VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES
Pork chops can be substituted for the veal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
- Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
- Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.
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 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 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.
VEAL CHOPS WITH ROSEMARY CREAM SAUCE
This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.
Provided by MacChef
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
- Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
- Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.
VEAL FRANCAISE
Steps:
- Prep the ingredients including juicing the one lemon and slicing the other.
- Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
- Season the cutlets with salt and pepper.
- If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
- Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
- Cook for 2 minutes on one side, flip and another 2 minutes on the other.
- Transfer the 4 cutlets to a plate, cover with foil and keep warm.
- Repeat the same process with the other 4 cutlets.
- After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
- After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
- Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
- Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
- Serve.
VEAL WITH PAPRIKA AND SOUR CREAM
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
- Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
- Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
- Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
- Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL WITH CREAM SAUCE
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
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.
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 ESCALOPES WITH CREAM SAUCE
These are delicious served with a seasonal green vegetable such as buttered courgettes or broccoli. Fresh tarragon has a far better flavour than dried tarragon in this recipe, so be sure to use it, if available.
Provided by Cook It Simply
Number Of Ingredients 7
Steps:
- Sprinkle the escalopes with the tarragon and salt and pepper to taste. Heat a spoon of oil and knob of butter in a large frying pan and, when foaming, add two of the escalopes and half the lemon juice. Fry over high heat for 2 to 3 minutes on each side or until tender.
- Remove from the pan and set aside. Heat a little more oil and butter in the pan. Add the remaining escalopes and. fry as before. When they are tender, remove from the pan and add to the other escalopes.
- Add the mushrooms to the pan and fry for 1 minute. Stir in the cream and return the escalopes to the pan. Reheat gently for 1 to 2 minutes.
- Do not let the sauce boil or it will curdle. Adjust seasoning and transfer to a hot serving platter. Serve immediately.
Nutrition Facts : Calories 264 kcal, Carbohydrate 3 g, Protein 24 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 106 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
VEAL WITH WHIPPED PARSNIPS AND MUSHROOM CREAM SAUCE
Categories Milk/Cream Dairy Mushroom Sauté Veal Parsnip Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Add chicken stock. Boil until mixture is reduced to 1 1/4 cups, about 12 minutes. Stir in whipping cream, parsley and mustard. Season sauce with salt and pepper.
- Meanwhile, sprinkle veal chops with salt and pepper. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 4 minutes per side for medium-rare.
- Spoon Whipped Parsnips onto 4 plates. Place veal chops atop parsnips. Spoon sauce around parsnips and serve.
SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE
Categories Milk/Cream Mushroom Shellfish Sauté Dinner Meat Veal Shrimp Fall Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
VEAL WITH MUSHROOM SAUCE
Make and share this Veal With Mushroom Sauce recipe from Food.com.
Provided by ImPat
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
- Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
- Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
- Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
- Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.
Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2
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