 1/2 of butter and oil over medium-high heat until hot.
Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once.
Remove cutlets; keep warm.
Repeat with remaining butter, oil and cutlets.
Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.
Cook’s Tip:
Recipe may be doubled.
Nutritional Information Per Serving: 402 calories;
31g protein;
25g carbohydrate;
19g fat;
2.6mg iron;
625mg sodium;
211mg cholesterol.
Grilled Veal Caesar Salad
Take advantage of the leanness of veal by making this lightened up version of a classic.
It makes a great main course salad on a warm night. The flavours are bright and fresh you won’t miss the fat.
4 servings
Ingredients:
I lb veal cutlets 500g
1/4 cup lemon juice 50 ml
1 teaspoon grated lemon rind 5 ml
2 cloves garlic, minced
2 teaspoons Dijon mustard 10 ml
1 tablespoon olive oil 15 ml
1/4 cup light mayonnaise 50 ml
12 cups torn Romaine lettuce 3litres
croutons
lemon wedges
2 tablespoons freshly grated Parmesan cheese 30 ml
Directions:
In bowl, combine lemon rind and juice, garlic and mustard.
Pour 2 tablespoons (30 ml) over veal in a shallow dish.
Set remaining lemon mixture aside.
Grill veal over medium heat, turning once, for about 5 minutes or until desired doneness.
Transfer to cutting board and let cool slightly.
Meanwhile, whisk Parmesan, mayonnaise and oil into reserved lemon mixture to make dressing.
Toss with lettuce until coated. Divide among four serving plates.
Cut veal into strips; arrange on top of salad.
Sprinkle with croutons and serve with lemon wedges.
Nutrition Information Per Serving:
287 Calories, 28.4 g Protein, 12.6 g Fat, 15.4 g Carbohydrate
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This recipe was taken from the ” Entertaining with veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Roasted Red Pepper, Basil and Parmesan Veal Spirals
The favourite flavours of Veal Parmigiana with an added twist–roasted sweet pepper and basil and with a snazzy style.
Serve with risotto and steamed green beans.
4 servings
Ingredients
1 lb veal cutlets or scallopini 500g
12 fresh basil leaves
1/4 cup water 50 ml
1 teaspoon each granulated sugar and balsamic 10 ml
1/4 cup freshly grated Parmesan cheese 50 ml
vinegar
salt and pepper to taste
3 sweet red peppers
1/4 cup all-purpose flour 50 ml
1/4 teaspoon each salt and pepper 1 ml
1/4 cup dry bread crumbs 50 ml
1/4 cup freshly grated Parmesan cheese 50 ml
1 egg
Directions
Place red peppers on rimmed baking sheet; broil, turning to brown all sides, until soft and blackened.
Transfer to bowl; cover with plastic wrap and let cool.
Peel peppers, and remove stem and seeds. Cut 1 pepper into 6 strips and pat dry; set remaining peppers aside.
In shallow dish, combine flour, salt and pepper. In another dish, whisk egg until blended.
In third dish, combine bread crumbs and Parmesan cheese.
Set aside.
Pound cutlets (if using) between sheets of waxed paper until very thin.
Cut veal into 6 even portions. Lay 1 portion with short side toward you on work surface; top with 1 red pepper strip and 2 basil leaves.
Tightly roll up jelly roll-style; placing seam side down. Repeat with remaining veal, red pepper strips and basil leaves.
Dip each roll into flour mixture, shaking off excess.
Dip into egg and then into Parmesan mixture; place seam side-down on lightly greased baking sheet. (Rolls can be covered and refrigerated for up to 8 hours.)
Bake in 400°F (200°C) oven for about 10 minutes or until firm. Broil for 2 minutes or until golden.
Meanwhile, puree remaining red peppers with water; transfer to small saucepan.
Add sugar and balsamic vinegar; bring to boil.
Reduce heat and simmer for about 5 minutes or until thickened.
Season to taste with salt and pepper.
Slice each veal roll in half on the diagonal to make 12 pieces.
Divide red pepper sauce between 4 serving plates. Top with 3 pieces of veal per plate.
