Beef Scallopine Casalinga Recipes

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.

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.

Steps:

• Place the fillets on a flat surface and pound lightly with a flat mallet. Set aside. In a skillet over medium-high temperature, heat the vegetable oil. Add the onion and cook, stirring often until lightly browned, about 10 minutes. Add the prosciutto and the mushrooms. Sauté slowly, about 10 minutes, stirring occasionally, until the mushrooms have softened. Empty the mixture into a sieve and drain well, pressing down with the back of a wooden spoon to extract most of the oil In another skillet over medium-high heat, melt the butter. Add the mushroom mixture and blend well. Add the beef gravy and Marsala wine. Sprinkle with the parsley, lower the heat to medium, and simmer about 20 minutes. Preheat the oven to 500 degrees. Dredge the meat lightly in the flour. To a third skillet, add the oil to a depth of about 1/2 inch and heat over medium-high heat until just about to start smoking. Cook the meat quickly, about 2 minutes total, turning once. Transfer the meat to a colander and let drain. Spoon half the mushroom sauce into a 9x12 baking dish and arrange the beef slices on top. Spoon the remaining sauce over the top of the meat, and then place a slice of mozzarella on top of each slice. Bake 10-15 minutes or until it is piping hot and the cheese is melted. Let cool for 5 minutes and serve.

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.

Steps:

• Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
• Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
• Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
• Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
• Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Steps:

• Mix the flour, salt, pepper and garlic salt.
• Coat the strips of meat.
• Fry in a pan, using shortening or oil until brown.
• Add the chicken bullion cube dissolved in the 1 cup water.
• Add the 2 cans beef gravy and the 3/4 cup red wine.
• Simmer for 1- 1 1/2 hours.
• Garnish with chopped green onion.
• Best when served over cooked rice!