Best Veal Cutlets In Red Wine Sauce Recipes

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VEAL SCALOPPINE IN MARINARA SAUCE



Veal Scaloppine in Marinara Sauce image

This is from an old cookbook entitled "Pineapple Gold", written by Joann Hulett Dobbins. I've used it so often over the last 20-plus years that it's falling apart and now has to be kept in a big ziplock bag instead of on the shelf. :) The recipe is very adaptable to personal tastes. Add mushrooms to the sauce, increase the garlic, replace some of the water with wine, throw in some red pepper flakes if you like highly-seasoned foods, etc., etc. The sauce ingredients have been doubled because we like a lot and also enjoy the leftovers on other things. You can cut it in half if you prefer. I serve it with fettucini, a Caesar salad and hot French bread. This takes a little time, but it's easy and real good.

Provided by highcotton

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons olive oil, divided
2 tablespoons butter, divided
1/2 small onion, chopped
1/2 bell pepper, chopped
1 garlic clove, minced
1 (12 ounce) can tomato paste
4 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon sugar
2 bay leaves, crumbled
1/4 teaspoon crushed red pepper flakes (optional)
salt
pepper
1/2 lb veal, scallopini (4 slices)
1/4 cup all-purpose flour
1 egg
1/2 cup breadcrumbs

Steps:

  • To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
  • Add onion, bell pepper and garlic; sweat until vegetables are tender.
  • Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
  • (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
  • Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
  • Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
  • Meanwhile, season veal scallops on both sides with salt and pepper.
  • Measure flour and breadcrumbs into separate bowls.
  • (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
  • Break egg into third bowl, beating well with a whisk.
  • In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
  • Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
  • Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
  • Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).

Nutrition Facts : Calories 434.9, Fat 25.6, SaturatedFat 7.8, Cholesterol 114.6, Sodium 887.6, Carbohydrate 35, Fiber 5.2, Sugar 13.2, Protein 19.2

VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

VEAL IN RED-WINE SAUCE (MEURETTES DE VEAU)



Veal In Red-Wine Sauce (Meurettes De Veau) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, casseroles, one pot, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

4 pounds boneless shoulder of veal, cut into 1 1/2-inch cubes
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup corn, peanut or vegetable oil
3 carrots, trimmed and scraped, cut into 1/2-inch cubes, about 1 1/4 cups
1 onion, about 1/2 pound, peeled and cut into 1/2-inch dice, about 1 1/2 cups
1 tablespoon garlic, peeled and finely minced
1/4 cup flour
4 sprigs fresh thyme
10 sprigs parsley
1 bay leaf
3 1/2 cups (1 bottle) dry red wine
1 teaspoon sugar
1 tablespoon marc de bourgogne, Italian grappa or Calvados
Croutons, optional (see recipe)

Steps:

  • Sprinkle the veal with salt and pepper.
  • Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
  • Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 918 milligrams, Sugar 3 grams, TransFat 0 grams

VEAL, WILD MUSHROOMS, AND RED WINE



Veal, Wild Mushrooms, and Red Wine image

Provided by Abigail Kirsch

Categories     Mushroom     Passover     Rosemary     Veal     Carrot     Red Wine     Spring     Kosher     Thyme

Yield Makes 12 servings

Number Of Ingredients 13

4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons plus 2 tablespoons olive or vegetable oil
2 large yellow onions, finely chopped
3 tablespoons potato starch
4 cups chicken broth
1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel
3/4 pound baby carrots
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices
Garnish: 2 teaspoons finely chopped curly parsley

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
  • 3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
  • 4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
  • 5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
  • 6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.

VEAL, MUSHROOM AND RED WINE SAUCE



Veal, Mushroom and Red Wine Sauce image

Categories     Sauce     Wine     Mushroom     Tomato     Meat     Veal     Red Wine     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 pound ground veal
3 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1/2 pound mushrooms, chopped
1 14 1/2-ounce can diced tomatoes in puree
3/4 cup dry red wine
3/4 cup canned beef broth
1/4 cup tomato paste

Steps:

  • Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.

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