Best Stewed Veal In A Cream And Lemon Sauce Recipes

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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

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 STEW (BLANQUETTE DE VEAU)



Veal Stew (Blanquette de Veau) image

Categories     Milk/Cream     Mushroom     Dinner     Veal     Leek     Carrot     Winter     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 19

For meat and vegetables
2 3/4 pound veal breast (bone in)
1 pound boneless veal shoulder, trimmed and cut into 2-inch pieces
2 1/2 quarts water
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 black peppercorns
2 onions, halved
4 carrots, quartered crosswise
1 leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 pounds mushrooms, quartered
For sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 large egg yolks
2 tablespoons crème fraîche
1 1/2 tablespoons fresh lemon juice

Steps:

  • Stew meat and vegetables:
  • Cut meat away from veal breastbone, reserving bone, and cut meat into 2-inch pieces.
  • Bring veal breast and shoulder, veal bone, and water to a boil over moderate heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, wrap parsley, thyme, bay leaf, and peppercorns in a small square of cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 hours.
  • Preheat oven to 300°F.
  • Transfer veal with a slotted spoon to a heatproof serving dish and keep warm in oven, covered with foil.
  • Discard veal bone, onions, and bouquet garni, then pour stock through a fine sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.
  • While stock is reducing, heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until just tender, 6 to 8 minutes. Transfer to serving dish and season veal and vegetables with salt and pepper. Keep warm in oven.
  • Make sauce:
  • Melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let brown). Whisk in reduced stock and simmer, uncovered, whisking occasionally, 15 minutes. Whisk together yolks and crème fraîche in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining sauce with lemon juice, then cook over moderately low heat (do not let boil), stirring constantly, until it reaches 160°F on an instant-read thermometer and coats back of a wooden spoon.
  • Season sauce with salt and pepper and pour over veal and vegetables.

LEMON HERB VEAL STEW (CROCK POT)



Lemon Herb Veal Stew (Crock Pot) image

From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).

Provided by AmandaInOz

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 leek, thinly sliced (white and pale green parts only)
3 garlic cloves, pressed
1 tablespoon dried tarragon
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried sage
2 1/2-3 lbs veal, trimmed of fat, cubed
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
salt

Steps:

  • In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
  • Coat veal cubes with flour, then add to slow cooker.
  • Pour in wine and lemon juice.
  • Cover and cook on low until veal is very tender when pierced (7-8 hours).
  • In a small bowl, mix cornstarch and cream. Blend into stew.
  • Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
  • Season to taste with salt.
  • Garnish with fresh tarragon and lemon slices.

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