VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS
Provided by Shelley Wiseman
Categories Quick & Easy Dinner Meat Veal Pan-Fry Capers Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
- Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
- Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
- Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO
Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead. For this preparation, thin veal cutlets are pounded to 1/4-inch thickness for a quick cooking time that preserves the meat's natural tenderness and flavor.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm.
- Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl.
- Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess.
- Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside.
- Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute.
- To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with 1/4 teaspoon of the remaining parsley. Serve immediately.
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
VEAL PICCATA WITH LEMON AND CAPERS
Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!
Provided by 2 sisters recipes
Time 15m
Number Of Ingredients 10
Steps:
- Place the veal in one tray and flour in the other.
- In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
- Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
- Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
- Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
- Continue with the rest of the veal until all of them are sauteed and done.
- NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
- RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
- Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
- Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
- Garnish with some lemon slices on the side and serve immediately.
Nutrition Facts : Calories 260 calories, Carbohydrate .1 grams carbohydrates, Fat 12.8 grams fat, Fiber 0 grams fiber, Protein 34.6 grams protein, ServingSize 4 ounces cookied veal, Sugar 0 grams sugar
VEAL SCALLOPINI WITH TOMATO CAPER SAUCE
You can have dinner on the table within 30 minutes with this dish. The sauce was particularly nice served over green beans and basmati rice.
Provided by Abby Girl
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium low and simmer for 5 to 8 minutes or until thickened. Stir capers and butter into sauce. Keep Warm.
- Heat olive oil and butter in a large skillet over high heat. Season scallopini with salt and pepper. Dip scallopini into flour and shake off excess. Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned. Remove to a platter.
- Place the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.
Nutrition Facts : Calories 141.1, Fat 9.7, SaturatedFat 4.2, Cholesterol 17.8, Sodium 219.8, Carbohydrate 9.3, Fiber 1.1, Sugar 2.1, Protein 2.4
VEAL SCALLOPS WITH LEMON AND CAPERS
a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.
Provided by evelynathens
Categories Veal
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
- In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
- Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
- Transfer to a platter and keep warm, covered.
- Add wine, lemon and capers to the skillet and simmer for 1 minute.
- Swirl in butter and parsley and pour the sauce over the veal.
- Serve with buttered rice and steamed broccoli and carrots.
Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34
CHICKEN SCALLOPINI
While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.
Provided by Strangecacti
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
- Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
- Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
- Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g
VEAL WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
VEAL SCALLOPINI WITH LEMON AND CAPERS
Steps:
- Gather the ingredients.
- Pat the veal dry with paper towels and sprinkle it lightly with the salt.
- Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
- Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
- Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
- Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
- Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
- Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
- Add the lemon juice and stir to combine.
- Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
- Return all of the veal to the pan to coat it in the sauce.
- Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
- Serve immediately.
Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS RECIPE - (4.5/5)
Provided by drwilliamg
Number Of Ingredients 7
Steps:
- Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers. Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess. Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate. Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
VEAL SCALOPPINI WITH LEMON CREAM SAUCE
A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
Provided by tlthompson
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
- Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g
VEAL SCALLOPINI - RECIPE - (4.4/5)
Provided by Claude
Number Of Ingredients 13
Steps:
- Sauce: Mix together the red-wine vinegar, capers, salt and pepper in a small bowl and set aside. Breading: Mix together the flour, salt and pepper in a flat plate. Spread flour mixture out across plate. Pat veal dry with a paper towel and dredge in flour mixture shaking off extra. Set aside in a plate. Repeat for all of veal. Cooking: Pour oil in a 12-inch skillet and bring to high heat. Cook veal in batches and quickly turning only once. Cook until brown about 1 minute per side (2 to 3 minutes per batch turning about half way through). Heat may be lowered some but then may need to be cooked a minute longer. Transfer cooked veal to a plate and cook second batch etc. Prepare Sauce: Discard oil from skillet, wipe clean with paper towel. Add butter to skillet and heat to medium heat and allow butter to brown (1-2 minutes). Stir in red-wine vinegar and capers mixture. Finish: Add veal back to skillet, coat veal with sauce and heat evenly. This should be only 1-2 minutes. Then serve.
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- Sprinkle each veal cutlet with salt and pepper. Gently pat down to make the seasoning stick. Dredge each cutlet in flower and set aside. Another frequently used method is to combine 2 tablespoons of flour with salt and pepper in a Ziploc bag, add veal scallopini, seal and shake until the meat is evenly covered with flour and seasoning. I find that the Ziploc method does not produce a very even seasoning distribution, so I prefer to season and dredge each cutlet individually.
- Heat a large non-stick pan over high heat with olive oil, until the oil shimmers. Cook veal cutlets, 3-4 at a time, turning once, until browned and just cooked through, about 1 minute per side. Transfer scallopini to a separate plate and keep warm.
- In the same skillet, add the butter and heat until starts to simmer. Add the mushrooms and garlic and saute for 2-3 minutes, until tender. Stir in 2 tablespoons of flour and keep stirring until well incorporated. Add the chicken broth, lemon juice, capers and white wine and bring to simmer, stirring and scraping any brown bits from the bottom. Continue cooking until the sauce has thickened a little. A couple of minutes will suffice. Don't make it too thick. Taste for salt and adjust, if needed. Add the tomatoes and the chopped basil, and continue sauteing for about a minute, until the tomatoes slightly softened up.
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- Using a very sharp knife, cut the ends off the lemons. Cut away the peel. Place the knife between the membranes and cut to make segments. Cut into one-half-inch pieces.
- Pound the veal lightly to flatten. Season well on both sides with salt and pepper. Have the flour ready in a shallow dish.
- Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until very hot. Dredge the veal in the flour, shake off the excess and lay into the pan. Cook until just done, 45 to 60 seconds on each side (timing depends on thickness). Transfer to 4 warm plates.
HEALTHY VEAL SCALLOPINI PICCATA RECIPE - WHOLESOME YUM
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- Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper.
- In a 12-inch skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
- Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute, until fragrant.
VEAL SCALLOPINI - ANG SARAP
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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.
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