Best Veal Scallopini Recipes

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BEST VEAL SCALLOPINI



Best Veal Scallopini image

I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

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.

Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

TOMATO VEAL SCALLOPINI



Tomato Veal Scallopini image

A quick and easy dish with a different take on veal Marsala.

Provided by Ryan

Categories     100+ Everyday Cooking Recipes

Time 50m

Yield 2

Number Of Ingredients 9

⅓ cup all-purpose flour
1 pound veal cutlets, pounded thin
1 tablespoon olive oil
1 tablespoon butter
½ cup seeded and chopped tomato
½ cup Marsala wine
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
2 cloves garlic, crushed

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.

Nutrition Facts : Calories 503.9 calories, Carbohydrate 27.4 g, Cholesterol 135.5 mg, Fat 22.8 g, Fiber 1.2 g, Protein 29.8 g, SaturatedFat 8.9 g, Sodium 225.3 mg, Sugar 6.1 g

VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE



Veal Scallopini in a Sweet Red Pepper Sauce image

This recipe has been in the family for generations. The meat is so tender and with the red pepper sauce, is so flavorful you'll want to make it at least once a week! I love serving this with a spring mix salad with a balsamic vinaigrette. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets. The beef cutlets would take another 10 minutes longer cooking with the sauce.

Provided by CucinaItaliana

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 6

Number Of Ingredients 14

1 ½ pounds veal cutlets
1 egg
2 tablespoons milk
1 cup seasoned dry bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
vegetable oil for frying, or as needed - divided
2 red bell peppers, sliced
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 cup water
1 tablespoon white sugar

Steps:

  • Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
  • Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
  • Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
  • Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 26.7 g, Cholesterol 90.5 mg, Fat 6.6 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 2 g, Sodium 764.2 mg, Sugar 9.2 g

VEAL SCALLOPINI



Veal Scallopini image

My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. -Karen Bridges, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 to 3/4 pound veal cutlets or boneless skinless chicken breasts, flattened to 1/4-inch thickness
2 tablespoons olive oil
4 ounces fresh mushrooms, halved
1 cup chicken broth
2 tablespoons Marsala wine
Hot cooked spaghetti

Steps:

  • In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti.

Nutrition Facts : Calories 395 calories, Fat 27g fat (7g saturated fat), Cholesterol 180mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

VEAL SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS



Veal Scallopini Rollatini a La Marsala and Mushrooms image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 17

6 ounces milk-fed veal tenderloin
2 thin slices capocollo
2 thin slices Prosciutto di Parma
2 thin slices artisan soppressata
2 ounces imported Italian sharp provolone
1 tablespoon chopped fresh Italian parsley, plus additional for sprinkling
2 whole fresh basil leaves
2 large eggs
3 ounces extra-virgin olive oil
1/4 cup all-purpose flour
3 large fresh mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces sweet Sicilian Marsala wine
8 ounces chicken stock or broth
2 ounces unsalted butter
1 ounce demi-glace

Steps:

  • Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
  • Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
  • Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
  • Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
  • Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.

VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS



Veal Scallopini with Brown Butter and Capers image

Provided by Shelley Wiseman

Categories     Quick & Easy     Dinner     Meat     Veal     Pan-Fry     Capers     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons olive or vegetable oil
1/2 cup all-purpose flour
1 pound thin veal scallopini (less than 1/4 inch thick)
1/2 stick unsalted butter, cut into pieces
1 1/2 tablespoons red-wine vinegar
1 1/2 tablespoons drained small capers
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
  • Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
  • Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
  • Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.

VEAL SCALLOPINI WITH OLIVE AND SUN-DRIED TOMATO SAUCE



Veal Scallopini with Olive and Sun-Dried Tomato Sauce image

Categories     Beef     Chicken     Olive     Tomato     Sauté     Quick & Easy     Meat     Veal     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup all-purpose flour
1 pound thinly sliced veal cutlets (scallopini; 3/4 inch thick)
1/3 cup dry white wine
1/3 cup reduced-sodium chicken broth
1/2 cup drained oil-packed julienned sun-dried tomatoes
1/3 cup drained pitted brine-cured black olives, coarsely chopped
Accompaniment: boiled potatoes; lemon wedges
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
  • Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
  • When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.

