Veal Cutlets With Spinach And Paprika Sauce Recipes

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
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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).

Steps:

• Preheat oven to 200°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add spinach and stir until heated through, about 2 minutes. Season to taste with salt and pepper. Divide spinach between plates. Cover plates with foil and place in preheated oven to keep warm.
• Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until just cooked through, about 1 1/2 minutes per side. Place veal atop spinach; cover with foil. return plates to oven to keep warm.
• Add onion to same skillet and sauté over medium heat until tender, about 3 minutes. Stir in paprika and cook 1 minute. Pour in wine and reduce to glaze, about 4 minutes. Add broth and boil until mixture is reduced to 1/4 cup, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Pour sauce over veal and serve immediately.

Steps:

• Steam the spinach, then set aside to drain well and cool.
• Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess. Sear the veal on both sides quickly, just to brown coating. Be careful not to overcook veal. Remove cutlets to a baking sheet and allow to cool. (You want the cooking process to stop.) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while. Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half.
• Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese. Place into the oven on the top rack only long enough to melt cheese and warm. Do not leave in too long. You do not want the veal to cook any further.
• To finish sauce, remove from heat and whisk in cubed butter. Season with salt and pepper, to taste.
• Spoon sauce onto serving plate and top with veal cutlet. Serve with buttered noodles or steamed julienned vegetables as an accompaniment.

Steps:

• Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside.
• Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown veal. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until veal is cooked. Serve, if desired, with hot cooked pasta or rice.

Steps:

• Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
• Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

Steps:

• Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
• Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
• Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
• Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
• Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.

Steps:

• Make sauce: saute onion in butter until tender.
• Add red peppers, tomatoes and paprika and saute for about 3 minutes.
• Add beef broth and simmer for 30 minutes.
• Mix flour with a little water to make a thin paste.
• Pour into sauce and stir.
• Cook about 3 minutes.
• Add cream and stir (do not boil).
• Meanwhile salt the cutlets and brown on both sides in butter or oil.
• Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
• Remove from heat.
• When sauce is finished, add the cutlets and heat for a few minutes.
• Don't let it boil.
• Serve with boiled or mashed potatoes and a steamed vegetable.

Steps:

• To make the sauce, heat the olive oil in a small saucepan. Saute shallots, onion and red pepper until soft, about 5 minutes. Stir in paprika. Add chicken broth. Simmer until reduced to 1/2 cup. Remove from heat and whisk in yogurt. Season with pepper. Keep warm.
• Place artichoke hearts in a medium saucepan. Cover with water and add lemon juice. Simmer until tender, about 20 minutes. Cut each artichoke heart in quarters. Set aside. Heat 1 teaspoon of the olive oil in a large nonstick skillet. Add shallots and mushrooms and cook until soft, about 6 minutes. Add spinach and cook until wilted, about 4 minutes. Stir in bread crumbs, artichokes, salt and pepper. Set aside and keep warm.
• Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat. Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
• Divide spinach mixture among 4 plates. Top with 2 pieces of veal. Spoon sauce over and serve immediately.