Best 20 Veal Scaloppine Recipes

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**Veal Scaloppine: A Culinary Journey of Tenderness and Flavor**

Savor the exquisite taste of veal scaloppine, a classic Italian dish that tantalizes taste buds with its tender texture and symphony of flavors. This culinary masterpiece features thin slices of veal that are lightly floured, browned to perfection, and bathed in a luscious sauce. The variations of veal scaloppine recipes in this article offer a delightful exploration of culinary creativity.

From the classic veal scaloppine al limone, where the delicate veal is complemented by the bright acidity of lemon and capers, to the rich and savory veal scaloppine alla marsala, which incorporates the nutty sweetness of Marsala wine, each recipe promises a unique gustatory experience. Discover the simplicity yet elegance of veal scaloppine al burro, where the natural flavors of the veal shine through, enhanced by the richness of butter and a hint of herbs.

Indulge in the delectable veal scaloppine piccata, where the veal is kissed with the tangy brightness of lemon and the aromatic essence of capers. Experience the delightful fusion of Italian and French culinary traditions in veal scaloppine alla francese, where the veal is coated in a crispy breadcrumb crust and pan-fried until golden brown.

Each recipe in this article provides detailed instructions, ensuring that home cooks of all skill levels can recreate these ресторанные блюда at home. The carefully selected ingredients and step-by-step guidance ensure that the veal scaloppine turns out perfectly tender, flavorful, and visually appealing. So embark on this culinary journey and savor the exquisite taste of veal scaloppine in its various forms.

Let's cook with our recipes!

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.

VINCENZO'S VEAL SCALOPPINE



Vincenzo's Veal Scaloppine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 (2 ounce) veal scaloppine
1 cup flour
Salt
White pepper
1 ounce clarified butter
1 teaspoon minced shallots
1 cup sliced mushrooms
1/2 teaspoon drained capers
1 ounce white wine
1 tablespoon lemon juice
4 ounces veal broth
Freshly ground black pepper
4 crescents peeled honeydew
4 crescents peeled cantaloupe
Chopped parsley

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 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 GORGONZOLA SAUCE



Veal Scaloppine with Gorgonzola Sauce image

Categories     Milk/Cream     Tomato     Sauté     Blue Cheese     Basil     Veal     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese

Steps:

  • Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

VEAL SCALOPPINE WITH MARSALA FOR TWO



Veal Scaloppine With Marsala For Two image

Make and share this Veal Scaloppine With Marsala For Two recipe from Food.com.

Provided by MizzNezz

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 cups sliced fresh mushrooms
1/4 cup sliced green onion
4 teaspoons butter, divided
8 ounces veal steak
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry marsala
1/4 cup chicken broth
1 teaspoon parsley

Steps:

  • Heat 2t butter in 12in skillet and cook mushrooms and onion until tender (3-4 min).
  • Remove from skillet, set aside.
  • Cut veal into 2 serving pieces and flatten to 1/8 in thickness.
  • Salt and pepper the veal.
  • Add remaining butter to skillet, add veal, cook on med-hi for 1 min per side.
  • Transfer to warm plates.
  • Add marsala and broth to drippings in skillet.
  • Bring to a boil, boil gently for 1 min, scraping up bits in the skillet.
  • Return mushroom mixture, add parsley.
  • Spoon sauce over veal.
  • ENJOY!

VEAL OR CHICKEN SCALOPPINE MARSALA



Veal or Chicken Scaloppine Marsala image

This recipe is from a Sicilian cooking site. To make Scaloppine with lemon, substitute the Marsala with the juice of a lemon. Boiled or mashed potatoes are preferred companions to Scaloppine Marsala

Provided by Lavender Lynn

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs veal or 1 1/2 lbs chicken, 8 to 10 Slices of meat cut scaloppini style
3 tablespoons flour, scaloppini (for dredging)
3 tablespoons olive oil
1/2 cup dry marsala wine
1/4 cup water
2 ounces butter
salt and pepper
some parsley, chopped
3 tablespoons olive oil
1 small onion, diced
1 cup mushroom, sliced

Steps:

  • Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
  • In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
  • Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
  • Arrange on a serving dish; top with its sauce and some chopped parsley.
  • To add mushrooms:.
  • Prepare scallops as per above directions and set aside.
  • In the same skillet, heat 3 tablespoons of oil over a medium heat.
  • Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
  • Place in a colander to drip any excess oil and return to the skillet.
  • Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
  • Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE



Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce image

A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)

Provided by Wildflour

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 veal scallopini, cutlets about 1 1/2 lbs. thin
1/4 lb prosciutto, slices
8 slices mozzarella cheese, about 4 ounces
1/4 cup butter
1 tablespoon flour
1 dash fresh ground pepper
1/4 cup water
1/2 cup marsala wine
chopped fresh parsley

Steps:

  • Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
  • Place prosciutto slices on top of each cutlet.
  • Top each with mozzarella cheese.
  • Roll up each cutlet and secure with wooden toothpicks.
  • *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
  • In large skillet. melt butter over med-high heat.
  • Add veal rolls and cook, turning frequently to brown on all sides.
  • Reduce heat to low.
  • Cover skillet and cook 10 minutes or til veal is fork tender.
  • Remove from heat.
  • Transfer rolls to a serving platter, removing toothpicks.
  • Cover with foil and place in warm oven to keep hot.
  • In small bowl, mix flour, pepper and water to make a smooth paste.
  • Add flour mixture to drippings in skillet.
  • Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
  • Add wine and simmer 1 minute longer.
  • Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
  • Sprinkle with chopped parsley.
  • Serve veal rolls with poppy seed noodles if desired.
  • Poppy Seed Noodles:.
  • Cook an 8 oz. pkg. of egg noodles til done, drain.
  • Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
  • Veal and noodles make 4 servings.

Nutrition Facts : Calories 406.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2

VEAL SCALOPPINE WITH BALSAMIC VINEGAR



Veal Scaloppine With Balsamic Vinegar image

Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!

Provided by CountryLady

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup flour
salt
pepper
1 lb veal scallopini, pounded very thin
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped Italian parsley

Steps:

  • Season flour with salt& pepper.
  • Dredge veal in flour to lightly coat.
  • Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
  • Add scallopini& cook for 30 to 45 seconds.
  • Flip& cook for another 30 seconds or just until golden.
  • Remove to a plate& season to taste.
  • Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
  • Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
  • Sprinkle the remaining balsamic over the veal& dust with parsley.

Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5

VEAL SCALOPPINE IN MARINARA SAUCE



Veal Scaloppine in Marinara Sauce image

This is from an old cookbook entitled "Pineapple Gold", written by Joann Hulett Dobbins. I've used it so often over the last 20-plus years that it's falling apart and now has to be kept in a big ziplock bag instead of on the shelf. :) The recipe is very adaptable to personal tastes. Add mushrooms to the sauce, increase the garlic, replace some of the water with wine, throw in some red pepper flakes if you like highly-seasoned foods, etc., etc. The sauce ingredients have been doubled because we like a lot and also enjoy the leftovers on other things. You can cut it in half if you prefer. I serve it with fettucini, a Caesar salad and hot French bread. This takes a little time, but it's easy and real good.

Provided by highcotton

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons olive oil, divided
2 tablespoons butter, divided
1/2 small onion, chopped
1/2 bell pepper, chopped
1 garlic clove, minced
1 (12 ounce) can tomato paste
4 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon sugar
2 bay leaves, crumbled
1/4 teaspoon crushed red pepper flakes (optional)
salt
pepper
1/2 lb veal, scallopini (4 slices)
1/4 cup all-purpose flour
1 egg
1/2 cup breadcrumbs

Steps:

  • To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
  • Add onion, bell pepper and garlic; sweat until vegetables are tender.
  • Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
  • (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
  • Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
  • Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
  • Meanwhile, season veal scallops on both sides with salt and pepper.
  • Measure flour and breadcrumbs into separate bowls.
  • (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
  • Break egg into third bowl, beating well with a whisk.
  • In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
  • Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
  • Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
  • Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).

