VEAL AND POTATO STRATA WITH ROASTED PEPPERS
Tender veal brings sophistication to better-for-you dining in this delicious, easy-to-make strata.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Remove fat from veal. Cut veal into 6 serving pieces.
- Spread potatoes in baking dish. Spread bell peppers over potatoes. Sprinkle with salt. Cover and bake 15 minutes.
- While potatoes are baking, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook veal in skillet about 5 minutes, turning once, until slightly pink in center. Remove veal from skillet.
- Cook onions and garlic in same skillet over medium heat about 5 minutes, stirring frequently, until onions are tender.
- Place veal on potato mixture. Spread onion mixture over veal. Sprinkle with oregano and pepper. Sprinkle with cheese. Cover and bake 20 to 25 minutes or until heated through.
Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 95 mg, Fiber 5 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 0 g
VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE
This recipe has been in the family for generations. The meat is so tender and with the red pepper sauce, is so flavorful you'll want to make it at least once a week! I love serving this with a spring mix salad with a balsamic vinaigrette. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets. The beef cutlets would take another 10 minutes longer cooking with the sauce.
Provided by CucinaItaliana
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
- Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
- Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
- Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 26.7 g, Cholesterol 90.5 mg, Fat 6.6 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 2 g, Sodium 764.2 mg, Sugar 9.2 g
VEAL CHOPS WITH PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
- Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.
VEAL CUTLET WITH RED PEPPERS
I've made this for many guests over the years, and they all tell me how much they enjoy it. It's very pretty with red bell pepper. -Karen Johnson
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Place veal in a 13x9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon zest, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature., Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside. , In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes., Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.
Nutrition Facts : Calories 413 calories, Fat 27g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 826mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
POTATO-VEGETABLE STRATA
Try this Potato-Vegetable Strata for a dish that's sure to go over well with everyone. This Potato-Vegetable Strata is fully of cheesy goodness and layered with roasted peppers and fresh spinach.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Layer potatoes, spinach and roasted peppers in bottom of 9-inch square baking dish sprayed with cooking spray.
- Whisk milk and flour in medium bowl until blended. Stir in egg product, 1/2 cup cheese, basil and seasonings. Pour over vegetables in dish.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Let stand 5 min.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
VEAL AND BELL PEPPERS
A very versatile main course you can spice up with the addition of crushed red pepper flakes if you like your food on the spicey side. Goes great over rice or pasta or can stand on its own.
Provided by BoxOWine
Categories Stew
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour with salt and pepper.
- Coat veal cubes with flour.
- Saute the veal cubes in olive oil in dutch oven until lightly browned.
- Add additional oil if pot appears too dry.
- Add minced garlic and saute a few minutes to release the flavor of the garlic.
- Remove veal and garlic from pot.
- Add wine to pot, scraping up browned bits.
- Bring to boil and cook for a few minutes to reduce the wine by half.
- Add diced tomatoes and chicken broth to the pot.
- Bring to boil, while stirring.
- Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
- Add peppers and onions, cover and simmer approx 30 minutes.
- Add mushrooms (if desired).
- Stir until heated.
- Serve in bowls wih crusty bread for dipping into the sauce.
- Entree is also excellent served over rice, pasta, or a side of mashed potatoes.
ROAST VEAL WITH ROSEMARY AND POTATOES
Provided by Moira Hodgson
Categories dinner, one pot, roasts, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
- Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
- Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
- Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram
CHEDDAR CHEESE AND RED BELL PEPPER STRATA
Categories Egg Pepper Brunch Bake Vegetarian Cheddar Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
- Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
- Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.
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