Veal With Pizza Topping Food

VEAL PIZZAIOLA

Steps:

• Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.

VEAL WITH MUSHROOM-WINE SAUCE

Steps:

• In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

VEAL WITH PIZZA TOPPING

Steps:

• Cut eggplant into 1cm slices.
• In large pan, heat oil a few tablespoons at a time in order to spread it among all the eggplant slices; otherwise, the first batch of eggplant may absorb it all! Add eggplant in batches, cooking until well-browned on both sides; set on absorbent paper to drain.
• Dredge veal in flour and Italian seasonings, shaking off excess.
• Preheat a frying pan with butter. Add veal and cook until browned on both sides and cooked through. Remove to platter and keep warm.
• Add 1 tablespoon olive oil to pan and saute onion until tender but not browned. Add pizza sauce, mushrooms, and olives to onions and simmer until warm. Set aside.
• Spread pizza sauce mixture on broiler-safe platter. Place veal on top of the pizza sauce. Top evenly with eggplant, prosciutto and cheese. Broil until cheese is browned and melted.

THE ULTIMATE VEAL PICCATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
• Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
• Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
• Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

VEAL WITH MUSHROOMS AND PEPPERS

Steps:

• Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.

VEAL PIZZAIOLA

Steps:

• Heat oil in saute pan.
• Saute veal very quickly until seared on both sides.
• Drain oil, leave veal in pan.
• Add butter and garlic, saute 30 sec.
• Add remaining ingredients; simmer until sauce reaches desired consistency.
• (If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.

VEGETABLE PIZZA TOPPING

Steps:

• Heat oil in large skillet.
• Add veggies and saute lightly until just soft.
• Spread mixture on top of pizza dough leaving a 1/2 to 1 inch border.
• Top with cheese and season to taste using herbs of choice, fresh or dried.

MARGHERITA PIZZA TOPPING

Steps:

• Preheat oven to 375°F.
• Form dough to a medium pizza stone or pan per package instructions.
• Brush surface of dough with olive oil and sprinkle evenly with garlic.
• Arrange separated onion rings evenly atop garlic, leaving 1/2-inch space for pizza edge.
• Arrange tomato slices atop onions, overlapping slightly for maximum coverage.
• Sprinkle basil and red pepper flakes atop tomatoes and pizza edge.
• Arrange mozzarella evenly atop tomatoes.
• Sprinkle parmesan cheese atop mozzarella and pizza edge.
• Bake for 20-25 minutes or until crust is golden, and cheese begins to bubble and brown.
• Remove from oven and allow to rest for 10-15 minutes.
• Slice into eighths, serve and enjoy!