VEAL SCALOPPINE WITH BALSAMIC VINEGAR
Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!
Provided by CountryLady
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt& pepper.
- Dredge veal in flour to lightly coat.
- Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
- Add scallopini& cook for 30 to 45 seconds.
- Flip& cook for another 30 seconds or just until golden.
- Remove to a plate& season to taste.
- Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
- Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
- Sprinkle the remaining balsamic over the veal& dust with parsley.
Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5
VEAL WITH TOMATOES AND BALSAMIC VINEGAR
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h
Yield Six servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a heavy flameproof casserole. Add the veal in batches and lightly brown over high heat, taking care not to crowd the meat in the pan. As the pieces are browned, remove them and place in a bowl.
- Add the remaining olive oil and the onion to the casserole, lower the heat and lightly brown the onion. Stir in 2/3 cup of the stock, 3 tablespoons of the vinegar and 1/2 cup of the tomatoes. Add 1 teaspoon of the rosemary leaves.
- Return the veal to the casserole along with any juices. Cover and simmer until the meat is tender, 1 to 1 1/2 hours. If necessary, add a little more stock during the cooking. The stew can be prepared up to this point 2 days ahead and refrigerated, or frozen for later use.
- Up to 2 hours before serving, reheat the stew. Stir in the remaining chopped tomatoes and balsamic vinegar and, if necessary, some additional stock. The stew should be quite moist. Add the remaining rosemary leaves, bring to a simmer and season to taste with salt and pepper. Simmer for 10 minutes, then remove from the heat and set aside, covered, until ready to serve. Just before serving, bring the stew to a simmer again, then transfer it to a serving dish and garnish with the fresh rosemary sprigs.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 4 grams
VEAL CHOPS WITH BALSAMIC SYRUP
Make and share this Veal Chops with Balsamic Syrup recipe from Food.com.
Provided by tamibic
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In small sauce pan boil vinegar and soy for about 5 minutes to reduce.
- Add orange juice and turn to down to simmer.
- Mix sugar and pepper and press onto one side of each chop.
- Heat large skillet to med/high and spray with oil.
- Add chops seasoned side down to hot pan and cook for 3-4 minutes, turn and cook additional 4 minutes.
- Top each chop with Balsamic Syrup and serve.
VEAL CHOPS IN VINEGAR SAUCE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
- Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
- Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
- Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.
VEAL CHOPS WITH FRESH-TOMATO SAUCE RECIPE
These grilled wine-pepper-garlic-marinated veal chops are topped with a contrast of fresh, tangy tomato sauce made with ripe tomatoes and vinegar!
Provided by Katie Arnold
Categories BBQ & Grilled
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Light the grill or heat the broiler.
- In a shallow dish, combine 4 tablespoons of oil with wine, ½ teaspoon of salt, ¼ teaspoon of pepper, and garlic.
- Add the veal chops and turn to coat.
- In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining ¼ teaspoon of salt, the remaining 1½ tablespoons of oil, the herbs, vinegar, and a large pinch of pepper.
- Grill the chops over high heat or broil them for 4 to 5 minutes.
- Turn and cook for 4 to 5 minutes longer until just done.
- Serve the veal chops topped with the tomato sauce.
Nutrition Facts : Carbohydrate 7.27g, Cholesterol 73.75mg, Fat 31.48g, Fiber 2.01g, Protein 26.58g, SaturatedFat 7.13g, ServingSize 4.00, Sodium 567.96mg, Sugar 0.00, UnsaturatedFat 19.61g
BALSAMICO VEAL CHOPS RECIPE
Turn your home to a fine Italian restaurant with this Balsamico Veal Chops Recipe. This veal chops recipe gets a sweet, acidic punch from balsamic vinegar.
Provided by My Food and Family
Categories Beef
Time 48m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat and heat oven to 350ºF. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.
- Mix pasta sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.
