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.
SCALLOPINE OF VENISON WITH MADEIRA
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Marinate the venison in three tablespoons of the Madeira for at least one hour. During this time, soak the raisins in the remaining Madeira.
- A few minutes before serving, drain the venison and dry the slices on a paper towel. Drain the raisins, reserving the Madeira in which they had been soaking.
- Heat two tablespoons of the butter in a large skillet. Quickly saute the venison over high heat until lightly browned and remove to a warm platter. Lower heat, add the shallots and saute until they turn translucent. Stir in the raisins. Add the reserved Madeira and return the venison to the pan. Baste with the sauce.
- Remove the venison to individual plates. Whisk the remaining butter into the pan juices bit by bit to thicken the sauce. Do not allow the sauce to come to a boil. Pour the sauce over the venison, season it lightly with salt and pepper and serve.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 8 grams, Sodium 360 milligrams, Sugar 7 grams, TransFat 0 grams
VENISON TENDERLOIN WITH MADEIRA GREEN PEPPERCORN SAUCE
Categories Game Roast Sauté Christmas Quick & Easy Fortified Wine Winter Shallot Gourmet
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.
- Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).
- While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
- Cut venison into 1/2-inch-thick slices and serve with sauce.
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
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