Best 8 Veal With Seafood Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey that harmoniously blends the flavors of succulent veal with a variety of seafood delicacies. This delectable dish takes center stage, offering taste sensations that dance on your palate. From the classic combination of veal and shrimp to the unique pairing of veal with lobster, each recipe promises an unforgettable gastronomic experience. Discover the secrets to crafting tender veal that pairs perfectly with succulent seafood, complemented by rich sauces and aromatic herbs. Elevate your dinner table with these carefully curated recipes, designed to impress and delight your guests. Dive into the world of veal and seafood, where flavors intertwine to create a symphony of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL WITH SEAFOOD



Veal with Seafood image

This a nice treat for a special occasion or dinner party with good friends. I usually serve this with spinach salad and crusty bread. Rice or noodles would also be nice with the tasty sauce. I found this in a junior league cookbook.

Provided by Hey Jude

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin
1 teaspoon salt
1 teaspoon white pepper
3 tablespoons flour
6 tablespoons butter
1 tablespoon olive oil
2 tablespoons chopped scallions
1/2 cup dry white wine
1 cup heavy cream
1/2 lb mushroom, wiped,trimmed and sliced
1 tablespoon lemon juice
2 tablespoons chopped parsley
1/4 lb shrimp, peeled,deveined,and steamed
1/2 lb crabmeat, picked over well

Steps:

  • Pat the veal dry with paper towels.
  • Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
  • In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
  • Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
  • Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
  • Pour the sauce over the veal.
  • In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
  • Spoon on top of the veal and sprinkle with remaining parsley.

Nutrition Facts : Calories 537, Fat 39.5, SaturatedFat 21.3, Cholesterol 219.1, Sodium 928.8, Carbohydrate 6.7, Fiber 0.7, Sugar 1, Protein 34.8

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE



Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce image

Make and share this Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce recipe from Food.com.

Provided by Denver cooks

Categories     Veal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
1 red onion, halved, thinly sliced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
6 tablespoons brandy
1 cup beef stock or 1 cup canned beef broth
1 cup chicken stock or 1 cup canned low sodium chicken broth
1 cup whipping cream
all-purpose flour
6 veal cutlets, each pounded to 1/4-inch thickness
24 uncooked shrimp, peeled, deveined

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
  • Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
  • Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

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 OSCAR



Veal Oscar image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce, recipe follows
1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

  • Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
  • In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
  • To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
  • In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
  • Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
  • Serve with Veal Oscar. Yield: 1 cup

RINO'S SPECIAL



Rino's Special image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 (4-ounce) thinly sliced veal cutlets (scaloppini)
4 (4-ounce) thinly sliced chicken tenderloins
2 ounces all-purpose flour
1/2 cup olive oil
12 shiitake mushrooms cleaned and stems discarded, then sliced
6 ounces oyster mushrooms, trimmed
3 ounces porcini mushrooms chopped
4 large shrimp, shelled and deveined
Salt and fresh ground black pepper
3 tablespoons brandy
3/4 cup heavy cream
1/4 stick butter
Chopped parsley leaves, for garnish

Steps:

  • Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.
  • Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.
  • Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, 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.

BEST VEAL SCALLOPINI



Best Veal Scallopini image

I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

Steps:

  • Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

VEAL, CHICKEN, OR FISH FRANCESE WITH LEMON AND WINE



Veal, Chicken, or Fish Francese with Lemon and Wine image

Categories     Bread     Salad     Sauce     Wine     Chicken     Fish     Side     Dinner     Lemon     Veal

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 tablespoons unsalted butter
1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 eggs, beaten until frothy
2 pinches of freshly grated or ground nutmeg
1 lemon
1/2 cup dry white wine (a couple of glugs)
2 tablespoons capers, coarsely chopped
3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

Steps:

  • Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
  • Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
  • Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh seafood and vegetables, and use high-quality olive oil and butter.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
  • Season your food well: Don't be afraid to use salt and pepper to season your food. This will help to bring out the natural flavors of the ingredients.
  • Garnish your dish: A simple garnish can make a big difference in the presentation of your dish. Try using fresh herbs, lemon slices, or grated Parmesan cheese.

Conclusion:

Veal with seafood is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can make a restaurant-quality meal at home. So next time you're looking for a new and exciting recipe to try, give veal with seafood a try. You won't be disappointed!

Related Topics