French Veal Recipes

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VEAL PICCATA//VEAL FRANCAISE



Veal Piccata//Veal Francaise image

i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly

Provided by chia2160

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini
flour, mixed with
salt & pepper (for dredging)
2 eggs, and
2 tablespoons water, whisked
1 cup chicken broth
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter

Steps:

  • for francaise beat 2 eggs, set aside.
  • preheat oven to 200.
  • mix flour with salt and pepper to taste.
  • dredge veal in flour***.
  • in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
  • remove to ovenproof plate and place in preheated oven to keep warm.
  • repeat with 4 scallopine.
  • meanwhile add broth to pan, reduce by half.
  • squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
  • add veal back into pan, toss to coat.
  • ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

Nutrition Facts : Calories 218.6, Fat 21.3, SaturatedFat 9.1, Cholesterol 136.3, Sodium 309.5, Carbohydrate 6.2, Fiber 2.5, Sugar 0.4, Protein 5.1

FRENCH VEAL STEW



French Veal Stew image

Time for a French classic dish: a white mushroom and succulent braised veal stew recipe... Also known as blanquette de veau!

Provided by June d'Arville

Categories     Main Course

Time 3h30m

Number Of Ingredients 14

2 lbs veal chuck or shoulder ((900 g), diced)
7 oz white mushrooms ((200 g))
2 ½ cups chicken or veal stock ((600 ml), warm)
1 ½ cup dry white wine ((360 ml))
1 large fresh carrot
3 whole garlic cloves (unpeeled)
1 cup cream ((200 ml))
a handful fresh parsley
3 bay leaves
1 sprig fresh rosemary
2 egg yolks
2 tbsp unsalted butter
pepper
salt

Steps:

  • Add the butter to a large pot and place it over medium-high heat until melted. Then add the whole unpeeled garlic cloves, bay leaves and rosemary.
  • Stir well and cook the herbs for a minute until fragrant. Now add the diced veal to the pot.
  • Stir and let the veal brown lightly on all sides. Then add the warm chicken stock and white wine. Season with a pinch of pepper and salt.
  • Cover the pot and turn the heat low. Simmer the veal for about 90 minutes. Stir regularly. In the end the stock and wine should have reduced by at least half. In the meantime peel the carrots and clean the mushrooms. Slice them both up. After 90 minutes of cooking the veal, add the sliced carrots.
  • Cook for 5 minutes. In the meantime pour the cream in a high cup and add the egg yolks.
  • Beat the yolks and the cream. Then add this to the veal stew.
  • Stir well. Cook for another 5 minutes. The sauce should start to thicken a little. Then add the sliced mushrooms.
  • Cook the stew for another 5 minutes. Then check the seasoning and add extra pepper and salt to taste. Also add the chopped parsley.
  • Scoop the veal stew onto deep plates. Serve hot.

Nutrition Facts : Calories 722 kcal, ServingSize 1 serving

FRENCH VEAL CHOPS



French Veal Chops image

I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 9

2 veal chops (1 inch thick)
1/2 teaspoon salt
Dash pepper
1 tablespoon canola oil
1/2 cup chopped onion
2 tablespoons butter, divided
1/4 cup chicken broth
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan cheese

Steps:

  • Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.

Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

SIMPLE VEAL FRANCESE



Simple Veal Francese image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 6

1/2 pound veal scallops from leg
Salt and pepper
1 egg, beaten well
Flour for dredging
6 tablespoons butter
1 cup dry white wine

Steps:

  • Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
  • Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, 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 saute pan, 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. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
  • Suggested drink: Antinori Castello della Sala, Sauvignon, 1996

VEAL FRANCAISE



Veal Francaise image

Provided by G. Stephen Jones

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 lemon (juiced)
1 lemon (slice thin for garnish)
2 eggs (beaten)
1 pound veal cutlets (boneless - 8 cutlets)
salt and pepper (to taste)
flour (for dredging cutlets)
2 tablespoons olive oil
½ cup chicken stock
½ cup dry white wine
2 tablespoons butter
½ cup heavy cream (optional)
2 tablespoons fresh parsley (minced)

Steps:

  • Prep the ingredients including juicing the one lemon and slicing the other.
  • Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
  • Season the cutlets with salt and pepper.
  • If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
  • Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
  • Cook for 2 minutes on one side, flip and another 2 minutes on the other.
  • Transfer the 4 cutlets to a plate, cover with foil and keep warm.
  • Repeat the same process with the other 4 cutlets.
  • After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
  • After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
  • Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
  • Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
  • Serve.

BLANQUETTE DE VEAU



Blanquette de Veau image

Blanquette de veau is a traditional French dish known for its delicious creamy white sauce prepared with creme fraiche and egg yolks.

Provided by Mike Benayoun

Categories     Main Course

Time 2h

Number Of Ingredients 11

2 lb veal (, shoulder, chest or flank, cut into large cubes)
1 onion (, poked with whole cloves)
1 bouquet garni ((parsley, thyme, bay leaf, sage))
4 carrots (, cut into large sections)
1 cup dry white wine
10 oz. mushrooms (, quartered)
4 tablespoons butter
½ cup flour
¾ cup creme fraiche
½ lemon (, juiced)
3 egg yolks

Steps:

  • Put the meat cubes in a large saucepan and cover with cold water. Bring to a boil and add salt.
  • Skim regularly at the surface so that the broth becomes clear. After 20 minutes, add the onion stuck with cloves and the bouquet garni.
  • Simmer for another 20 minutes, then add carrots and wine.
  • Continue to simmer uncovered over low heat for another 45 minutes or until meat is tender. Add a little water during cooking if necessary. Remove the onion and the bouquet garni.
  • Meanwhile, sauté the mushrooms in a frying pan for 2 minutes with a knob of butter. Add salt, pepper, add a ladle of broth and continue cooking for 5 minutes.
  • Sauce (prepare a few minutes before serving)
  • In a saucepan, melt the butter. Add the flour while whisking over low heat for 5 minutes.
  • Gradually add cooking broth while whisking until a reaching a thick sauce consistency.
  • Add creme fraiche as well as lemon juice, and continue cooking for 2 minutes.
  • Take saucepan off the heat and add egg yolks. Whisk well to incorporate. Add this sauce back to the pan with the meat and vegetables. Add the mushrooms and gently stir to incorporate everything.
  • Immediately serve the blanquette with rice.

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