Painters Veal Food

VEAL PARMIGIANA

Steps:

• Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
• Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
• Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

VEAL MILANESE

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
• Serve with lemon wedges.

BLUEPRINT FOR VEAL STEW

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

VEAL AND BELL PEPPERS

Steps:

• Combine flour with salt and pepper.
• Coat veal cubes with flour.
• Saute the veal cubes in olive oil in dutch oven until lightly browned.
• Add additional oil if pot appears too dry.
• Add minced garlic and saute a few minutes to release the flavor of the garlic.
• Remove veal and garlic from pot.
• Add wine to pot, scraping up browned bits.
• Bring to boil and cook for a few minutes to reduce the wine by half.
• Add diced tomatoes and chicken broth to the pot.
• Bring to boil, while stirring.
• Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
• Add peppers and onions, cover and simmer approx 30 minutes.
• Add mushrooms (if desired).
• Stir until heated.
• Serve in bowls wih crusty bread for dipping into the sauce.
• Entree is also excellent served over rice, pasta, or a side of mashed potatoes.

PAINTER'S VEAL

Steps:

• Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal is usually thin enough from my butcher, so I can skip this step.) Cut veal into 1-inch pieces. Dredge the veal in the flour.
• Heat the oil in a large skillet over medium heat. Brown the veal in the oil; drain well. Place in a lightly greased 11x7x1 1/2 inch baking dish. Sprinkle with paprika. Set aside.
• Wipe out the skillet, then add the 3 tbsp butter and melt. Saute the mushrooms and onion in the butter over medium heat, stirring constantly, until the vegetables are tender. Add the beef broth and remaining ingredients. Stir well. Bring to a boil; cover and reduce the heat to low. Simmer for 3 to 5 minutes.
• Pour the mushroom mixture over the reserved veal. Cover and bake at 350 degrees for 30 minutes.