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 SCALOPPINE WITH BALSAMIC VINEGAR
Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!
Provided by CountryLady
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt& pepper.
- Dredge veal in flour to lightly coat.
- Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
- Add scallopini& cook for 30 to 45 seconds.
- Flip& cook for another 30 seconds or just until golden.
- Remove to a plate& season to taste.
- Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
- Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
- Sprinkle the remaining balsamic over the veal& dust with parsley.
Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5
VEAL SCALOPPINE WITH HAZELNUTS AND BALSAMIC VINEGAR
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the hazelnuts in a small skillet and set it over high heat. Cook, shaking the pan frequently, until the nuts are lightly toasted. As soon as they are cool enough to handle, use your fingertips to squeeze most of their skins off. Transfer the nuts to a food processor or use a knife to coarsely chop them. Set aside.
- Place 3 tablespoons of the butter and the tablespoon of oil in a large skillet and set it over high heat. When hot, dip the scaloppine on both sides in the flour, shake off any excess and slip it into the skillet, adding only as many pieces as will fit loosely in the pan. Cook until lightly browned, about 1 to 2 minutes for each side. Transfer to a serving platter and repeat until all the scaloppine is cooked.
- Pour the wine in the skillet and cook, scraping any browned bits from the bottom of the pan. Add the hazelnuts and continue to cook until the wine has evaporated. Stir in the remaining tablespoon of butter. Sprinkle the scaloppine with salt and pepper and add it to the pan, turning 2 or 3 times, until just warmed through. Remove the pan from the heat and pour in the balsamic vinegar. Return the scaloppine to the platter and serve immediately.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 432 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
ROMAN VEAL SCALOPPINE
another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.
Provided by chia2160
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees.
- Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
- Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
- Sprinkle veal with salt and pepper, then dredge it in flour.
- Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
- Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
- Sprinkle with parsley, and serve.
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