Roman Veal Scaloppine Food

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VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE



Veal Scaloppine with Mushroom Marsala Sauce image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless veal loin, sliced into 12 rounds
1 teaspoon dried oregano
Zest of 1 lemon
Kosher salt and freshly ground black pepper1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, cut into small dice
3 cups sliced mushrooms
2 tablespoons Marsala wine
1 tablespoon capers, drained and rinsed
1 teaspoon Dijon mustard
1/2 cup chicken broth
1/4 cup chopped fresh parsley

Steps:

  • Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
  • Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
  • In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
  • Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
  • Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

VEAL SCALOPPINE



Veal Scaloppine image

Make and share this Veal Scaloppine recipe from Food.com.

Provided by MizzNezz

Categories     Veal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) boneless veal steaks
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons butter
1 teaspoon parsley
1 teaspoon tarragon
1 teaspoon chives

Steps:

  • Pound steaks to 1/8 in. thick.
  • Sprinkle with salt and pepper.
  • Melt butter in 12 inch skillet.
  • Add Steaks and cook on medium high for 3 minutes per side.
  • Add remaining ingredients and cook 1 minute more.
  • Add a little more butter(if needed) to make a sauce.

Nutrition Facts : Calories 280.7, Fat 15.4, SaturatedFat 7.2, Cholesterol 149.6, Sodium 748.4, Carbohydrate 0.4, Fiber 0.1, Protein 33.1

VEAL SCALOPPINE ROMANA



Veal Scaloppine Romana image

Veal or chicken sauteed in butter accompanied by fresh green beans, tomates and rosemary. I use chicken for this dish and cut it into bite size pieces. Also, quality vine ripened tomatoes are best or consider using diced canned tomatoes. Hot-house tomatoes tend to taste bitter when cooked. We also use a bit more rosemary and grated, not shaved, parmasan. Serve over penne pasta tossed with a bit of garlic powder, pinch of parmasan cheese and olive oil. (Recipe courtesy of Olive Garden.com)

Provided by Petite Mommy

Categories     Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb veal scallopini (or chicken)
1/2 cup flour
1/4 cup butter
6 tablespoons white wine
1/2 tablespoon chopped fresh rosemary
2 medium tomatoes, diced
8 ounces blanched green beans (or tender)
2 ounces shaved parmesan cheese
salt (as needed)
pepper (as needed)

Steps:

  • Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat).
  • Heat butter in a sauté pan.
  • Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs.
  • Cook 2 minutes, add wine, let reduce 1-2 minutes.
  • Transfer to serving plate, top with cheese.

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine With Gorgonzola Sauce image

Make and share this Veal Scaloppine With Gorgonzola Sauce recipe from Food.com.

Provided by Crabzilla

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup beef stock or 1 cup canned beef broth
1 cup chicken stock or 1 cup canned low sodium chicken broth
1 lb veal scallopini (thin!!)
6 tablespoons all-purpose flour (or enough to dredge scalopine in)
3 tablespoons olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomato
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled gorgonzola

Steps:

  • Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
  • Remove from heat and set aside.
  • Sprinkle veal with salt and pepper.
  • Dredge veal in flour to coat, shaking off excess.
  • Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
  • Transfer veal to serving platter and tent to keep warm.
  • Repeat above steps with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
  • Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
  • Add 1/3 cup of the Gorgonzola and stir until melted.
  • Pour sauce over veal.
  • Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

Nutrition Facts : Calories 584.1, Fat 43.2, SaturatedFat 20.9, Cholesterol 188.7, Sodium 723.5, Carbohydrate 15.2, Fiber 1, Sugar 2.5, Protein 33.8

VEAL SCALOPPINE WITH MUSHROOMS



Veal Scaloppine With Mushrooms image

Make and share this Veal Scaloppine With Mushrooms recipe from Food.com.

Provided by Chef at Large

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs veal scallopini
1/4 cup flour
1/2 teaspoon salt
1/4 cup butter
1 garlic clove, minced
3 cups mushrooms, sliced
3 tablespoons lemon juice
1/4 cup chicken broth
1/4 cup dry white wine

Steps:

  • Cut veal into serving size pieces.
  • Mix flour and salt together in a bag and shake with the veal to coat.
  • Saute in butter.
  • Remove veal and set aside.
  • Saute garlic and mushrooms; add lemon juice, chicken broth and wine. Add veal, cover and simmer over medium heat for 20 minutes.
  • Serve with rice or pasta.

VEAL SCALLOPINI WITH LEMON AND CAPERS



Veal Scallopini With Lemon and Capers image

Veal scallopini with lemon and capers is a remarkably quick dinner to pull together, with plenty of flavor to satisfy.

Provided by Molly Watson

Categories     Dinner     Entree     Lunch

Time 20m

Number Of Ingredients 8

1 pound veal scallopini or cutlets
1/4 teaspoon fine sea salt, plus more to taste
2 teaspoons vegetable oil
2 tablespoons capers , drained
1/4 cup white wine
2 tablespoons lemon juice, freshly squeezed
3 tablespoons butter, cut into 4 to 8 pieces
4 cups arugula leaves, loosely packed for serving

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

VINCENZO'S VEAL SCALOPPINE



Vincenzo's Veal Scaloppine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 (2 ounce) veal scaloppine
1 cup flour
Salt
White pepper
1 ounce clarified butter
1 teaspoon minced shallots
1 cup sliced mushrooms
1/2 teaspoon drained capers
1 ounce white wine
1 tablespoon lemon juice
4 ounces veal broth
Freshly ground black pepper
4 crescents peeled honeydew
4 crescents peeled cantaloupe
Chopped parsley

Steps:

  • Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

ROMAN VEAL SCALOPPINE



Roman Veal Scaloppine image

another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.

Provided by chia2160

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

extra virgin olive oil, as needed
1 teaspoon minced garlic
2 cups chopped tomatoes (canned are fine, drain them first)
salt and pepper
1 cup mixed good olive
8 -12 slices veal, thin slices, preferably from the leg, pounded slightly until less than 1/4 inch thick
flour, for dredging
1 lemon, thinly sliced
chopped fresh parsley leaves (to garnish)

Steps:

  • Heat oven to 200 degrees.
  • Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
  • Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
  • Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
  • Sprinkle veal with salt and pepper, then dredge it in flour.
  • Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
  • Remove to a plate, and keep warm in oven while sautéing remaining slices.
  • Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
  • Sprinkle with parsley, and serve.

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