Veal With Seafood

TOMATO VEAL SCALLOPINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place flour in a shallow dish. Gently press veal into flour, shaking off excess.
• Heat olive oil and butter in a large skillet over medium heat; pan-fry veal in batches until just browned, 3 to 5 minutes on each side. Transfer veal to a large baking dish. Pour tomatoes and Marsala wine over veal and sprinkle with Parmesan cheese, basil, and garlic.
• Bake in preheated oven until veal is no longer pink in the center, about 30 minutes.

TOURNEDOS OF VEAL RECIPE WITH SHRIMP AND CHANTERELLES RECIPE:

Steps:

• Debone veal chops. When deboned, each veal chop should be approximately 5 ounces each). Trim silver skin away and wrap each around rib eye muscle. Secure with toothpick or string. Refrigerate, covered. Photo of veal rib chops by Le Quois of Quebec.
• In a large frying pan, melt 1 1/2 tablespoons butter. Add Chanterelle mushrooms and sautover high heat. Add salt, pepper, garlic, and parsley. Cover to release water from mushrooms and then uncover to let moisture evaporate. Remove from heat and transfer mixture to a large bowl; set aside. Wipe frying pan clean.
• In the cleaned frying pan, add 1 tablespoon butter; saute onion and carrot over medium heat. Add shrimp. Increase heat to high and sautapproximately 1 to 2 minutes. Reduce heat to low and add brandy or cognac; cook approximately 4 to 6 minutes or until shrimp are pink and opaque in center (cut to test). Remove from heat and add to the mushroom mixture.
• In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat remaining butter. Salt and pepper each side of veal chops. Sear the steaks, moving them with tongs a little so they do not stick to the bottom, for approximately 4 minutes per side. Cook until medium-rare and an internal thermometer registers 125 degree F. (use a meat thermometer to test for doneness). Remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
• Deglaze pan with veal or meat stock until reduced by half. Add any juice from settle from the cooked veal chops. Add cream and cook on medium-high heat a few minutes until mixture begins to thicken. Stir in vegetables and shrimp mixture.
• To serve, place veal chops on individual serving plates. Top with vegetable/shrimp mixture. Sprinkle with tarragon and serve.

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE

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 SEAFOOD

Steps:

• Pat the veal dry with paper towels.
• Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
• In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
• Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
• Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
• Pour the sauce over the veal.
• In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
• Spoon on top of the veal and sprinkle with remaining parsley.

CREAMY SHRIMP AND VEAL PASTA

Steps:

• Cook pasta according to package directions and drain.
• While the pasta is cooking, put the flour and the egg in separate shallow bowls. Dunk the veal in the flour, then the egg, then the flour again.
• Melt the butter in a large deep skillet over medium high heat. Cook the veal for 90 seconds per side (veal cooks super quickly!) and set aside.
• Add the shrimp and the asparagus to the skillet and stir until just cooked through, about 2-3 minutes. Scoop out and set aside.
• Add the sherry and cream to the skillet along with a pinch each of salt and pepper and simmer for 2-3 minutes. Now put the pasta, shrimp and asparagus back in the skillet and toss until everything is coated. Add the veal and toss again.
• Divide among plates, garnish with thyme and serve at once.

WHAT DOES VEAL TASTE LIKE? DOES VEAL TASTE GOOD?

Steps:

• Depending on the recipes you choose, the taste can vastly differ.
• For authentic results, it is important to choose a recipe that will highlight the original flavor.
• Have fun experimenting with different recipes and taste tests!

VEAL CUTLETS AND SHRIMP, ORANGE AND ROSEMARY

Steps:

• In a frying pan, heat oil and butter until nut-brown.Add rosemary.Mix flour, salt and pepper on a plate.Sprinkle veal cutlets with lemon juice, dredge with seasoned flour.Sear cutlets in frying pan 1 to 2 minutes per side. Set aside.In the same frying pan, sear shrimp until pink. Set aside.Brown orange slices and set aside.Deglaze frying pan with white wine, simmer 1 minute. Pour in cream while shaking the pan, simmer 1 to 2 minutes.Adjust seasoning.

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE

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 MEDALLIONS WITH SHRIMP AND LUMP CRAB MEAT

Steps:

• Season medallions with flour, salt and pepper. Melt 1 stick of butter in a large heavy skillet, sauté the veal medallions for about 2 minutes, add shallot and sauté, for one more minute or until shallot pieces are transparent and glossy looking.
• Deglaze the pan with Chablis, remove the veal from the skillet and place the medallions on a serving platter, set aside. Pour 1 cup of heavy cream in the skillet and reduce.
• In a separate skillet, melt the remaining butter and sauté the shrimp and crab meat. Top the medallions with the shrimp and crab meat, set aside and keep warm.
• take the cream and shallot reduction and combine with the juice from the shrimp and crab meat plus the remaining cream. Season to taste with salt and white pepper and chopped parsley.
• Let simmer for a few minutes to blend the veal and seafood tastes. Pour over the veal, shrimp and crab meat. Serve at once.
• Accompany with fettuccine and asparagus spears.