VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE
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, BEEF & PORK SUGO
This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep--it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future.
Provided by Betsy Andrews
Categories Healthy Ground Beef Recipes
Time 2h30m
Number Of Ingredients 14
Steps:
- Combine mushrooms and water in a medium heatproof bowl. Set aside.
- Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.
- Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.
- Remove the sauce from the heat and stir in butter and salt.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 8.1 g, Cholesterol 50.4 mg, Fat 13.4 g, Fiber 3 g, Protein 15 g, SaturatedFat 5.3 g, Sodium 449.9 mg, Sugar 4 g
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
- Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
- Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
VINCENZO'S VEAL SCALOPPINE
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.
VEAL SCALOPPINE
An easy and very delicious meal to prepare. Serve with noodles or spaghetti.
Provided by Anita Hoffman
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Season veal tenders with salt and garlic powder. Brown veal in butter; set aside. Brown onion, green peppers and mushrooms.
- 2. Add cooked veal, tomato sauce, tomato paste, and sugar, and simmer one hour covered.
- 3. Add a little water, if more sauce is desired (about 1/3 cup).
VEAL AND LEEK SCALOPPINE
This recipe came from an Aussie magazine some years back. I hope you try it and enjoy it along with the Broccoli & Cauliflower Salad (also in my recipes) that accompanies it so well.
Provided by Ninna
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
- Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
- Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.
- Toss veal parcels in seasoned flour and shake away excess.
- Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through.
- Remove veal parcels from pan and rest in a warm place.
- Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.
- Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).
Nutrition Facts : Calories 184.1, Fat 16.7, SaturatedFat 7.2, Cholesterol 26.1, Sodium 138.8, Carbohydrate 4.2, Fiber 0.4, Sugar 1.3, Protein 2.4
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- Slicing the veal is much easier if the meat is very cold, straight from the fridge or even after a half hour in the freezer. Slice it into escalopes about 2cm/½ inch thick, across the grain.
- Place the slices on a chopping board, cover with a sheet of cling film or parchment and flatten with a mallet to half the thickness – about 1cm/ ¼ inch. Season each with salt on both sides and chill until use. If you can do it several hours in advance, the salt will considerably tenderise the meat. Remove the veal from the fridge and bring it to room temperature before cooking either way.
- Heat a frying pan large enough to fit the scaloppine in one layer, or cook them in batches. Melt the 2 tbsp. of butter in the pan over medium-high heat. When the butter is foaming, add the scaloppine and cook for 1 minute on each side. Remove them to a plate and keep warm.
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- Working with one piece of veal at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece with a meat mallet to approximately 1/8-inch thick. Sprinkle veal generously with salt and pepper (pressing seasoning lightly with your hands).
- In a shallow pie place, add flour. Lightly dip both sides of veal in flour to coat all sides; shake off excess.
- Meanwhile, in a large, heavy skillet over medium-high heat, melt 2 tablespoons butter with the olive oil until very hot and fragrant (the oil helps keep the butter from burning). Cook the veal cutlets in two batches until cooked through, turning once (about 1 minute per side). Remove from pan immediately and place on warmed platter and cover loosely with aluminum foil to keep warm.
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- In a medium skillet, heat the olive oil. Add the shallots and cook over moderate heat until softened, 3 minutes. Add the garlic and anchovies and cook over moderately low heat until fragrant, 4 minutes. Add the parsley and cook over moderate heat, tossing, until wilted, 2 minutes. Add the lemon juice and the butter and stir until melted. Remove the parsley from the heat and season with salt and pepper.
- Set a rimmed baking sheet near the stove. Season the veal with salt and pepper and dust with flour, shaking off the excess. In a large skillet, heat 1/8 inch of vegetable oil until shimmering. Add 3 of the veal scaloppine and cook over high heat until browned, 1 minute. Turn and cook for 30 seconds longer, until browned. Transfer to the baking sheet. Repeat with the remaining veal, adding more oil and adjusting the heat as necessary. Discard the oil.
- Pour any accumulated veal juices into the parsley and reheat. Transfer the veal to plates and spoon the parsley and sauce on top; sprinkle with the sesame seeds and serve.
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- Place dried tomato halves in small bowl with 1 cup boiling water; let stand 15 minutes to soften.
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- In a large plate add flour and season it with salt and freshly ground black pepper, mix well. Dredge the sliced veal into the flour mixture then shake to remove any excess flour.
- Prepare a large pan in medium heat, add oil then cook the veal until golden brown on both sides, about 2 – 3 minutes per side depending on the thickness of your meat. Remove from pan then place on serving platters.
- using the same pan deglaze it with white wine and bring to a boil. Reduce wine while scraping any toasted bits, add the chicken stock, mushrooms, garlic, lemon juice and capers and simmer for 5 minutes, at this point sauce already has thickened slightly.
- Add the butter and parsley, season with salt continue to cook for a minute. Add the cooked veal then simmer for one more minute.
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