Veal Scaloppine With Eggplant And Mushrooms Recipes

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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 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 SCALOPPINE WITH MUSHROOMS BORDELAISE



Veal Scaloppine With Mushrooms Bordelaise image

Provided by Craig Claiborne

Categories     dinner, main course

Time 15m

Yield 4 - 6 servings

Number Of Ingredients 10

12 slices veal scaloppine, about 1 1/4 pounds
3/4 pound mushrooms
2 tablespoons olive oil
1/4 cup peanut, vegetable or corn oil
1/4 cup flour
Freshly ground pepper to taste
2 tablespoons butter
1/3 cup finely chopped shallots
1/3 cup dry white wine
1/4 cup finely chopped parsley

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.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 2 grams, TransFat 0 grams

VEAL SCALOPPINE MARSALA



Veal Scaloppine Marsala image

Categories     Sauce     Side     Veal     Marsala     Simmer

Yield serves 4

Number Of Ingredients 11

6 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
All-purpose flour, for dredging
8 slices veal scaloppine (about 1 1/2 pounds)
1/2 teaspoon kosher salt
6 large leaves fresh sage
1 pound mixed mushrooms (cremini, button, shiitake, etc.), thickly sliced
2 large shallots, finely chopped (about 1/2 cup)
1/2 cup Marsala
1 cup hot chicken stock (see page 40)
1/4 cup chopped fresh Italian parsley

Steps:

  • Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat. Shake the flour onto a rimmed plate. Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess. Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side. Remove the veal to a plate.
  • Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet. Once the sage is sizzling, add the mushrooms and shallots. Add about 2 tablespoons of the Marsala to get the mushrooms cooking. Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes. Pour in the rest of the Marsala and the stock. Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
  • Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes. Stir in the chopped parsley and serve.

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