Best Veal Dumplings With Escarole In Broth Recipes

MENNONITE VEAL WITH DUMPLINGS

Steps:

• In a large heavy saucepan over medium-high heat, melt butter.
• Add veal and onion (and carrot if using) to pan and let veal brown just a little bit; add mushrooms and continue to cook for 2 or 3 minutes more.
• Season with salt and pepper and stir.
• Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender.
• Make egg dumplings: In a large bowl, combine all dry ingredients together, then add melted shortening or margarine, beaten egg and just enough milk to make a moist, stiff batter.
• Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid.
• Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK.
• After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot.
• Variation: Remove dumplings to serving bowl, using a slotted spoon remove veal and veggies to a serving bowl, then thicken broth as you would gravy and serve on the side; I usually don't bother though: if you want it a little thicker, shake veal pieces in flour before you brown them.
• Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.