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 CUTLETS
Veal, a different way. Posted per request.Sounds very good and easy to adapt. Found on recipesource. Hope this helps.
Provided by Tinks
Categories Veal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Salt& pepper the veal steaks.
- Dip into mixed egg, then the bread crumbs.
- Heat oil and butter til ready to fry (med. heat).
- Cook veal steaks until golden brown (approx 10 minutes).
- Remove veal steaks to a warm oven (just to keep).
- Add the onions to the original pan.
- Saute until limp, then add the peppers, bouillon cube, water and mushrooms.
- Stir until tender.
- Combine flour and cream.
- Stir into veggies til you get a thick mix.
- Pour over warm veal.
Nutrition Facts : Calories 357, Fat 21.3, SaturatedFat 8.8, Cholesterol 88.6, Sodium 422.6, Carbohydrate 35, Fiber 4.7, Sugar 9, Protein 8.9
VEAL CUTLETS WITH MUSHROOMS AND TOMATOES
From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet.
Provided by Oolala
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat.
- Add garlic and rosemary, stir 30 seconds.
- Add mushrooms; cover pan and cook for 5 minutes, stirring occasionally.
- Uncover and saute until mushrooms are golden brown, about 5 minutes longer.
- Add tomatoes and cook until softened, about 5 minutes. Set aside,.
- Sprinkle veal with salt and pepper and dust with flour.
- Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
- Add half of the veal and saute until brown and cooked through, about 2 minutes per side.
- Transfer veal to a warm platter and tent with foil to keep warm. Repeat with remaining veal.
- Add broth and wine to pan and boil until reduced by half, scraping up the browned bits, about 4 minutes.
- Add mushroom mixture and stir to blend.
- Season sauce to taste with salt and pepper and spoon over the veal.
Nutrition Facts : Calories 356.2, Fat 22.1, SaturatedFat 5.2, Cholesterol 93, Sodium 354, Carbohydrate 7.7, Fiber 1.9, Sugar 4.2, Protein 27
VEAL CUTLETS WITH WILD MUSHROOMS
DH and I made this delicious dish for dinner a few nights ago. We used veal scallopine instead of the cutlets and it still turned out great. From Williams-Sonoma "Steak and Chop" cookbook.
Provided by Dr. Jenny
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
- In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
- Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.
- Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.
Nutrition Facts : Calories 307.9, Fat 10.4, SaturatedFat 4.3, Cholesterol 18.8, Sodium 121, Carbohydrate 33.9, Fiber 3.1, Sugar 4.2, Protein 8.6
VEAL CUTLETS IN CREAM SAUCE (LITE-BLEU)
A Lite-Bleu meal served with egg noodles. All Lite-Bleu recipes are meals or recipes that we designed for our weight loss diet. Please visit our homepage for more info.
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, melt the oil and saute onion until tender and somewhat caramelized. Add red peppers, tomatoes and paprika, season with salt and black pepper, and saute for about 3 minutes. Add beef broth and simmer for 10-15 minutes.
- Meanwhile, season cutlets with salt and black pepper to taste and place in a shallow dish. Pour milk over top and sprinkle the cutlets with half the bread crumbs, turn over and repeat.
- Heat a non-stick skillet with the butter and oil. Saute' the cutlets for aproximately 2-3 minutes until cooked.
- Mix flour with the milk to make a thin paste. Pour mixture into the sauce and wisk to combine. Cook about 3-5 minutes until thickened.
- Serve cutlets atop the warmed noodles and pour sauce over top.
Nutrition Facts : Calories 304.1, Fat 11.2, SaturatedFat 3.5, Cholesterol 88.1, Sodium 136.4, Carbohydrate 28.2, Fiber 2.9, Sugar 4.9, Protein 22.3
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