Posts Tagged ‘veal scallopini’
Grilled Veal and Pear Sandwich
Preparation Time: 10 minutes
Cooking time: 6 minutes
4 servings
Ingredients
12 oz Veal Scallopini 375 g
2 tablespoons lemon juice 25 ml
2 tablespoons white wine or apple juice 25 ml
2 tablespoons olive oil 25 ml
1 tablespoon chopped fresh Rosemary 15 ml
salt and pepper
2 tablespoons red pepper jelly 25 ml
4 croissants
sliced leaf lettuce
2 pears, unpeeled and sliced
Directions
In bowl, combine lemon juice, wine, oil and rosemary; add turkey and marinate while grill is heating.
Grill or broil on lightly oiled rack over medium heat just until no pink remains in centre, about 3 minutes per side.
Season with salt and pepper to taste.
Spread red pepper jelly over croissants. Line with lettuce. Top with grilled turkey and several pear slices.
Nutritional Information for 1 serving:
Protein: 27 grams
Fat: 21 grams
Carbohydrate: 55 grams
Calories: 517
Fibre: 4 grams
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Grilled Veal Scallopini with Mango Salsa
Great tasting- Quick and easy to cook on grill or BBQ
- Juicy and tender
4 servings
Ingredients
4 milk fed Veal Scallopini
Marinade
1 tablespoon garlic ( 3 cloves, peeled and finely chopped)
juice of 1 lime
1 tablespoon olive oil
Mango Salsa
1 mango diced
1/2 red pepper diced
1/4 red onion diced
juice of 1 lime
1 Jalapeno pepper diced
splash white wine vinegar
salt and pepper
sprinkle chopped fresh chives
honey or sugar
Directions
Marinate Veal scallopini for 10 minutes
Combine all Salsa ingredients.
To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop 1/4 red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa.
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper, salt and also a touch of sugar or honey .
Add a few chives — toss the mixture and leave for about 15 minutes.
Char Broil Scaloppini on clean well oiled grill for 45 seconds per side.
Tags: milk fed, small cubes, red pepper, jalapeno pepper, Salsa ingredients, wine vinegar salt, BBQ JuicyAsparagus Filled Veal Paupiettes with Marsala Sauce
Paupiette is the French term for veal scallops, which are filled and rolled.
Pan-frying over hot heat is an excellent way of cooking these thin slices of lean meat.
The high heat seals the meat immediately, making sure it remains moist and succulent.
8 servings
Ingredients
8 veal scallopini
16 fresh asparagus spears
8 thin slices of Black Forest ham
1/2 lb Gruyere cheese, shaved (220 g) 1/4 cup flour (60 ml)
Salt and pepper to taste
1/4 tsp crumbled dried thyme (1.2 ml) 1/4 tsp crumbled dried oregano (1.2 ml)
2 tablespoons vegetable oil (30 ml)
1 tablespoon butter (15 ml)
1/4 cup all-purpose flour (60 ml)
2/3 cup sweet Marsala wine (180 ml)
2 tsp tomato paste (10 ml)
1 cup low-salt beef stock (240 ml)
Directions
Bring 2 inches (5 cm) of water to boil in a 10-inch (25-cm) skillet.
Place asparagus spears in the water and cook for 4 minutes.
Quickly drain and plunge into cold water to halt the cooking process.
Pat dry with paper towel and set aside.
Line each piece of veal with a slice of Black Forest ham.
Next, divide the cheese equally among the pieces of veal.
Trim 2 asparagus spears to fit the width of the veal.
Lay the spears across the veal, roll the meat around the spears and secure with a toothpick.
Lightly dredge the veal with flour and shake off any excess.
Season the rolls with salt and pepper, then sprinkle with the thyme and oregano.
Heat the oil in a heavy-bottomed non-stick sauté pan until hot.
Add the butter and, when bubbly, add the veal and cook, turning several times to sear the meat.
Reduce the heat to medium and continue to cook for 2 minutes longer or until the meat is still pink inside.
Remove the veal from the pan and remove the toothpicks from the rolls. Place the meat directly on warmed plates or a serving platter.
Drain the excess oil from the pan.
Add the Marsala wine to the pan and scrape up any brown bits from the bottom of the pan.
Reduce the wine by half.
Stir in the tomato paste followed by the beef stock and continue to cook until the sauce thickens and is reduced by half.
Spoon over the veal and serve immediately.
