VEAL FLORENTINE
Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party... VIDEO https://www.youtube.com/watch?v=w8CYSeNcxbA
Provided by CLUBFOODY
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to ½-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
- Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tablespoons clarified butter and 1 tablespoons oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13 baking dish lightly greased.
- When cutlets are all done, in the same skillet, add another tablespoons clarified butter and 1 tablespoons oil. Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéing, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
- Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn't take more than 1 ½ minutes to wilt spinach. Transfer to a colander to drain.
- In a bowl, combine parmesan and mozzarella cheese; mix well.
- To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings.
Nutrition Facts : Calories 664.5, Fat 34.7, SaturatedFat 17.5, Cholesterol 85.7, Sodium 528.8, Carbohydrate 65.7, Fiber 4.7, Sugar 3.6, Protein 22.3
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 FLORENTINE
Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party...
Provided by Francine Lizotte
Categories Beef
Time 50m
Number Of Ingredients 20
Steps:
- 1. In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to ½-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
- 2. Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tbsp. clarified butter and 1 tbsp. oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13-inch baking dish lightly greased.
- 3. When cutlets are all done, in the same skillet, add another tbsp. clarified butter and 1 tbsp. oil. Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéed, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
- 4. Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn't take more than 1 ½ minutes to wilt spinach. Transfer to a colander to drain.
- 5. In a bowl, combine parmesan and mozzarella cheese; mix well.
- 6. To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings
- 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=w8CYSeNcxbA
FRENCH VEAL CHOPS
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
VEAL CHOPS WITH ROSEMARY BUTTER
Steps:
- Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
- Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
- Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.
VEAL FLORENTINE
I have been making this recipe for my husband's birthday dinner for the last 15 years. This recipe truly stands on it's own merit and I don't recommend any changes. I originally got this recipe from a cookbook but have modified it over the years to make it simpler.
Provided by Aimee67
Categories Veal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook spinach according to package directions.
- Drain well and toss with 1 tablespoon of butter; set aside.
- Heat 2 tablespoons butter in medium sauce pan over medium heat.
- Add minced garlic and cook for 30 seconds.
- Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
- Bring to a boil then reduce heat to medium-low.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Remove from heat and set aside.
- Mix flour and remaining salt and pepper in a large zip-top bag.
- Pound veal until 1/4 inch thick.
- Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
- Heat oil and 2 tablespoons of butter in large skillet over medium heat.
- Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
- Remove from heat.
- Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all).
- Top each with a slice of cheese.
- Add sauce to skillet; do not let sauce cover cheese.
- Lift edges of veal to allow sauce to flow under.
- Heat at medium high heat, until sauce is bubbly.
- Reduce heat to medium low.
- Simmer covered 8 minutes.
- Serve immediately.
- (I serve this over cooked angel hair pasta).
Nutrition Facts : Calories 350.8, Fat 25.2, SaturatedFat 13.7, Cholesterol 61, Sodium 1372, Carbohydrate 20.1, Fiber 4.5, Sugar 6.7, Protein 12.2
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- In a re-sealable bag, combine flour, paprika, garlic salt and black pepper. Close the bag and shake well; set aside.
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