Veal Tosca Recipes

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CHICKEN TOSCA



Chicken Tosca image

Delicious Chicken in a garlic, lemon cream sauce. Goes nice with a side dish of spagetti. And a dry white wine

Provided by Steve P.

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

4 -6 ounces chicken breasts, butterflied not pounded out
flour
salt and pepper
3 eggs
grated romano cheese
canola oil
chopped parsley
12 mushrooms, cut in 1/2 (optional)
1 clove garlic, minced
salt and pepper
2 tablespoons butter
1/4 cup white wine
1/2 lemon, juice of
1/2 cup heavy cream

Steps:

  • Butterfly chicken breasts so they are thin.
  • Lightly season with salt and pepper.
  • Dust chicken breasts with flour.
  • Combine whole eggs and romano cheese to form a batter.
  • (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
  • Add garlic and saute 1 minute.
  • Season with additional salt and pepper to taste.
  • Transfer chicken to platter.
  • Add butter to the skillet.
  • When melted add wine and lemon juice.
  • Add cream and cook over high heat until sauce begins to thicken.
  • Return chicken to skillet and heat.
  • Serve immediately.
  • Sprinkle additional grated romano cheese over chicken if desired.

VEAL MARSALA



Veal Marsala image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

CHICKEN FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
  • Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN SCALLOPINI



Chicken Scallopini image

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

Provided by Strangecacti

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 12

1 clove garlic, pressed
¼ cup butter, softened
2 skinless, boneless chicken breast halves
½ cup all-purpose flour
salt and ground black pepper to taste
4 ounces sliced mushrooms
20 capers, or to taste
2 tablespoons lemon juice
¼ cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices

Steps:

  • In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
  • Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
  • Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
  • Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g

CHICKEN OSCAR



Chicken Oscar image

This is a very simple, yet elegant entree which is especially nice for a romantic meal. It's best if you can find fresh dungeness crab, but even canned crab will work. This is a popular dish served in restaurants on the West coast.

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1/2 cup flour
salt and pepper, to taste
4 tablespoons butter
1 cup crabmeat
12 asparagus spears, cooked
1 (1 1/4 ounce) package hollandaise sauce mix

Steps:

  • Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
  • Combine the flour, salt and pepper in a shallow bowl.
  • Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
  • When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
  • While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
  • Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
  • Drizzle hollandaise sauce over asparagus and serve.

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