BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
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 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.
TOMATO VEAL SCALLOPINI
A quick and easy dish with a different take on veal Marsala.
Provided by Ryan
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place flour in a shallow dish. Gently press veal into flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium heat; pan-fry veal in batches until just browned, 3 to 5 minutes on each side. Transfer veal to a large baking dish. Pour tomatoes and Marsala wine over veal and sprinkle with Parmesan cheese, basil, and garlic.
- Bake in preheated oven until veal is no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 503.9 calories, Carbohydrate 27.4 g, Cholesterol 135.5 mg, Fat 22.8 g, Fiber 1.2 g, Protein 29.8 g, SaturatedFat 8.9 g, Sodium 225.3 mg, Sugar 6.1 g
CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large skillet over high heat. Season the chicken
- cutlets with salt and pepper. Cook the chicken until golden and cooked
- through, about 2 to 3 minutes per side. Transfer the chicken to serving
- plate and tent with foil to keep warm. Turn the heat to medium, add the
- shallot and the garlic and cook until tender, about 2 minutes.
- Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
- Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.
VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
- Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
- Pour the sauce over the veal and serve with lemon wedges.
EASY CREAMY CHICKEN IN TOMATO SAUCE
Juicy chicken breasts in tomato sauce is an easy, delicious dinner recipe that will be ready in 20 minutes.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
- Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
- Heat a large frying pan over medium-high heat.
- Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
- Pour in the passata/tomatoes and cream.
- Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
- Top with basil and serve.
Nutrition Facts : Calories 240 kcal, Carbohydrate 13 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
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 GORGONZOLA SAUCE
Make and share this Veal Scaloppine With Gorgonzola Sauce recipe from Food.com.
Provided by Crabzilla
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
- Remove from heat and set aside.
- Sprinkle veal with salt and pepper.
- Dredge veal in flour to coat, shaking off excess.
- Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
- Transfer veal to serving platter and tent to keep warm.
- Repeat above steps with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
- Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
- Add 1/3 cup of the Gorgonzola and stir until melted.
- Pour sauce over veal.
- Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.
Nutrition Facts : Calories 584.1, Fat 43.2, SaturatedFat 20.9, Cholesterol 188.7, Sodium 723.5, Carbohydrate 15.2, Fiber 1, Sugar 2.5, Protein 33.8
VEAL OR CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE
Courtesy of Giada on Everyday Italian. I haven't tried it but it was reviewed well with notes that the saffron makes the dish. I will use chicken breasts, sliced in half across the thickness and then pounded to form the scaloppini
Provided by Southern Lady
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the meat with salt and pepper.
- Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
- Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
- Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
- Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.
- Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
- Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
- Add peas and return the sauce to a simmer.
- Season sauce with salt & pepper to taste.
- Pour sauce over scaloppini and serve with lemon wedges.
Nutrition Facts : Calories 527.2, Fat 38.6, SaturatedFat 19.1, Cholesterol 173.4, Sodium 530.4, Carbohydrate 13.4, Fiber 2.5, Sugar 3.2, Protein 26.9
VEAL SCALOPPINE (OR CHICKEN) WITH TOMATO CREAM SAUCE
I have been making this recipe for years. It is very easy to make, and the sauce is to die for! I have used chicken in place of the veal on many occasions. Just pound the chicken until fairly thin.
Provided by landlocked 2
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season flour with salt and pepper.
- Dredge veal in flour; shake off excess.
- Melt butter in heavy skillet over high heat.
- Add veal and cook until tender, about 2 minutes per side.
- Divide veal between plates; tent with foil to keep warm.
- Wipe out skillet.
- Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
- Taste, add more horseradish if desired.
- Add tomato, parsley and chives and stir to heat through.
- Spoon cream sauce over veal.
- Enjoy!
Nutrition Facts : Calories 393.8, Fat 34.1, SaturatedFat 19.8, Cholesterol 152.1, Sodium 287.8, Carbohydrate 5, Fiber 1, Sugar 2.5, Protein 17.5
VEAL SCALOPPINE W/CREAM, CALVADOS & APPLES (JACQUES PEPIN)
This recipe by Jacques Pepin from his A FRENCH CHEF COOKS AT HOME cookbook, takes an Italian classic & adds French influence to produce a company-worthy outcome. I have not made this dish, but will be searching my grocery store for veal at a reasonable price for it. In the meantime, I hope someone will be as tempted as I am to give this a try. *Enjoy*
Provided by twissis
Categories Veal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel, core & cut apples into 1/2-in cubes. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
- Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
- Heat butter & oil in a lrg skillet at least 15-in in diameter. When hot, add veal a few pieces at a time & saute till lightly brown on both sides (approx 4 min on ea side over med-heat).
- When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180°F (80°C).
- Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
- Add cream & cont cooking till mixture has turned a rich ivory color. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
- Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.
- NOTE: The recipe says this serves 6 as a main-course, but I think it is more likely to serve 4 as a main-dish or 6 as an appy. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.
