Mushroom Veal Cutlets With Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL CUTLETS WITH MUSHROOMS AND TOMATOES



Veal Cutlets With Mushrooms and Tomatoes image

From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet.

Provided by Oolala

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 garlic cloves, large, chopped
3/4 teaspoon fresh rosemary, chopped
12 ounces mushrooms, sliced
12 ounces plum tomatoes, seeded
1 lb veal cutlet, thinly sliced like scallopine style
all-purpose flour, for dusting
1 (10 1/2 ounce) can chicken broth, low salt
1/2 cup dry white wine

Steps:

  • Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat.
  • Add garlic and rosemary, stir 30 seconds.
  • Add mushrooms; cover pan and cook for 5 minutes, stirring occasionally.
  • Uncover and saute until mushrooms are golden brown, about 5 minutes longer.
  • Add tomatoes and cook until softened, about 5 minutes. Set aside,.
  • Sprinkle veal with salt and pepper and dust with flour.
  • Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
  • Add half of the veal and saute until brown and cooked through, about 2 minutes per side.
  • Transfer veal to a warm platter and tent with foil to keep warm. Repeat with remaining veal.
  • Add broth and wine to pan and boil until reduced by half, scraping up the browned bits, about 4 minutes.
  • Add mushroom mixture and stir to blend.
  • Season sauce to taste with salt and pepper and spoon over the veal.

Nutrition Facts : Calories 356.2, Fat 22.1, SaturatedFat 5.2, Cholesterol 93, Sodium 354, Carbohydrate 7.7, Fiber 1.9, Sugar 4.2, Protein 27

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE



Veal Cutlets with Tomato and Basil Sauce image

Provided by Bettina Ciacci

Categories     Beef     Herb     Tomato     Sauté     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 pound veal cutlets (about 8 small)
All purpose flour
6 tablespoons (about) olive oil
4 large garlic cloves, chopped
2 14 1/2- to 15-ounce cans diced tomatoes in juice
1/4 cup (packed) chopped fresh basil
2 tablespoons chopped Italian parsley
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
8 ounces mozzarella cheese, thinly sliced

Steps:

  • Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

VEAL CUTLETS WITH MUSHROOMS AND TOMATOES



Veal Cutlets with Mushrooms and Tomatoes image

Categories     Mushroom     Tomato     Sauté     Veal     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons olive oil
2 large garlic cloves, chopped
3/4 teaspoon chopped fresh rosemary
12 ounces mushrooms, sliced
12 ounces plum tomatoes, seeded, chopped
1 pound thin veal cutlets
All purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
  • Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
  • Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

VEAL CUTLETS WITH WILD MUSHROOMS



Veal Cutlets With Wild Mushrooms image

DH and I made this delicious dish for dinner a few nights ago. We used veal scallopine instead of the cutlets and it still turned out great. From Williams-Sonoma "Steak and Chop" cookbook.

Provided by Dr. Jenny

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 veal cutlets (about 1 1/2 lb total weight)
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon dried tarragon
salt & freshly ground black pepper, to taste
1 tablespoon unsalted butter (plus more, if needed)
1 tablespoon olive oil
1 lb wild mushroom, brushed clean and chopped (such as chanterelles, porcini, morels, shiitakes, or a combination)
1/4 cup sherry wine (can also use marsala)
1/2 cup chicken stock (or veal stock)
2 tablespoons tomato paste
2 tablespoons heavy cream (or sour cream)

Steps:

  • Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
  • In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
  • Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.
  • Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.

Nutrition Facts : Calories 307.9, Fat 10.4, SaturatedFat 4.3, Cholesterol 18.8, Sodium 121, Carbohydrate 33.9, Fiber 3.1, Sugar 4.2, Protein 8.6

VEAL MARSALA



Veal Marsala image

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Provided by Christine

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 7

2 pounds veal cutlets
¼ cup all-purpose flour
½ teaspoon seasoning salt
½ cup butter
2 tablespoons olive oil
¾ pound fresh mushrooms, quartered
¼ cup Marsala wine

Steps:

  • Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
  • In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
  • In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
  • Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g

More about "mushroom veal cutlets with tomatoes recipes"

VEAL MARSALA (SCALOPPINE AL MARSALA) - INSIDE THE …
WEB May 21, 2021 Add the marsala and let it simmer until the liquid has reduced by half then add the chicken stock (photos 7 & 8). Simmer the …
From insidetherustickitchen.com
  • Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
  • Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
  • Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
  • Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.


VEAL MARSALA WITH MUSHROOMS RECIPE - THE SPRUCE EATS
WEB Jul 27, 2022 Remove the veal from the pan, arrange the cutlets on an oven-safe platter, and put in the warming drawer or 200 F oven to keep warm. Place the skillet back over …
From thespruceeats.com


THESE CREAMY VEGETARIAN STUFFED MUSHROOMS HAVE DELIGHTFUL …
WEB 1 day ago Finely chop reserved mushroom stems; set aside. In a 10-inch cast iron skillet, heat 1 tablespoon sun-dried tomato oil over medium heat until just shimmering, about 3 …
From seriouseats.com


VEAL CUTLETS WITH MUSHROOMS AND COMTé | SBS FOOD
WEB Heat 1 tbsp olive oil and 1 tbsp butter in a second frypan. Add 2 crushed cloves of garlic and the mushrooms, season with a little salt and pepper and cook for a few minutes on …
From sbs.com.au


