VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
VEAL SCALOPPINI WITH LEMON CREAM SAUCE
A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
Provided by tlthompson
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
- Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
VEAL SCALLOPS WITH LEMON AND CAPERS
a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.
Provided by evelynathens
Categories Veal
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
- In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
- Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
- Transfer to a platter and keep warm, covered.
- Add wine, lemon and capers to the skillet and simmer for 1 minute.
- Swirl in butter and parsley and pour the sauce over the veal.
- Serve with buttered rice and steamed broccoli and carrots.
Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34
LEMON VEAL SCALLOPS
Make and share this Lemon Veal Scallops recipe from Food.com.
Provided by lazyme
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250ºF.
- Heat half of butter in nonstick frying pan.
- When hot, add half of veal; cook 2 minutes each side over high heat.
- Set aside.
- Repeat procedure for remaining veal.
- Keep hot in oven.
- Add lemon juice to frying pan; cook 1 minute over high heat.
- Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
- Replace veal in frying pan and sprinkle with paprika.
- Cook 1 minute to reheat veal.
Nutrition Facts : Calories 387.3, Fat 41.7, SaturatedFat 26, Cholesterol 145.2, Sodium 95.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 2
VEAL SCALLOPINI WITH LEMON AND CAPERS
Steps:
- Gather the ingredients.
- Pat the veal dry with paper towels and sprinkle it lightly with the salt.
- Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
- Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
- Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
- Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
- Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
- Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
- Add the lemon juice and stir to combine.
- Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
- Return all of the veal to the pan to coat it in the sauce.
- Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
- Serve immediately.
Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
VEAL ESCALOPES (IN LEMON SAUCE)
Incredibly tender veal escalopes served with lemon sauce. This classic Italian dish - Scallopine al Limone - is simple and delicious, and it's made with only four ingredients.
Provided by Adina
Categories Beef, Pork and Lamb
Number Of Ingredients 6
Steps:
- Pound meat: Place the veal escalopes between two pieces of cling film on a cutting board. Pound them carefully to make them thinner, about 0.2 inch/ 5 mm. Season lightly with salt and pepper on both sides. Place in a non-metallic container.
- Marinade: Wash and zest the organic lemon. Juice it as well. Whisk 4 tablespoons olive oil and the lemon juice in a small bowl, stir in the lemon zest. Pour over the scallops. Marinate in the fridge for 30 minutes and up to 1 hour (Notes 2,3).
- Cook: Heat a large cast-iron pan or nonstick pan. Add the remaining 2 tablespoons of olive oil. Remove the meat from the marinade (reserve marinade), shake them to remove the excess. Fry them for 2 minutes per side. If the pan is not large enough, fry the meat in 2 batches (Note 4). Remove from the pan and keep warm.
- Lemon sauce: Pour the reserved marinade back into the pan. Add the juice of the second lemon. Let bubble well for 1 minute. Gradually, stir in the cubed ice-cold butter.
- Finish: Adjust the taste with salt and pepper. Return the escalopes to the pan and warm for 1 minute. Sprinkle with chopped parsley and a dash of freshly ground black pepper. Serve immediately.
Nutrition Facts : ServingSize 2 escalopes with sauce, Calories 421 kcal, Carbohydrate 5 g, Protein 36 g, Fat 29 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 138 mg, Sodium 699 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 21 g
VEAL SCALLOPS WITH LEMON AND ARTICHOKES
Can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat sauté the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.
BAY SCALLOPS WITH LEMON AND DILL
Make and share this Bay Scallops with Lemon and Dill recipe from Food.com.
Provided by Cathleen Colbert
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet over medium heat.
- Add scallops and cook until almost opaque, about 2 minutes.
- Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
- Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
- Return scallops to skillet and stir until coated.
- Add dill and pepper and serve immediately.
Nutrition Facts : Calories 202.6, Fat 7.1, SaturatedFat 3.8, Cholesterol 71.5, Sodium 315.9, Carbohydrate 4.5, Fiber 0.1, Sugar 0.1, Protein 28.7
VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC
Categories Beef Citrus Garlic Herb Sauté Wheat/Gluten-Free Lemon Veal Fall Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 6
Steps:
- Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
- Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.
VEAL SCALLOPS WITH LEMON AND CAPERS
Steps:
- In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.
LEMON SAUTEED SCALLOPS
Make and share this Lemon Sauteed Scallops recipe from Food.com.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter.
- Add the garlic and scallops and saute over med-high heat for about 4 to 5 minutes, or until firm and opaque (depends on size of your scallops -- could be more time or less).
- Reduce heat; stir in all remaining ingredients and stir/sautee for about 1 more minute.
- Serve.
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