Veal And Leek Scaloppine 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.

VEAL SCALOPPINE

Steps:

• Pound steaks to 1/8 in. thick.
• Sprinkle with salt and pepper.
• Melt butter in 12 inch skillet.
• Add Steaks and cook on medium high for 3 minutes per side.
• Add remaining ingredients and cook 1 minute more.
• Add a little more butter(if needed) to make a sauce.

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 WITH GORGONZOLA SAUCE

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 SCALOPPINE WITH TOMATOES

Steps:

• Dredge the veal in the flour, salt and pepper mixture.
• Dip in milk, then again in flour, set aside meat.
• Heat 1 tbsp of oil and 1 tbsp butter in large pan.
• Add the veal and cook until light brown on both sides.
• Remove veal and keep warm.
• Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
• Cook over moderate heat 5 minutes.
• Add the cream and cook over high until bubbly.
• Add veal to reheat.
• Serve with hot fettuccine and garnish with parmesan cheese.

ROMAN VEAL SCALOPPINE

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

Steps:

• Pound meat until 1/4 inch thick.
• Season with salt and pepper; coat with flour.
• Melt 2 tablespoons butter with oil in large skillet; brown cutlets, 3 to 4 minutes on each side; remove meat.
• Pour all but 1 tablespoon of fat from skillet.
• Add mushrooms, wine and 1/4 cup of the broth to fat in skillet.
• Heat to boiling; boil 1 to 2 minutes, scraping bottom of skillet with spoon or spatula to remove brown particles.
• Return meat to skillet; heat to boiling.
• Cover; reduce heat and simmer about 30 minutes.
• Baste meat twice with liquid.
• Place meat on warm platter.
• Add remaining broth to skillet; heat to boiling.
• Boil and stir until liquid is of a syrup consistency.
• Stir in 2 tablespoons butter until melted; pour sauce over meat.

VEAL AND LEEK SCALOPPINE

Steps:

• Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
• Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
• Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.
• Toss veal parcels in seasoned flour and shake away excess.
• Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through.
• Remove veal parcels from pan and rest in a warm place.
• Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.
• Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).