Nutrition Information Per Serving:
275 Calories,
29.8 g Protein,
7.6 g Fat,
21.3 g Carbohydrate
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This recipe was taken from the ” Entertaining with veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Veal Satay with Two Sauces
The wonderful Asian flavours of this marinade are perfect with veal.
By making them ahead, they are terrific for easy entertaining.
Both sauces are delicious and simple to make.
You can serve both or double the amounts if you just want to serve one.
Serve the satay on a large platter with decorative bowls for the dipping sauces.
Ingredients for Satay
2 lbs veal cutlets (1/4 inch/5 mm thick) 500 g.
3 tablespoons soy sauce 45 ml.
2 tablespoons vegetable oil 30 ml.
1 tablespoon fish sauce (optional) 15 ml.
2 teaspoons grated lime or lemon rind 10 ml.
2 tablespoons lime or lemon juice 30 ml.
2 teaspoons liquid honey 10 ml.
Directions
Soak thirty-two 8 inch (20 cm) bamboo skewers in water for at least 30 minutes.
Cut veal into 1 inch (2.5 cm) wide strips.
Thread onto skewers.
Place in single layer in shallow dish.
In bowl, whisk together soy sauce, oil, fish sauce (if using), lime rind and juice and honey; pour over skewers, turning to coat.
Cover and refrigerate for at least 4 hours or up to 24 hours.
Remove satay from marinade, discarding marinade.
Grill over medium heat or broil for about 2 minutes per side or until browned yet still pink inside.
Serve with dipping sauce.
Makes 32 satay.
Ingredients for Peanut Sauce:
1/2 cup smooth peanut butter 125 ml.
1/4 cup soy sauce 50 ml.
2 tablespoons lime or lemon juice 30 m.l
1 tablespoon liquid honey 15 ml.
2 teaspoons minted fresh ginger root 10 ml or 1/2 teaspoon (2 ml) ground ginger.
1/4 teaspoon hot pepper sauce (or to taste) 1 ml.
Directions
Whisk together peanut butter, soy sauce, lime juice, honey, ginger root and hot pepper sauce until smooth.
Serve immediately or cover and refrigerate for up to I day (warm to room temperature before serving).
Serve with Veal Satay.
Ingredients for Curry Mayonnaise:
1/2 cup light mayonnaise125 ml.
2 tablespoons lime or lemon juice 30 ml.
1 clove garlic, minced.
2 teaspoons yellow Indian curry paste 10 ml or 1 teaspoon (5 ml) curry powder.
Directions
Whisk together mayonnaise, lime juice, curry paste and garlic.
Serve immediately or cover and refrigerate for up to I day. (If using curry powder, refrigerate for at least 4 hours before serving to allow flavours to develop).
Serve with Veal Satay.
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This recipe was taken from the ” Veal and Pasta” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Veal Riggies
Preparation and cook time: 30-45 minutes
Serves 4
Ingredients
4 tablespoons butter
1 1/2 lb veal cutlets (cut into strips) 700 g
10 large button mushrooms (sliced)
1 medium green pepper (coarsely diced)
1 red pepper (coarsely diced)
1 medium Vidalia onion (coarsely diced)
2 teaspoons garlic (minced)
1 cup chicken broth
1 cup Marsala wine or Barrel Fermented Chardonnay
3 tablespoons corn starch
3 tablespoons water
1 lb box of Rigatoni (cooked and drain) 1.36 kg
1 1/2 cup tomato sauce
1 pint heavy cream
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup mild or hot cherry pepper slices (based on personal spice preference)
2 tablespoons fresh chopped parsley
Instructions
In large frying pan over medium heat, melt butter, add veal in batches, cooking a little at a time until pink is gone, set aside in clean bowl.
Add mushrooms, peppers and onions and garlic to pan, sauté for approx 5-7 minutes or until tender.
Return veal to pan with peppers, onions, garlic and mushrooms, add chicken broth and Marsala wine.
Add tomato sauce, heavy cream and spices and bring to a boil, reduce heat and simmer approximately 10-15 minutes.
Mix cornstarch with 3 tablespoons water, add to pan and stir.
Simmer 5 minutes (sauce will thicken).
In large pasta bowl, mix cooked rigatoni with veal and vegetables, garnish with fresh chopped parsley.
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