Per serving
Calorie 409
Fat 23g
Saturated 5g
Carbohydrates 9g
Protein 40g
Recipe Source ontarioveal.on.ca
Tags: sauce thickens, paper towel, asparagus spearsVeal Scallopini with Gorgonzola Sauce
serves 4
Ingredients
1 lb veal scallopini 500 g
1 cup beef stock (canned beef broth)
1 cup chicken stock (canned low-salt chicken broth)
all purpose flour
3 tablespoons olive oil
1 cup cream (whipping)
3/4 cup plum tomatoes (chopped seeded)
6 tablespoons fresh basil (chopped)
1tablespoon tomato paste
2/3 cup gorgonzola (crumbled, cheese)
Directions
Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes
Remove from heat
Sprinkle veal with salt and pepper
Dredge veal in flour to coat; shake off excess
Heat 1 tablespoon oil in heavy large skillet over high heat
Working in batches, add veal and sauté until cooked through, about 2 minutes per side
Transfer veal to platter; tent with foil to keep warm
Repeat with remaining veal, adding more oil to skillet as necessary
Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet
Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes
Add 1/3 cup Gorgonzola; stir until melted
Pour sauce over veal
Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
Original recipe source – Epicurious
Tags: Stock (food), add veal, heat sprinkle veal, tablespoons fresh basil, tomato pasteVeal 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: rice flour, heavy skillet, end result, Hospitality Recreation, whipping cream, Black pepper, olive oilVeal Marsala
6 servings
Ingredients
6 veal scallopini 6 0z 170 g ( or 12 X 3oz ( 84 g))
4 tablespoons butter
4 tablespoons olive oil
4-5 cloves garlic minced
1 shallot minced
4-6 oz crimini mushrooms sliced (or white button mushrooms)
3/4 cup Marsala wine
1/4 cup dry red wine
1/4 cup chicken stock
1/4 cup heavy cream (optional)
salt and pepper to taste
flour for dredging
Directions
Rinse and pat dry veal.
If the scallops are more than 1/4 inch thick, use a meat mallet to flatten to 1/4 inch.
Add salt and pepper the veal.
Dredge veal in flour.
In a medium pan over medium melt 2 tablespoons of butter with 2 tablespoons olive oil.
When butter is sizzling but not browned, add veal.
Cook in batches.
Saute veal 1-2 minutes per side.
Remove to a warm oven.
Add remaining olive oil.
Add shallot and garlic.
Cook for 30 seconds. Add mushrooms.
Saute mushrooms until tender.
Deglaze pan with stock scraping pan bottom.
Simmer until stock has reduced 1/3.
Add Marsala wine and red wine.
Simmer until reduced by 1/2 or more; until you have the desired consistency.
Remove from heat.
Stir in heavy cream.
Stir in remaining butter.
Serve veal topped with sauce.
Recipes Source mrorph.com
Tags: add veal, remaining butter, cup marsala wine, Marsala DOC, olive oil, pan bottom, cup heavy creamVeal scallopini with pumpkin – for the Fall and Thanksgiving
Great recipe for the Fall and around Thanksgiving
Serves 4
prep time 30 minutes
Equipment You will need 4 toothpicks for this recipe.
Ingredients
4 veal scallopini – 3 1/2 oz each (about 100g each)
1 lb butternut pumpkin, peeled, cut into 1.5 inches (4cm) thick pieces 600g
salt and freshly ground black pepper
2 tablespoons fresh rosemary leaves
4 slices fat-free leg ham
12 spinach leaves, trimmed, washed, dried
4 cheese slices
2 teaspoons olive oil
Directions
Preheat oven to 220°C. (400 °F.)
Line a baking tray with non-stick baking paper.
Arrange the pumpkin on prepared tray. Bake on top shelf of preheated oven for 20 minutes.
Remove from oven. Season with salt and pepper and sprinkle with rosemary.
Bake for a further 5 minutes or until golden brown and tender.
Meanwhile, place a piece of veal on a clean work surface.
Top with a slice of ham, three spinach leaves and a slice of cheese.
Fold over to enclose filling and secure with a toothpick. Repeat with the remaining veal, ham, spinach and cheese.
Heat the oil in a large non-stick frying pan over medium high heat.
Add veal and cook for 2-3 minutes each side or until brown. Transfer to a baking tray and cover with foil.
Bake in oven for a further 5 minutes or until hot. Remove from oven.