Nutrition Facts : Calories 434.9, Fat 25.6, SaturatedFat 7.8, Cholesterol 114.6, Sodium 887.6, Carbohydrate 35, Fiber 5.2, Sugar 13.2, Protein 19.2

VEAL SCALOPPINE BOLOGNESE



Veal Scaloppine Bolognese image

Categories     Sauce     Side     Bake     Fry     Dinner     Veal     Boil

Yield serves 6

Number Of Ingredients 13

12 veal scallops, 2 to 3 ounces each
1/2 teaspoon kosher salt
All-purpose flour for dredging (1 cup or more)
4 large eggs
4 tablespoons extra-virgin olive oil
5 tablespoons butter
3 ounces thinly sliced prosciutto, cut in 1/4-inch strips
1/2 cup dry Marsala
1/2 cup dry white wine
1 cup hot light stock (chicken, turkey, or vegetable broth) or water
5-ounce (or larger) chunk of Grana Padano or Parmigiano-Reggiano
RECOMMENDED EQUIPMENT
A meat mallet with a toothed face; a large heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a large rectangular baking dish or casserole pan, such as a 4-quart Pyrex dish (15 by 10 inches)

Steps:

  • Heat the oven to 400° and arrange a rack in the middle.
  • Flatten the veal scallops into scaloppine, one at a time. Place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick. The pieces will vary in size.
  • Season the scaloppine with salt on both sides, using about 1/2 teaspoon in all. Spread the flour on a plate and dredge each scallop, coating both sides with flour. Shake of the excess and lay them down, spread apart, on wax paper. Beat the eggs with a pinch of salt in a wide shallow bowl.
  • Pour 2 tablespoons of olive oil and drop 3 tablespoons of butter into the big sauté pan, and set over medium-high heat. When the butter begins to bubble, quickly dip scallops, one by one, in the eggs, let the excess drip off, then lay them in the skillet. Fit in as many scallops as you can in one layer-about half the veal.
  • Brown the scallops on one side for about a minute, then flip and brown the second side for a minute. Turn them in the order in which they went into the skillet, and then transfer them to a plate. Remove any burnt bits from the skillet, and pour in the remaining olive oil; dip the remaining scallops in egg, and brown them the same way. (If your skillet is not big enough, it is fine to fry the veal in three batches.)
  • When all the scaloppine are browned, arrange them in the baking pan, overlapping them so they fill the dish in an even layer.
  • To make the Marsala sauce: Wipe out the skillet, melt the remaining 2 tablespoons butter in it, and set over medium heat. Scatter in the prosciutto strips, and cook, stirring, for a couple of minutes or longer, until crisped on the edges. Pour in the Marsala and white wine at the same time, raise the heat, and bring to a rapid boil. Cook until the wines are reduced by half, then pour in the stock, heat to the boil, and cook for a couple of minutes more, stirring, untl the sauce has amalgamated and thickened slightly.
  • Remove the pan from the heat, scoop out the prosciutto strips, and scatter them over the scaloppine in the baking dish, then pour the sauce all over the meat, moistening the scaloppine evenly.
  • To make the gratinato: shave the chunk of Grana Padano or Parmigiano-Reggiano with a vegetable peeler, dropping thin wide flakes of cheese over the scaloppine, lightly covering them.
  • Set the baking dish in the oven, and bake for 20 minutes or so, until the gratinato is nicely browned and very crisp (rotate the dish in the oven to ensure even coloring).
  • Remove the dish from the oven and, with a sharp knife or a spatula, cut around the scaloppine and lift them out, one or two at a time, with the topping intact, onto a platter or dinner plates. Drizzle the pan sauce around the scaloppine-not on top-and serve immediately.

