SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES
Provided by Bobby Flay
Time 4h35m
Number Of Ingredients 22
Steps:
- VEAL CHOPS: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours.
- Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
- MUSHROOMS: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.;
- BRAISED AND GRILLED ARTICHOKES: Place the olive oil, vinegar, wine, garlic and water in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain and discard water. Add the artichokes, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until the barely tender, about 12 minutes.
- Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides. Garnish with chopped parsley.
ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES
Steps:
- Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
- Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
- Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.
LEMON VEAL, WITH ARTICHOKE HEARTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
- Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
- Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
- In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
- Remove from heat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 9 grams, TransFat 0 grams
VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat. Add the mushrooms and cook until tender. Add the artichoke hearts and cook until heated through. Stir in the black olives and season with salt and pepper. Keep warm.
- Heat the remaining 1/2 teaspoon olive oil in a large, nonstick skillet over medium-high heat. Season the veal with salt and pepper and lightly coat with flour on both sides. Working in batches as necessary, saute the veal until lightly browned and just cooked through, about 1 minute per side. Divide the veal among 4 plates. Top with the artichoke mixture and serve immediately.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 656 milligrams, Sugar 2 grams
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
VEAL WITH ARTICHOKES & MUSHROOMS
This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.
Provided by keen5
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
- salt and pepper.
- Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
- In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
- lemon juice.
- Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
- Remove cutlets to serving platter; keep warm.
- Repeat with remaining cutlets.
- In same skillet with drippings and brown particles, stir in whipping cream.
- Add remaining ingredients, except parsley.
- Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
- Stir in parsley.
- Serve over cutlets.
Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9
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