mitchell
Crash Test Dummy
Here's are some of my favorite veal dishes. If anyone has any they like to I'd love to try them. Also as a side note almost any recipe that calls for veal you can usually substitute with chicken or turkey breast that has been pounded to the same requirements of the veal and still receive a genuinely pleasing result from the same recipe at a much lower cost.
Veal Franchise
1 1/2 pounds thinly sliced veal scaloppine
1/4 cup olive oil
3 slightly beaten eggs
1/3 cup flour
1/2 cup (1 stick) butter, melted
2 lemons
2 tablespoons fresh parsley or 2 teaspoons dried
2 cups chicken stock
In a medium size bowl squeeze the juice from one lemon and mix with the butter, chicken stock and parsley. Slice the other lemon into paper thin slices and put off to the side for use later. Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Dip veal pieces into the egg, then the flour coating both sides. Fry as many as will fit, quickly until browned then remove to extra plate. Continue until all of the meat is done. Return all of the meat to pan and pour the lemon-butter mixture over the top. Arrange the lemon slices on top evenly and cover pan. Gently simmer until liquid is thicker like the consistence of a regular gravy about 15 to 20 minutes. Serve immediately with pasta using the sauce from the meat for the pasta. (Serves 6)
Baked Veal
1 1/2 pounds thinly sliced veal scaloppine
2 tablespoons each olive oil and butter for frying
1/3 cup flour
2 teaspoons Italian seasoning
2 teaspoons oregano
1 pound teleme cheese, sliced (fontina can also be used)
1/4 cup grated romano cheese
Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Drudge veal through the flour and shake off excess. Fry as many as will fit, quickly until browned in the oil and butter mix, remove from pan and place in a single layer in an ovenproof baking dish. Repeat until all of the meat is browned. Sprinkle the meat with the oregano and Italian seasoning, then put the cheese on top covering the entire dish of meat. Evenly sprinkle the romano on top of the cheese slices and bake at 400 degrees for 15 minutes or until the cheese is melted and bubbly. (Serves 8 )
Veal Parmesan
1 1/2 pounds thinly sliced veal scaloppine
1/4 cup olive oil
3 slightly beaten eggs
1/2 cup flour
1 1/2 pounds mozzarella cheese, sliced
1/2 cup grated parmesan cheese
4 cups prepared sauce, meatless only
Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Coat in flour, then dip in eggs and coat again in flour. Place on a cookie sheet in a single layer. Put in freezer for 30 minutes to firm up. Fry quickly in olive oil, remove from pan. Repeat until all the meat is browned. Place in a baking dish in a single layer, pour sauce over veal and cover with the mozzarella cheese. Sprinkle the parmesan cheese on top and bake in the oven at 375 degrees for 40 minutes or until cheese is golden brown and sauce bubbly. Serve immediately with pasta using the sauce from the meat for the pasta. (Serves 8 )
Veal Limone
1 1/2 pounds thinly sliced veal scaloppine
2 tablespoons each olive oil and butter for frying
1/3 cup flour
1/4 cup (1/2 stick) butter
2 lemons
1 tablespoon fresh parsley or 1 teaspoon dried
Grate one lemon peel to get 1 1/2 teaspoons of grated lemon peel and then squeeze out the juice from that lemon. Slice the other lemon into paper thin slices and put off to the side for use later. Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Dip veal into the flour and shake of the excess. Fry as many as will fit, quickly until browned in the olive oil and butter, remove from pan and place on a serving platter, covering to keep warm. Repeat until all the meat is browned. Add the lemon juice, grated peel, lemon slices and 1/4 cup better to pan and deglazed the pan by boiling until all the scraps from the pan are loose, about 3 minutes. Pour the sauce over the meat arranging lemon slices evenly on top and serve immediately. (Serves 6)
Veal Marsala
1 pound mushrooms, sliced thinly or 2 -- 4 oz. cans, drained
1/4 cup butter
1/4 lemon juice
1 1/2 pounds thinly sliced veal scaloppine
2 tablespoons each olive oil and butter for frying
1/3 cup flour
1 1/2 cups Marsala wine
2 teaspoons beef stock granules or 2 beef bullion cubes crushed
1 tablespoon fresh parsley or 1 teaspoon dried
In a large frying pan melt the 1/4 cup of butter, add the mushrooms and lemon juice. Cook until mushrooms are soft and put off to the side for use later. Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Drudge in the flour and shake off excess. Fry as many as will fit, quickly until browned then remove to extra plate. Continue until all of the meat is done. Before returning meat to pan add the wine and beef granules and cook rapidly, stirring constantly for about 5 minutes until the beef granules are completely dissolved and the pan deglazed of all meat scrapes. Return all the meat to the pan and add in the mushrooms. Simmer until heated through about 5 minutes. Just before serving mix in the parsley flakes. (Serves 6)