VEAL SCALLOPINI WITH MUSHROOMS AND PEPPERS - ... RECIPE



Veal Scallopini With Mushrooms And Peppers - ... Recipe image

Provided by á-170456

Number Of Ingredients 11

8 veal scallops, 1/3" to 1/2" thk - (abt 1 lb total)
1/3 cup all-purpose flour
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons unsalted butter
3 tablespoons olive oil
1 red bell pepper seeded, and thinly sliced
1/2 pound white button mushrooms brushed clean, and sliced
1/2 cup white wine
2 ounces thinly-sliced prosciutto cut narrow strips
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • One at a time, place the veal scallops between 2 sheets of plastic wrap and pound gently with a meat tenderizer until 1/4 inch thick. Spread the flour on a plate and season with salt and pepper. Lightly dust the veal scallops, shaking off the excess. In a large fry pan over medium heat, melt the butter with the olive oil. Add the veal and cook, turning once, until browned on both sides, about 6 minutes total. Transfer the veal to a plate. Add the bell pepper and mushrooms to the fry pan and cook, stirring occasionally, until the bell pepper is tender, about 10 minutes. Add the wine and cook, stirring, until the liquid evaporates, about 2 minutes. Stir in the prosciutto and season with salt and pepper. Return the veal to the pan, spooning the vegetables and prosciutto over it, and cook for about 1 minute more. Transfer to a warmed platter or individual plates and sprinkle with the parsley. Serve immediately. This recipe yields 4 to 6 servings.

VEAL SCALLOPINI WITH TOMATO CAPER SAUCE



Veal Scallopini With Tomato Caper Sauce image

You can have dinner on the table within 30 minutes with this dish. The sauce was particularly nice served over green beans and basmati rice.

Provided by Abby Girl

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup white wine
4 plum tomatoes, chopped
3 anchovies, rinsed well and chopped
1 tablespoon capers
1/4 teaspoon sugar
1/4-1/2 teaspoon basil
1 tablespoon butter
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
8 large veal scallopini
salt and pepper
1/4 cup flour (seasoned with salt and pepper)
2 tablespoons parsley, chopped

Steps:

  • Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium low and simmer for 5 to 8 minutes or until thickened. Stir capers and butter into sauce. Keep Warm.
  • Heat olive oil and butter in a large skillet over high heat. Season scallopini with salt and pepper. Dip scallopini into flour and shake off excess. Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned. Remove to a platter.
  • Place the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.

Nutrition Facts : Calories 141.1, Fat 9.7, SaturatedFat 4.2, Cholesterol 17.8, Sodium 219.8, Carbohydrate 9.3, Fiber 1.1, Sugar 2.1, Protein 2.4

VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS RECIPE - (4.5/5)



Veal Scallopini with Brown Butter and Capers Recipe - (4.5/5) image

Provided by drwilliamg

Number Of Ingredients 7

3 * 3 tablespoons olive or vegetable oil
1/2 * 1/2 cup all-purpose flour
1 * 1 pound thin veal scallopini (less than 1/4 inch thick)
1/2 * 1/2 stick unsalted butter, cut into pieces
1 1/2 * 1 1/2 tablespoons red-wine vinegar
1 1/2 * 1 1/2 tablespoons drained small capers
2 * 2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers. Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess. Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate. Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.

