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.
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 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 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 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 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.
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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
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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.
- Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
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