VEAL FLORENTINE
Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party...
Provided by Francine Lizotte
Categories Beef
Time 50m
Number Of Ingredients 20
Steps:
- 1. In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to ½-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
- 2. Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tbsp. clarified butter and 1 tbsp. oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13-inch baking dish lightly greased.
- 3. When cutlets are all done, in the same skillet, add another tbsp. clarified butter and 1 tbsp. oil. Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéed, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
- 4. Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn't take more than 1 ½ minutes to wilt spinach. Transfer to a colander to drain.
- 5. In a bowl, combine parmesan and mozzarella cheese; mix well.
- 6. To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings
- 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=w8CYSeNcxbA
BROILED VEAL CHOP ALLA FIORENTINA
Steps:
- Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.
- Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.
VEAL FLORENTINE
I have been making this recipe for my husband's birthday dinner for the last 15 years. This recipe truly stands on it's own merit and I don't recommend any changes. I originally got this recipe from a cookbook but have modified it over the years to make it simpler.
Provided by Aimee67
Categories Veal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook spinach according to package directions.
- Drain well and toss with 1 tablespoon of butter; set aside.
- Heat 2 tablespoons butter in medium sauce pan over medium heat.
- Add minced garlic and cook for 30 seconds.
- Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
- Bring to a boil then reduce heat to medium-low.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Remove from heat and set aside.
- Mix flour and remaining salt and pepper in a large zip-top bag.
- Pound veal until 1/4 inch thick.
- Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
- Heat oil and 2 tablespoons of butter in large skillet over medium heat.
- Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
- Remove from heat.
- Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all).
- Top each with a slice of cheese.
- Add sauce to skillet; do not let sauce cover cheese.
- Lift edges of veal to allow sauce to flow under.
- Heat at medium high heat, until sauce is bubbly.
- Reduce heat to medium low.
- Simmer covered 8 minutes.
- Serve immediately.
- (I serve this over cooked angel hair pasta).
Nutrition Facts : Calories 350.8, Fat 25.2, SaturatedFat 13.7, Cholesterol 61, Sodium 1372, Carbohydrate 20.1, Fiber 4.5, Sugar 6.7, Protein 12.2
VEAL FLORENTINE
Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party... VIDEO https://www.youtube.com/watch?v=w8CYSeNcxbA
Provided by CLUBFOODY
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to ½-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
- Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tablespoons clarified butter and 1 tablespoons oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13 baking dish lightly greased.
- When cutlets are all done, in the same skillet, add another tablespoons clarified butter and 1 tablespoons oil. Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéing, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
- Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn't take more than 1 ½ minutes to wilt spinach. Transfer to a colander to drain.
- In a bowl, combine parmesan and mozzarella cheese; mix well.
- To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings.
Nutrition Facts : Calories 664.5, Fat 34.7, SaturatedFat 17.5, Cholesterol 85.7, Sodium 528.8, Carbohydrate 65.7, Fiber 4.7, Sugar 3.6, Protein 22.3
BRAISED VEAL WITH RICE: REISFLEISCH
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Cut the veal into thin slices, the size of a silver dollar.
- In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
- Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
- Serve hot and sprinkle with fresh herbs and grated Parmesan.
- Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.
VEAL CHOP CUTLET FLORENTINE
Steps:
- For the risotto: Heat the olive oil in a pot over medium heat. Toast the rice, then add the chopped onion and cook until light brown with a nutty aroma. Keep stirring to prevent sticking during this process. Deglaze with the white wine and add the porcini broth. Bring to a simmer, then lower the heat and simmer for 20 minutes, stirring the whole time to prevent sticking. Add more liquid as needed. Fold in the porcini at the end.
- For the veal chop cutlet: Preheat the oven to 375 degrees F.
- Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
- Pour the olive oil into an ovensafe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
- For the Marsala wine sauce: Meanwhile, heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley
- Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes
- For the spinach bed. Heat a saute pan over medium heat and add the olive oil. Add the garlic and cook until beginning to brown, then add the spinach, salt and pepper. Cook until the spinach is just wilted, then transfer to a serving plate; do not overcook.
- Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce.
VEAL SCALLOPS FLORENTINE
Make and share this Veal Scallops Florentine recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Flatten veal cutlet with a meat pounder to approximately 1/4-inch thick. Dip into each scallop into flour on both sides and reserve.
- Heat 1 teaspoon olive oil in a non-stick frying pan and spray pan lightly with non-stick vegetable spray. Over medium-high heat, brown the cutlets on both sides and reserve.
- Add another teaspoon olive oil and lightly spray frying pan again with vegetable spray. Sauté mushrooms until lightly browned, about 2-3 minutes and reserve.
- Add a third teaspoon olive oil to the pan and sauté onions and garlic until golden, about 2 minutes, stirring constantly.
- Add the wine and stock to the pan, and deglaze the pan by scraping the bottom to bring up all of the flavors.
- Return the veal cutlets and mushrooms to the pan, and add the frozen artichoke hearts.
- Cover and simmer until the veal is tender, about 5-10 minutes. (You can substitute canned artichoke hearts, but frozen are much better. If you are using the canned, add at the last minute, only to heat through.).
- Serve with sauteed spinach.
Nutrition Facts : Calories 267.2, Fat 11.3, SaturatedFat 3.7, Cholesterol 93, Sodium 126.8, Carbohydrate 11.2, Fiber 1.5, Sugar 2, Protein 23.9
VEAL SALTIMBOCCA WITH SPINACH & FONTINA CHEESE
This is a version of Veal Saltimbocca that I came up many years later after first having it at La Gardenia Restaurant in Wayne, NJ. You CAN make this at home. Some recipes call for sage but I prefer spinach in this dish.
Provided by Carrie G
Categories Meat
Time 30m
Yield 8 cutlets, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
- In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan).
- Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
- Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top.
- Pour mushrooms and sauce over veal.
- Garnish with parsley and serve.
More about "veal florentina food"
VEAL MANICOTTI FLORENTINE - GIRL CARNIVORE
From girlcarnivore.com
VEAL FLORENTINE RECIPE • A RUSTIC AND DELICIOUS MEAL! | CLUB FOODY
From clubfoody.com
Ratings 4Servings 4Cuisine Italian, Italian-AmericanCategory Main Course
CAFE TORINO & BAKERY - 62 PHOTOS & 175 REVIEWS - YELP
From yelp.com
161 Yelp reviewsLocation 388 Waterloo St Warrenton, VA 20186
THE DEFINITIVE GUIDE TO PAIRING ITALIAN WINE WITH CLASSIC ... - VINEPAIR
From vinepair.com
VEAL FLORENTINE (VITELLO ALLA FIORENTINA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ITALIAN MENU - MAGGIANO'S LITTLE ITALY
From maggianos.com
VEAL FLORENTINE (VITELLO ALLA FIORENTINA) RECIPE - IFOOD.TV
From ifood.tv
10 BEST ITALIAN VEAL CHOP RECIPES | YUMMLY
From yummly.com
THE 11 BEST FOODS AND DISHES TO TRY IN FLORENCE IN 2023 - THE …
From thetourguy.com
VEAL CHOPS : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
QUEBEC CERTIFIED GRAIN-FED VEAL | FONTAINE FAMILY
From famillefontaine.ca
VEAL FLORENTINE RECIPE BY CANADIAN.RECIPES | IFOOD.TV
From ifood.tv
ROAST VEAL FLORENTINE RECIPE BY CHRISTOPHERR | IFOOD.TV
From ifood.tv
ROAST VEAL FLORENTINE | MRFOOD.COM
From mrfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love