VEAL SCALOPPINE WITH CHEESE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
- To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
- Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.
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 TOMATOES
The veal is flavoured with a sauce made from tomatoes, onion and garlic. What could be easier. Served with a lovely crusty bread and fettuccine.
Provided by Baby Kato
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE
A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)
Provided by Wildflour
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
- Place prosciutto slices on top of each cutlet.
- Top each with mozzarella cheese.
- Roll up each cutlet and secure with wooden toothpicks.
- *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
- In large skillet. melt butter over med-high heat.
- Add veal rolls and cook, turning frequently to brown on all sides.
- Reduce heat to low.
- Cover skillet and cook 10 minutes or til veal is fork tender.
- Remove from heat.
- Transfer rolls to a serving platter, removing toothpicks.
- Cover with foil and place in warm oven to keep hot.
- In small bowl, mix flour, pepper and water to make a smooth paste.
- Add flour mixture to drippings in skillet.
- Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
- Add wine and simmer 1 minute longer.
- Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
- Sprinkle with chopped parsley.
- Serve veal rolls with poppy seed noodles if desired.
- Poppy Seed Noodles:.
- Cook an 8 oz. pkg. of egg noodles til done, drain.
- Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
- Veal and noodles make 4 servings.
Nutrition Facts : Calories 406.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Make and share this Veal Scaloppine With Gorgonzola Sauce recipe from Food.com.
Provided by Crabzilla
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
- Remove from heat and set aside.
- Sprinkle veal with salt and pepper.
- Dredge veal in flour to coat, shaking off excess.
- Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
- Transfer veal to serving platter and tent to keep warm.
- Repeat above steps with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
- Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
- Add 1/3 cup of the Gorgonzola and stir until melted.
- Pour sauce over veal.
- Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.
Nutrition Facts : Calories 584.1, Fat 43.2, SaturatedFat 20.9, Cholesterol 188.7, Sodium 723.5, Carbohydrate 15.2, Fiber 1, Sugar 2.5, Protein 33.8
VEAL SCALOPPINE WITH BALSAMIC VINEGAR
Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!
Provided by CountryLady
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt& pepper.
- Dredge veal in flour to lightly coat.
- Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
- Add scallopini& cook for 30 to 45 seconds.
- Flip& cook for another 30 seconds or just until golden.
- Remove to a plate& season to taste.
- Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
- Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
- Sprinkle the remaining balsamic over the veal& dust with parsley.
Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5
VEAL SCALOPPINE FOR TWO
We had this dish at a supper club in Wisconsin 10 or 15 years ago, and it took me months to come up with the recipe. Actually, it took about three bites - the months were the time I spent waiting for veal to be on sale. Fortunately, with the cheese on top, you can't eat too much of it, so it doesn't take a lot of the veal. Measurements are approximate. If you're cooking for one, you can cook enough spaghetti for one serving and refrigerate half the veal mixture for reheating the next day.
Provided by Nancy Jo
Categories Veal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash peppers, remove seeds, cut into bite-sized pieces.
- Clean mushrooms and slice.
- Remove any fat and bone from veal and cut into bite-sized pieces.
- Put on water for spaghetti.
- In heavy frying pan, heat oil.
- Brown veal pieces on all sides.
- Add garlic, peppers, mushrooms, seasoning, and wine.
- By now, the water for the spaghetti should be boiling.
- Throw the spaghetti in the pot.
- Lower heat under frying pan and simmer while spaghetti is cooking.
- Drain spaghetti and place on two plates.
- Ladle veal, vegetables and liquid from pan over spaghetti.
- Top with mozzarella and microwave briefly to melt cheese.
- I usually serve this with a green salad and garlic bread.
Nutrition Facts : Calories 476.9, Fat 14.1, SaturatedFat 4.8, Cholesterol 22.1, Sodium 187.1, Carbohydrate 50.6, Fiber 3.3, Sugar 3.9, Protein 15.2
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 SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
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.
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