Veal Scaloppine Bolognese Recipes

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VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine With Gorgonzola Sauce image

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

Provided by Crabzilla

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup beef stock or 1 cup canned beef broth
1 cup chicken stock or 1 cup canned low sodium chicken broth
1 lb veal scallopini (thin!!)
6 tablespoons all-purpose flour (or enough to dredge scalopine in)
3 tablespoons olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomato
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled gorgonzola

Steps:

  • Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
  • Remove from heat and set aside.
  • Sprinkle veal with salt and pepper.
  • Dredge veal in flour to coat, shaking off excess.
  • Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
  • Transfer veal to serving platter and tent to keep warm.
  • Repeat above steps with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
  • Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
  • Add 1/3 cup of the Gorgonzola and stir until melted.
  • Pour sauce over veal.
  • Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

Nutrition Facts : Calories 584.1, Fat 43.2, SaturatedFat 20.9, Cholesterol 188.7, Sodium 723.5, Carbohydrate 15.2, Fiber 1, Sugar 2.5, Protein 33.8

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.

VEAL SCALOPPINE SALTIMBOCCA



Veal Scaloppine Saltimbocca image

The word saltimbocca in this classic Italian recipe means "jumps in your mouth," . Now does that sound like a meal you could pass up? From Bon Appetit.

Provided by Bev I Am

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

6 ounces spaghetti
2 tablespoons olive oil
1/2 cup white cornmeal
1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.)
1/2 teaspoon salt
1/4 teaspoon pepper
4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness
1/2 cup chopped thinly sliced prosciutto
1 tablespoon chopped fresh sage
1/3 cup dry marsala
1/3 cup low sodium chicken broth
1/4 cup butter, cut into small pieces

Steps:

  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Drain.
  • Transfer to large bowl and toss with 1 tablespoon oil.
  • Keep warm.
  • Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
  • Coat veal in cornmeal mixture.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
  • Add veal, prosciutto, and sage.
  • Sauté 2 minutes.
  • Turn veal over and sauté until cooked through, about 2 minutes longer.
  • Add Marsala and broth; boil until slightly reduced, about 1 minute.
  • Transfer veal to plate.
  • Add butter to skillet; whisk until melted.
  • Season sauce to taste with salt and pepper.
  • Return veal to skillet to coat with sauce.
  • Divide pasta between 2 plates.
  • Top with veal and sauce, dividing equally.

VEAL SCALOPPINE WITH CHEESE



Veal Scaloppine with Cheese image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

2 pounds veal, cut into thin even slices
1/2 cup butter
3 tablespoons sherry or Marsala
1 tablespoon flour
1/2 cup milk
1/2 cup water
1 bouillon cube
Dash of nutmeg
Freshly ground pepper to taste
1/2 pound Swiss or Gruyere cheese, sliced very thin

Steps:

  • Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
  • To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
  • Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.

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

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.

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 SCALOPPINE WITH BALSAMIC VINEGAR



Veal Scaloppine With Balsamic Vinegar image

Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!

Provided by CountryLady

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup flour
salt
pepper
1 lb veal scallopini, pounded very thin
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped Italian parsley

Steps:

  • Season flour with salt& pepper.
  • Dredge veal in flour to lightly coat.
  • Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
  • Add scallopini& cook for 30 to 45 seconds.
  • Flip& cook for another 30 seconds or just until golden.
  • Remove to a plate& season to taste.
  • Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
  • Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
  • Sprinkle the remaining balsamic over the veal& dust with parsley.

Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5

VEAL SCALOPPINE



Veal Scaloppine image

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

Provided by MizzNezz

Categories     Veal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) boneless veal steaks
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons butter
1 teaspoon parsley
1 teaspoon tarragon
1 teaspoon chives

Steps:

  • Pound steaks to 1/8 in. thick.
  • Sprinkle with salt and pepper.
  • Melt butter in 12 inch skillet.
  • Add Steaks and cook on medium high for 3 minutes per side.
  • Add remaining ingredients and cook 1 minute more.
  • Add a little more butter(if needed) to make a sauce.

Nutrition Facts : Calories 280.7, Fat 15.4, SaturatedFat 7.2, Cholesterol 149.6, Sodium 748.4, Carbohydrate 0.4, Fiber 0.1, Protein 33.1

ROMAN VEAL SCALOPPINE



Roman Veal Scaloppine image

another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.

Provided by chia2160

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

extra virgin olive oil, as needed
1 teaspoon minced garlic
2 cups chopped tomatoes (canned are fine, drain them first)
salt and pepper
1 cup mixed good olive
8 -12 slices veal, thin slices, preferably from the leg, pounded slightly until less than 1/4 inch thick
flour, for dredging
1 lemon, thinly sliced
chopped fresh parsley leaves (to garnish)

Steps:

  • Heat oven to 200 degrees.
  • Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
  • Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
  • Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
  • Sprinkle veal with salt and pepper, then dredge it in flour.
  • Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
  • Remove to a plate, and keep warm in oven while sautéing remaining slices.
  • Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
  • Sprinkle with parsley, and serve.

VEAL SCALOPPINE W/CREAM, CALVADOS & APPLES (JACQUES PEPIN)



Veal Scaloppine W/Cream, Calvados & Apples (Jacques Pepin) image

This recipe by Jacques Pepin from his A FRENCH CHEF COOKS AT HOME cookbook, takes an Italian classic & adds French influence to produce a company-worthy outcome. I have not made this dish, but will be searching my grocery store for veal at a reasonable price for it. In the meantime, I hope someone will be as tempted as I am to give this a try. *Enjoy*

Provided by twissis

Categories     Veal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 veal escalopes (4-in diameter & 1/2-in thick, not pounded)
3 medium apples
5 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper (freshly ground)
2 ounces flour
2 ounces butter
2 tablespoons vegetable oil
5 tablespoons calvados
12 ounces double cream

Steps:

  • Peel, core & cut apples into 1/2-in cubes. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
  • Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
  • Heat butter & oil in a lrg skillet at least 15-in in diameter. When hot, add veal a few pieces at a time & saute till lightly brown on both sides (approx 4 min on ea side over med-heat).
  • When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180°F (80°C).
  • Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
  • Add cream & cont cooking till mixture has turned a rich ivory color. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
  • Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.
  • NOTE: The recipe says this serves 6 as a main-course, but I think it is more likely to serve 4 as a main-dish or 6 as an appy. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.

Nutrition Facts : Calories 569, Fat 50.3, SaturatedFat 28, Cholesterol 147.9, Sodium 697.3, Carbohydrate 29.5, Fiber 3.1, Sugar 11.4, Protein 3.7

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