Best Veal Scallopini Recipes

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.

TOMATO VEAL SCALLOPINI

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.

VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE

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

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.

VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS

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 ROLLATINI A LA MARSALA AND MUSHROOMS

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 OLIVE AND SUN-DRIED TOMATO SAUCE

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

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

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.

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

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)

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 IN A SWEET RED PEPPER SAUCE

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 MILANESE

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.

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

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)

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

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

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