Veal Recipes

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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: La Cucina Italiana

Depending upon where you are in Italy braciole can be either flat cutlets or rolled up scallops. In this case they’re rolled up, and the filling is spread over them prior to the rolling. Tasty veal rollups!

Serves 4
Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients:
1 pound — 500 g — or about 8 veal cutlets
4 ounces (100 g) lean veal, minced
1½ oz (40 g) lean prosciutto, minced
1½ oz (40 g) veal marrow, ground to a coarse paste (see below)
2/3 Cup grated parmigiano
1 large egg
salt and pepper to taste
butcher’s twine
a small onion, minced
a small carrot, minced
a 6-inch stick of celery, minced
a slice of pancetta, minced
2 tablespoons unsalted butter
½ cup (125 ml) tomato sauce
½cup dry white wine (optional)

Directions
Note: The marrow is optional; increase the prosciutto if you leave it out. If you do choose to include it (it will give the dish a satiny texture), ask your local butcher for it or check an oriental market.

And now the instructions:
Pound the cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water to thin them.

Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (salt shouldn’t be necessary because of the prosciutto and the Parmigiano). Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string.

Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame and, when the onion’s lightly browned, add the veal cutlets, seasoning them with salt and pepper.

When the cutlets are browned, add the tomato sauce and a little water (or the wine), cover partially, and simmer them till they’re done, (15-20 minutes, though I usually go by eye).

Remove the strings before serving.

These stuffed cutlets can also be roasted in the oven. While you’re preparing them, preheat the oven to 350 F. Put the cutlets on a rack, baste them with olive oil and salt, and roast them till they’re done (about a half hour), turning and basting them once or twice.

The recipe will serve four to six as a second course or two to four as a main course. (It’s from a cookbook I was working on before I began translating Artusi.) A wine? A light, zesty red.

Yield: 4 servings veal rollups.

serves 8-10

Ingredients

veal pot roast, about 3-4 lbs (1.5-2kg)
2 tablespoons vegetable oil
salt and pepper
3 medium carrots, sliced
2 medium onions, cut in quarters
4 stalks celery, cut in 1-inch chunks
¼ cup water
3 tablespoons butter
3 tablespoons plain flour
1/3 cup white wine

Directions

Brown the veal on all sides in the oil in a large skillet.
Season to taste with salt and pepper.
Put the vegetables into the crock pot; place veal roast on top.
Pour the water into the skillet and scrape the bottom.
Cook over a low heat for one minute, then pour over the veal roast.
Cover and cook on the LOW for 8-10 hours.
Remove the meat and the vegetables from the crock pot and keep warm.
Melt the butter in a saucepan and stir in the flour.
Cook over a low heat until smooth and bubbly.
Add the liquid from the crock pot; stirring constantly, cook until thick and smooth.
Add the wine and cook for 2 minutes longer.
Season to taste with salt and pepper then pour over the veal roast.

4 servings

Ingredients
½ lb lump crab meat, picked over for shells and cartilage
2 tablespoons minced red peppers
2 tablespoons minced red onions
1 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped basil
2 tablespoons heavy cream
2 tablespoons bread crumbs
1 sheet of fresh pasta, (11 by 14 inches), cut into 4 by 4 squares, 8 squares total
2 tablespoons olive oil
3 red peppers, chopped
1 jalapeno, chopped
1/2 chopped white onion
1 teaspoon minced garlic
2 ounces white wine
1 1/2 quart heavy cream
2 tablespoons butter
Salt and pepper
8 (3-ounce) veal top round, pounded out thin
Essence
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1/2 cups brioche bread crumbs
5 blanched asparagus spears
2 tablespoons chiffonade basil
1/4 cup grated Parmigiano-Reggiano cheese

Directions
Heat a pot of salt water for poaching.

For the ravioli:
In a mixing bowl, combine crab, red peppers, onions, cheese, 1 tablespoon basil, 2 tablespoons cream and bread crumbs.
Season with salt and pepper. Fill each ravioli with 1/2 cup of the filling.
Seal each ravioli with some of the egg wash, using a pastry brush.