VEAL SCALLOPINI RECIPE - (4/5)



Veal Scallopini Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 12

1 pound veal scallop
kosher salt
1/3 cup flour
2 tablespoons butter
1 cup chicken broth
1/4 cup dry vermouth
2 teaspoons Worcestershire sauce
1/2 teaspoon marjoram
1/4 teaspoon garlic powder
1 10-ounce package frozen artichoke hearts
8 lemons slices
4 ounces uncooked noodles

Steps:

  • Sprinkle veal with lightly with salt, then coat with flour and quicly down both sides in hot butter over medium heat. Remove and keep warm. Boil water and cook noodles. Add broth, vermouth, Worceshire sauce, marjoram, garlic powder and bay leaf to skillet and bring to a boil, stirring. Add veal, artichoke hearts and 4 lemon slices. Simmer 10-15 minutes or until liquid thickens. Discard bay leaf and lemon. Arrange on noodles. Pour on sauce. Garnish with remaining lemon slices.

VEAL SCALLOPINI MILANESE



Veal Scallopini Milanese image

This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 12

1 small spaghetti squash (about 4 pounds), halved lengthwise
1 pound veal scallopini, pounded thin
1/2 cup plain breadcrumbs
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 garlic clove, peeled and halved
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon coarse salt
1 cup grape or cherry tomatoes, halved
3 ounces sunflower sprouts (2 cups packed)
2 ounces pea shoots (3 cups packed)

Steps:

  • Preheat oven to 400 degrees. Place squash cut side down in baking dish; add 1/4 inch water. Cover with foil, and bake in oven until fork-tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl; cover with foil to keep warm.
  • Preheat broiler. In a shallow bowl, combine breadcrumbs, Parmesan, and 1/8 teaspoon pepper. Place veal in another bowl, and coat with 1 1/2 teaspoons oil. Dredge veal in breadcrumb mixture; turn to coat well. Transfer to baking sheet.
  • Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt, and remaining tablespoon oil. Add tomatoes, sprouts, and shoots to bowl; set aside.
  • Place veal about 5 inches under broiler, and cook until golden and browned in spots, 2 to 3 minutes, rotating pan every minute. Turn over; cook 2 to 3 minutes more. Transfer veal to serving plates.
  • Toss sprout mixture; season with remaining 1/8 teaspoon pepper. Serve on top of veal, with spaghetti squash on the side.

Nutrition Facts : Calories 443 g, Cholesterol 171 g, Fat 14 g, Fiber 6 g, Protein 50 g, Sodium 344 g

VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE



Veal Scallopini in a Sweet Red Pepper Sauce image

"This recipe has been in the family for generations. The meat is so tender and with the red pepper sauce, is so flavorful you'll want to make it at least once a week! I love serving this with a spring mix salad with a balsamic vinaigrette. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets. The beef cutlets would take another 10 minutes longer cooking with the sauce."

Provided by @MakeItYours

Number Of Ingredients 14

1 1/2 pounds veal cutlets
1 egg
2 tablespoons milk
1 cup seasoned dry bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
vegetable oil for frying, or as needed - divided
2 red bell peppers, sliced
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 cup water
1 tablespoon white sugar

Steps:

  • Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
  • Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
  • Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
  • Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.

VEAL SCALLOPINI WITH OLIVE AND SUN-DRIED TOMATO SAUCE RECIPE | EPICURIOUS.COM



Veal Scallopini with Olive and Sun-Dried Tomato Sauce Recipe | Epicurious.com image

Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.

Provided by @MakeItYours

Number Of Ingredients 10

2 tablespoons olive oil
1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup all-purpose flour
1 pound thinly sliced veal cutlets (scallopini; 3/4 inch thick)
1/3 cup dry white wine
1/3 cup reduced-sodium chicken broth
1/2 cup drained oil-packed julienned sun-dried tomatoes
1/3 cup drained pitted brine-cured black olives, coarsely chopped
Accompaniment: boiled potatoes; lemon wedges
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
  • Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
  • When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.