Place veal on serving plates and serve with rosemary pumpkin.
Recipe Source : Good Taste 2004 adapted from recipe by Jane Charlton
Tags: rosemary pumpkin, thick pieces, Place veal, ground black pepper, non-stick frying pan, Black pepperVeal roulade with green asparagus, creamed mushrooms and herb rice
serves 2
Ingredients
4 small veal scallopini 80 g each
1/4 lb lean, finely ground veal for stuffing 100g
pistachios, pine nuts, black chanterelles, and a few nice spinach leaves
4 stalks of green asparagus
1/2 lb fresh mushrooms 250g
1 small onion, one garlic clove
1/4 lb rice, chopped fresh herbs 100g
salt, white pepper, cream, white wine, butter lard
Directions
Create a filling from 100 g lean, finely ground veal with salt, white pepper, cream, pine nuts, pistachios and black chanterelles.
Tenderize the veal schnitzel beneath a cloth, salt, cover with the blanched spinach leaves and cover thinly with the filling, roll and fix with a piece of string.
Sear on all sides in the butter lard and then bake slowly in the oven until finished.
While keeping the roulades warm, make a light au jus in the pan with white wine and a bit of cream.
Lightly fry the sliced onions in the butter lard, add the washed and quartered mushrooms and roast briefly, douse with white wine, season with salt, white pepper and garlic, allow to cook briefly and then finish with cream.
Mix the steamed rice with the chopped herbs.
Cut once diagonally through the roulades and surround with the au jus.
Serve with the green asparagus, creamed mushrooms and herb rice on the side.
Veal Involtini with Parmesan
Definition: Involtini – Thin slices of meat or fish which are stuffed and rolled.
4 servings
Special Equipment: Kebab skewers or toothpicks
Ingredients
1 lb veal scallopini 450g
1/4 cup garlic chives (or regular chives), chopped
1/4 cup Italian, Flat-lead parsley, chopped
2 cups coarse breadcrumbs, preferably homemade
1/3 cup freshly grated Parmesan cheese
1 teaspoon salt
1 tablespoon olive oil
1 small red onion, quartered
Directions
Preheat your grill pan or skillet to medium.
Mix the breadcrumbs, Parmesan, chives and parsley together.
Make sure your skewers or toothpicks are nearby, then lay your veal out flat.
Add a thin layer of the breadcrumb mixture, then carefully roll each one, skewering the ends shut.
Follow the procedure until you’re done with all of your veal.
Skewer the onion pieces on a separate skewer (they take longer to cook).
Brush the outside of each involtini with olive oil and sprinkle with salt.
Place in the pan for 3–4 minutes on each side, or until the veal has a nice brown sear on the outside and the cheese is slightly melted on the inside.
You may have to cook the onions a bit longer.
Recipe Source: Melissa Camero
Tags: crumb mixture, Kebab skewers, stuffedMoroccan veal schnitzel
4 servings
Cooking Time 30 minutes
Ingredients
4 veal scallopini
1 cup dried multi-grain breadcrumbs 90g
1 1/2 tablespoons Moroccan spice mix *
1 tablespoons chopped fresh coriander
1/2 cup plain flour 75g
1/2 cup milk 125ml
8 Baby potatoes, halved
2 medium zucchini, quartered length ways, cut into 5cm lengths
1/2 cup canola oil 125ml
lemon wedges, to serve
Directions
Preheat oven to 150°C. Pat the veal dry with paper towel. Combine the breadcrumbs, spice mix and coriander on a large plate. Place the flour on a large plate. Place the milk in a shallow bowl. Dip the veal in flour and shake off excess. Dip in milk, then in the breadcrumb mixture, pressing firmly to coat. Transfer to a baking tray. Place in the fridge for 5 minutes to chill.
Cook the potato in a large steamer over a saucepan of boiling water for 10 minutes or until almost tender. Add zucchini. Cook for a further 3-4 minutes or until potato and zucchini are tender.
Heat half the oil in a large non-stick frying pan. Add half the veal and cook for 2 minutes each side or until golden. Repeat with remaining oil and veal, reheating the pan between batches. Serve immediately with the vegetables and lemon wedges.
Recipe source: originally by Anna Phillips
If you cannot find a Moroccan Spice mix you can always make your own:
Moroccan spice mix *
Ingredients
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.
Tags: canola oil, veal schnitzel, boiling water, turmeric 1/2 teaspoon
Veal Cookbook Guide
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