Veal Tournedos In Cream Sauce Veau à La Crème Food

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Veal Scaloppini with Lemon Cream Sauce image

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

Ingredients

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

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 WITH CREAM SAUCE

Veal With Cream Sauce image

This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here.

Provided by breezermom

Categories Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb veal round steak, cut 1/4 inch thick (I use veal scallopine)
1 tablespoon lemon juice or 1 tablespoon brandy
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons butter
1/3 cup shallot, finely sliced
1 tablespoon butter
1/4 cup dry white wine
1/3 cup whipping cream
fried potato cake or mashed potatoes

Steps:

Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

EMINCE DE VEAU A LA CREME

Emince De Veau a La Creme image

Make and share this Emince De Veau a La Creme recipe from Food.com.

Provided by BarbryT

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb veal cutlet, thinly sliced
1/4 lb thinly sliced prosciutto
2 cups thinly sliced mushrooms
2 tablespoons butter
1 tablespoon finely chopped shallot
1/2 cup dry white wine
1 1/2 cups heavy cream
salt and pepper

Steps:

Julienne veal and prosciutto.
Heat the butter and when hot (but not browning) add the veal and stir rapidly.
Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
Cook, stirring, until liquid is almost completely reduced, then add the cream.
Cook about 5 minutes over high heat, stirring. Add the meats and juices.
Combine and cook quickly until piping hot.
Check seasoning; salt and pepper as desired.
Serve immediately with rosti potatoes (traditional) or egg noodles.

Nutrition Facts : Calories 556, Fat 46.6, SaturatedFat 27.4, Cholesterol 230.5, Sodium 171.3, Carbohydrate 4.8, Fiber 0.3, Sugar 1, Protein 25

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