Piccato Di Vitello Recipes
VITELLO SPIEDINO
Provided by Food Network
Number Of Ingredients 12
Steps:
- Place veal in plastic wrap and pound. Remove, divide into 3 equal pieces and place on a flat surface. Place 1 piece of salami on top each veal piece. Spread seasoned bread crumbs on top of salami. Sprinkle Parmesan cheese on top of bread crumbs. Lightly pound together. Fold sides of veal and roll. On skewer, place whole bay leaf and onion, then veal. Repeat with the other 2 bay leaves, onions and veal pieces. Dip in flour, then saute on high flame in olive oil (turn) until brown. Drain out excess oil. Add salt and pepper, butter, white wine and veal stock. Place in oven for 10 to 12 minutes at 400 degrees.;
PICCATO DI VITELLO
Make and share this Piccato Di Vitello recipe from Food.com.
Provided by ellie_
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a pie pan combine flour, salt and pepper. Dredge veal in flour mixture.
- In a skillet heat oil over medium high heat until almost smoking.
- Place veal in hot oil, cook one side for 2-3 minutes or until browned, turn and cook other side.
- Add wine and lemon juice and allow to reduce for about one minute or so.
- Add capers and parsley.
- Serve veal with sauce.
Nutrition Facts : Calories 185.3, Fat 13.8, SaturatedFat 1.9, Sodium 512.6, Carbohydrate 14.3, Fiber 1.2, Sugar 0.5, Protein 2.2
MEDAGLIONI DI VITELLO FUNGHI-- VEAL WITH MUSHROOMS & COGNAC
Sautéed medallions of veal with shiitake mushrooms and Cognac. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories Veal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat sauté pan (large enough to accommodate all 6 medallions without overlap) over medium high heat. Dredge each medallion in flour and shake off excess. Add butter to pan. When the butter is melted and begins to foam, add the medallions and sear on both sides. Remove to drain on paper toweling.
- Drain the butter from pan and add shallots, cooking until translucent. Add the shiitake mushrooms, stirring to incorporate with shallots. Cook about 2 minutes. Remove pan from heat and add Cognac. Return to the heat carefully to avoid flare-up. Reduce Cognac until almost dry. Add veal stock and reduce by half. Season with salt and pepper. Add cream and reduce by half, stirring occasionally to blend flavors. Return medallions to pan and coat well with sauce. Place on plates and spoon sauce on top. Garnish with sprigs of fresh parsley.
- Suggested wine - 2000 Mondavi/Frescobaldi Lucente or a favorite medium- to full-bodied red of your choice.
Nutrition Facts : Calories 308.2, Fat 33.5, SaturatedFat 21, Cholesterol 112, Sodium 24.4, Carbohydrate 1.9, Sugar 0.1, Protein 1.4
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Cuisine ItalianAuthor Sophia YoungServings 6Category Main
- Cook celeriac in boiling salted water until just tender, then drain well and cool. Heat 20gm butter and 2 tsp olive oil in a large non-stick frying pan and cook celeriac over medium heat for 8 minutes, turning occasionally, until golden, then transfer to a 120C oven and keep warm.
- Place veal, one slice at a time, between sheets of plastic wrap and, using the flat side of a meat mallet, pound gently until at an even thickness.
- Dust veal in flour, shaking away excess, then heat 20gm butter and 1 tsp oil in a large non-stick frying pan and cook a third of the veal over medium heat for 1 minute on each side, then remove from pan, cover and keep warm. Repeat twice more with remaining butter, oil and veal.
- Return pan to heat, add wine and simmer until reduced by half, then add veal glace mixture and simmer until reduced by half. Add lemon juice, capers and parsley and bring to a simmer.
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