Veal And Leek Scaloppine Recipes

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

VEAL, BEEF & PORK SUGO

Steps:

• Combine mushrooms and water in a medium heatproof bowl. Set aside.
• Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.
• Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.
• Remove the sauce from the heat and stir in butter and salt.

VEAL SCALOPPINE WITH MUSHROOMS BORDELAISE

Steps:

• Pound the scaloppine on a flat surface with a flat mallet. Do not break the tissues. Set aside.
• Slice the mushrooms thinly. There should be about five cups. Set aside.
• Heat the olive oil in a large skillet. When it is hot and almost smoking, add the mushrooms. Cook over moderately high heat until the mushrooms give up their liquid. Cook until the liquid evaporates and the mushrooms are browned. Set aside.
• Heat the peanut oil in a heavy skillet. Dredge the scaloppine in flour seasoned with pepper. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side. As they are cooked transfer them to a warm platter.
• Pour off the oil from the skillet in which the scaloppine cooked. Add the butter and when it is hot, add the mushrooms. Cook briefly, shaking the skillet and turning the mushrooms. Add the shallots and cook briefly, stirring. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.

VEAL SCALOPPINE WITH MUSHROOMS

Steps:

• Cut veal into serving size pieces.
• Mix flour and salt together in a bag and shake with the veal to coat.
• Saute in butter.
• Remove veal and set aside.
• Saute garlic and mushrooms; add lemon juice, chicken broth and wine. Add veal, cover and simmer over medium heat for 20 minutes.
• Serve with rice or pasta.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
• Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
• Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
• Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

VEAL AND LEEK SCALOPPINE

Steps:

• Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
• Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
• Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.
• Toss veal parcels in seasoned flour and shake away excess.
• Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through.
• Remove veal parcels from pan and rest in a warm place.
• Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.
• Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).