ROMAN VEAL SCALOPPINE
another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.
Provided by chia2160
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees.
- Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
- Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
- Sprinkle veal with salt and pepper, then dredge it in flour.
- Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
- Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
- Sprinkle with parsley, and serve.
VEAL SCALOPPINE IN MARINARA SAUCE
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
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
VINCENZO'S VEAL SCALOPPINE
Steps:
- Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.
VEAL SCALOPPINE MARSALA
Steps:
- Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat. Shake the flour onto a rimmed plate. Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess. Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side. Remove the veal to a plate.
- Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet. Once the sage is sizzling, add the mushrooms and shallots. Add about 2 tablespoons of the Marsala to get the mushrooms cooking. Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes. Pour in the rest of the Marsala and the stock. Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
- Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes. Stir in the chopped parsley and serve.
BEST VEAL SCALLOPINI
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
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.
VEAL SCALOPPINE (OR CHICKEN) WITH TOMATO CREAM SAUCE
I have been making this recipe for years. It is very easy to make, and the sauce is to die for! I have used chicken in place of the veal on many occasions. Just pound the chicken until fairly thin.
Provided by landlocked 2
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season flour with salt and pepper.
- Dredge veal in flour; shake off excess.
- Melt butter in heavy skillet over high heat.
- Add veal and cook until tender, about 2 minutes per side.
- Divide veal between plates; tent with foil to keep warm.
- Wipe out skillet.
- Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
- Taste, add more horseradish if desired.
- Add tomato, parsley and chives and stir to heat through.
- Spoon cream sauce over veal.
- Enjoy!
Nutrition Facts : Calories 393.8, Fat 34.1, SaturatedFat 19.8, Cholesterol 152.1, Sodium 287.8, Carbohydrate 5, Fiber 1, Sugar 2.5, Protein 17.5
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
- Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
- Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
- Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
- Pour the sauce over the veal and serve with lemon wedges.
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