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 SCALOPPINE WITH CHEESE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
- To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
- Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.
VINCENZO'S VEAL SCALOPPINE
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.
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
VEAL SCALLOPINI
My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. -Karen Bridges, Downers Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti.
Nutrition Facts : Calories 395 calories, Fat 27g fat (7g saturated fat), Cholesterol 180mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
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 SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
- Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
- Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
VEAL SCALOPPINE WITH MUSHROOMS BORDELAISE
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Pound the scaloppine on a flat surface with a flat mallet. Do not break the tissues. Set aside.
- Slice the mushrooms thinly. There should be about five cups. Set aside.
- Heat the olive oil in a large skillet. When it is hot and almost smoking, add the mushrooms. Cook over moderately high heat until the mushrooms give up their liquid. Cook until the liquid evaporates and the mushrooms are browned. Set aside.
- Heat the peanut oil in a heavy skillet. Dredge the scaloppine in flour seasoned with pepper. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side. As they are cooked transfer them to a warm platter.
- Pour off the oil from the skillet in which the scaloppine cooked. Add the butter and when it is hot, add the mushrooms. Cook briefly, shaking the skillet and turning the mushrooms. Add the shallots and cook briefly, stirring. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL SCALOPPINE BOLOGNESE
Steps:
- Heat the oven to 400° and arrange a rack in the middle.
- Flatten the veal scallops into scaloppine, one at a time. Place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick. The pieces will vary in size.
- Season the scaloppine with salt on both sides, using about 1/2 teaspoon in all. Spread the flour on a plate and dredge each scallop, coating both sides with flour. Shake of the excess and lay them down, spread apart, on wax paper. Beat the eggs with a pinch of salt in a wide shallow bowl.
- Pour 2 tablespoons of olive oil and drop 3 tablespoons of butter into the big sauté pan, and set over medium-high heat. When the butter begins to bubble, quickly dip scallops, one by one, in the eggs, let the excess drip off, then lay them in the skillet. Fit in as many scallops as you can in one layer-about half the veal.
- Brown the scallops on one side for about a minute, then flip and brown the second side for a minute. Turn them in the order in which they went into the skillet, and then transfer them to a plate. Remove any burnt bits from the skillet, and pour in the remaining olive oil; dip the remaining scallops in egg, and brown them the same way. (If your skillet is not big enough, it is fine to fry the veal in three batches.)
- When all the scaloppine are browned, arrange them in the baking pan, overlapping them so they fill the dish in an even layer.
- To make the Marsala sauce: Wipe out the skillet, melt the remaining 2 tablespoons butter in it, and set over medium heat. Scatter in the prosciutto strips, and cook, stirring, for a couple of minutes or longer, until crisped on the edges. Pour in the Marsala and white wine at the same time, raise the heat, and bring to a rapid boil. Cook until the wines are reduced by half, then pour in the stock, heat to the boil, and cook for a couple of minutes more, stirring, untl the sauce has amalgamated and thickened slightly.
- Remove the pan from the heat, scoop out the prosciutto strips, and scatter them over the scaloppine in the baking dish, then pour the sauce all over the meat, moistening the scaloppine evenly.
- To make the gratinato: shave the chunk of Grana Padano or Parmigiano-Reggiano with a vegetable peeler, dropping thin wide flakes of cheese over the scaloppine, lightly covering them.
- Set the baking dish in the oven, and bake for 20 minutes or so, until the gratinato is nicely browned and very crisp (rotate the dish in the oven to ensure even coloring).
- Remove the dish from the oven and, with a sharp knife or a spatula, cut around the scaloppine and lift them out, one or two at a time, with the topping intact, onto a platter or dinner plates. Drizzle the pan sauce around the scaloppine-not on top-and serve immediately.
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