Veal Capellini Recipes

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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



Best Veal Scallopini image

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.

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Provided by tlthompson

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 11



Veal Scaloppini with Lemon Cream Sauce image

Steps:

  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  • Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

VEAL CAPELLINI

This is a my favorite pasta which is quick and easy to make. I am posting the quick version which uses a regular pasta sauce(I "do not" suggest Ragu or Prego)

Provided by PattyO

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Veal Capellini image

Steps:

  • Boil water for pasta. Cook pasta for 5-8 minutes (until desired tenderness), drain and set aside.
  • Cut onion and pepper into 1-2 inch thin slices. Heat 1 1/2 tablespoons of olive oil in pan. Saute onions and peppers until browned. Add rest of olive oil and veal slices, saute until veal is cooked through. Drain.
  • Heat marinara sauce on medium heat in a medium sauce pan. Add veal, onions and peppers into sauce and continue to heat. Add basil, garlic, oregano, parsley, salt, and pepper to sauce and heat while stirring until hot.
  • Top angel hair pasta with veal sauce and enjoy.

Nutrition Facts : Calories 585.6, Fat 21.8, SaturatedFat 5.2, Cholesterol 93, Sodium 1282.2, Carbohydrate 63.4, Fiber 3.6, Sugar 14.1, Protein 32.8

1 lb veal, sliced thin into small pieces
1 green pepper, sliced
1 onion, sliced
3 tablespoons of fresh minced garlic
3 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
8 ounces angel hair pasta
1 (16 ounce) jar marinara sauce

VEAL SCALOPPINI WITH WINE, MUSHROOM AND GREEN OLIVE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13



Veal Scaloppini with Wine, Mushroom and Green Olive image

Steps:

  • Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water. Drain and reserve. Keep warm.
  • Preheat a large, heavy skillet over medium to medium high heat. Add 1 turn of the pan or 1 tablespoon extra virgin olive oil and the pancetta or bacon. Cook pancetta or bacon 1 to 2 minutes alone, then add onions and cook another 2 or 3 minutes. Add mushrooms to the pan and cook together with the onions 3 to 5 minutes.
  • Season veal strips with salt and pepper. In a second skillet preheated over medium high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic. Quick-fry half of the veal searing each side of the strips 1 to 2 minutes. Transfer cooked veal strips and garlic to a plate and repeat. Add all of the cooked strips and garlic to the onions and mushrooms then add wine to the pan and lift up all of the drippings. Cook wine down to evaporate the alcohol about 2 to 3 minutes. Stir olives and parsley into veal and mushrooms. Serve portions of veal, mushrooms and green olives on a bed of hot linguini tossed with a drizzle of extra-virgin olive oil, butter and grated cheese.

3/4 pound linguini
1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling
3 slices pancetta or bacon, chopped
1 small onion, chopped
16 crimini mushrooms or button mushrooms, chopped
1 pound veal scaloppini, cut into 1-inch strips
Salt and freshly ground black pepper
2 cloves garlic, smashed
1 cup dry white wine
16 pitted, large green olives, coarsely chopped
A handful chopped flat-leaf Italian parsley
1 tablespoon butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

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