11 DELICIOUSLY DIFFERENT SAUCES FOR VEAL CUTLETS - HAPPY MUNCHER
WEB 8. Mushroom-Wine Sauce. When you mix together mushrooms, white wine, and a creamy sauce, you get an amazing flavor combination that’s hard to resist. This mushroom …
From happymuncher.com


VEAL SHANKS WITH MUSHROOMS & SUN-DRIED TOMATOES
WEB Ingredients. ½ cup unbleached all-purpose flour 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 6 meaty veal shanks, about 10 to 12 …
From cuisinart.ca


VEAL SCALLOPINI WITH MUSHROOM SAUCE - A SPICY …
WEB Dec 21, 2022 Set out a shallow dish or a baking pan and add ½ cup of flour to the pan. One at a time, dredge the veal cutlets in the flour and set aside. Set a large 14-inch cast-iron skillet (or large frying pan) on the …
From aspicyperspective.com


VEAL SCALLOPINI ALLA MUSHROOMS - GIRL CARNIVORE
WEB Oct 20, 2022 Meanwhile, heat butter and oil in a large skillet over medium-high heat. When the butter has stopped bubbling, add the cutlets, one at a time not to crowd the pan, and fry. Pan fry the veal cutlets for about 2 …
From girlcarnivore.com


“VEAL CUTLETS WITH MUSHROOMS AND SUN-DRIED TOMATOES”
WEB Heat 2 T. butter in a 6-quart Dutch oven medium-high. Dredge veal lightly in flour mixture and sauté 2 to 3 minutes per side and place on an awaiting plate. Repeat until all veal is cooked and add in more (1 T.) butter if …
From chowdownlowdown.com


VEAL SCALLOPPINI WITH MUSHROOMS - ITALIAN RECIPES BY …
WEB Slice the mushrooms 6 and set them aside. Now start cooking the meat: in a pan melt half the butter (1.75 tbsp or 25 gr) adding the olive oil 7; once melted, add the floured veal slices, salt and pepper 8 and brown them 3 …
From giallozafferano.com


BEST LEMON VEAL SCALLOPINI RECIPE WITH MUSHROOMS
WEB Feb 23, 2023 Instructions. Pound veal slices to approximately ⅛ of an inch. Whisk together the flour, salt and pepper on a large plate. Pat each veal slice dry with a paper towel and dredge into the flour mixture until …
From shelovesbiscotti.com


VEAL MARSALA RECIPE (WITH MUSHROOMS) - WHERE IS MY …
WEB Nov 5, 2021 Fry mushrooms on medium heat, often stirring, for 2-3 minutes until golden. Pour in Marsala and let bubble for 1 minute. Cut the remaining ice-cold butter into small cubes and stir them slowly into the …
From whereismyspoon.co


CRISPY CUTLETS IN A GARLIC CREAM SAUCE - VEAL.ORG - DISCOVER DELICIOUS
WEB Place your veal cutlets between two pieces of plastic wrap and pound with a meat tenderizer until slightly thinned out. Add salt and pepper to your flour in one dish, beat an …
From veal.org


VEAL CUTLETS WITH MUSHROOM AND WHISKEY SAUCE | RICARDO
WEB Keep warm. In the same skillet, soften the shallots and garlic in the butter. Add the mushrooms and cook until all the water has evaporated. Deglaze with the whiskey and …
From ricardocuisine.com


VEAL PARMESAN MEATBALLS WITH TOMATO CREAM SAUCE
WEB Ingredients For The Meatballs: 1 pound veal 1 small yellow onion, finely diced or grated ⅓ cup grated Parmesan cheese ⅓ cup breadcrumbs (or almond meal or almond flour for …
From tasteandsee.com


VEAL SALTIMBOCCA (ROMAN SAUTéED VEAL CUTLETS WITH PROSCIUTTO …
WEB May 17, 2023 In a large skillet or sauté pan, heat 2 tablespoons olive oil over high heat until shimmering. Add 4 of the cutlets, prosciutto-side up, and cook, swirling the pan …
From seriouseats.com


VEAL WITH LEMON AND MUSHROOMS RECIPE - THE SPRUCE EATS
WEB Feb 7, 2022 Sauté veal quickly, turning once. Remove veal from pan when browned. Add remaining 1 tablespoon butter; sauté mushrooms until tender and browned. Add the …
From thespruceeats.com


VEAL CUTLETS WITH PARMIGIANO, CREAMED MUSHROOMS …
WEB In a bowl, dissolve the cornstarch in the broth. Set aside. In a large skillet over medium-high heat, brown the mushrooms in the butter. Season with salt and pepper. Add the garlic and sauté for 1 minute. Add the cream …
From ricardocuisine.com


RECIPE: VEAL PICCATA IS A CLASSIC COMFORT FOOD | VANCOUVER SUN
WEB Sep 5, 2024 2 tbsp. capers. 2 tbsp. butter. 2 tbsp. finely chopped Italian parsley. Lemon slices for garnish. Combine flour salt and pepper on a flat plate. Heat a heavy bottomed …
From vancouversun.com


MILANESE MAGIC: THE BREADED VEAL CUTLET RECIPE YOU NEED
WEB Aug 22, 2023 Step 3: Using a fork or tongs, begin to bread each of the veal slices in this order: flour, beaten egg wash, breadcrumbs. Coat each cutlet thoroughly at each station …
From mortadellahead.com


Related Search