Veal Sabrosa Food

VEAL SALTIMBOCCA

Veal Saltimbocca image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/3 pounds thinly sliced veal medallions, from the butcher
Salt and pepper
1/4 pound thinly sliced prosciutto
Several sprigs fresh sage
1/4 cup extra-virgin olive oil, 4 turns of the pan
4 tablespoons butter
1 cup white wine, eyeball it
1/2 lemon, juiced

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 SABROSA

Veal Sabrosa image

Very light tasting veal dish....one I can have while I'm on a diet! Something to look forward to other than chicken or fish. :)

Provided by breezermom

Categories Veal

Time 51m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup parmesan cheese, grated
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs veal cutlets (1/4 inch thick)
1 garlic clove, halved
2 tablespoons olive oil
1/2 cup chablis wine
1/2 cup beef consomme, canned diluted
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped

Steps:

Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside.
Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn! Add veal, and cook until browned. Remove and discard the garlic halves.
Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
Transfer veal to a serving platter and sprinkle with freshly chopped parsley.

VEAL WITH SEAFOOD

Veal with Seafood image

This a nice treat for a special occasion or dinner party with good friends. I usually serve this with spinach salad and crusty bread. Rice or noodles would also be nice with the tasty sauce. I found this in a junior league cookbook.

Provided by Hey Jude

Categories Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin
1 teaspoon salt
1 teaspoon white pepper
3 tablespoons flour
6 tablespoons butter
1 tablespoon olive oil
2 tablespoons chopped scallions
1/2 cup dry white wine
1 cup heavy cream
1/2 lb mushroom, wiped,trimmed and sliced
1 tablespoon lemon juice
2 tablespoons chopped parsley
1/4 lb shrimp, peeled,deveined,and steamed
1/2 lb crabmeat, picked over well

Steps:

Pat the veal dry with paper towels.
Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
Pour the sauce over the veal.
In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
Spoon on top of the veal and sprinkle with remaining parsley.

Nutrition Facts : Calories 537, Fat 39.5, SaturatedFat 21.3, Cholesterol 219.1, Sodium 928.8, Carbohydrate 6.7, Fiber 0.7, Sugar 1, Protein 34.8

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