Best 2 Veal Angelica Recipes
Tantalize your taste buds with Veal Angelica, a delectable dish that combines the richness of veal with the aromatic flavors of herbs and spices. This classic Italian recipe is a true culinary masterpiece, featuring tender veal slices wrapped around a flavorful stuffing of spinach, pine nuts, and raisins. Savor the harmonious blend of savory and sweet elements as you indulge in this exquisite dish.
In addition to the traditional Veal Angelica recipe, this article presents a tantalizing array of variations to suit diverse palates. Discover the delightful Herb-Crusted Veal Roast, where aromatic herbs and a crispy crust elevate the veal to new heights. For a more contemporary twist, try the Veal Saltimbocca, where tender veal scaloppini are adorned with prosciutto and sage, creating a symphony of flavors.
Vegetarians and vegans need not miss out on the Angelica experience. The article offers a delightful Vegetarian Angelica Roll, crafted with layers of colorful vegetables, savory herbs, and a tangy tomato sauce. Indulge in the hearty Vegan Angelica Loaf, a meatless marvel made with lentils, mushrooms, and walnuts, delivering a satisfying and protein-packed meal.
Prepare to embark on a culinary journey with Veal Angelica as your guide. Whether you prefer the classic preparation or desire to explore innovative variations, this article has something for every taste.
VEAL ANGELICA
Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.
Provided by WANNABACHEF
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 16
Steps:
- Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
- In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
- Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
Nutrition Facts : Calories 771.6 calories, Carbohydrate 43.1 g, Cholesterol 176.7 mg, Fat 42.1 g, Fiber 3.6 g, Protein 44 g, SaturatedFat 16.4 g, Sodium 1481.1 mg, Sugar 7 g
VEAL ANGELICA
Number Of Ingredients 15
Steps:
- 1. Season each veal cutlet with salt, pepper, and garlic powder. On each of the four cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
- 2. In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
- 3. Preheat the oven to 350. Heat olive oil in a large skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
- 4. Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees. The sauce should also be reduced by about half.
Tips:
- For the perfect Angelica, use high-quality veal cutlets that are evenly thick. Pounding the cutlets will help tenderize them and ensure even cooking.
- Season the veal cutlets generously with salt, pepper, and any other desired herbs or spices. This will enhance the flavor of the meat.
- Use a flavorful stuffing for the Angelica. This could include a mixture of sautéed mushrooms, onions, herbs, and cheese.
- Roll the veal cutlets tightly around the stuffing, securing them with toothpicks or kitchen twine. This will prevent the filling from falling out during cooking.
- Sear the Angelica rolls in a hot skillet until golden brown on all sides. This will help seal in the juices and create a delicious crust.
- Transfer the Angelica rolls to a baking dish and bake in a preheated oven until cooked through. The internal temperature of the veal should reach 145°F (63°C).
- Serve the Angelica rolls immediately, garnished with fresh herbs and vegetables. They can be accompanied by a variety of sauces, such as a simple pan sauce or a creamy mushroom sauce.
Conclusion:
Veal Angelica is a classic dish that is sure to impress your guests. With its tender veal, flavorful stuffing, and crispy crust, this dish is a true delight. By following the tips and tricks in this article, you can create a delicious and memorable Veal Angelica that will be the star of your next dinner party.
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