SICILIAN VEAL ROULADES
Make and share this Sicilian Veal Roulades recipe from Food.com.
Provided by Phil Franco
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper.
- Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.
- Beat the eggs in a separate bowl.
- Remove the slices of veal from the marinade and dry them with paper towels.
- Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.
- Roll the slices with the cheese on the inside and pin the edges with a tooth pick.
- Dip the roulades in the egg again, and then cover in the breadcrumbs.
- In a deep pan fry the roulades in abundant oil, turning them frequently.
- Serve immediately.
- Serves 4.
- That's it!
Nutrition Facts : Calories 152.4, Fat 4, SaturatedFat 1.1, Cholesterol 105.8, Sodium 243.4, Carbohydrate 21.4, Fiber 1.4, Sugar 2, Protein 7.1
VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper.
- Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan.
- Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter.
- While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside.
- Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm.
- Please a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately.
GRILLED VEAL CHOP SICILIAN STYLE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
- Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
- To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 1 gram
VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper.
- Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan.
- Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter.
- While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside.
- Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm.
- Place a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately.
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