Veal Scallopini Recipe 445

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VEAL SCALLOPINI WITH LEMON AND CAPERS



Veal Scallopini With Lemon and Capers image

Veal scallopini with lemon and capers is a remarkably quick dinner to pull together, with plenty of flavor to satisfy.

Provided by Molly Watson

Categories     Dinner     Entree     Lunch

Time 20m

Number Of Ingredients 8

1 pound veal scallopini or cutlets
1/4 teaspoon fine sea salt, plus more to taste
2 teaspoons vegetable oil
2 tablespoons capers , drained
1/4 cup white wine
2 tablespoons lemon juice, freshly squeezed
3 tablespoons butter, cut into 4 to 8 pieces
4 cups arugula leaves, loosely packed for serving

Steps:

  • Gather the ingredients.
  • Pat the veal dry with paper towels and sprinkle it lightly with the salt.
  • Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
  • Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
  • Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
  • Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
  • Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
  • Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
  • Add the lemon juice and stir to combine.
  • Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
  • Return all of the veal to the pan to coat it in the sauce.
  • Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
  • Serve immediately.

Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g

BEST VEAL SCALLOPINI



Best Veal Scallopini image

I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

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.

Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE



Veal Scaloppini with Saffron Cream Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 pound veal scaloppini (about 12 slices)
Salt and freshly ground black pepper
About 2 1/2 tablespoons butter
About 2 tablespoons olive oil
12 ounces cremini mushrooms, sliced
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup beef broth
1/4 teaspoon saffron threads
3/4 cup heavy cream
1/2 cup frozen peas, thawed
1 lemon, cut into wedges

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
  • Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
  • Pour the sauce over the veal and serve with lemon wedges.

VINCENZO'S VEAL SCALOPPINE



Vincenzo's Veal Scaloppine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 (2 ounce) veal scaloppine
1 cup flour
Salt
White pepper
1 ounce clarified butter
1 teaspoon minced shallots
1 cup sliced mushrooms
1/2 teaspoon drained capers
1 ounce white wine
1 tablespoon lemon juice
4 ounces veal broth
Freshly ground black pepper
4 crescents peeled honeydew
4 crescents peeled cantaloupe
Chopped parsley

Steps:

  • Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

VEAL SCALOPPINI



Veal Scaloppini image

Add something savory to your family's Italian cuisine night! Serve lemon wedges with this hearty veal scaloppini - dinner ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1/2 cup all-purpose flour
2 teaspoons garlic salt
1 lb veal for scaloppini*
1/4 cup vegetable oil
2 tablespoons butter or margarine
1/4 cup dry white wine, nonalcoholic white wine or chicken broth
2 tablespoons lemon juice
1/2 lemon, cut into 4 wedges

Steps:

  • In shallow dish, mix flour and garlic salt. Coat veal with flour mixture.
  • In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet.
  • Add butter, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.

Nutrition Facts : Calories 300, Carbohydrate 13 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 1/2 g

VEAL SCALOPPINE WITH MUSHROOMS



Veal Scaloppine With Mushrooms image

Make and share this Veal Scaloppine With Mushrooms recipe from Food.com.

Provided by Chef at Large

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs veal scallopini
1/4 cup flour
1/2 teaspoon salt
1/4 cup butter
1 garlic clove, minced
3 cups mushrooms, sliced
3 tablespoons lemon juice
1/4 cup chicken broth
1/4 cup dry white wine

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 SCALLOPINI MILANESE



Veal Scallopini Milanese image

This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 12

1 small spaghetti squash (about 4 pounds), halved lengthwise
1 pound veal scallopini, pounded thin
1/2 cup plain breadcrumbs
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 garlic clove, peeled and halved
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon coarse salt
1 cup grape or cherry tomatoes, halved
3 ounces sunflower sprouts (2 cups packed)
2 ounces pea shoots (3 cups packed)

Steps:

  • Preheat oven to 400 degrees. Place squash cut side down in baking dish; add 1/4 inch water. Cover with foil, and bake in oven until fork-tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl; cover with foil to keep warm.
  • Preheat broiler. In a shallow bowl, combine breadcrumbs, Parmesan, and 1/8 teaspoon pepper. Place veal in another bowl, and coat with 1 1/2 teaspoons oil. Dredge veal in breadcrumb mixture; turn to coat well. Transfer to baking sheet.
  • Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt, and remaining tablespoon oil. Add tomatoes, sprouts, and shoots to bowl; set aside.
  • Place veal about 5 inches under broiler, and cook until golden and browned in spots, 2 to 3 minutes, rotating pan every minute. Turn over; cook 2 to 3 minutes more. Transfer veal to serving plates.
  • Toss sprout mixture; season with remaining 1/8 teaspoon pepper. Serve on top of veal, with spaghetti squash on the side.

Nutrition Facts : Calories 443 g, Cholesterol 171 g, Fat 14 g, Fiber 6 g, Protein 50 g, Sodium 344 g

VEAL SCALLOPINI



Veal Scallopini image

My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. -Karen Bridges, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 to 3/4 pound veal cutlets or boneless skinless chicken breasts, flattened to 1/4-inch thickness
2 tablespoons olive oil
4 ounces fresh mushrooms, halved
1 cup chicken broth
2 tablespoons Marsala wine
Hot cooked spaghetti

Steps:

  • In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti.

Nutrition Facts : Calories 395 calories, Fat 27g fat (7g saturated fat), Cholesterol 180mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

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