Was eyeing some veal at the grocery store, but have no idea how to fix it. Anybody have any good recipes?
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any good veal recipes?
- Thread starter working woman
- Start date
Veal Francese
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Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. [/FONT]
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Dip the pounded veal in the egg. Remove, letting the excess egg drip back into the bowl. [/FONT]
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Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer. [/FONT]
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Add 4 tablespoons of the butter to a sauté pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. [/FONT]
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When it foams, add the veal. Sauté, turning once, until the scallops are golden on the outside.
Remove the scallops and hold in a single layer. Spill the butter out of the sauté pan into a bowl, and return the pan to high heat.
Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. [/FONT]
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Add the reserved veal cutlets to the pan, turning them until they are coated with the sauce. [/FONT]
[FONT=verdana, arial, helvetica, sans serif]Divide scallops among 2 plates, pour remaining sauce over them, serve immediately. [/FONT]
- [FONT=verdana, arial, helvetica, sans serif]1/2 pound veal scallops from leg [/FONT]
- [FONT=verdana, arial, helvetica, sans serif]Salt and pepper [/FONT]
- [FONT=verdana, arial, helvetica, sans serif]1 egg, beaten well [/FONT]
- [FONT=verdana, arial, helvetica, sans serif]Flour for dredging [/FONT]
- [FONT=verdana, arial, helvetica, sans serif]6 tablespoons butter [/FONT]
- [FONT=verdana, arial, helvetica, sans serif]1 cup dry white wine [/FONT]
[FONT=verdana, arial, helvetica, sans serif]
Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. [/FONT]
[FONT=verdana, arial, helvetica, sans serif]
Dip the pounded veal in the egg. Remove, letting the excess egg drip back into the bowl. [/FONT]
[FONT=verdana, arial, helvetica, sans serif]
Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer. [/FONT]
[FONT=verdana, arial, helvetica, sans serif]
Add 4 tablespoons of the butter to a sauté pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. [/FONT]
[FONT=verdana, arial, helvetica, sans serif]
When it foams, add the veal. Sauté, turning once, until the scallops are golden on the outside.
Remove the scallops and hold in a single layer. Spill the butter out of the sauté pan into a bowl, and return the pan to high heat.
Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. [/FONT]
[FONT=verdana, arial, helvetica, sans serif]
Add the reserved veal cutlets to the pan, turning them until they are coated with the sauce. [/FONT]
[FONT=verdana, arial, helvetica, sans serif]Divide scallops among 2 plates, pour remaining sauce over them, serve immediately. [/FONT]
Ironman
Well-known member
Veal Marengo
1 carrot
1 small onion
6 white mushrooms
4 tomatoes
1 small eggplant
10 ounces boneless veal shoulder, cut in 1-ounce cubes
Olive oil
2 cloves garlic, cut in 4 pieces
2 pinches fresh thyme
1/4 cup plus 2 tablespoons white wine
1/2 ounce black olives
Salt and pepper
Dice vegetables into 1/2 inch pieces
In a stew pot, saute veal in very hot olive oil until golden brown.
Add carrot, onion, mushrooms, tomatoes and eggplant and cook another
5 minutes. Add garlic, thyme, wine, olives and salt and pepper to
taste. Cover. Slowly cook for an hour, stirring if necessary.
1 carrot
1 small onion
6 white mushrooms
4 tomatoes
1 small eggplant
10 ounces boneless veal shoulder, cut in 1-ounce cubes
Olive oil
2 cloves garlic, cut in 4 pieces
2 pinches fresh thyme
1/4 cup plus 2 tablespoons white wine
1/2 ounce black olives
Salt and pepper
Dice vegetables into 1/2 inch pieces
In a stew pot, saute veal in very hot olive oil until golden brown.
Add carrot, onion, mushrooms, tomatoes and eggplant and cook another
5 minutes. Add garlic, thyme, wine, olives and salt and pepper to
taste. Cover. Slowly cook for an hour, stirring if necessary.
Ironman
Well-known member
Veal With Sherry Sauce
2 T (¼ stick) butter
2 T olive oil
1 # veal scaloppini
½ c all-purpose flour
1 c beef stock
½ c chicken stock
2/3 c dry sherry
2 T fresh lemon juice
4 garlic cloves, crushed
½ t Worcestershire sauce
minced fresh parsley
Melt butter with the olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and sauté until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm. Add both stocks, sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to ¾ c, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve.
2 T (¼ stick) butter
2 T olive oil
1 # veal scaloppini
½ c all-purpose flour
1 c beef stock
½ c chicken stock
2/3 c dry sherry
2 T fresh lemon juice
4 garlic cloves, crushed
½ t Worcestershire sauce
minced fresh parsley
Melt butter with the olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and sauté until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm. Add both stocks, sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to ¾ c, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve.
these all look look really good. Will give one a shot over the weekend. Does anyone have a recipe for veal parm?