Best 4 Painters Veal Recipes
**Painters' Veal: A Culinary Journey Through History and Taste**
Painters' veal, also known as blanquette de veau, is a classic French dish that has captivated taste buds for centuries. This delectable stew is a testament to the art of slow cooking, where tender pieces of veal are simmered in a rich and flavorful broth, infused with aromatic vegetables, herbs, and spices. As the veal simmers, it becomes fall-off-the-bone tender, while the broth develops a complex and nuanced flavor profile.
Our collection of painters' veal recipes offers a diverse range of culinary interpretations, each showcasing the versatility and adaptability of this timeless dish. From traditional French techniques to modern twists, our recipes cater to every palate and skill level.
1. **Classic Painters' Veal:** Embark on a culinary journey through time with this classic recipe that stays true to the traditional French roots of the dish. Tender veal, pearl onions, mushrooms, and carrots are lovingly simmered in a velvety white wine sauce, creating a harmonious balance of flavors that will transport you to a Parisian bistro.
2. **Provencal Painters' Veal:** Experience the vibrant flavors of Provence with this recipe that incorporates the sun-kissed ingredients of the region. Fresh tomatoes, zucchini, and bell peppers add a delightful Mediterranean flair to the classic veal stew, while fragrant herbs like thyme and basil infuse it with an aromatic touch.
3. **Creamy Mushroom Painters' Veal:** Indulge in the ultimate comfort food with this velvety and rich recipe. Plump mushrooms sautéed in butter and cream create a luscious sauce that coats the tender veal, while a touch of white wine adds a subtle acidity that cuts through the richness.
4. **Lightened Painters' Veal:** For those seeking a healthier version of this classic dish, our lightened painters' veal recipe offers a delightful compromise. Leaner cuts of veal are simmered in a flavorful broth made with low-fat milk and yogurt, resulting in a stew that is both satisfying and guilt-free.
5. **Modernist Painters' Veal:** Embark on a culinary adventure with this innovative recipe that pushes the boundaries of traditional cooking. Sous vide techniques are employed to achieve perfectly cooked veal that is tender and juicy, while a modernist white wine sauce, infused with unexpected ingredients like yuzu and lemongrass, adds a contemporary twist to the classic dish.
With our diverse collection of painters' veal recipes, you're sure to find one that suits your taste and culinary preferences. Prepare to tantalize your taste buds and experience the timeless elegance of this French classic, whether you're a seasoned chef or just starting your culinary journey.
PAINTER'S VEAL
Aptly named, because of the color added by the Burgundy, the mushrooms, chives, parsley, and paprika! Also the 30 minute bake time gives a painter time to clean his brushes so he can eat! To cut down on clean-up, wipe the skillet used for browning the veal with paper towels to remove the pan drippings, and use the same skillet to saute the vegetables. The herbs listed are fresh, so if using dried herbs, reduce the amount by half.
Provided by breezermom
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal is usually thin enough from my butcher, so I can skip this step.) Cut veal into 1-inch pieces. Dredge the veal in the flour.
- Heat the oil in a large skillet over medium heat. Brown the veal in the oil; drain well. Place in a lightly greased 11x7x1 1/2 inch baking dish. Sprinkle with paprika. Set aside.
- Wipe out the skillet, then add the 3 tbsp butter and melt. Saute the mushrooms and onion in the butter over medium heat, stirring constantly, until the vegetables are tender. Add the beef broth and remaining ingredients. Stir well. Bring to a boil; cover and reduce the heat to low. Simmer for 3 to 5 minutes.
- Pour the mushroom mixture over the reserved veal. Cover and bake at 350 degrees for 30 minutes.
HUNTERS SCHNITZEL
This recipe was originally made with Veal, but for those who don't like Veal, you can use Pork Cutlets instead. This recipe is my Step Grandmother's recipe that her mother taught her how to make as a young girl. I like this with the Veal, not big on Pork. Hope you like it.
Provided by litldarlin
Categories Stew
Time 28m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat vegetable oil in skillet over medium high heat.
- Pound cutlets with a meat tenderizer to flatten them.
- Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
- Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).
- Remove the meat from the skillet and place on paper towels to drain off excess grease.
- Keep meat warm in oven while you make the gravy.
- Cook bacon and onions until golden brown.
- Add tomato paste, mushrooms, and saute over a low heat.
- Add white wine, water, seasonings; let simmer for about 5 minutes.
- I like the white wine, just my preference. But you can use a red wine if you prefer.
- Stir in the sour cream.
- Pour over Schnitzel just before serving.
VEAL PANEE
I'm not sure if this is a local thing, but you can find this on just about every restaurant's menu around New Orleans. One of the most delicious meals I've eaten, yet it is such a simple recipe. This is one of our Sunday meals with baked macaroni.
Provided by Stacey Lawson
Categories Beef
Time 35m
Number Of Ingredients 7
Steps:
- 1. Combine flour, salt, and pepper.
- 2. Coat cutlets in flour mixture
- 3. Heat about a 1/4 inch of vegetable oil in a cast iron frying pan or heavy skillet over medium heat.
- 4. Dip flour coated cutlets in beaten egg and then into seasoned bread crumbs.
- 5. Add cutlets to frying pan, cooking about 5 minutes on each side or until lightly browned.
- 6. This is best served with baked macaroni.
WIENER SCHNITZEL (VEAL)
I know you'll find other recipes for this dish, but you owe it to yourself to try this GREAT recipe. IT'S THE GREATEST! It's also easy & very authentic!
Provided by Alan Leonetti
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cover work surface with a sheet of waxed paper.
- Arrange cutlets with a few inches between them on paper.
- Over the cutlets, top with a second sheet of waxed paper.
- Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
- If they are already 1/4 inch, then you don't have to pound them.
- Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
- Place flour in 1 tin and season with salt and pepper.
- In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
- In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
- I use crushed corn flakes that are sold in a box in the supermarket already crushed.
- Dredge the veal completely in flour.
- Then coat the veal evenly with egg on both sides.
- Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
- Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
- When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
- Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
- Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.
Nutrition Facts : Calories 435.4, Fat 15.1, SaturatedFat 5.8, Cholesterol 233.6, Sodium 256.5, Carbohydrate 32.1, Fiber 1.9, Sugar 1.1, Protein 40.5
Tips:
- To ensure the veal is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- If you don't have a meat thermometer, you can also check the doneness of the veal by cutting into it. The meat should be slightly pink in the center for medium-rare or no longer pink for medium.
- For a more flavorful dish, marinate the veal in the white wine, garlic, and herbs for at least 30 minutes before cooking.
- If you don't have white wine, you can use chicken broth or water instead.
- Serve the veal with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Painter's veal is a classic French dish that is sure to impress your dinner guests. The combination of tender veal, flavorful sauce, and crispy breadcrumbs is simply irresistible. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a special meal to prepare, give painter's veal a try. You won't be disappointed!
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