Nutrition Facts : Calories 569, Fat 50.3, SaturatedFat 28, Cholesterol 147.9, Sodium 697.3, Carbohydrate 29.5, Fiber 3.1, Sugar 11.4, Protein 3.7
SCALOPPINE AL MARSALA
Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.
Provided by saretta
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
- Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
- Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
- Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
- Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g
VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE
Steps:
- Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
- Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
- Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
VINCENZO'S VEAL SCALOPPINE
Steps:
- Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.
VEAL SCALOPPINE
An easy and very delicious meal to prepare. Serve with noodles or spaghetti.
Provided by Anita Hoffman
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Season veal tenders with salt and garlic powder. Brown veal in butter; set aside. Brown onion, green peppers and mushrooms.
- 2. Add cooked veal, tomato sauce, tomato paste, and sugar, and simmer one hour covered.
- 3. Add a little water, if more sauce is desired (about 1/3 cup).
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VEAL SCALLOPINI WITH MUSHROOM CREAM SAUCE | BEEF, …
From noreciperequired.com
3.6/5 (13)Category AppetizerCuisine AmericanTotal Time 45 mins
- A good Mushroom Cream Sauce will go with just about anything, but one of my favorites is Veal Scallopini. In this video, I show you a Recipe for Veal Scallopini with my favorite Mushroom Cream Sauce, that will knock your socks off. The veal is super tender, and very mild flavored and is the perfect vehicle for this wonderful sauce. I love the flavor and texture of well cooked mushrooms (used chanterelles), and how can you go wrong with cream. If you can’t find veal, or if it’s not your thing, the recipe works just as well with chicken or pork. I hope you enjoy it much as I do. Recipe Overview & Keys to Success For your Recipe for Veal Scallopini with Mushroom Cream Sauce to be the best it can, try to make sure you do the following:
- Veal scallopini is pounded out very thinly and it’s easy to over cook. Don’t overcook it, or you’ll turn a tender, delicate piece of veal into shoe leather. Veal this thin, literally takes about 2 minutes total cooking time. I really like to cook the mushrooms for the sauce to a well-done stage, where most of the internal water is evaporated, the flavors are concentrated, and the texture is slightly firm. I don’t love lightly cooked mushrooms as I think they can be a bit mushy/slimy. Because both the veal and the sauce is rich, I like fairly small servings with a light side dish, but you can easily scale this up for a bigger appetite.
- RECIPE FOR VEAL SCALLOPINI WITH MUSHROOM CREAM SAUCE Ingredients (2 servings)
- ~6 veal scallopini – about 14 ounces total 1 cup chopped mushrooms (I used chanterelle, but use any type) 1 clove garlic diced 1 shallot diced 1 tablespoon Dijon mustard 1/2 cup chicken stock 1/4 cup white wine 1/4 cup whipping cream 1 tablespoon chopped tarragon 2 tablespoons butter Olive oil
VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE | …
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VEAL SCALOPPINE WITH MUSTARD SAUCE - GOOD HOUSEKEEPING
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Cuisine AmericanTotal Time 45 minsCategory Low-Calorie, Dinner Party, Dinner, Main DishCalories 200 per serving
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VEAL SCALLOPINI - ANG SARAP
From angsarap.net
Reviews 3Servings 4Cuisine ItalianEstimated Reading Time 2 mins
- 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.
- Add the butter and parsley, season with salt continue to cook for a minute. Add the cooked veal then simmer for one more minute.
VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE - MYRECIPES
From myrecipes.com
5/5 (10)Total Time 30 minsServings 4Calories 508 per serving
- In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
- Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
- In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.
VEAL SCALOPPINE WITH JALAPENO MUSTARD CREAM - URBAN COWGIRL
From urbancowgirllife.com
Reviews 2Category Main DishesServings 6Total Time 30 mins
- For the veal scaloppine, lay out 2 half casserole dishes and 1 cookie sheet for the veal. Salt and pepper the veal cutlets on both sides. In one dish place the flour seasoned with the herbs and spices. On the other dish, place 3 eggs whisked with the milk (the egg wash).
- To dredge the cutlets, first dip both sides of a cutlet in flour, then dip into the egg wash, then back into the flour. Place on the cookie sheet to sit while you repeat this process with the other cutlets.
- When all your cutlets are floured, tidy up, and fill a skillet or nonstick skillet about 1/4" high with oil. Heat to medium-high heat. Fry each scaloppine 3-5 minutes on each side, salting well after the crust turns golden brown. Move to a plate and reserve. Repeat with the remaining cutlets.
- For the sauce: Melt the butter in a saucepan and add the shallots. Sprinkle with salt and stir well. Cook on low-med for about 4 minutes. Add 1 c. cream and the jalapeno mustard. Bring just to a boil, the sauce will thicken up very quickly. Taste for seasoning and remove and keep warm for serving.
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