Veal Boscaiola Food
VEAL SALTIMBOCCA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
- Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.
VEAL BOSCAIOLA
Veal in a creamy bacon and mushroom sauce. So delicious!! Can be served over rice or mashed potato and alongside steamed vegetables or salad. Note: Veal should be size of schnitzels but don't buy already crumbed veal schnitzel!! It won't turn out!
Provided by SheCooks
Categories Veal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees celcius.
- Veal pieces should be no thicker than 1cm, otherwise they may need flattening.
- Dust veal pieces with salt, pepper and flour.
- Lightly oil a large frying pan, when very hot, add the veal pieces cooking approximately 10 seconds on each side or until they have some colour. You may need to do this in batches to prevent overcrowding the pan.
- Place veal pieves in an ovenproof dish and set aside.
- Add some more oil in the pan and add onion and bacon. Cook for 5 minutes or until onion is tender.
- Add mushroom and cook for a further 5 minutes.
- Add in cream and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes until sauce has reduced slightly.
- Pour contents of frypan over the veal, cover dish with foil and place in oven for approximately 45 minutes or until veal is cooked through.
- Remove from oven and allow to sit for 10 minutes.
- Stir through parsley, add salt and pepper to taste and serve.
Nutrition Facts : Calories 481.6, Fat 42.1, SaturatedFat 20.1, Cholesterol 129.2, Sodium 739.6, Carbohydrate 13.2, Fiber 1.3, Sugar 2.3, Protein 14.7
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