Posts Tagged ‘veal cutlets’
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.
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Veal Gorgonzola – gluten free
Recipe time: 15 minutes
Quick and Easy
2 servings
This is a small adaptation of the traditional recipe (substituting rice flour for the wheat flour normally called for) If you have no need to make things gluten free – use any flour you like.
Ingredients
3 – 4 veal scallopini (4 slices of thinly pounded veal )
rice flour for dredging
salt and pepper
2 tablespoons of olive oil
¾ cup of white wine
½ cup of heavy cream (whipping cream)
½ cup of Gorgonzola cheese
Directions
Give each veal cutlet a pinch of salt and a sprinkling of freshly cracked black pepper.
Splash out some rice flour on your plate and then dredge each piece of meat in the flour, shaking off the excess.
Heat a heavy skillet over medium high and when hot, add in your olive oil and a moment later, your veal cutlets –
Frying for 2 minutes on each side (If your pan will not fit the 4 cutlets without crowding, do this in batches. The frying time is relatively quick, and the end result will be much better if you give each cutlet some space to fry, rather than steam, as it would an overcrowded pan!!!)
WARNING depending on thickness of cutlets – each side could be fried for as little as 20 seconds — do not over cook !
When the meat has cooked through, take it out of the pan and reserve.
Drain off any oil that remains in the pan and then return the pan to heat.
Immediately add in the white wine to deglaze the pan, scraping up the bottom to release any and all tasty browned bits!
Let the wine come to a simmer and simmer until it is reduced by about half.
Add in the cream and the cheese and then cook until the cheese has melted into the sauce.
Turn the heat down to very low, add the meat back to the pan and let it sit very gently in the sauce for 3-5 minutes.
Original recipe by By John D Lee
Tags: browned bits, traditional recipe, frying pan, veal cutlet, veal cutletsVeal Marsala
Preparation – 10 min
Cooking – 20 min
Easy
4 servings
Ingredients
8 veal cutlets (about 3 oz each)
salt and freshly ground black pepper
2 – 3 tablespoons unsalted butter
2-4 tablespoons olive oil
1 large shallot, finely chopped
2 -4 garlic cloves, smashed
2 oz assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
1 fresh rosemary sprig – use leaves
Directions
Sprinkle the veal with salt and pepper.
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.
Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side.
Transfer the veal to a plate.
Add another tablespoon of butter and oil, if necessary.
Repeat with the remaining 4 cutlets.
Set the cutlets aside.
Add 1 tablespoon of oil to the skillet.
Add the shallot and garlic.
Saute until fragrant, about 30 seconds.
Add a tablespoon of the olive oil, if necessary.
Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes.
Season with salt.
Add the Marsala.
Simmer until the Marsala reduces by half, about 2 minutes.
Add the broth and the rosemary leaves.
Simmer until reduced by half, about 4 minutes.
Return the veal to the skillet.
Pour in all of the pan juices.
Cook just until heated through, turning to coat, about 1 minute.
Stir the remaining 1 tablespoon of butter into the sauce.
Season the sauce with salt and pepper, to taste.
Transfer the veal to plates.
Spoon the sauce over the veal and serve.
Recipes source foodnetwork.com Gourmet Kosher Cooking
Tags: medium-high heat, veal marsala, frying pan, salt and pepper, source food, ground black pepper, pan juicesVeal Braciola
Veal Braciola is tender veal cutlets rolled up with a delicious filling and braised until fork tender in you favorite tomato sauce. My Grandmother’s recipe uses beef or specifically flank steak. I prefer making both types of braciola when family and friends come to visit.
The word braciola means many things depending on the region. They can mean cutlets or rolled up scallops. In this recipe it means rolled up and stuffed with pine nuts, Romano cheese, prosciutto and other ingredients that make up an excellent side dish to accompany pasta or a main dish all by itself.
This Veal Braciola recipe is easy to make and very impressive at the dinner table. Enjoy!
4-6 servings
Ingredients
8 pieces of veal cutlets, pounded thin
1/2 cup of fresh grated pecorino Romano cheese
1/2 cup of pine nuts
1/4 cup of currants
4 oz of prosciutto, chopped
1 cup of fresh Italian flat leaf parsley, chopped
4 cloves of garlic, chopped
3 eggs
1/2 teaspoon of salt
1/2 teaspoon of fresh ground pepper
3 tablepoons of extra virgin olive oil
2 oz of pancetta, diced into small pieces
1 large yellow onion. Chopped
2 15oz cans of tomato sauce
2 cups of red wine
1 teaspoon of dried basil
1/2 teaspoon of dried oregano
Directions
In a large bowl mix together the cheese, currants, prosciutto, parsley, eggs and garlic.
Divide the mixture among the 8 pieces of veal.
Roll the veal up and tie with butchers twine so that none of the filling falls out.
Season with salt and pepper.
In a large casserole dish sauté the pancetta for 2 minutes.
Add the onions and sauté for another 2 minutes.
Remove the pancetta and onion with a slotted spoon and set aside.
add the veal and brown on all sides then remove from the pot and set aside.
Deglaze the pan with the wine.
Add the tomato sauce and bring to a boil.