- Bake 25 min. or until chops are medium doneness (160°F). Serve topped with the sauce.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 440 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 9 g, Protein 25 g
VEAL SHANK WITH BALSAMIC ONIONS AND WHITE BEANS
Steps:
- Heat dutch oven over medium heat. Add onions and sprinkle with sugar and 1 teaspoon thyme. Season generously with salt and pepper. Stir to mix. Add 1/2 cup wine. Cover and cook until onions are very soft, about 25 minutes, stirring occasionally. Add vinegar and cook until liquid evaporates and onions are caramelized, about 14 minutes, stirring frequently. Transfer all but 1/2 cup onions to bowl. Season veal with salt and pepper and add to onions in pan. Add broth, tomatoes with liquid, garlic, red pepper, remaining 1 cup wine, and remaining 1 teaspoon thyme. Partially cover and simmer, turning occasionally, 1 hour 15 minutes. Uncover; cook until veal is very tender, about 45 minutes.
- Stir beans into veal. Season to taste with salt and pepper. Cook until heated through. (Can be prepared up to 2 days ahead. Cover stew and onions separately and refrigerate. Reheat stew and onions over low heat.)
- Mix basil into veal. Transfer veal shanks to bowls. Pour vegetables and juices over. Top each with reserved onion and serve.
VEAL ROLLS WITH PECORINO AND BALSAMIC VINEGAR
Steps:
- Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
- Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
- Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.
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- In a large flameproof dish, heat 2 tablespoons of the oil over medium heat; cook veal, in batches, for about 2-3 minutes, or until browned. Remove from dish.
- Heat remaining oil in same dish; cook onion, carrot, celery, garlic and bacon, stirring, for about 2-3 minutes, or until vegetables are just soft. Add vinegar and paste; cook, stirring, for 2 minutes.
BREADED VEAL TOPPED WITH TOMATOES, SPINACH, & LEMON RECIPE
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- Place flour in shallow dish. Place eggs in another shallow dish. Place the dry breadcrumbs in another shallow dish. Sprinkle veal with 1/2 teaspoon salt and black pepper. Working with 1 cutlet at a time, dredge veal in flour, turning to coat other side; shake off excess flour. Dip veal in egg, and then dredge in the breadcrumb mixture.
- Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add veal; cook 4 minutes. Turn veal over; cook 3 minutes or until done.
- While veal cooks, combine 2 teaspoons oil, vinegar, and 1/8 teaspoon salt in a large bowl. Add spinach and tomatoes; toss gently to coat. Top veal with spinach mixture; serve with lemon wedges.
VEAL CHOPS WITH FRESH-TOMATO SAUCE RECIPE - QUICK FROM SCRATCH …
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- Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the wine, 1/2 teaspoon of the salt, 1/4 teaspoon pepper, and the garlic. Add the veal chops and turn to coat.
- In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining 1/4 teaspoon salt, the remaining 1 1/2 tablespoons oil, the herbs, vinegar, and a large pinch of pepper.
- Grill the chops over high heat or broil them for 4 to 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Serve the veal chops topped with the tomato sauce.
VEAL WITH TOMATO AND BASIL RECIPE - ANN CHANTAL ALTMAN | FOOD
From foodandwine.com
- Season the veal with salt and pepper. Grease a large nonstick skillet with olive oil cooking spray, and heat. Add as many scaloppine as will fit in a single layer and cook over moderately high heat until lightly browned, about 30 seconds per side; transfer to a plate. Repeat with the remaining scaloppine.
- Add half the tomatoes to the skillet. Cook over moderately high heat for 2 minutes. Stir in the broth and demiglace and cook for 5 minutes. Add the vinegar; cook 5 minutes longer, stirring occasionally. Whisk in the crème fraîche and cook until reduced by one-third, about 7 minutes. Season with salt and pepper.
- Add the veal and 1/4 cup of the basil to the skillet and cook over low heat until the meat is warmed through and basted with the sauce. Transfer the veal to a platter or plates and pour the sauce on top. Sprinkle with the remaining tomatoes and basil and serve.
VEAL BURGERS WITH FRESH TOMATO SAUCE RECIPE - RECIPES, COOKING …
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- Place the ground veal, bread crumbs, cream, basil, salt, and pepper in a large mixing bowl and using your hands, mix well.
- Gently form the mixture into four equal patties and brush both sides of each burger with a bit of olive oil. Set aside.
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