VEAL SCALOPPINE WITH MUSHROOM CREAM SAUCE



Veal Scaloppine with Mushroom Cream Sauce image

Categories     Milk/Cream     Dairy     Mushroom     Sauté     Dinner     Meat     Veal     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2-ounce package dried porcini mushrooms*
1 cup dry white wine
1 cup chopped shallots (about 6 large)
2 tablespoons white wine vinegar
1 1/2-ounce package dried morel mushrooms*
2 cups hot water
4 tablespoons (or more) olive oil
12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 cup whipping cream
1 pound veal cutlets (each about 1/4 to 1/3 inch thick or pounded, if necessary, to 1/4-inch thickness), cut into 3-inch pieces

Steps:

  • Finely grind dried porcini in spice grinder or coffee grinder. Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use). Add wine, 1/2 cup shallots and vinegar to saucepan. Boil until porcini broth is reduced to 3/4 cup, about 5 minutes. Set aside.
  • Place dried morels in small bowl. Pour 2 cups hot water over; let stand until morels soften, about 30 minutes. Drain; reserve soaking liquid. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add fresh mushrooms and remaining 1/2 cup shallots and sauté until tender, about 7 minutes. Add drained morels and stir 3 minutes. Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes. Season sauce with salt and pepper. Remove sauce from heat; cover to keep warm.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary. Divide veal among 4 plates. Spoon mushroom sauce over veal and serve.
  • *Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.

VEAL SCALOPPINE WITH GRAPES AND MUSHROOMS



Veal Scaloppine With Grapes and Mushrooms image

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!

Provided by Rita1652

Categories     Veal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon italian seasoning
2 tablespoons unsalted butter
4 tablespoons olive oil
1 lb button mushroom, wiped clean and quartered
1 large onion, sliced
2 garlic cloves, sliced
2 cups beef stock
1/2 cup marsala wine or 1/2 cup sherry wine
1 cup red seedless grapes, cut in 1/2

Steps:

  • Season veal with salt and pepper.
  • Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
  • In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
  • Remove from pan and keep warm.
  • Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
  • Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
  • Add beef stock, bring to boil and simmer 2 to 3 minutes.
  • Return meat and any accumulated juices to the pan.
  • Reheat 1 to 2 minutes.
  • Toss in the grapes just to coat.
  • Serve veal topped with sauce and mushrooms and grapes.

Nutrition Facts : Calories 452.3, Fat 21.1, SaturatedFat 7, Cholesterol 103.2, Sodium 752.6, Carbohydrate 21.3, Fiber 1.7, Sugar 7.4, Protein 27

ROMAN VEAL SCALOPPINE



Roman Veal Scaloppine image

another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.

Provided by chia2160

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

extra virgin olive oil, as needed
1 teaspoon minced garlic
2 cups chopped tomatoes (canned are fine, drain them first)
salt and pepper
1 cup mixed good olive
8 -12 slices veal, thin slices, preferably from the leg, pounded slightly until less than 1/4 inch thick
flour, for dredging
1 lemon, thinly sliced
chopped fresh parsley leaves (to garnish)

Steps:

  • Heat oven to 200 degrees.
  • Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
  • Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
  • Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
  • Sprinkle veal with salt and pepper, then dredge it in flour.
  • Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
  • Remove to a plate, and keep warm in oven while sautéing remaining slices.
  • Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
  • Sprinkle with parsley, and serve.

VEAL SCALOPPINE ROMANA



Veal Scaloppine Romana image

Veal or chicken sauteed in butter accompanied by fresh green beans, tomates and rosemary. I use chicken for this dish and cut it into bite size pieces. Also, quality vine ripened tomatoes are best or consider using diced canned tomatoes. Hot-house tomatoes tend to taste bitter when cooked. We also use a bit more rosemary and grated, not shaved, parmasan. Serve over penne pasta tossed with a bit of garlic powder, pinch of parmasan cheese and olive oil. (Recipe courtesy of Olive Garden.com)

Provided by Petite Mommy

Categories     Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb veal scallopini (or chicken)
1/2 cup flour
1/4 cup butter
6 tablespoons white wine
1/2 tablespoon chopped fresh rosemary
2 medium tomatoes, diced
8 ounces blanched green beans (or tender)
2 ounces shaved parmesan cheese
salt (as needed)
pepper (as needed)

Steps:

  • Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat).
  • Heat butter in a sauté pan.
  • Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs.
  • Cook 2 minutes, add wine, let reduce 1-2 minutes.
  • Transfer to serving plate, top with cheese.

VEAL SCALOPPINE WITH TOMATOES



Veal Scaloppine With Tomatoes image

The veal is flavoured with a sauce made from tomatoes, onion and garlic. What could be easier. Served with a lovely crusty bread and fettuccine.

