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 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 SCALOPPINI WITH WINE, MUSHROOM AND GREEN OLIVE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water. Drain and reserve. Keep warm.
- Preheat a large, heavy skillet over medium to medium high heat. Add 1 turn of the pan or 1 tablespoon extra virgin olive oil and the pancetta or bacon. Cook pancetta or bacon 1 to 2 minutes alone, then add onions and cook another 2 or 3 minutes. Add mushrooms to the pan and cook together with the onions 3 to 5 minutes.
- Season veal strips with salt and pepper. In a second skillet preheated over medium high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic. Quick-fry half of the veal searing each side of the strips 1 to 2 minutes. Transfer cooked veal strips and garlic to a plate and repeat. Add all of the cooked strips and garlic to the onions and mushrooms then add wine to the pan and lift up all of the drippings. Cook wine down to evaporate the alcohol about 2 to 3 minutes. Stir olives and parsley into veal and mushrooms. Serve portions of veal, mushrooms and green olives on a bed of hot linguini tossed with a drizzle of extra-virgin olive oil, butter and grated cheese.
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 WITH MARSALA FOR TWO
Make and share this Veal Scaloppine With Marsala For Two recipe from Food.com.
Provided by MizzNezz
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2t butter in 12in skillet and cook mushrooms and onion until tender (3-4 min).
- Remove from skillet, set aside.
- Cut veal into 2 serving pieces and flatten to 1/8 in thickness.
- Salt and pepper the veal.
- Add remaining butter to skillet, add veal, cook on med-hi for 1 min per side.
- Transfer to warm plates.
- Add marsala and broth to drippings in skillet.
- Bring to a boil, boil gently for 1 min, scraping up bits in the skillet.
- Return mushroom mixture, add parsley.
- Spoon sauce over veal.
- ENJOY!
VEAL SCALOPPINE WITH MUSHROOMS BORDELAISE
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Pound the scaloppine on a flat surface with a flat mallet. Do not break the tissues. Set aside.
- Slice the mushrooms thinly. There should be about five cups. Set aside.
- Heat the olive oil in a large skillet. When it is hot and almost smoking, add the mushrooms. Cook over moderately high heat until the mushrooms give up their liquid. Cook until the liquid evaporates and the mushrooms are browned. Set aside.
- Heat the peanut oil in a heavy skillet. Dredge the scaloppine in flour seasoned with pepper. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side. As they are cooked transfer them to a warm platter.
- Pour off the oil from the skillet in which the scaloppine cooked. Add the butter and when it is hot, add the mushrooms. Cook briefly, shaking the skillet and turning the mushrooms. Add the shallots and cook briefly, stirring. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL WITH EGGPLANT AND PROSCIUTTO
Categories Beef Pork Sauté Meat Veal Eggplant Winter Prosciutto Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms and tomatoes; sauté 5 minutes. Add onions; sauté 1 minute. Add wine and simmer until liquid is absorbed, about 6 minutes. Stir in 2 tablespoons butter. Season with salt and pepper.
- Preheat oven to 400°F. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices. Place slices on baking sheet. Sprinkle with salt and pepper. Bake until tender, about 5 minutes per side. Top each eggplant slice with prosciutto slice. Set aside. Maintain oven temperature.
- Melt 2 tablespoons butter in heavy large skillet over high heat. Add garlic and 1 teaspoon rosemary; sauté 2 minutes. Sprinkle veal with salt and pepper. Add to skillet and sauté until just cooked through, about 1 minute per side.
- Place 1 veal scallop atop each eggplant slice. Spoon mushroom mixture atop veal; top with cheese. Bake until cheese melts, about 5 minutes.
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 SCALOPPINE WITH WILD MUSHROOMS
This is tender and so good. A very easy recipe to serve but tastes like a fine dining experience. Try something exotic for your mushrooms for a different taste sensation. To make this recipe in the morning: you refrigerate it and at serving time reheat in the oven; then add the cheese. Enjoy!
Provided by Sageca
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350*.
- Sprinkle veal with your favourite meat seasonning.; ex Emeril or Prud'homme.
- In large skillet heat oil.
- Dredge veal in flour and sauté in oil 1-2 minutes per side.
- Place veal in in baking pan.
- In skillet add mushrooms,garlic,shallot and ham; cook 4 minutes.
- Add sherry and chicken broth; boil 4-5 minutes until reduced by half.
- Spoon mushroom mixture on top of veal slices.
- Cover each slice with cheese and bake for 10 minutes until cheese melts.
- Serve with roasted potatoes and a green beans.
Nutrition Facts : Calories 356.5, Fat 19.6, SaturatedFat 8.2, Cholesterol 104.8, Sodium 784.1, Carbohydrate 6.1, Fiber 0.6, Sugar 1.6, Protein 31.5
VEAL SCALOPPINE
Make and share this Veal Scaloppine recipe from Food.com.
Provided by MizzNezz
Categories Veal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound steaks to 1/8 in. thick.
- Sprinkle with salt and pepper.
- Melt butter in 12 inch skillet.
- Add Steaks and cook on medium high for 3 minutes per side.
- Add remaining ingredients and cook 1 minute more.
- Add a little more butter(if needed) to make a sauce.
Nutrition Facts : Calories 280.7, Fat 15.4, SaturatedFat 7.2, Cholesterol 149.6, Sodium 748.4, Carbohydrate 0.4, Fiber 0.1, Protein 33.1
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.
More about "veal scaloppine with eggplant and mushrooms food"
VEAL SORRENTINO - THE ITALIAN CHEF
From italianchef.com
5/5 (9)Estimated Reading Time 2 minsServings 4Total Time 40 mins
- Heat 1 cup of the olive oil in a medium saute pan over high heat. Dredge slices of eggplant in flour, then dip in the egg, coating both sides. Turn the eggplant in the bread crumbs pressing firmly on each side. Place eggplant in oil and cook until browned on both sides. Remove eggplant and place on paper towels to drain.
- Heat remaining 1/4 cup of olive oil in large saute pan over medium heat. Dredge both sides of the scaloppini in flour, shake off excess flour, then place into the pan. Saute the veal until lightly browned on both sides, drain oil and return to heat.
10 BEST VEAL SCALLOPINI WITH MUSHROOMS RECIPES
From yummly.com
VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE - MYRECIPES
From myrecipes.com
VEAL SCALOPPINE WITH EGGPLANT AND MOZZARELLA (INVOLTINI DI …
From stefangourmet.com
VEAL SCALOPPINE WITH EGGPLANT AND MUSHROOMS - BON …
From bonappetit.com
- 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.
VEAL SCALOPPINE STUFFED WITH GRILLED EGGPLANT AND
From foodnetwork.ca
4.8/5 (5)Servings 4
VEAL ROLLATINI - THE ITALIAN CHEF
From italianchef.com
VEAL SCALOPPINE WITH EGGPLANT AND MUSHROOMS RECIPES
From wikifoodhub.com
BEST LEMON VEAL SCALLOPINI RECIPE WITH MUSHROOMS
From shelovesbiscotti.com
VEAL SCALLOPINI ALLA MUSHROOMS - GIRL CARNIVORE
From girlcarnivore.com
VEAL SCALLOPINI RECIPE WITH LEMON AND CAPERS - THE SPRUCE EATS
From thespruceeats.com
VEAL SCALOPPINE WITH EGGPLANT - RECIPE - COOKS.COM
From cooks.com
SCUSA ITALIAN RISTORANTE - SOUTH LAKE TAHOE, CA ON OPENTABLE
From opentable.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love