Veal Vincent Recipes
VINCENZO'S VEAL SCALOPPINE
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 VINCENT
This recipe is from Vincent Mandola, owner of Vincent's Restaurant in Houston. It was posted in the Houston Chronicle. Our local grocery store was out of veal scaloppine so I tried this recipe with the tenderized cubed steaks and it turned out wonderful. If you use the cubed steaks be sure to pound them flat with a meat mallet and cut into serving size pieces. This is one of my family's favorite dishes and the sauce that is server over them is to die for!!!!
Provided by jackdenton
Categories Veal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix eggs and milk in a bowl. Mix cheese and 1 cup of flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of meat first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides (press meat firmly into cheese mixture to absorb moisture). Heat oil in skillet and add meat without overlapping pieces. Brown evenly. Place on platter and keep in warm oven until ready to serve.
- Lemon Butter Sauce.
- Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts.
- Serve meat with sauce drizzles over it.
Nutrition Facts : Calories 703.3, Fat 56.2, SaturatedFat 25.8, Cholesterol 169.3, Sodium 513.2, Carbohydrate 33.9, Fiber 4.4, Sugar 1.3, Protein 15.1
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