VEAL SCALLOPINI - RECIPE - (4.4/5)



Veal Scallopini - Recipe - (4.4/5) image

Provided by Claude

Number Of Ingredients 13

Sauce:
1-1/2 tablespoon red-wine vingar
1-1/2 tablespoon capers, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1/2 stick) butter
Breading:
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
Veal:
1 pound thin cut veal scallopini (1/4 inch or less thick)
3 tablespoon of oil

Steps:

  • Sauce: Mix together the red-wine vinegar, capers, salt and pepper in a small bowl and set aside. Breading: Mix together the flour, salt and pepper in a flat plate. Spread flour mixture out across plate. Pat veal dry with a paper towel and dredge in flour mixture shaking off extra. Set aside in a plate. Repeat for all of veal. Cooking: Pour oil in a 12-inch skillet and bring to high heat. Cook veal in batches and quickly turning only once. Cook until brown about 1 minute per side (2 to 3 minutes per batch turning about half way through). Heat may be lowered some but then may need to be cooked a minute longer. Transfer cooked veal to a plate and cook second batch etc. Prepare Sauce: Discard oil from skillet, wipe clean with paper towel. Add butter to skillet and heat to medium heat and allow butter to brown (1-2 minutes). Stir in red-wine vinegar and capers mixture. Finish: Add veal back to skillet, coat veal with sauce and heat evenly. This should be only 1-2 minutes. Then serve.

VEAL SCALLOPINI



VEAL SCALLOPINI image

Categories     Mushroom     Tomato     Vegetable

Yield 4 people

Number Of Ingredients 13

8 veal cutlets (4-5 oz each)
Kosher or sea salt
Black pepper
All-purpose flour
¼ cup olive oil
4 tbsp unsalted butter
1 lb baby spinach
3 tbsp Italian parsley, chopped
1½ cups shiitake mushroom, thinly sliced
½ cup dry white wine
1 lemon, quartered, seeds removed
1 cup chicken stock
1 cup grape or cherry tomatoes, halved

Steps:

  • Season cutlets with salt and pepper. Dredge in flour, shake off excess. Heat a large heavy stainless steel sauté pan over medium high heat. Add half the olive oil. When oil start to smoke, sauté the cutlets until browned, 1-2 minutes per side. Do in 2 batches if necessary. Remove from pan, keep cutlets warm, discard extra olive oil. In the same pan, add 1 tbsp butter and melt over medium high heat. Add spinach, cook until wilted. Remove from pan, keep warm. In the same pan, add 1 tbsp butter and sauté mushrooms 3 minutes. Add wine, reduce by half. Squeeze and add lemon wedges to the same pan, then add chicken stock and reduce by half. Add tomatoes, parsley and 2 tbsp butter. Remove from heat when butter is fully incorporated. Add salt and pepper if needed. Add cutlets to hot sauce and reheat. Arrange cutlets over spinach. Pour sauce over all.

VEAL SCALLOPINI



Veal Scallopini image

Number Of Ingredients 11

4 lean veal cutlets (3 to 4-oz each)
Fresh ground pepper
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 large green bell pepper, cut into 1/2-inch strips
1/2 cup dry white wine
1/3 cup low-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons minced fresh parsley

Steps:

  • 1. Place the veal cutlets between two pieces of waxed paper and pound until the cutlets are 1/8 inch thick. Sprinkle the veal with pepper and set aside.2. Over medium heat, heat the oil in a large skillet. Add the veal, a few pieces at a time, cooking 2 to 3 minutes per side or until lightly browned. Remove from skillet and keep the veal warm while you prepare the sauce.3. Sauté the mushrooms and green pepper in the skillet for 3 minutes. Add the wine, broth, and lemon juice and bring to a boil. Dissolve the cornstarch with the water and add to the skillet, stirring constantly until mixture has thickened.4. Remove from heat and stir in the parsley. Arrange the veal on a serving platter and pour the sauce over the top.EXCHANGES1 Vegetable4 Lean MeatNUTRITION FACTSCalories 252 Calories from Fat 76Total Fat 8 grams Saturated Fat 2 gramsCholesterol 117 milligramsSodium 68 milligramsTotal Carbohydrate 7 grams Dietary Fiber 1 gram Sugars 2 gramsProtein 34 grams

Nutrition Facts : Nutritional Facts Serves

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