VEAL PICCATA//VEAL FRANCAISE
i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly
Provided by chia2160
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- for francaise beat 2 eggs, set aside.
- preheat oven to 200.
- mix flour with salt and pepper to taste.
- dredge veal in flour***.
- in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
- remove to ovenproof plate and place in preheated oven to keep warm.
- repeat with 4 scallopine.
- meanwhile add broth to pan, reduce by half.
- squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
- add veal back into pan, toss to coat.
- ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.
Nutrition Facts : Calories 218.6, Fat 21.3, SaturatedFat 9.1, Cholesterol 136.3, Sodium 309.5, Carbohydrate 6.2, Fiber 2.5, Sugar 0.4, Protein 5.1
VEAL STEW (BLANQUETTE DE VEAU)
Categories Milk/Cream Mushroom Dinner Veal Leek Carrot Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- Stew meat and vegetables:
- Cut meat away from veal breastbone, reserving bone, and cut meat into 2-inch pieces.
- Bring veal breast and shoulder, veal bone, and water to a boil over moderate heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, wrap parsley, thyme, bay leaf, and peppercorns in a small square of cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 hours.
- Preheat oven to 300°F.
- Transfer veal with a slotted spoon to a heatproof serving dish and keep warm in oven, covered with foil.
- Discard veal bone, onions, and bouquet garni, then pour stock through a fine sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.
- While stock is reducing, heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until just tender, 6 to 8 minutes. Transfer to serving dish and season veal and vegetables with salt and pepper. Keep warm in oven.
- Make sauce:
- Melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let brown). Whisk in reduced stock and simmer, uncovered, whisking occasionally, 15 minutes. Whisk together yolks and crème fraîche in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining sauce with lemon juice, then cook over moderately low heat (do not let boil), stirring constantly, until it reaches 160°F on an instant-read thermometer and coats back of a wooden spoon.
- Season sauce with salt and pepper and pour over veal and vegetables.
VEAL FRANCAISE
This is quick enough to make on a weeknight, but also nice enough to serve to company. I watch for veal to go on sale, and make this then!
Provided by breezermom
Categories Veal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal cutlets are already thin enough). Sprinkle with salt and pepper, and dredge in flour.
- Dip veal in the beaten egg (1 if large, 2 if small eggs). Dredge again in the flour.
- Brown the veal in 1/2 cup butter in a large skillet over medium-high heat (medium for me since my stove cooks hot!), 2 to 3 minutes on each side. Remove veal, reserving the drippings in the skillet. Set aside and keep warm.
- Add the whipping cream and the next 4 ingredients to the skillet. Stir well. Bring just to a boil over medium heat, stirring occasionally. Return the veal to the skillet; reduce heat, and simmer, uncovered, for 5 minutes. Place veal on a serving platter. Cover with the sauce, and sprinkle with the chopped parsley. Garnish with lemon slices, if desired.
FRENCH VEAL CHOPS
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
VEAL PRINCE ORLOFF
Categories Milk/Cream Cheese Dairy Mushroom Braise Valentine's Day Dinner Meat Veal Fall Winter Anniversary Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 37
Steps:
- Braise veal:
- Position oven racks in upper and lower thirds of oven and preheat to 325°F.
- Pat veal dry and sprinkle with salt and pepper. Heat oil and 1 tablespoon butter in 5- to 6-quart pot over moderately high heat until foam subsides, then brown veal on all sides, turning with tongs, about 10 minutes. Transfer veal to a plate and discard fat from pot.
- Melt remaining tablespoon butter in pot and cook onion, celery, and carrot over moderate heat, stirring and scraping up any brown bits, until softened, about 5 minutes.
- Wrap parsley, fresh thyme (if using), and bay leaf in a square of cheesecloth and tie into a bundle with string to make a bouquet garni, then add to vegetables along with wine and dried thyme (if using). Put veal on top and bring to a simmer.
- Cover pot with lid, then transfer to lower third of oven and braise veal until thermometer inserted 2 inches into center of meat registers 145°F, about 1 1/2 hours.
- Transfer veal to a cutting board and let stand 30 minutes (internal temperature will rise to 155°F). Pour cooking juices from pot through a fine-mesh sieve into a 4-cup measure, pressing on and discarding solids. Skim off fat and reserve juices, adding any juices that have accumulated on plate from veal, for Mornay sauce.
- Make soubise while veal braises:
- Parcook rice in a large saucepan of boiling salted water 5 minutes, then drain in a sieve and rinse.
- Heat butter in a 10-inch ovenproof skillet over moderately low heat until foam subsides, then stir in onions and salt. Cover tightly with a lid or a double layer of foil and cook onions over low heat, stirring occasionally, 5 minutes. Stir in rice and broth and bring to a simmer.
- Cover skillet tightly, then transfer to upper third of oven and bake until rice and onions are very soft, about 1 hour. (Leave oven on.)
- Transfer soubise to a food processor and pulse until coarsely puréed. Transfer to a bowl to cool.
- Make duxelles while veal and soubise cook:
- Put a handful of mushrooms in a clean kitchen towel (not terry cloth), then gather towel around mushrooms and wring them over sink to squeeze out as much liquid as possible. Wring out remaining mushrooms, a handful at a time, in same manner.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms and truffles (if using), stirring, until lightly browned and any liquid mushrooms give off is evaporated, 6 to 8 minutes. Stir in cream, salt, and pepper and cook, stirring, until cream is absorbed by mushrooms, about 1 minute. Transfer to a bowl and cool.
- Make Mornay sauce while veal stands:
- Add enough milk to reserved veal juices to total 3 cups. Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk mixture in a stream, whisking, and bring to a boil, whisking. Reduce heat to low and gently simmer, whisking occasionally, 10 minutes. Remove from heat and add Gruyère, whisking until melted, then whisk in salt, pepper, and nutmeg.
- Assemble veal Orloff:
- Move top rack to middle of oven and increase temperature to 375°F.
- Stir 1/4 cup soubise into duxelles, then transfer remaining soubise to a sealable plastic bag. Transfer duxelles mixture to other sealable plastic bag, then seal each bag, squeezing out excess air. Snip off 3/4 inch from a bottom corner of each bag.
- Remove string from veal, then trim off fat layer and ends of veal and discard. Cut roast crosswise into 16 slices (1/4 inch thick), keeping slices together. Transfer 1 slice of veal to end of ovenproof platter, then pipe about 1 1/2 tablespoons soubise onto half of slice, starting at bottom of slice and working toward top. Pipe about 1 1/2 tablespoons duxelles on other half of slice in same manner. Overlap with another slice of veal, leaving about 1/2 inch of stuffing exposed. Repeat with remaining veal slices and remaining soubise and duxelles, keeping slices aligned.
- If necessary, heat Mornay sauce over low heat, stirring, until loose enough to spoon, then spoon 1/2 to 3/4 cup over top and sides of veal, covering slices and stuffings thinly but completely.
- Bake veal Orloff, uncovered, until heated through and Mornay sauce glazes veal, 15 to 30 minutes.
- Heat remaining Mornay sauce over moderate heat, stirring occasionally (thin with a little milk, if necessary), until hot and transfer to a gravy boat to serve on the side.
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