For the sauce:
In a sauce pan, heat the olive oil.
Saute the peppers, jalapeno, onions and garlic for 2 minutes.
Season with salt and pepper. Stir in the wine and cream.
Bring up to a boil, reduce to a simmer.
Simmer the sauce until the cream has reduced by half, about 4-5 minutes.
Remove from the heat. With a hand-held blender, puree the sauce until smooth.
Place back on the stove and mount in the butter.
Season with salt and pepper.

To finish the pasta: drop the ravioli in boiling salted and oiled water for 3-4 minutes or until the pasta is tender.

For the veal:
In a saute pan, heat some olive oil.
Season the veal with Essence, and season the flour and bread crumbs with Essence.
Dredge the veal in the flour.
Dip each piece in the egg wash, removing any excess.
Dredge the veal in the bread crumbs.
Fry the veal for 3 minutes on each side or until golden.
Remove from the pan and place on a paper-lined plate.
Season with Essence.
Remove the pasta from the water and drain.
Season with olive oil, salt and pepper.
Spoon the sauce in the center of platter.
Lay the ravioli in the center of sauce.
Place the veal against the ravioli Garnish with the asparagus spears, basil and cheese.

Recipe Source: emerils.com

Serves 4-6

Ingredients
½ teaspoon salt 2.5ml
1 bay leaf, crumbled
1 teaspoon thyme 5ml
1¼ lb Veal Liver 625g (in one piece)
1½ cup dry red wine 375ml
freshly ground black pepper
1 tablespoon flour 15ml
2 tablespoons butter 30ml
1 onion, finely chopped
2 tablespoons sugar 30ml

Directions
Combine the salt, pepper, bay leaf, thyme and flour and rub into the Veal Liver.
Heat the butter and sauté the liver and onions over moderately high heat until Veal Liver is brown.
Add the wine and sugar.
Reduce heat.
Cover and simmer slowly for 1 hour.
Slice the liver and arrange on a warm serving dish.
Cook the liquid over high heat until reduced by half.
Strain and pour over the sliced liver.

Recipe Source (Dutch Valley Veal Favorite Recipes)

A tantalizing dish that is easy to prepare

Servings 4
Preparation time 10 minutes
Cooking time 20-30 minutes

Ingredients
4 Veal Loin Chops – ¾ inch thick
1 tablespoon oil 15ml
2 tablespoons butter 30ml
2 crushed cloves of fresh garlic
¼ cup diced celery 60ml
2 chopped shallots
¼ green pepper cut in strips
¼ cup dry white wine 60ml
1 can tomato sauce (7½ oz) 213 ml
2 tablespoons chopped parsley 30ml
2 tablespoons flour 30 ml
2 teaspoons paprika 10 ml
Salt and pepper to taste
Seasoned Flour mix for chops
2 tablespoons flour 30ml
2 teaspoons paprika 10ml
1 teaspoon salt 5ml
to taste: pepper

Directions
Preheat oven to ( 95°C)
Make Ahead Seasoned flour by adding:
2 tablespoons flour 30ml
2 teaspoons paprika 10ml
Salt and pepper to taste

Heat the oil and butter in a heavy skillet.
Place both sides of slightly moistened chops into the seasoned flour mixture.
Brown on each side in the hot oil/butter mixture for 3 minutes each side.
Remove the chops from the skillet and keep warm in the oven at a warming heat of 200°F. ( 95°C)
In the same skillet, add the chopped vegetables: Garlic, celery, shallots and pepper strips.
Cook on a low heat, in order not to cause browning. Add the white wine to the skillet and allow the mixture to reduce for 2 minutes.
Add the tomato sauce and stir.
Return the chops to the skillet and cover the loin chops with the sauce.
Cover the pan and let simmer for about 20 minutes, until tender.
Add salt and pepper to taste.
Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley.
Serve with: buttered noodles or rice.

Recipe source (Delft Blue Online Cooking Show March 2007
- adapted from Delft Blue Postcard Recipes

Great wine to serve with Veal chops is Chianti – Classico Better Italian Red – Very • dry Medium to full bodied