Provided by Baby Kato

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb veal scallops, pounded thin
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
2 tablespoons olive oil
2 tablespoons butter
2 tomatoes, chopped
4 green onions, chopped
2 garlic cloves, minced
2 tablespoons white wine
1/2 cup whipping cream
1/8 cup parmesan cheese (garnish) (optional)

Steps:

  • Dredge the veal in the flour, salt and pepper mixture.
  • Dip in milk, then again in flour, set aside meat.
  • Heat 1 tbsp of oil and 1 tbsp butter in large pan.
  • Add the veal and cook until light brown on both sides.
  • Remove veal and keep warm.
  • Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
  • Cook over moderate heat 5 minutes.
  • Add the cream and cook over high until bubbly.
  • Add veal to reheat.
  • Serve with hot fettuccine and garnish with parmesan cheese.

VEAL SCALOPPINE WITH HAZELNUTS AND BALSAMIC VINEGAR



Veal Scaloppine With Hazelnuts and Balsamic Vinegar image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup hazelnuts
4 tablespoons unsalted butter
1 tablespoon vegetable oil
1 1/2 pounds veal scaloppine, pounded very thin
1 cup flour
2/3 cup dry white wine
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • Place the hazelnuts in a small skillet and set it over high heat. Cook, shaking the pan frequently, until the nuts are lightly toasted. As soon as they are cool enough to handle, use your fingertips to squeeze most of their skins off. Transfer the nuts to a food processor or use a knife to coarsely chop them. Set aside.
  • Place 3 tablespoons of the butter and the tablespoon of oil in a large skillet and set it over high heat. When hot, dip the scaloppine on both sides in the flour, shake off any excess and slip it into the skillet, adding only as many pieces as will fit loosely in the pan. Cook until lightly browned, about 1 to 2 minutes for each side. Transfer to a serving platter and repeat until all the scaloppine is cooked.
  • Pour the wine in the skillet and cook, scraping any browned bits from the bottom of the pan. Add the hazelnuts and continue to cook until the wine has evaporated. Stir in the remaining tablespoon of butter. Sprinkle the scaloppine with salt and pepper and add it to the pan, turning 2 or 3 times, until just warmed through. Remove the pan from the heat and pour in the balsamic vinegar. Return the scaloppine to the platter and serve immediately.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 432 milligrams, Sugar 1 gram, TransFat 0 grams

VEAL SCALOPPINE WITH EGGPLANT AND MUSHROOMS



Veal Scaloppine with Eggplant and Mushrooms image

Categories     Mushroom     Potato     Sauté     Veal     Eggplant     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 pound eggplant, cut crosswise into 1/4-inch-thick slices
4 tablespoons olive oil
1 cup all purpose flour
12 2-ounce slices veal top round, pounded to 1/4-inch thickness
2 tablespoons (1/4 stick) butter
4 ounces button mushrooms, sliced (about 1 1/2 cups)
1 cup whipping cream
1/4 cup Madeira
1 tablespoon porcini powder
2 tablespoons chopped fresh Italian parsley

Steps:

  • Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter.
  • Place flour on plate. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Sprinkle veal slices with salt and pepper; dredge veal in flour. Working in batches, sauté veal until brown, about 1 minute per side. Transfer to plate.
  • Melt butter in same skillet over medium-high heat. Add sliced mushrooms and sauté until brown, about 3 minutes. Stir in cream, Madeira, and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until veal is heated through and coated with sauce, about 2 minutes. Season with salt and pepper.
  • Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.

VEAL SCALOPPINE SALTIMBOCCA



Veal Scaloppine Saltimbocca image

The word saltimbocca in this classic Italian recipe means "jumps in your mouth," . Now does that sound like a meal you could pass up? From Bon Appetit.