Kath
Veal Franchise
1 1/2 pounds thinly sliced veal scaloppine
1/4 cup olive oil
3 slightly beaten eggs
1/3 cup flour
1/2 cup (1 stick) butter, melted
2 lemons
2 tablespoons fresh parsley or 2 teaspoons dried
2 cups chicken stock
In a medium size bowl squeeze the juice from one lemon and mix with the butter, chicken stock and parsley. Slice the other lemon into paper thin slices and put off to the side for use later. Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Dip veal pieces into the egg, then the flour coating both sides. Fry as many as will fit, quickly until browned then remove to extra plate. Continue until all of the meat is done. Return all of the meat to pan and pour the lemon-butter mixture over the top. Arrange the lemon slices on top evenly and cover pan. Gently simmer until liquid is thicker like the consistence of a regular gravy about 15 to 20 minutes. Serve immediately with pasta using the sauce from the meat for the pasta. (Serves 6)
Baked Veal
1 1/2 pounds thinly sliced veal scaloppine
2 tablespoons each olive oil and butter for frying
1/3 cup flour
2 teaspoons Italian seasoning
2 teaspoons oregano
1 pound teleme cheese, sliced (fontina can also be used)
1/4 cup grated romano cheese
Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Drudge veal through the flour and shake off excess. Fry as many as will fit, quickly until browned in the oil and butter mix, remove from pan and place in a single layer in an ovenproof baking dish. Repeat until all of the meat is browned. Sprinkle the meat with the oregano and Italian seasoning, then put the cheese on top covering the entire dish of meat. Evenly sprinkle the romano on top of the cheese slices and bake at 400 degrees for 15 minutes or until the cheese is melted and bubbly. (Serves 8 )
Veal Parmesan
1 1/2 pounds thinly sliced veal scaloppine
1/4 cup olive oil
3 slightly beaten eggs
1/2 cup flour
1 1/2 pounds mozzarella cheese, sliced
1/2 cup grated parmesan cheese
4 cups prepared sauce, meatless only
Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Coat in flour, then dip in eggs and coat again in flour. Place on a cookie sheet in a single layer. Put in freezer for 30 minutes to firm up. Fry quickly in olive oil, remove from pan. Repeat until all the meat is browned. Place in a baking dish in a single layer, pour sauce over veal and cover with the mozzarella cheese. Sprinkle the parmesan cheese on top and bake in the oven at 375 degrees for 40 minutes or until cheese is golden brown and sauce bubbly. Serve immediately with pasta using the sauce from the meat for the pasta. (Serves 8 )
Veal Limone
1 1/2 pounds thinly sliced veal scaloppine
2 tablespoons each olive oil and butter for frying
1/3 cup flour
1/4 cup (1/2 stick) butter
2 lemons
1 tablespoon fresh parsley or 1 teaspoon dried
Grate one lemon peel to get 1 1/2 teaspoons of grated lemon peel and then squeeze out the juice from that lemon. Slice the other lemon into paper thin slices and put off to the side for use later. Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Dip veal into the flour and shake of the excess. Fry as many as will fit, quickly until browned in the olive oil and butter, remove from pan and place on a serving platter, covering to keep warm. Repeat until all the meat is browned. Add the lemon juice, grated peel, lemon slices and 1/4 cup better to pan and deglazed the pan by boiling until all the scraps from the pan are loose, about 3 minutes. Pour the sauce over the meat arranging lemon slices evenly on top and serve immediately. (Serves 6)
Veal Marsala
1 pound mushrooms, sliced thinly or 2 -- 4 oz. cans, drained
1/4 cup butter
1/4 lemon juice
1 1/2 pounds thinly sliced veal scaloppine
2 tablespoons each olive oil and butter for frying
1/3 cup flour
1 1/2 cups Marsala wine
2 teaspoons beef stock granules or 2 beef bullion cubes crushed
1 tablespoon fresh parsley or 1 teaspoon dried
In a large frying pan melt the 1/4 cup of butter, add the mushrooms and lemon juice. Cook until mushrooms are soft and put off to the side for use later. Pound the veal with a meat mallet until paper thin (approx. 1/8 inch). Drudge in the flour and shake off excess. Fry as many as will fit, quickly until browned then remove to extra plate. Continue until all of the meat is done. Before returning meat to pan add the wine and beef granules and cook rapidly, stirring constantly for about 5 minutes until the beef granules are completely dissolved and the pan deglazed of all meat scrapes. Return all the meat to the pan and add in the mushrooms. Simmer until heated through about 5 minutes. Just before serving mix in the parsley flakes. (Serves 6)
Kath