Veal Scallopine With Asparagus Food

VEAL PARMESAN

Steps:

• Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets person, with herbed egg noodles.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SIMPLE VEAL FRANCESE

Steps:

• Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
• Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
• Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
• Suggested drink: Antinori Castello della Sala, Sauvignon, 1996

VEAL MARSALA

Steps:

• Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
• To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.

VEAL PICCATA

Steps:

• Preheat the oven to 200 degrees F.
• Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
• Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
• When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.

VEAL MILANESE

Steps:

• Preheat the oven to 375 degrees F.
• For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the veal evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chop aside; repeat with the rest of the chops.
• Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs generously with salt and pepper. Season each veal chop with salt and pepper on both sides. Dredge a chop in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the chop is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the chop. Repeat the breading procedure with the remaining chops.
• Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded chops to the pan. Cook for 3 minutes or until golden brown, then turn the chops gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp veal. Remove the chops and place them on a sheet pan. Drizzle the pan drippings over the veal. Repeat with the remaining 1/4 cup oil, remaining veal chops, remaining 2 tablespoons butter and remaining lemon juice.
• For the vinaigrette: In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper.
• For the salad: In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again.
• To serve: Place a veal chop on a serving plate and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining veal, salad and Parmesan and serve.

VEAL MILANESE

Steps:

• Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
• Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.
• Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.
• Top veal with a little squeeze of lemon juice and raw sauce and enjoy.

VEAL PARMIGIANA

Steps:

• Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
• Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
• Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

VEAL PARM WITH SPAGHETTI

Steps:

• For the sauce and pasta: Add the pancetta and a bit of olive oil to a medium pot over low heat. Cook to render the fat, about 10 minutes. Add the onions and season with a large pinch of salt and a small pinch of crushed red pepper flakes and cook, stirring occasionally, until the onions are soft and translucent, 5 to 6 minutes. Add the garlic and cook until aromatic, 1 minute.
• Add the tomatoes, then fill the can halfway with water and add that. Season to taste. Bring the sauce to a boil, then reduce to a simmer and cook, stirring and tasting occasionally and adjusting the seasoning as needed, until thick, at least 30 minutes. (If the sauce reduces too much, add additional water.)
• Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• For the veal: Line 2 baking sheets with wire racks and set aside. Beat the eggs in a shallow dish with a splash of water. Add the panko and Parmesan to another shallow dish. Add the flour to a third shallow dish. Heavily sprinkle the veal with salt. Dredge the veal pieces in the flour and shake off excess. Dip in the egg mixture, then coat both sides with breadcrumbs. Place on one of the rack-lined baking sheets.
• Preheat the broiler with the rack on the highest setting.
• Fill a medium pan with olive oil about 1/4-inch deep and heat over medium-high. Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal.
• Evenly coat each veal piece with a few spoonfuls of sauce, a sprinkle of Parmesan and an even layer of mozzarella. Broil until the cheese has browned, 4 to 6 minutes.
• Discard the oil in the veal pan and wipe clean with a paper towel. Add the pasta and the remaining sauce to the pan; toss to combine. Sprinkle with Parmesan and drizzle with olive oil. Toss again to fully coat the pasta.
• Twirl half the pasta on a plate using tongs, then top with some sauce and a sprinkle of Parmesan. Place the veal next to the pasta and garnish with the basil. Serve with a small ramekin of extra sauce topped with a sprinkle of Parmesan. Repeat to make one more serving.

VEAL SALTIMBOCCA

Steps:

• Prep the veal: Stretch a sheet of plastic wrap on a work surface. Place a few drops of water on the plastic (to keep the meat from sticking), then put down a veal cutlet. Arrange 3 sage leaves on the veal; then place a layer of prosciutto over the sage leaves. Add a few more drops of water, then place another piece of plastic wrap on top. Using a rolling pin, pound the veal so the prosciutto adheres to the veal. Repeat with remaining veal, sage, and prosciutto. Chill cutlets in the refrigerator, 15 minutes.
• Cook the veal: Heat 2 tablespoons olive oil in a skillet over medium heat. Peel the plastic from the veal and dust with flour on both sides, shaking off excess. Season with black pepper. Working in batches, place 2 pieces of veal into the skillet, prosciutto side down. Cook until the edges start to brown, 2 minutes. Meanwhile, in a bowl, toss arugula with ¼ cup olive oil and a generous squeeze of lemon juice; set aside.
• After the cutlets have begun to brown on the edges, flip them over. Add ½ cup wine to deglaze the pan, then continue cooking to reduce the wine by half, shaking the pan over the heat, 30-60 seconds. Add 1 tablespoon butter and turn off the heat; swirl the pan around to melt the butter and bring the sauce together. Repeat with remaining veal, wine, and butter. Assembly: Place veal on a plate and spoon sauce on top; garnish with a generous helping of arugula before serving.