Provided by Bev I Am

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

6 ounces spaghetti
2 tablespoons olive oil
1/2 cup white cornmeal
1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.)
1/2 teaspoon salt
1/4 teaspoon pepper
4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness
1/2 cup chopped thinly sliced prosciutto
1 tablespoon chopped fresh sage
1/3 cup dry marsala
1/3 cup low sodium chicken broth
1/4 cup butter, cut into small pieces

Steps:

  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Drain.
  • Transfer to large bowl and toss with 1 tablespoon oil.
  • Keep warm.
  • Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
  • Coat veal in cornmeal mixture.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
  • Add veal, prosciutto, and sage.
  • Sauté 2 minutes.
  • Turn veal over and sauté until cooked through, about 2 minutes longer.
  • Add Marsala and broth; boil until slightly reduced, about 1 minute.
  • Transfer veal to plate.
  • Add butter to skillet; whisk until melted.
  • Season sauce to taste with salt and pepper.
  • Return veal to skillet to coat with sauce.
  • Divide pasta between 2 plates.
  • Top with veal and sauce, dividing equally.

VEAL SCALOPPINE



Veal Scaloppine image

An easy and very delicious meal to prepare. Serve with noodles or spaghetti.

Provided by Anita Hoffman

Categories     Other Main Dishes

Time 1h10m

Number Of Ingredients 10

2 lb veal tenders (thin sliced)
1 large onion, sliced
1/2 green pepper, sliced
1 can(s) tomato sauce (8 ounce)
1 can(s) tomato paste (6 ounce)
1 can(s) mushrooms (4 ounces)
1 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder
3 Tbsp butter

Steps:

  • 1. Season veal tenders with salt and garlic powder. Brown veal in butter; set aside. Brown onion, green peppers and mushrooms.
  • 2. Add cooked veal, tomato sauce, tomato paste, and sugar, and simmer one hour covered.
  • 3. Add a little water, if more sauce is desired (about 1/3 cup).

VEAL SCALOPPINE WITH SPRING PEA COULIS AND ASPARAGUS



Veal Scaloppine with Spring Pea Coulis and Asparagus image

Categories     Beef     Vegetable     Sauté     Low Fat     Dried Fruit     Apricot     Asparagus     Green Bean     Spring     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1 1/4 pounds slender asparagus spears, trimmed
Nonstick vegetable oil spray
1/4 cup finely chopped shallots
2 cups frozen petite peas (about 9 ounces), thawed
3/4 cup canned low-salt chicken broth
3 teaspoons minced fresh tarragon
6 3-ounce boneless veal round cutlets, each cut into 3 pieces

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.
  • Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté 2 minutes. Add broth. Bring to simmer. Transfer mixture to blender. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
  • Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
  • Spray 2 large nonstick skillets with nonstick spray. Heat over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side. Transfer veal to platter. Tent with foil.
  • Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
  • Spoon 3 tablespoons pea coulis onto each of 6 plates. Place veal atop coulis. Arrange asparagus alongside veal.

Tips:

Tenderize the Veal:
  • To ensure tender veal, choose veal cutlets that are thin (1/4 to 1/2 inch thick).
  • If the cutlets are thicker, use a meat mallet or rolling pin to pound them gently until they are the desired thickness.
Seasoning and Coating:
  • Use a flavorful combination of seasonings for the veal, such as salt, pepper, garlic powder, and paprika.
  • Before dredging the veal in flour, shake off any excess seasoning to prevent the flour from becoming clumpy.
  • Coat the veal evenly in flour, ensuring that all sides are covered.
Cooking the Veal:
  • Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
  • Once the oil is shimmering, carefully add the veal cutlets and cook for 2-3 minutes per side, or until golden brown.
  • Reduce the heat to medium-low and continue cooking for an additional 3-4 minutes per side, or until the veal is cooked through.
Making the Sauce:
  • While the veal is cooking, prepare the sauce by sautéing mushrooms and shallots in butter until softened.
  • Add white wine and chicken broth to the pan and simmer until the liquid has reduced by half.
  • Stir in heavy cream and grated Parmesan cheese, and season with salt and pepper to taste.

Conclusion:

Veal Scaloppine is a delicious and elegant dish that can be prepared in under 30 minutes. By following these tips, you can ensure that your veal is tender, flavorful, and cooked to perfection. Serve the veal scaloppine with the creamy mushroom sauce over mashed potatoes, rice, or pasta for a satisfying and memorable meal.

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