VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE
Steps:
- Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.
VEAL MARCELLE
Steps:
- One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until 1/8-inch thick. Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to remove any excess.
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add 3 or 4 of the medallions and cook until golden, about 1 minute per side. Remove from the pan. Cook the remaining medallions, adding more oil as needed.
- Discard any oil remaining in the pan, and melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until wilted, 3 to 5 minutes. Add the crabmeat and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring gently, until warmed through, about 1 minute.
- Meanwhile, in a large skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the asparagus and toss until heated through, about 1 minute.
- To serve, shingle 3 medallions alternately with the crabmeat mixture on each of 4 plates. Top each serving with 4 asparagus spears and drizzle with the hollandaise sauce. Serve immediately.
- In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.
- Remove from the heat and cover to keep warm until ready to serve. (Or, place in a bowl set over a pot of warm water and cover; stir occasionally.)
VEAL MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
- Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
- Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
More about "veal marcelle recipes"
VEAL MARSALA : RECIPES - COOKING CHANNEL RECIPE
Web Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, …
From cookingchanneltv.com
From cookingchanneltv.com
See details
VEAL MARCELLE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Web 12 (1 1/2-ounce) veal medallions 1 1/4 teaspoons salt 1 1/8 teaspoons freshly ground white pepper 2/3 cup all-purpose flour About 1/2 cup vegetable oil 2 tablespoons plus 1 …
From cookingchanneltv.com
From cookingchanneltv.com
See details
VEAL MARCELLE RECIPE - COOKING INDEX
Web In a large saute pan, melt 1 tablespoon of the butter. Add the asparagus. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and keep warm. Place each …
From cookingindex.com
From cookingindex.com
See details
CREOLE CUISINE | EMERIL LIVE | FOOD NETWORK
Web It's Creole dishes from New Orleans with recipes like: Veal Marcelle, Fried Oyster Salad with Pernod Buttermilk Dressing, Firecracker Shrimp, and Paul's Fantasy See Tune-In …
From foodnetwork.com
From foodnetwork.com
See details
MARSALA AND COFFEE VEAL CUTLETS | RICARDO
Web 4 veal cutlets 1/4 cup (60 ml) butter 3 green onions, chopped 1 tablespoon (15 ml) all-purpose flour 3/4 cup (180 ml) marsala wine 1/2 cup (125 ml) chicken broth 2 …
From ricardocuisine.com
From ricardocuisine.com
See details
PAN-SEARED VEAL MEDALLIONS WITH FRENCH MORELS RECIPE
Web Dec 11, 2015 Season the veal with salt and pepper. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on …
From foodandwine.com
From foodandwine.com
See details
BEST VEAL MARSALA RECIPE - HOW TO MAKE VEAL MARSALA - DELISH
Web Jan 6, 2020 Step 1 Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook veal until golden, about 2 minutes per side. Remove from pan and keep …
From delish.com
From delish.com
See details
VEAL MARCELLE RECIPE | EAT YOUR BOOKS
Web Veal Marcelle from The Commander's Palace New Orleans Cookbook by Ella Brennan and Dick Brennan Shopping List ... If the recipe is available online - click the link “View …
From eatyourbooks.com
From eatyourbooks.com
See details
15 GROUND VEAL RECIPES EPICURIOUS - SELECTED RECIPES
Web 15 Ground Veal Recipes Epicurious. Veal Cakes on Silky Eggplant. Red wine vinegar, ground veal, dill, tomato paste, olive oil. 3.9 7. Epicurious. Veal Meatballs with Braised …
From selectedrecipe.com
From selectedrecipe.com
See details
VEAL RECIPES
Web These 8 Ground Veal Recipes Show Off Veal at Its Most Lean and Tender Best. Veal Scallopini in a Sweet Red Pepper Sauce. 28 Ratings. Grandma's Old Italian Spaghetti …
From allrecipes.com
From allrecipes.com
See details
VIDEO: EMERIL'S RECIPE FOR VEAL MARCELLE, PART 2 | MARTHA STEWART
Web Emeril Lagasse makes veal marcelle using veal, crab meat, salt, pepper, flour, asparagus, olive oil, mushrooms, green onions, sauce, egg yokes, lemon juice, and butter.
From marthastewart.com
From marthastewart.com
See details
VEAL MARCELLE
Web Add the veal and cook until golden brown on both sides, turning once. This happens quickly; don't overcook. Remove the veal and keep it warm. Add the green onions, shallots, …
From nomenu.com
From nomenu.com
See details
RECIPE: VEAL MARCELLE FOR GRACE - RECIPELINK.COM
Web Veal Marcelle Recipe courtesy Emeril Lagasse, Yield: 4 servings 6 tablespoons butter 4 cups sliced exotic mushrooms Salt Freshly ground black pepper 1 tablespoon minced …
From recipelink.com
From recipelink.com
See details
ITALIAN LEMON VEAL SCALLOPINI - RECIPES FROM ITALY
Web Apr 12, 2023 Step 3) – While the slices are cooking in the pan, squeeze the lemon. Strain the lemon juice to prevent the seeds from getting into the sauce. Lower the heat and …
From recipesfromitaly.com
From recipesfromitaly.com
See details
ASTRAY RECIPES: VEAL MARCELLE
Web Dredge each piece of veal in the flour, coating each side completely. In another large saute pan, over medium heat, melt the remaining 2 tablespoons of butter. Add the veal and …
From astray.com
From astray.com
See details
VEAL MARCELLE | EMERILS.COM
Web Veal Marcelle Yield: 4 servings Ingredients 12 (1 1/2-ounce) veal medallions 1 1/4 teaspoons salt 1 1/8 teaspoons freshly ground white pepper 2/3 cup all-purpose flour …
From emerils.com
From emerils.com
See details
VEAL MARCELLE - BIGOVEN.COM
Web Dredge each piece of veal in the flour, coating each side completely. In another large saute pan, over medium heat, melt the remaining 2 tablespoons of butter. Add the veal and …
From bigoven.com
From bigoven.com
See details
VEAL MARCELLE – RECIPES NETWORK
Web Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to …
From recipenet.org
From recipenet.org
See details
FANTASTIC VEAL PICCATA! - VEAL – DISCOVER DELICIOUS
Web Instructions. Place the pieces of veal between two layers of plastic wrap. Using a meat tenderizer or cleaver, pound the veal pieces to a ¼-inch thickness. In a large bowl, …
From veal.org
From veal.org
See details
VEAL MARCELLE FROM COMMANDER’S PALACE - CREOLE CAJUN CHEF
Web Apr 29, 2013 Season with Creole Shake and dredge lightly in flour. Heat butter in a saute pan. When it is bubbling, add veal and saute until golden brown on both sides, turning …
From creolecajunchef.com
From creolecajunchef.com
See details
BOLOGNESE SAUCE RECIPE (VIDEO) - NATASHASKITCHEN.COM
Web Apr 14, 2023 Add celery and carrots and stir until golden, another 5 minutes. Add garlic and stir for another 30 seconds. Add ground beef, 1/2 tsp fine sea salt, and 1/4 tsp …
From natashaskitchen.com
From natashaskitchen.com
See details
VEAL ROMANA RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Web Dip each veal chop in the egg wash, letting the excess drip off. Dredge each chop in the seasoned bread crumbs, coating each chop completely. In a large saute pan or skillet, …
From cookingchanneltv.com
From cookingchanneltv.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love