VEAL SAUTé
If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it's plain delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Remove fat from veal. Cut veal into 4 serving pieces.
- Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
- Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.
Nutrition Facts : Calories 165, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg
VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE
This recipe has been in the family for generations. The meat is so tender and with the red pepper sauce, is so flavorful you'll want to make it at least once a week! I love serving this with a spring mix salad with a balsamic vinaigrette. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets. The beef cutlets would take another 10 minutes longer cooking with the sauce.
Provided by CucinaItaliana
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
- Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
- Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
- Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 26.7 g, Cholesterol 90.5 mg, Fat 6.6 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 2 g, Sodium 764.2 mg, Sugar 9.2 g
PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS
Provided by Food Network
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.
SAUTEED VEAL WITH ROASTED PEPPERS AND ANCHOVY SAUCE
Categories Blender Fish Broil Sauté Quick & Easy Veal Bell Pepper Winter Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- Make sauce:
- Preheat broiler.
- Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
- Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
- In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
- Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and sauté cutlets 1 minute on each side, or until golden and just cooked through.
- Serve veal with sauce.
PEPPERS AND ANCHOVIES
Provided by Mark Bittman
Categories quick, salads and dressings, side dish
Time 5m
Yield 4 or more servings
Number Of Ingredients 6
Steps:
- Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.
ROASTED VEAL CHOPS WITH LEMON ANCHOVY AIOLI
Serve with green beans and sauteed potatoes. Put a small dab of the sauce beside the chop and pass the rest separately. Anchovies enhance the taste of veal
Provided by Abby Girl
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
- Preheat oven to 450.
- Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
- Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.
Nutrition Facts : Calories 203.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 17.9, Sodium 226, Carbohydrate 7.9, Fiber 0.1, Sugar 2, Protein 0.6
VEAL CHOPS WITH ANCHOVY SAUCE
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wipe the chops dry with paper towels. Dredge with flour.
- Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
- Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
- When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.
ROASTED RED PEPPER, GARLIC AND ANCHOVY APPETIZER
Make and share this Roasted Red Pepper, Garlic and Anchovy Appetizer recipe from Food.com.
Provided by Crazy Chef Bob
Categories Peppers
Time 5m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 4
Steps:
- place roasted red peppers on plate.
- place 2-3 anchovy fillets on peppers( more if desired).
- add desired amount of minced garlic( jarred is best).
- add extra virgin oil as desired.
- enjoy the great combination of flavors.
- guaranteed to come back for more!
Nutrition Facts : Calories 37.2, Fat 1.1, SaturatedFat 0.2, Cholesterol 6.8, Sodium 1846, Carbohydrate 4.4, Fiber 1.4, Protein 3.2
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