VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE
Steps:
- Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
- Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
- In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
- Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
- Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.
VEAL SCALOPPINE WITH MUSHROOMS
Make and share this Veal Scaloppine With Mushrooms recipe from Food.com.
Provided by Chef at Large
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut veal into serving size pieces.
- Mix flour and salt together in a bag and shake with the veal to coat.
- Saute in butter.
- Remove veal and set aside.
- Saute garlic and mushrooms; add lemon juice, chicken broth and wine. Add veal, cover and simmer over medium heat for 20 minutes.
- Serve with rice or pasta.
VEAL WITH PEPPERS AND MUSHROOMS
Steps:
- Gather the ingredients.
- Cut the veal into bite-sized pieces or thin strips.
- Heat the olive oil in a skillet over medium heat and brown the veal on all sides.
- When the veal is browned, add the red and green bell peppers and mushrooms, cover and reduce the heat to low.
- Cook for about 10 minutes, stirring occasionally.
- Add the cayenne pepper and tomato sauce to the skillet.
- Simmer, covered, for 30 to 45 minutes longer, or until the veal is tender.
- Season with salt and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 374 kcal, Carbohydrate 13 g, Cholesterol 139 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, Sodium 869 mg, Sugar 7 g, Fat 20 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
VEAL SCALOPPINE WITH GRAPES AND MUSHROOMS
Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!
Provided by Rita1652
Categories Veal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season veal with salt and pepper.
- Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
- In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
- Remove from pan and keep warm.
- Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
- Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
- Add beef stock, bring to boil and simmer 2 to 3 minutes.
- Return meat and any accumulated juices to the pan.
- Reheat 1 to 2 minutes.
- Toss in the grapes just to coat.
- Serve veal topped with sauce and mushrooms and grapes.
Nutrition Facts : Calories 452.3, Fat 21.1, SaturatedFat 7, Cholesterol 103.2, Sodium 752.6, Carbohydrate 21.3, Fiber 1.7, Sugar 7.4, Protein 27
VEAL SCALLOPINI WITH MUSHROOMS AND PEPPERS - ... RECIPE
Provided by á-170456
Number Of Ingredients 11
Steps:
- One at a time, place the veal scallops between 2 sheets of plastic wrap and pound gently with a meat tenderizer until 1/4 inch thick. Spread the flour on a plate and season with salt and pepper. Lightly dust the veal scallops, shaking off the excess. In a large fry pan over medium heat, melt the butter with the olive oil. Add the veal and cook, turning once, until browned on both sides, about 6 minutes total. Transfer the veal to a plate. Add the bell pepper and mushrooms to the fry pan and cook, stirring occasionally, until the bell pepper is tender, about 10 minutes. Add the wine and cook, stirring, until the liquid evaporates, about 2 minutes. Stir in the prosciutto and season with salt and pepper. Return the veal to the pan, spooning the vegetables and prosciutto over it, and cook for about 1 minute more. Transfer to a warmed platter or individual plates and sprinkle with the parsley. Serve immediately. This recipe yields 4 to 6 servings.
VEAL SCALOPPINE FOR TWO
We had this dish at a supper club in Wisconsin 10 or 15 years ago, and it took me months to come up with the recipe. Actually, it took about three bites - the months were the time I spent waiting for veal to be on sale. Fortunately, with the cheese on top, you can't eat too much of it, so it doesn't take a lot of the veal. Measurements are approximate. If you're cooking for one, you can cook enough spaghetti for one serving and refrigerate half the veal mixture for reheating the next day.
Provided by Nancy Jo
Categories Veal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash peppers, remove seeds, cut into bite-sized pieces.
- Clean mushrooms and slice.
- Remove any fat and bone from veal and cut into bite-sized pieces.
- Put on water for spaghetti.
- In heavy frying pan, heat oil.
- Brown veal pieces on all sides.
- Add garlic, peppers, mushrooms, seasoning, and wine.
- By now, the water for the spaghetti should be boiling.
- Throw the spaghetti in the pot.
- Lower heat under frying pan and simmer while spaghetti is cooking.
- Drain spaghetti and place on two plates.
- Ladle veal, vegetables and liquid from pan over spaghetti.
- Top with mozzarella and microwave briefly to melt cheese.
- I usually serve this with a green salad and garlic bread.
Nutrition Facts : Calories 476.9, Fat 14.1, SaturatedFat 4.8, Cholesterol 22.1, Sodium 187.1, Carbohydrate 50.6, Fiber 3.3, Sugar 3.9, Protein 15.2
VEAL SCALOPPINE IN MARINARA SAUCE
This is from an old cookbook entitled "Pineapple Gold", written by Joann Hulett Dobbins. I've used it so often over the last 20-plus years that it's falling apart and now has to be kept in a big ziplock bag instead of on the shelf. :) The recipe is very adaptable to personal tastes. Add mushrooms to the sauce, increase the garlic, replace some of the water with wine, throw in some red pepper flakes if you like highly-seasoned foods, etc., etc. The sauce ingredients have been doubled because we like a lot and also enjoy the leftovers on other things. You can cut it in half if you prefer. I serve it with fettucini, a Caesar salad and hot French bread. This takes a little time, but it's easy and real good.
Provided by highcotton
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
- Add onion, bell pepper and garlic; sweat until vegetables are tender.
- Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
- (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
- Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
- Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
- Meanwhile, season veal scallops on both sides with salt and pepper.
- Measure flour and breadcrumbs into separate bowls.
- (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
- Break egg into third bowl, beating well with a whisk.
- In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
- Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
- Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
- Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).
Nutrition Facts : Calories 434.9, Fat 25.6, SaturatedFat 7.8, Cholesterol 114.6, Sodium 887.6, Carbohydrate 35, Fiber 5.2, Sugar 13.2, Protein 19.2
VEAL SCALOPPINE WITH EGGPLANT AND MUSHROOMS
Steps:
- Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter.
- Place flour on plate. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Sprinkle veal slices with salt and pepper; dredge veal in flour. Working in batches, sauté veal until brown, about 1 minute per side. Transfer to plate.
- Melt butter in same skillet over medium-high heat. Add sliced mushrooms and sauté until brown, about 3 minutes. Stir in cream, Madeira, and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until veal is heated through and coated with sauce, about 2 minutes. Season with salt and pepper.
- Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.
VEAL SCALOPPINE WITH TOMATOES
The veal is flavoured with a sauce made from tomatoes, onion and garlic. What could be easier. Served with a lovely crusty bread and fettuccine.
Provided by Baby Kato
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dredge the veal in the flour, salt and pepper mixture.
- Dip in milk, then again in flour, set aside meat.
- Heat 1 tbsp of oil and 1 tbsp butter in large pan.
- Add the veal and cook until light brown on both sides.
- Remove veal and keep warm.
- Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
- Cook over moderate heat 5 minutes.
- Add the cream and cook over high until bubbly.
- Add veal to reheat.
- Serve with hot fettuccine and garnish with parmesan cheese.
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