Sauteed Stuffed Veal Birds Recipes

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VEAL SAUTé



Veal Sauté image

If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it's plain delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

1 pound veal round steak, 1/2 inch thick
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive or vegetable oil
1/2 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
1/4 cup water
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/4 teaspoon salt
3/4 cup peeled pearl onions (4 ounces)
2 medium carrots, cut into julienne strips
Chopped fresh parsley, if desired

Steps:

  • Remove fat from veal. Cut veal into 4 serving pieces.
  • Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
  • Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.

Nutrition Facts : Calories 165, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg

STUFFED VEAL BREAST RECIPE



Stuffed Veal Breast Recipe image

Stuffed veal breast recipe Italian has many kinds of stuffing. We are going to show you how to make the classic version with spinach, ground beef, parmesan cheese, and stale bread softened in milk.

Provided by Silvana Nava

Categories     meat recipe

Time 1h30m

Yield 6

Number Of Ingredients 13

700 g (1,5 lb) of veal breast
150 g (5 oz ) of ground beef
60 g (2 oz ) of stale bread
100 g (3,5 oz ) of spinach
1 shallot
chopped parsley
1 egg
nutmeg
1 glass of milk
grated Parmigiano cheese
1 glass of white wine
extra virgin olive oil
salt and pepper

Steps:

  • soak the stale bread into the milk
  • chop finely the shallot
  • cook it with boiled spinach into a pan for about 10 minutes
  • When the spinach has cooled, add squeezed bread, the egg, parmesan cheese, chopped parsley and ground beef
  • cut the veal in the narrowest part, through the length
  • Fill the veal pocket with the stuffing,
  • close the pocket, sewing it with kitchen twine
  • Put the stuffed veal breast in a baking pan with extra virgin olive oil, a glass of white wine, salt and pepper
  • bake at 180°/350F for 1 hour (12) covered with a sheet of aluminum
  • Let the stuffed veal breast rest for 1 hour so it become almost cold, slice it and serve

Nutrition Facts :

SAUTEED STUFFED VEAL BIRDS



Sauteed Stuffed Veal Birds image

Provided by Mimi Sheraton

Categories     dinner, sauces and gravies, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher
6 tablespoons breadcrumbs
1/4 cup finely minced parsley
3 cloves finely minced garlic
Salt and pepper
6 tablespoons olive oil
3 thin slices mozzarella cheese, finely diced
3 tablespoons Parmesan cheese
6 slices prosciutto, finely minced
1 to 1 1/2 cups white wine
1/2 to 3/4 cup veal or chicken stock
5 tablespoons butter
Lemon juice, to taste
2 cups cooked rice

Steps:

  • Cut scaloppines in half diagonally so you have 12 pieces.
  • To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
  • Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
  • Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
  • Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 1 gram, TransFat 0 grams

VEAL BURGERS STUFFED WITH MOZZARELLA CHEESE



Veal Burgers Stuffed with Mozzarella Cheese image

Categories     Sandwich     Beef     Cheese     Mushroom     Mustard     Quick & Easy     Mozzarella     Ground Beef     Veal     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 cup shredded mozzarella cheese
1/4 cup finely chopped green onions
1 1/4 pounds ground veal
2 teaspoons Worcestershire sauce
1 teaspoon salt
teaspoon ground black pepper
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
1 teaspoon grated lemon peel
1/2 teaspoon dried rubbed sage
4 4-inch-diameter portobello mushrooms, stemmed
6 tablespoons olive oil
2 garlic cloves, minced
4 large sesame-seed buns, split, toasted

Steps:

  • Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.
  • Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.
  • Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops.

VEAL BIRDS



Veal Birds image

A delicious, tender meat dish from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Veal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices veal (thinly sliced leg of veal)
1 cup breadcrumbs
2 tablespoons onions, minced
1 tablespoon parsley, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or 1 tablespoon dripping
1 cup water
2 tablespoons flour
1 cup cream

Steps:

  • Cut veal into 3 x 4" strips.
  • Combine bread crumbs, onion, parsley, salt and pepper.
  • Spread veal with bread crumb mixture, roll and fasten with toothpicks.
  • Melt butter or drippings in a skillet, add meat and brown on all sides.
  • Place in a casserole.
  • Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
  • Pour over meat and bake at 350°F for 30 minutes.
  • Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
  • Remove toothpicks prior to serving.

Nutrition Facts : Calories 323.4, Fat 22.8, SaturatedFat 13.7, Cholesterol 74, Sodium 385.7, Carbohydrate 24.8, Fiber 1.4, Sugar 2, Protein 5.4

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