Add the veal, onions and pancetta back to the pan.
Season with basil and oregano, cover and simmer for about 1 hour until fork tender.
Recipe Source great-chicago-italian-recipes.com
Tags: favorite tomato sauce, cloves of garlic, Pecorino RomanoVeal Como
An authentic Italian recipe came from the city of Como in the province of Lombardy. It’s a delicately seasoned veal recipe made with a little milk and broth.
Lombardy is one of twenty regions in Italy and is known for it’s delicious cheeses and wines. The northern area boasts the beautiful Lake Como and Lake Maggiore.
Food in this region is richly diversified. The consumption of risotto and polenta actually surpass pasta in popularity. Their many recipes for veal include Veal with Tuna Sauce and Osso Bucco.
This Veal Como recipe is nice and easy to make. It’s great served with a salad or a little fettuccine with a cream sauce on the side.
serves 6
Ingredients
6 veal cutlets
1 cup of seasoned bread crumbs
1/2 teaspoon of black pepper
2 teaspoons of dried parsley
1 teaspoon of dried oregano
1/4 cup of milk
1/4 cup of chicken broth
2 eggs, beaten
2 tablespoons of olive oil
1 tablespoons of butter
2 lemons, quartered
Directions
In a medium size bowl mix together the bread crumbs, black pepper, parsley and oregano.
In a separate bowl whisk together the eggs, milk and broth.
Dip the veal in the egg mixture, then in the bread crumb mixture. Set aside.
In a large skillet saute the veal in the butter and oil until golden brown. Around 8 minutes on each side.
Drain on a paper towel.
Garnish with lemon wedges.
Recipe Source: .great-chicago-italian-recipes.com
Tags: little milk, veal cutlet, italian recipes, lake maggiore, large skillet, cream sauce, Hospitality RecreationVeal Lamponi
Veal Lamponi is a delicious Italian dish that is rarely made anymore.
There are not a lot of Italian recipes that use fruit, besides lemon, but the raspberry sauce in this recipes makes it very unique.
Easy Recipe
4 servings
Ingredients
4 veal cutlets
1/2 cup of flour, for dredging
1/4 teaspoon of salt
1/8 teaspoon of fresh ground black pepper
2 tablespoons of butter
1 bunch of long green onions, finely chopped
1/2 cup of Sweet Marsala wine
1/2 lb of fresh raspberries
1/4 cup of raspberry jam
1/2 cup of heavy whipping cream
1/4 teaspoon of dried tarragon
Directions
Pound the veal cutlets thin with a meat mallet between two sheets of wax paper.
Season the flour with the salt and pepper.
Dredge the veal in the flour.
In a large frying pan, saute the veal for 2 minutes on each side in the butter.
Add the onions and saute for 2 minutes until tender.
De-glaze the pan with the Marsala while stirring the brown bits off the bottom of the pan with a wooden spoon.
Add the raspberries, jam, cream and tarragon.
Heat through for 2-3 minutes.
Plate the veal and spoon the raspberry sauce over the top.
Recipe Source: great-chicago-italian-recipes.com
Tags: italian dish, wax paper, salt and pepperVeal Cutlets with Sauteed Artichokes
Scaloppine al Carciofi – a very healthy Italian dish !
- Veal cutlets are a very lean cut of vealArtichokes, garlic and tomatoes have cancer fighting and cancer prevention properties ( check out Cancer Battlefield )
- Artichokes, tomatoes, garlic and peppers contain powerful anti-oxidants ( help to slow effects of aging)
- Artichokes are high in fiber
serves 6
Ingredients
6 4-oz veal cutlets 6X100g (each about 1/4 to 1/3 inch thick)
1/4 cup fresh lemon juice
12 babyartichokes
1/4 cup olive oil
2 large garlic cloves, minced
6 large ripe plum tomatoes, each cut into 6 wedges
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil leaves, thinly sliced
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh parsley
Directions
Fill large bowl with cold water; add lemon juice.
Cut off stem and top quarter from 1 artichoke.
Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain.
Quarter artichoke lengthwise; remove any purple-tipped leaves from center.
Place in lemon water.
Repeat with remaining artichokes.
Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes.
Drain well; set aside.
Heat oil in heavy large skillet over medium-high heat.
Add garlic and sauté until fragrant, about 1 minute.
Add artichokes and sauté 5 minutes.
Add tomatoes and crushed red pepper.
Cook until tomatoes soften, about 5 minutes.
Stir in basil and lemon peel. Season to taste with salt and pepper.
(Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
Sprinkle veal with salt and pepper.
Melt butter in large nonstick skillet over high heat.
Working in batches, add veal and cook until brown, about 2 minutes per side.
Transfer veal to plates.
Sprinkle with parsley.
Serve with artichoke mixture.
Recipe Soruce: www.epicurious.com
Tags: cup olive oil, veal with mild mushrooms and artickoke, heavy large skillet, healthy veal recipies, veal scaloppine w lemon, scaloppine artichokesVeal Angelica
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
Veal Fettuccine With Oysters And Artichokes
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.
Italian Veal Parmigiana – low carbohydrate version
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.
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