Veal Recipes

Scallopini (definition)
A term in Italian cookery describing a thin scallop of meat (most often veal), usually prepared by dredging the meat in flour before sautéing it. Scaloppine (Italian Spelling) dishes are generally served with a sauce based on wine or tomatoes.

Coulis (definition )
Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. The word is French for “strained liquid”.
The base of coulis is a fruit or vegetable. Fruits are generally used uncooked, while vegetables may be roasted, blackened, or simmered so that they soften. The base is pureed so that it is creamy and smooth, and then it is usually seasoned. After seasoning, the coulis may be strained to remove things like seeds or chunks of skin. Coulis may be artfully drizzled on a plate, or pooled next to the food. In some cases, multiple types of coulis appear on one plate, for varying flavors and colors.

Open a bottle of fruity Chardonnay to serve with this excellent light recipe, surprsingly quick and easy to prepare. Great for  spring or a hot summer day. You wont’ be disappointed.

Serves 4

asparagus, tarragon and shallots

Ingredients
8 Veal Scallopini or 500g of veal cutlets pounded to 1/4 inch (2omm)  thick and cut into 8 pieces
1lb slender asparagus spears, trimmed 450g ( about 5 spears per person )
4 tablespoons olive oil
¼ cup finely chopped shallots 60ml
2 cups frozen petite peas thawed 500ml
¾ cup canned low-salt chicken broth 180ml
3 teaspoons minced fresh tarragon 15ml

Directions
Cook asparagus in a pot or skillet of boiling salted water until crisp-tender, about 3 minutes.
Drain and set aside.
Heat skillet over medium heat adding 1 tablespoon of olive oil.
Add shallots and sauté for about 1 minute.
Add peas and sauté for 2 minutes.
Add broth.
Bring to simmer for about 5 minutes.
Transfer mixture to blender or use a bowl and a hand held one.
Add 1 teaspoon (5ml) tarragon.
Purée until smooth, about 3 minutes.
Season pea coulis with salt and pepper and set aside.

If using cutlets – pound each veal piece between sheets of plastic wrap to scant ¼ inch thickness (20mm)
For a further demonstration of this see our video from the Cutting Board series – Tenderizing veal- making scallopini 

Heat a skillet with 2 tablespoons of olive oil to medium-high heat. 
Season veal scallopini peices with salt and pepper.
Working in batches, add veal to skillet, sauté until brown and just cooked through, about 20 seconds per side.
Transfer veal to a platter and cover with foil.

Heat 1 tablespoon of olive oil in a skillet.
Transfer the asparagus and remaining 2 teaspoons (10ml) tarragon.
Sauté over medium-high heat until asparagus is heated through, about 2 minutes.
Re-warm coulis in heavy small saucepan over medium-low heat.
Spoon 3 tablespoons (15ml) pea coulis onto each of 4 plates.
Place veal on top of the pea coulis.
Arrange asparagus alongside veal Scallopini.

We served with 2 scoups of purreed Garlic potatoes and fresh chives per serving

Recipe Source adapted for Veal Recipe Show from original recipe in Bon Appétit April 1999